JohnDS
Well-known member
I have a technique that I use for pork shoulder that i may have found out on here. So thank you.
I usually like to cook pork shoulder naked because I like texture on the outside and also I like to get as much smoke as possible. What I do is throw it on at 225 and then when it hits 160, i turn up the heat to 300 until it hits 170, then i finish on 225. I feel this powers through the stall and works out well for me.
However, I'm interested in leaving it at 225 the whole cook and wrapping in butcher paper from 160 until finished. If I do it this way:
1) Will the smoke still penetrate with the butcher paper on?
2) Will the bark be bark still?
3) Alternatively, should I wrap at 160, then remove the butcher paper at 170, and go naked for rest of cook?
4) Has anyone ventured out from Snake River Farms for a pork shoulder? I see a couple of other places.
Thank you
I usually like to cook pork shoulder naked because I like texture on the outside and also I like to get as much smoke as possible. What I do is throw it on at 225 and then when it hits 160, i turn up the heat to 300 until it hits 170, then i finish on 225. I feel this powers through the stall and works out well for me.
However, I'm interested in leaving it at 225 the whole cook and wrapping in butcher paper from 160 until finished. If I do it this way:
1) Will the smoke still penetrate with the butcher paper on?
2) Will the bark be bark still?
3) Alternatively, should I wrap at 160, then remove the butcher paper at 170, and go naked for rest of cook?
4) Has anyone ventured out from Snake River Farms for a pork shoulder? I see a couple of other places.
Thank you