Butcher Paper Pork Shoulder

skellis614 · February 2014

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.

Griffin · February 2014

Waxed or unwaxed? Looks great.

cazzy · February 2014

Looks great!!!! Glad I could help!

I assume you meant pork shoulder and not brisket, right? Lol

cazzy · 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.

Canugghead · February 2014

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!

skellis614 · February 2014

Duh. Pork shoulder. Maybe a brisket tomorrow! Now I'm inspired.

Butcher Paper Pork Shoulder

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