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Butcher Paper Pork Shoulder
![skellis614](https://us.v-cdn.net/5017260/uploads/userpics/878/nHM553J66IZWP.jpg)
skellis614
Posts: 75
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
Comments
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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
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Looks great!!!! Glad I could help!
I assume you meant pork shoulder and not brisket, right? LolJust a hack that makes some $hitty BBQ.... -
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....
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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!canuckland
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Duh. Pork shoulder. Maybe a brisket tomorrow! Now I'm inspired.LBGE, Burgeoning Accessories
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