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Butcher Paper Pork Shoulder

Thanks to @cazzy for the inspiration on this one. Put the brisket on at 9:30 am at 350 indirect. At 12:30, internal temp was 160 and wrapped in butcher paper. Pulled at 195 internal about 2:30 and moved to cooler with towels. Pulled at 5:00 pm. Bark was good (better than foil, I think) but not the firm texture of a straight cook. Hands down, the most tender pork shoulder I've cooked, and the family agreed. I'll do this one again.
LBGE, Burgeoning Accessories


  • GriffinGriffin Posts: 7,647
    Waxed or unwaxed? Looks great.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings


  • cazzycazzy Posts: 9,058
    Looks great!!!! Glad I could help!

    I assume you meant pork shoulder and not brisket, right? Lol
    Just a hack that makes some $hitty BBQ....
  • cazzycazzy Posts: 9,058
    edited February 2014
    I will say it again to save someone from making my mistake. Don't ever wrap foil over the butcher paper. I don't know why it happens, but that combo will suck almost all of the juices out. If you want to FTC, remove from the paper and then wrap it in foil.
    Just a hack that makes some $hitty BBQ....
  • CanuggheadCanugghead Posts: 6,155
    So if I use the butcher paper inside out, I can transform cheap pork shoulder into prime brisket? kidding aside, that's a great idea!
  • Duh. Pork shoulder. Maybe a brisket tomorrow! Now I'm inspired.
    LBGE, Burgeoning Accessories
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