-2

PSA: My pork shoulder stalled for 4 hours, so I wrapped it in peach paper from the butcher.

I was cooking a 10 pound shoulder for a family party and the temp just would not budge past 165. I grabbed the leftover peach paper from when I bought the meat, wrapped it tight, and it powered through in another 2 hours. Do you think butcher paper is always better than foil for a wrap?

2 comments

2 Comments

uma_lopez2d agoMost Upvoted

Honestly, the peach paper probably let it breathe just enough to push through without getting soggy like foil can.

felix_bailey451d ago

Ever try it with just the smoker's heat, no wrap at all?