Used to wrap my pork shoulder in foil after 4 hours, now I just let it ride.

My buddy in Kansas City saw me do it and said I was just steaming the bark away. Tried his way on my next cook and the bark was way better, dark and crunchy. Anyone else ditch the wrap for pork butts?

2 comments

2 Comments

jamieburns7h ago

My last foil-wrapped butt was the juiciest one I've ever made. That steam keeps all the moisture locked in so it doesn't dry out. A little soft bark is a fair trade for perfect pulled pork.

lilyfisher6h ago

Understand why you wrap it, but I miss that crispy bark too much. The chew and smoke flavor in the bark is my favorite part. I just spritz more often to keep things moist without steaming it soft.