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I was drying out my pork shoulder for years by wrapping it too early
I always wrapped my pork shoulder in foil once it hit 165 degrees, thinking it would keep it juicy. Last weekend, I saw a pitmaster in Kansas City just leave his on the smoker, unwrapped, the whole time. I tried it and the bark was way better (and the inside was still super tender). Has anyone else found that waiting longer to wrap, or not wrapping at all, gives a better result?
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milacraig17d ago
My last pork shoulder I didn't wrap until 195, just to power through the stall. The bark was like beef jerky in the best way, and it still pulled apart easy.
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tylerj2218d ago
Wrapping at 165 is like putting a raincoat on right before you go inside. You're just trapping all the good steam that makes the bark soft. Let that thing ride and get the crust you actually want.
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