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Got told by a pitmaster that my pork butt was "mushy" and had to rebuy everything
I always wrapped in foil at 165 and he said that traps too much steam, makes the bark soggy. Switched to butcher paper last weekend and the texture was night and day different. Anyone else ditch foil for paper on shoulders?
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the_xena29d agoMost Upvoted
Is it weird how much difference the wrap makes on a pork butt? I had the exact same thing happen - kept getting that mushy, almost baby food texture with foil and couldn't figure out why. @the_sam nailed it, that foil is basically steaming the meat instead of letting it breathe. Switched to peach paper myself and the bark comes out like actual bark now, not just wet meat with black spots. The stall takes a bit longer but the payoff is worth every extra minute.
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the_sam29d ago
Jumped on the butcher paper train a few months back and yeah, it's a game changer. That foil always felt like I was steaming my pork into submission, not smoking it. First time I pulled a shoulder off with paper I actually got a decent bark instead of wet cardboard with burnt bits.
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