Costco pork shoulder

[Clarkgriswald]

1) How many pounds was that butt?
2) Was it bone-in, and did it break off at that bone?
3) NOIYCE! Love that black bark!

It was just under 16lbs boneless pork shoulder from Costco. That small chunk was a piece that broke off during the cook.

[abandonedbrain]

Holy MOMMA, that's a big chunk! The largest I've done is a 12, and I ended up cutting that in half per recommendations here. On top of being easier to cook, you get more bark.

[Clarkgriswald]

It was two pieces so it had a ton of bark on it.

[Mr. Bones]

Sweet Lookin' pork butt. Bark-a-licious!!!

[abandonedbrain]

So? How did it turn out after the cambro hold? Juicy or no? Inquiring minds want to know: will you wrap or won't you on the next one?!

[Clarkgriswald]

So? How did it turn out after the cambro hold? Juicy or no? Inquiring minds want to know: will you wrap or won't you on the next one?!

It was good. Different than ones I've done before. Wife likes the wrapped way better but still likes the no wrap method. It wasn't really juicy like I was hoping it would have been. For the most part the temps were from 190 to 205 all over the meat. Some parts were not as tender as others. Don't know if I should have left it on longer or to long? It was wrapped for 2 hours before I pulled it.

[abandonedbrain]

Pulled it after 10.5 hours. First time I have ever had bark like this. I wrapped it in butcher paper so I think I will let it sit for a couple of hours.

To clarify this statement... you pulled it off the cooker completely, wrapped it in paper, and let it sit out? Or did you pull it out TO wrap it, then put it back on the grate for a couple of hours?

[Clarkgriswald]

To clarify this statement... you pulled it off the cooker completely, wrapped it in paper, and let it sit out? Or did you pull it out TO wrap it, then put it back on the grate for a couple of hours?

I pulled it off and wrapped in paper and then in a cooler.

[abandonedbrain]

Gotcha, just had to make certain we were on the same page. Were the temps uneven after coming out of the cooler? That would seem odd...

[Clarkgriswald]

I didn't test the temps after I pulled it out of the cooler. I think next time I am going to wrap it at 160 and let it cook until 185 or less and unwrap and put it back on the smoker to firm up the crust.