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[Michael_NW]

There is a video that shows how Franklin does it, pretty cool.  Never tried it cuz been a long time since I needed to cook a brisket.

I probably watched that video 6 times! It's taken a bit to get me to understand that I don't need the pit temp to be 180 in order to smoke; I can raise the temp some to speed up the cook so the meat's not going to lose as much moisture, and I will still produce bark with great smokey flavor.

It's one of those "Ah ha!" moments for me. I'm not necessarily the sharpest knife in the drawer.

[FreeDivr]

I do pork shoulders often and I really like how they come out with butcher paper. Personal preference is always the rule on these things but for me it’s a nice combo of good bark with good moisture content. Resting them is just as important I think. Give it a try, I think you’ll like.

[Michael_NW]

I do pork shoulders often and I really like how they come out with butcher paper. Personal preference is always the rule on these things but for me it’s a nice combo of good bark with good moisture content. Resting them is just as important I think. Give it a try, I think you’ll like.

Thanks for the advice, FreeDivr! Tomorrow, one will be wrapped in butcher paper and the other in foil when the time is right. I'll post the cook here, and yes . . . there will be pics!

[reubenray]

I do pork shoulders often and I really like how they come out with butcher paper. Personal preference is always the rule on these things but for me it’s a nice combo of good bark with good moisture content. Resting them is just as important I think. Give it a try, I think you’ll like.

Thanks for the advice, FreeDivr! Tomorrow, one will be wrapped in butcher paper and the other in foil when the time is right. I'll post the cook here, and yes . . . there will be pics!

How did did everything do?

[Michael_NW]

It went well! I'm starting another thread with the process and the results. It's not a tutorial, more like "here's what I did", "here is what happened", and "what I take away from it all".