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PBC PORK Shoulder. To Wrap or Not to Wrap.
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- Nov 2014
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John "J R"
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PBC PORK Shoulder. To Wrap or Not to Wrap.
Do you guys/gals usually wrap your pork shoulders or just let them go? If you do wrap them, what temp. I was gonna shoot for 165 to wrap, but I didn't see anything in Meatheads recipe that says to wrap a pork shoulder. (that I could see) maybe I don't need to wrap at all.....
Thanks!!Tags: None
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Some do, some don't, I have done both but to me tenderness and moisture outweigh a slightly better crust, especially when it all gets mixed together. Not to mention time savings. I have thought about putting in a pan and letting it crisp up but haven't done it yet. I wrap when the crust is good or when i'm about 3 hours from eating, primarily because I like to rest 2 hours, 1.5 minimum. This does seem to end up happening around 160-165.
To me the rest time is key, the point of low and slow is to give time in the higher temps for everything to melt, wrapping and resting lets it spend time doing just that without getting the interior any warmer. This sacrifices crispiness either way you go.
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Moderator
- Nov 2014
- 12719
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
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Lone Star Grillz 24 X 48 Offset
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I have done it both ways and both are good. I probably prefer the unwrapped. Though not as moiste I end up mixing my pulled pork with sauce which adds the moisture back in.
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I wrap when I have ample bark on everything. Last two butts never got wrapped, and they were definitely on par with others.
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Moderator
- Nov 2014
- 12719
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
-
Moderator
- Jun 2014
- 11620
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
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- May 2014
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- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
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- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I hope you like the rub. I have 3 butts in the freezer I just picked up on sale. You guys have put me in the mood now, I'll probably do one next week. I work the full weekend starting tonight, no time until Weds earliest
Spinaker, can we get your signature filled out for you?
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Founding Member & Pit Barrel Cooker Queen
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I don't wrap. I like the yummy bark too much because it adds flavor and texture. In fact, for the next PB that I do, I'm going to follow Huskee's lead and slice the PB in half along the muscle lines as much as possible before applying the rub to get even more bark. I'd rather start a bit earlier and power through a stall than to wrap to save time. Just the way I roll with a PB.
John, Meathead says to rest a PB 30-60 min. Do you notice a big difference, when you rest it for 1.5 hours or more?
Kathryn
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Bruce, I cut mine diagonally, just avoiding the bone and a little crooked so the money muscle is mostly intact. It leaves a small piece of one muscle on the other (hard to describe but you'll know when you see it) and I just run the hook right through, this keeps them the same thickness and they finish around the same time.
Kathryn, it might be mostly in my head, but my first dozen or so were rested 30-60 minutes. Then for a family reunion 2.5 hours away I was told it would be fine. I was worried it would be mush, but it was my best one to that point. I've rested at least 1.5 hours ever since.
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Resting longer would work better for me, John, since I'm usually hustling to get the rest of the meal out all at the same time. It's whirling dervish time once the meat comes to temp and I set it to rest, so having an extra chunk of time would be great--plus having it taste better as you say--wow, what's not to like about that?
Kathryn
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Moderator
- Jun 2014
- 11620
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
-
Moderator
- Nov 2014
- 12719
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Comment
-
Administrator
- May 2014
- 17889
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by Spinaker View PostHere is a picture of the finished product. (sorry for the shotty camera work) I let it rest for about 2 hrs. It was one of the best shoulders if ever made! Thanks again Huskee for the Rub, turned out great! Thanks for the help.
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Looks jam-up Spinaker!
I have yet to do a butt on my PBC, but when I do them in the ECB smoker I have wrapped the last 2 when they hit 160 or so and dropped them in the oven @ 250 until coming to 195-200. I also let mine sit for at least an hour just to become manageable to pull w/o burning your hands.
HRR is my favorite for butts as well, but do yourself a flavor and try the MMD. It is more savory / less sweet. I like it on pork chops / pork loin (heck, I even sprinkled some on my cheese pizza the other night and it wasn't bad). With the fattier cuts like a butt or belly, the wife and I prefer HRR's sweetness.
I have used both on ribs and the jury is still out at my house. I will be doing another HRR vs MMD on ribs this weekend hopefully; this time no mustard slather - just the straight dope. Just remember that MMD has no salt in it (and you can make the HRR w/o salt if you choose - I keep the salt in it) and you will need to dry brine.
I suppose you could just add the necessary salt to the MMH (1/2 teaspoon per pound) and rock on.
Also do yourself a favor if you already haven't and check out Dr. Blonder's seminar on salt. He doesn't say NOT to use rubs that have salt in them, but you need to be aware that you have far less control of the amount of salt in a pre-mix w/ salt to hit the desired 1/2 teaspoon per pound. I usually assume that 1/2 of a OTS rub w/ salt is salt - i.e. if using a salt-in rub, I use 1 teaspoon / pound. Kind of loosey-goosey, but it has worked out thus far.
The only time I over salted was a dry brining incident where I 'mis-remembered' to use 1-2 teaspoons of salt; not 1/2 teaspoon. Looking at it as a pure experiment, yeah - the dry brining works like a champ; but it all had to be chucked in the trash because it burned your mouth it had so much salt in it.
Keep on truckin'!
Comment
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HC,
You've gotta try a butt on the PBC. It works great. Yesterday I put my shoulders in foil at 165 but didn't seal them up all the way. Thinking that it would save a lot of my bark. It seemed to have worked. The meat was just melt in your mouth good and still had a nice bark on.
I let this one rest for about two hours. Something I've never been able to do because I wanna eat!! That made all the difference in the world. I have never had a pork shoulder fall apart like this one. The smoke ring and smoke flavor were amazing as well. I used about 10 ounces of Hickory and Apple in a 50/50 blend, that really gave off a wonderful smoke profile.
As for the rubs, I am certainly no stranger to Meatheads rub. I use it all the time. It really is my go to for pork ribs. I wanted to give Huskee's rub try and boy-o-boy did it work out. I may have to follow in your footsteps and make a side by side comparison between Huskee's and Meathed's rub.
Dr. Blonder's seminar was very informative and helpful. I have ran into over salting during dry brining in the past. I hate it when that happens, just like you said, it has to go in the trash. After the seminar though, I have a whole new perspective and respect for old NaCl.
Thanks for your input brother. It is much appreciated. SMOKE ON!!!
-John
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Spinaker if you get hungry slice you of a chunk of the money muscle, it doesn't need to rest like the rest of the butt and is kind of a waste to just mix in anyway. I sometimes separate it altogether and smoke it separately, then slice it and eat it about the time I wrap the rest.
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