My cousin told me to wrap my pork butt in foil after 4 hours, not butcher paper.

He swore it would keep it juicier, but I ended up with a pot roast texture and no bark at all. Now I'm out a whole 12-pound shoulder and a Saturday. Anyone have a good method for getting that perfect pull without steaming it?

3 comments

3 Comments

josepha326d ago

Skip the foil, it just steams it. I go unwrapped the whole time, spritzing if it looks dry. Gets a way better bark and still pulls fine.

spencer86d ago

Ever try butcher paper instead?

morgan_martinez5d ago

Twelve pounds and a whole Saturday gone is a real tragedy. Foil is a steam trap, it basically braises the meat. I only wrap if the bark is set and I'm in a rush, and even then it's pink butcher paper.