Quick Question - Pork Shoulder Wrapping

[Little-m]

Hi folks,

I'm doing my first shoulder and have reached the 163* mark. Am ready to wrap. I would like to know if you folks leave the wrapping on for the rest of the cook or do you remove it when it reaches close to finish temp?

Thanks,
Mark

 

[JC in GB]

If I wrap a pork shoulder, I leave it in the wrap after the cook to rest.

 

[Little-m]

Okay, thanks for the quick response.
Mark

 

[jcam222]

I cover them in disposable foil pans that I put a cup of broth and a little rub mix in. You can also use apple juice. Let it finish in there and then you will have some nice juice to mix through your pulled meat. Powers you through the stall AND makes you some liquid gold juice.

 

[bgaviator]

I like wrapping as I like the time savings and I think it gives better flavor and moisture, at least compared to when I've done them unwrapped. However, you will lose your bark keeping it wrapped. What I do is take my pork shoulder out of the wrap about 10 degrees from target temp and place it back on the grate...the bark will form back up to get that crust back that's so highly sought after.

Hi folks,

I'm doing my first shoulder and have reached the 163* mark. Am ready to wrap. I would like to know if you folks leave the wrapping on for the rest of the cook or do you remove it when it reaches close to finish temp?

Thanks,
Mark

 

[bgaviator]

...and for what it's worth, I have had members on this site tell me resting pork shoulder isn't really necessary. It's also easy to add juice collected from the wrap process back in, or use a great finishing sauce like JJs to add moisture back if needed:
....
JJ's Finishing Sauce


1C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1 tsp Celery Salt

1 tsp Cayenne Pepper or Chipotle powder. Add more if you like Heat.

1/2 tsp Grnd Allspice

Extras per Me:

¼ C Honey

1 C Apple cider

 

[HalfSmoked]

No help here I don't wrap anything my personal preference.

Warren

 

[gmc2003]

I also use a disposable aluminum pan with a rack inside to keep the meat out of the juice. Once I'm close to my desired temp I take the meat out of the pan and put it back on the grates to finish.

Chris

 

[Little-m]

Thanks to everyone for chiming in. Being the first one I've done, I think it turned out well. Despite wrapping, it still took almost 14 hours to finish. By then though I was too drunk to care lol. Turned out to be a very late supper.