Butcher paper for smoking pork shoulder

I learned that the hard way making people wait on dinner. So now you know what you need go forth and ask for it with confidence at your nearest quality butcher.

Wrap After the internal temperature of the pulled pork hits 165 degrees wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer.

Butcher paper for smoking pork shoulder. 1 Your pork shoulder will only really take on smoke the first few hours of the process. At your wrapping temperature you can effectively pull it and throw it in the oven to finish and likely would never know the difference other than not having to go outside in the coldsnow again and the rich smoke smell in. I havent used butcher paper on what we call out here on the West Coast a pork shoulder.

Ive been into smoking naked meats in my MES 30 because so many pitmasters dont wrap their meats in competitions or in their restaurants. I do have butcher paper and will experiment with it again this year. I found some of the Pink Butcher paper at Amazon a 28 inch roll X 150 feet.

You dont want to use the newer white paper it is lined with a coating and will not breath like the old Pink butcher paper. Some call it red. I just did some baby back ribs and used it to wrap for 2 hours on my smoker.

The Boston butt or upper shoulder is the ideal cut for pulled pork as its big enough to stand up to a long slow smoke. The ratio of bark to juicy meat will be perfect. So now you know what you need go forth and ask for it with confidence at your nearest quality butcher.

Wrap After the internal temperature of the pulled pork hits 165 degrees wrap the shoulder in foil or butcher paper and reinsert your remote probe meat thermometer. Smoke Again Place back into. Butcher paper is the way to go if youre interested in wrapping at all.

Whether or not you wrap is really all up to personal preference. However if you do like wrapping butcher paper is the clear winner. Foil lets out absolutely no moisture which ends up steaming your meat.

Butcher paper still lets the. Butcher Paper Wrapped Pork Butt. Decided to try a pork butt cooked using butcher paper.

I cut off the money muscle and cooked both pieces in the smoker for about 3 hours at 280 then wrapped it in butcher paper after slathering it with a little Shack sauce mixed with butter and rub. Preheat your smoker to 250F. Brush the pork shoulder with Dijon mustard.

In a medium-size bowl combine brown sugar paprika salt white pepper black pepper onion powder garlic powder and cayenne pepper. Mix with your fingers to break up any lumps. I tried butcher paper as I use it for brisket all the time.

I went back to foil for pork in general as a preference in cook time and rendered fat. Butcher paper will work great just keep in mind it doesnt cook as fast and your cook times will change. I learned that the hard way making people wait on dinner.

Steak paper is very similar to pink butcher paper but there are several critical differences. Steak paper is thicker and heavier than butcher paper because it is most commonly used for meat storage or display. If youre looking for pink butcher paper dont buy steak paper by mistake.

I do not normally wrap butts when I cook them. When I have the bark seems to come out really soft and almost slimy sometimes. I cooked my first brisket over the weekend and wrapped in butcher paper.

Decided to do a test and weapped one of the butts I was cooking in butcher paper also. The bark on the butt was great stayed. After 10-12 hours on average for an 8-pound pork butt remove it from the smoker and cover it in butcher paper or aluminum foil to rest for at least one hour before serving.

This will make sure the juices are settled and the meat will not become dry after cuttingshredding. Take the pork shoulder out of the fridge at least 1 hour prior to smoking. Pre-heat smoker and add wood chips to start smoking at 250 degrees F.

Smoke the pork shoulder until the thickest part of the shoulder reaches 195 to 205 degrees F. Wrap the pork shoulder in butcher paper. Butcher paper is a happy medium between foil and naked smoking methods for all types of barbeque.

It has benefits of both types without the cons of either. It really depends on your taste preferences and what you expect your smoked meat to look like. Season your pork shoulder on all sides top and bottom with the spice rub.

Preheat your smoker to 225 degrees F for indirect smoking. Place your seasoned pork butt on the smoker fat side up. Close the lid and smoke the pork.

Place the Pork Butt on the smoker and cook for 4-5 hours or until internal temperature reaches 165-170 degrees. Wrap the Pork Butt in peach butcher paper and return to the smoker. Monitor the internal temperature with a probe thermometer inserted into the center of the pork butt.

Pulled pork is a great product for starting out. Its relatively inexpensive at least it used to be and very forgiving. As mentioned above foil will help speed things up more than paper and will retain moisture better than the paper.

That said there is no right or wrong. Smoke for about 60 to 90 minutes per pound or until the internal temperature reaches 195-205 degrees. Continuously monitor the temperature with a probe thermometer.

Remove the pork shoulder from the smoker and wrap in butcher paper or aluminum and place in a cooler to rest for at least one hour.