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Shoutout to the guy who said leave pork shoulder alone for 2 hours before wrapping
I always wrapped my pork shoulders when they hit 165 internal temp. Got a crust I liked but the bark was always a little soft. Tried waiting 2 hours longer before wrapping it last weekend. Bark came out way better, crunchier and darker. Temperature still climbed fine. Anyone else found a better window for wrapping?
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milam4824d ago
Oh man, I tried that same trick a few months back and it totally changed my results... bark came out way crunchier than I ever got before. I let mine go about 2.5 hours past 165 before wrapping and the temp still climbed just fine. Just make sure your smoker temp stays steady and you'll be golden.
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marywilson24d agoMost Upvoted
Yeah, exactly like milam48 said - waiting longer before wrapping is key. I was skeptical at first but I gave it a shot and my bark came out way better too. I usually let mine ride until about 170-175 now, and I wrap it in butcher paper not foil. That extra time really lets the outside set up nice and crunchy. I also try to keep my smoker around 250 the whole time and it works out great. What temp do you usually run at?
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