Is it better to wrap pork shoulder in paper or foil?

Final Thoughts So to recap, foil is closed and lets the juices and fat stay in while the meat rests after cooking. As for butcher paper, the breathable properties of the paper allow more smoke to pass through, and so you'll have smokier and more flavorful meat for everyone to enjoy.

How do you keep pork shoulder juicy?

Smoke until the internal temperature reaches 160 degrees Fahrenheit, about 4-5 hours. Spritz with apple juice. While the pork is on the smoker, spritz the outside of the pork shoulder approximately every 30 minutes with apple juice. This helps keep the pork juicy.

Is it better to wrap pork ribs in foil or butcher paper?

Some people claim that butcher paper is the way to go, but I just don't see the logic there. Aluminum foil is perfect for pork ribs. It allows the ribs to cook in their own juices, as well as the delicious butter and sauce that I like to add about halfway through the smoke, like in our 3-2-1 smoked ribs recipe.

Does wrapping pulled pork speed up cooking?

If you want to fasten the process, then you need to wrap the pork shoulder properly. This will retain all the heat and guarantee even distribution so that it can cook faster. You can also increase the temperature after placing the wrapped pork shoulder in the smoker.

Should you rest pork shoulder wrapped or unwrapped?

If you chose to wrap your pork butt during the cooking process there is no need to unwrap it before the resting period. If anything, it's better to keep it wrapped and keep as much of that moisture touching the meat as possible.

Butcher Paper vs Foil (Smoking Pork butt/shoulder) Extended Version

At what point do I wrap my pork shoulder in foil?

Remove it from the smoker once it reaches an internal temperature of 165°. Wrap the pork shoulder in foil or butcher's paper and return it to the smoker and cook until it reaches an internal temperature of between 200° and 205°. Rest in the foil at room temperature before serving.

How do you keep pork shoulders from drying out?

Use low heat: As heat tends to absorb some moisture from the meat, it is better to cook the meat at low temperatures. This will allow the meat to cook slowly and will also reduce the rate of moisture loss due to heat.

What temp do I get my pulled pork to before I pull it and wrap it?

When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out.

At what temperature does pulled pork easily shred?

The USDA recommends that pork is cooked to an internal temperature of 145°F (62.8°C) for food safety. But every griller worth their salt knows that cuts rich in collagen, like pork butt, need to be brought to much higher temperatures (195-205°F [91-96°C]) to properly break down the connective tissues.

How long should pulled pork rest before shredding?

Allow pork butt to rest for as little as 30 minutes to as long as 5 hours; however, the ideal resting period to rest pork butt is between 1 and 2 hours. This gives the meat enough time to relax and allows the juices to redistribute throughout the meat.

Should I wrap my pork shoulder in butcher paper?

Anything you can smoke, you can wrap in butcher paper for increased flavor and moisture. I've recently cooked whole chickens, pork butts, pork ribs, and beef short ribs in butcher paper, and I'm in love with it. For cooking at the house, you just can't beat it for keeping moisture in the meat and adding flavor.

Why wrap pork shoulder in butcher paper?

Retains moisture: Meat wrapped in butcher paper allows just the right amount of moisture for some of the juices to evaporate, preventing the meat from drying out and making the meat moist and tender. As a result, the final product will be juicier and more flavorful.

Does meat cook faster in foil or butcher paper?

wrapping with paper will give you a smokier and harder bark. because paper is porous and a little smoke will continue to hit the meat after wrapping. wrapping in foil will cook it faster and have a softer bark. because all the moisture is trapped within the foil.

How long to cook 8.5 lb pork shoulder at 250?

FAQ. How long does it take to smoke a 8lb pork shoulder? When smoking a pork butt at 250 degrees, you can plan to cook it for 90 minutes per pound. So an 8-pound pork shoulder is going to take about 12 hours so to smoke until its fall-apart tender reaches an internal temp of about 200 degrees.

Should I rub my pork shoulder the night before?

After seasoning with salt and pepper, liberally coat all sides of the pork with the barbeque rub so that all of the meat is coated in rub. Wrap the pork tightly in plastic wrap and let it sit in your fridge overnight. About 6 hours before you plan on smoking, take the pork out of the fridge and unwrap it.

How do BBQ restaurants keep pulled pork moist?

A place that sells lots of pulled pork will likely mix it with some sort of sauce and keep it warm in a steam table. Other options would be a warming box, like an Alto Sham cooker or an insulated cabinet.

How long does it take to smoke a pork shoulder at 225?

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.

How do you know when pork shoulder is done without a thermometer?

One way to determine your porks' doneness is by the color of the juices that come out of it when you poke a hole in it with a knife or fork. If the juices run clear or are very faintly pink, the pork is done cooking. If they're mostly or entirely pink or red, it's best to continue cooking.

Should I pull pork at 195 or 203?

Pull when the internal temperature is between 195 and 204 degrees. Let it rest for 30 - 60 minutes.

How long to smoke a 4lb pork shoulder at 225?

Any higher, and you can risk stringy dry pork and tough connective tissue that doesn't break down properly. In general, the cook time for a 4-pound pork shoulder smoking at 225° degrees is around 90 minutes per pound, but this can vary greatly depending on what type of smoker you're using.

How long to smoke a 10 lb pork shoulder at 250?

This Smoked Pork Butt recipe involves seasoning an 8-10 pound pork butt with mustard and sweet rub, then smoking it low and slow at 250°F for around 10-15 hours. The process results in tender, flavorful pulled pork, with the key to perfection being patience and maintaining a consistent temperature.

What is the best liquid to keep pulled pork moist?

You can add various liquids to pulled pork to enhance its flavor and moisture. Some common options include barbecue sauce, apple cider vinegar, apple juice, beer, chicken or beef broth, and even cola.

What can I mix with pulled pork to keep it moist?

Use a spritzer bottle filled with a liquid of your choice to keep the pork moist during the smoking process. I recommend apple juice or a mixture of apple cider vinegar and water.

Can you leave dry rub on pork shoulder too long?

You can let the pork shoulder sit in this dry rub for up to 24 hours. Allowing it to sit in the dry rub for so long lets the spices soak into the meat. If you have the time, we highly recommend it! Just rub the spices all over and cover the meat in plastic wrap to sit in the fridge.

---