Do You Wrap Pork Shoulder? The Ultimate Guide to Wrapping Pork Shoulder

Pork shoulder, also known as pork butt, is a flavorful and versatile cut of meat that is perfect for smoking. When smoked properly, pork shoulder becomes tender and juicy, with a smoky flavor that is out of this world. But one of the most common questions that people have about smoking pork shoulder is whether or not to wrap it. In this guide, we will discuss the pros and cons of wrapping pork shoulder, and we will provide you with step-by-step instructions on how to wrap pork shoulder if you decide to do so.

Benefits of Wrapping Pork Shoulder

There are several benefits to wrapping pork shoulder when smoking. First, wrapping helps to keep the meat moist. Pork shoulder is a relatively lean cut of meat, so it can easily dry out if it is not cooked properly. Wrapping the meat in foil or butcher paper helps to create a humid environment that prevents the meat from losing moisture.

Second, wrapping pork shoulder helps to speed up the cooking process. When meat is wrapped, it cooks more evenly and quickly than it would if it were not wrapped. This is because the foil or butcher paper helps to trap heat and moisture, which allows the meat to cook more efficiently.

Third, wrapping pork shoulder helps to create a more tender finished product. The moist environment that is created by wrapping the meat helps to break down the connective tissue in the meat, which makes it more tender.

Drawbacks of Wrapping Pork Shoulder

There are also a few drawbacks to wrapping pork shoulder when smoking. First, wrapping the meat can prevent it from developing a crispy bark. The bark is the caramelized outer layer of the meat that is created when it is exposed to smoke and heat. If the meat is wrapped, it will not be able to develop a bark as easily.

Second, wrapping the meat can make it more difficult to control the temperature of the meat. When the meat is wrapped, it is more difficult to monitor the internal temperature of the meat. This can make it difficult to ensure that the meat is cooked to the desired temperature.

When to Wrap Pork Shoulder

The decision of whether or not to wrap pork shoulder is ultimately a personal preference. However, there are a few general guidelines that you can follow. If you are looking for a more tender and juicy finished product, then you should wrap the meat. If you are looking for a crispy bark, then you should not wrap the meat.

If you decide to wrap the meat, you should do so when the internal temperature of the meat reaches 165 degrees Fahrenheit. This is the temperature at which the connective tissue in the meat begins to break down. Once the meat is wrapped, you should continue to cook it until the internal temperature reaches 203 degrees Fahrenheit.

How to Wrap Pork Shoulder

If you decide to wrap pork shoulder, you can do so using either foil or butcher paper. Foil is a more effective barrier against moisture loss, but it can also prevent the meat from developing a crispy bark. Butcher paper is less effective at preventing moisture loss, but it allows the meat to breathe, which can help to develop a crispy bark.

To wrap pork shoulder in foil, simply wrap the meat in two layers of heavy-duty aluminum foil. Make sure that the foil is sealed tightly around the meat, and that there are no holes or tears in the foil.

To wrap pork shoulder in butcher paper, first wet the butcher paper with water. This will help the paper to stick to the meat. Wrap the meat in the butcher paper, and then secure the paper with butcher’s twine.

Wrapping pork shoulder is a personal preference, but it can be a great way to achieve a more tender and juicy finished product. If you are looking for a crispy bark, then you should not wrap the meat. If you are looking for a more tender and juicy finished product, then you should wrap the meat.