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post #1 of 11
Thread Starter 
A what stage do you wrap your pork shoulder.
I know some smoke guys and gals dont wrap, but im going to do it this time.
I have the temp a 205 and it a 8 pound lug of meat.
post #2 of 11
If you mean foil wrapping, most do it at around 170*. Towel wrapping for the cooler, to let juices reabsorb into the meat, should be done now, at 205*.
post #3 of 11
If I wrap while cooking its usually around 160-165 or wherever the plateau sets in. I let it continue to cook in the foil until about 195-200. Then it gets a second wrap of foil, a couple of old beach towels & into a dry cooler for at least an hour (longer is better)
post #4 of 11
Thread Starter 
awesome guys thanks for the info!!
ant other advice would be great.

post #5 of 11
I usually wrap at 165. Sometimes when its at 160 its still in or around the stall so I wait for it to push thru that and then wrap. Take it to 200 or so then pull and place in the cooler for atleast a hour.
post #6 of 11
I double wrap around 175 and put it into a cooler covered with a pillow for a few hours.
post #7 of 11
I have a quick question and haven't seen it answered anywhere so if you don't mind could someone let me know. I see alot of people are talking about putting the meat into a cooler. Do you mean just wrapping it in foil and a towel then sticking it into a regular beer type cooler or something entirely different???

Thx in advance...

post #8 of 11
I have always wrapped around 170º, but my last pork butt I wrapped at 185-190º and took it too 205º. I had smoked with the fat cap up, so the bark was really crisp on the meat side, I made sure when I foiled that the fat cap was down after wrapping, and again down after I put in holding chest for 2+ hours. The results was not a spongy bark, instead it was still crisp and and texture wise in my opinion a superior finished product when pulled and mixed together.

Alternatively I could have inverted the butt at around 175º putting the fat side down, and then the meaty side would have crisped up, and again follow normal foiling procedure keeping the fat side down during the foiling stages of cooking and holding.
post #9 of 11
yep just a regular cooler. That keeps the meat warm will it is resting
post #10 of 11
I wrap in foil anytime between 165°-170° and then back into the smoker.
post #11 of 11
Yes just a plain cooler for insulation purposes. I have also warmed up my oven to 130 and turned it OFF, then double wrapped foil and in bath towels. slip that into the oven and it will stay warm for hours.

I am in the group of not foiling unless I have too, and when I do it's at 175 or better. You will get a better bark.
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