After bark, peach paper or tinfoil (pork shoulder)

[its a gas]

What is your preferred method of finishing off a smoke? I've always used peach paper after a good bark, but some use tinfoil to tightly seal the meat and keep moisture in. Does that soften the bark too much? I have yet to try it

 

[BigW.]

I do not wrap at all because I like bark. I have started putting the meat in a foil pan after a bit to retain some of the juices.

 

[Smoke-Chem BBQ]

I use peach paper, it seems to be more popular, and I recall seeing a video or two comparing paper and foil side by side and favoring paper.

BUT there is no consensus; plenty of people favor foil and get good results.

 

[schlotz]

Either if you must, but I would only do it if I were on a time crunch. If not, let it ride in the smoker naked. You could bump the temp after 5-6 hours of good smoke to speed it up. Pork butts/shoulders are very forgiving and can be smoked with a wide range of temps. I usually run at 200º for 1 hour, at 245º for 5+ hours then bump to 300º until done.

 

[Astralogics]

Yup, naked or foil boat/pan if I need to. Those bits of crunchy bark mixed in are a lovely little texture change.

 

[Randy1]

Same here. Pork butts unwrapped. Ribs, and chuck roast I do wrap with peach paper.

 

[Fueling Around]

My wife does not like a heavy smoke flavor on meat.
I smoke until the meat starts dripping juice and transfer to a foil pan if i didn't already smoke it in the pan.
I foil wrap and finish in the oven. I am less concerned about bark as to capturing the rendered juice and fat.

 

[JLinza]

I've wrapped in both. I don't notice much difference, once the bark has set. I don't wrap much these days. But if I do, I use foil cause it's more available in my area.

 

[Randy1]

Often I have found people who do not like smoke flavor had bad experiences with white smoked meat.

 

[schlotz]

TBS (thin blue smoke) is the key.

 

[voyager 663rd]

I only use (peach) butcher paper to break through the stall. Otherwise, nope.

 

[philpom]

Most of the time I don't wrap at all. I will if I'm short on time and want to crank up the heat to speed things up.

When I do it's foil.

 

[Parshooter]

I saw a video with Pittman, from Meat Church, and some other BBQ guy do a side-by-side. They said to use foil if you want it done sooner, paper if you have time. IIRC the bark was about the same. This was done with a brisket, but I'm sure it carries over to pork.

 

[realdocBBQ]

I cut my pork butts into smaller chunks, smoke to maximize bark, after the stall I put them in a foil pan and cover, take to 200+. Then rest in the pan, in their juices, then shred it all together. It's been life changing.