Warning: I tried a weird trick with my pork shoulder that actually worked

My pork shoulder was cooking way too fast on my pellet grill, hitting 180 degrees in just 4 hours. I wrapped it in foil with a cup of apple juice and dropped the temp to 200, then let it sit for another 3 hours. Do you think slowing it down that much ruins the bark, or is getting the meat tender more important?

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4 Comments

quinnm775mo ago

Whoa, that's a hard pivot. Honestly, dropping all the way to 200 for hours sounds like a recipe for mushy bark and dry meat. The stall is normal, and pushing through it builds texture and flavor. Getting tender is key, but you can do that without going that low and slow. Next time, maybe just wrap it and keep your temp steady.

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max_cooper213mo ago

Did wrapping with butcher paper help you keep the bark intact?

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quinncoleman5mo ago

Bark gets mushy from steam, not just low temp.

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kaimiller5mo ago

I read that wrapping with butcher paper can help push through the stall without losing bark.

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