Foil vs Butcher Paper

[jmccrack650]

I did my first pork shoulder in butcher paper this weekend. Great results, bark was still firm, meat was super moist.

The one thing I didn't expect was the amount of time it took to go from 160 -> 200 after wrapping. In the past when using foil it took about 2.5 hours (4lb shoulder), but this time it took 4.5 hours. Is this normal with butcher paper? Just wondering so that I can account for this extra time in future.

 

[Dassman5]

I did my first pork shoulder in butcher paper this weekend. Great results, bark was still firm, meat was super moist.

The one thing I didn't expect was the amount of time it took to go from 160 -> 200 after wrapping. In the past when using foil it took about 2.5 hours (4lb shoulder), but this time it took 4.5 hours. Is this normal with butcher paper? Just wondering so that I can account for this extra time in future.

Butcher paper always takes longer, in fact sometimes twice as long as foil. That is because the paper is porous and allows “wicking” or moisture to evaporate from the meat surface through the paper as it smokes; something that naturally cools the skin of the meat and slows the cooking/smoking process.

Foil, on the other hand traps the moisture within, keeping the skin from enjoying the cooling effects, and therefore promotes a faster cook.

I always use butcher paper on my pork butts and briskets as it produces a harder/ firmer, better tasting bark. However, when in a rush, I occasionally use foil, as well when allowing the meat to rest in a Cambro before serving.

 

[Dougr]

If you watch Harry Soo's, https://www.slapyodaddybbq.com/, videos once he wraps his meat, he puts it in the oven to finish it up and to save pellets.

 

[Dassman5]

If you watch Harry Soo's, https://www.slapyodaddybbq.com/, videos once he wraps his meat, he puts it in the oven to finish it up and to save pellets.

It works, but my wife prefers not to have the smoke odor in the house unless necessary...for us that means Winter. On the other hand, she loves the end-product.

 

[tigermikie]

Think you should have waited until the meat hit 175-180. Needs to have broken out of the stall. That’s why it took so long.

 

[Bruno]

I only use butcher paper on briskets and pork these days and have had great results with a nice bark!

 

[Dassman5]

I only use butcher paper on briskets and pork these days and have had great results with a nice bark!

Excellent brisket...love the results using butcher paper!

 

[Bruno]

That’s actually a pork shoulder, the best I’ve ever had too!
Hers the brisket.

 

[Dassman5]

My bad...they all tend to look alike after a prolonged period of smoking, as I usually do 2 or 3 8# butts for our family reunion, and they approach the size of a fully smoked brisket.

Great smoke ring by the way!

 

[dkgriffith67]

I only use butcher paper on briskets and pork these days and have had great results with a nice bark!

Good job, Bruno! Barkin’ like a big Dawg!

 

[bbqking]

This look really good!