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**Blackshirt BBQ** · February 4, 2018, 07:58 AM

**Blackshirt BBQ** · February 4, 2018, 08:34 AM

But won’t wrapping it only speed up the cooking process? I’m already way ahead of schedule. Will the cambro hold temp for 6 hours?

**HorseDoctor** · February 4, 2018, 12:00 PM

Wrapping at this point would be more to conserve moisture/save juices than to speed cook. A 6 hour hold is very possible. If you're nervous about staying above 140 F then a warm oven will work also. Way better to be early than late! Relax, it'll be awesome! Have a great Superbowl party!

**xaugievike** · February 4, 2018, 12:05 PM

you're going to be fine - shoulders are extremely forgiving. Reading the part about the void in the meat - make sure your thermometer tip isn't close to an "edge" of that void thus giving you a higher reading. The cambro is your friend.

**Blackshirt BBQ** · February 4, 2018, 02:21 PM

12 hrs and still at 192. Temp has only gone up 22 degrees since 7:00 am. I just wrapped it up in foil. It smells and tastes delicious! A small piece fell off, I couldn’t resist.

$fracmeister$ · February 4, 2018, 07:57 PM

When it hits temp and I pull it for the FC I toss in a half stick of butter and some garlic powder then re-seal the foil. For good luck I guess but that is the way I do it.

**Blackshirt BBQ** · February 4, 2018, 08:06 PM

I wrapped it in foil at 192 degrees and cranked up the heat to 275. It took a total of 14 hours to get done. I had hot water in the Orca cooler for hours before, and heated towels in the dryer to wrap the meat in. The cambro kept the meat between 205 and 203 for 2 hours. That’s when we opened it. Who knows how long it would have kept. Great meal!