The pitmaster who called my pork shoulder dry changed my whole approach

A guy at a competition in Kansas City last summer told me my pork shoulder was technically cooked right but bone dry. He said I was chasing temperature but ignoring the stall. I decided to stop wrapping in foil and switched to butcher paper around 160 degrees. Now I let it ride longer at a lower temp before I even think about pulling it. Has anyone else found that skipping the foil wrap made a difference for them?

3 comments

3 Comments

jordan_henderson1314d ago

Butcher paper changed everything for me too.

morganmartinez14d ago

I totally agree with what @jordan_henderson13 said about butcher paper. That stuff really does change the whole game when you figure out how to use it right. The way it breathes but still holds in the right amount of moisture is just perfect for keeping meat from getting soggy. I used to fight with plastic wrap all the time, and now I barely touch the stuff. It's one of those little things that makes a huge difference in the kitchen.

the_sean14d ago

First time I used it was on a 12 hour brisket smoke last summer. Wrapped it around hour 7 when the stall hit and the bark stayed perfect while the meat came out tender as hell. Never going back to foil for long cooks after that.