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I would go with butcher paper. IMO it doesn't soften the bark as much as foil.
I've been cooking at higher temps on my KJ as well. Kamados are so good at retaining heat that you can't run a fire hot enough to get good smoke and maintain a temp around 225. The only way you can stay at 225 is if you choke the fire to the point where it's producing dirty smoke.
Last edited by gilbertpilz; May 8, 2021, 08:49 AM.
I usually cook in the 300 range on my Keg wrapping in foil.
Pork is pretty forgiving and will take the heat so don't be afraid to up the heat if you feel you're running behind.
I would go with foil wrap, just because I don't care about firm bark on pulled pork. Just get the bark the way you like it, then wrap and crank up the heat to at least 275° until it's tender. If you get it done early, then you have more time for it to rest in a cooler or warm oven.
Thanks for the helping. Primo dialed in right at 275 a s Sitting at 150 now. Any idea how long it takes to go from 150 to 200 range when wrapped at 275?
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