Stalled for 6 hours on a pork shoulder and finally saw why

I always wrapped my shoulders in foil as soon as the bark set, usually around 160 degrees. Last Saturday I let one ride uncovered until 180 and the stall only lasted 90 minutes instead of the usual 4-6. Has anyone else tested different wrap timing like that?

2 comments

2 Comments

alices1618d ago

Gotta gently push back on the "bark set around 160" thing. Bark doesn't usually set until closer to 180 or even higher depending on your smoker and rub. If you're wrapping at 160, you're likely wrapping before the bark has really set, which is why it's soft and wet when you unwrap. Letting it ride to 180 like you did this time lets the surface dry out and darken properly. That longer uncovered time probably helped with the stall too since the meat's surface is hotter and evaporating moisture faster.

finley_bennett2818d ago

So the "bark doesn't set until 180" thing is basically the smoking equivalent of telling me my medium rare steak is actually raw. Good to know I've been wrapping my brisket like a burrito that's still sweating out its guts. Next time I'll just leave it on the smoker until it looks like roadkill and hope for the best.