Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: zero_flash on March 04, 2016, 09:44:47 PM
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First post on this forum, so here goes....
I cooked a 7 pound pork shoulder last weekend and decided to mix it up a little. Inspired by Aaron Franklin, I procured some butcher paper and decided to try to use it instead of foil. I ran into some issues though as the meat hit the stall and stayed there for a good long time. I ended up giving up on the paper and switched out to foil to power through to get it done before the charcoal died.
Anyway, I had a few questions from my experience:
- How long should I have expected the meat to be in the stall? I felt it stayed at 163F or so for a good two hours before I got fed up and crutched it in foil. How long do you think that 7 pound shoulder should have taken overall? It was around 40F outside so maybe that affected things?
- When do people normally wrap something in butcher paper? After it comes our of the stall? During?
- How much butcher paper do you use? One layer? Multiple?
- How do people handle charcoal on a long cook? What do you do when the meat isn't done and the coals start dying? Do you wrap in foil and bring it inside for the oven? Do you add coals? If so, do you heat them in the chimney again?
Sorry for all the questions. I was pretty stumped by this last cook and wasn't sure exactly what happened. The pulled pork turned out good in the end, but I had to fall back to my normal method.
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Great questions and post! I am looking forward to learning along with you.... And, welcome from Minnesota.
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The stall can be unpredictable.....just start early. I rarely wrap these days. I like the bark. I do wrap loosely after I check for tenderness (not so much temp) to let the juices redistribute................