how to wrap pork shoulder in butcher paper

Mastering the Art of Wrapping Pork Shoulder in Butcher Paper

As any experienced pitmaster knows properly wrapping meat during the smoking process is absolutely essential for moist, flavorful BBQ. And when it comes to fabulous pork shoulder butcher paper is the go-to wrapping of choice. But how exactly do you wrap a pork shoulder in butcher paper to perfection?

In this comprehensive guide, I’ll share my proven step-by-step method for wrapping pork shoulder in butcher paper. You’ll learn all about the benefits of using butcher paper, the ideal technique for a tight seal, proper paper selection, timing for when to wrap, and much more. With these expert tips, you’ll be wrapping pork shoulder like a pro in no time. Let’s get started!

An Introduction to Butcher Paper
Before we dive into pork shoulder wrapping specifics, let’s start with a quick overview of butcher paper itself. What exactly is this magical meat-wrapping material?

Butcher paper also known as butcher’s paper or craft paper is a heavy-weight crepe paper made from wood pulp. It has a natural unbleached color and is coated in wax to make it moisture resistant. Butcher paper is significantly thicker and more durable than standard paper.

Key benefits of using butcher paper for smoking pork shoulder include:

• Allows good smoke absorption while sealing in moisture
• Prevents “stalling” by powering through the temperature plateau
• Speeds up cooking time compared to unwrapped meat
• Keeps bark from getting too dark or dried out
• Makes for easy, mess-free removal after cooking

Now that you know the pros of using butcher paper, let’s get into the step-by-step technique for perfect pork shoulder wrapping every time.

A Step-By-Step Guide to Wrapping Pork Shoulder in Butcher Paper

Follow these simple steps for flawlessly wrapping pork shoulder in butcher paper:

Materials Needed:

• Pork shoulder (bone-in or boneless)
• Butcher paper (unwaxed side up)
• Cooking spray or moisture mop
• Aluminum foil (optional)
• Twine or tape

1. Prep the Pork Shoulder

• Trim excess fat and rub with seasoning as desired. Leaving some fat will baste the meat.
• Cook until the internal temperature reaches 165°F (bone-in) or 150°F (boneless).
• Spritz with moisture mop or apply reserved pork fat before wrapping.

1. Cut the Butcher Paper

• Lay paper out unwaxed side up. Measure to be 2-3 times the length of the pork shoulder.
• Cut paper to length using scissors or utility knife.

1. Place Pork Shoulder on Paper

• Position pork shoulder on one end of paper. Leave a few inches margin if bone-in.

1. Wrap the Paper Around Pork

• Fold longer sides of paper over pork shoulder, overlapping about halfway.
• Continue tightly rolling paper around pork, tucking under seam as you go.

1. Seal the Wrapped Pork Shoulder

• When fully wrapped, fold over small flap at each end and seal with twine/tape.
• Optional: Wrap completed bundle in foil for extra moisture retention.

1. Return to Smoker

• Place wrapped pork shoulder back on smoker, seam side down.
• Cook until internal temperature reaches 200-205°F.

And that’s it! Just 6 simple steps to perfectly wrap your pork shoulder in butcher paper for unbelievable smoked flavor.

Timing the Pork Shoulder Wrap

Knowing exactly when to wrap the pork shoulder during the smoking process is crucial. Here are some key timing tips:

• For bone-in shoulder, wrap at 165°F internal temp. This pushes through the “stall”.

• For boneless shoulder, wrap earlier at 150°F internal temp since it cooks faster.

• Don’t wrap too early or the pork won’t have enough smoke absorption.

• If smoking extra large cuts, partially wrap earlier to speed cook time.

• Use an instant read thermometer to monitor internal temp and determine ideal time to wrap.

Butcher Paper Selection and Preparation

Not all butcher paper is created equal when it comes to artful pork shoulder wrapping. Follow these tips for choosing and preparing your paper:

• Select thick, high-quality paper – at least 40 lbs weight.

• Choose unwaxed paper to allow moisture release. Wax coating will steam the meat.

• Look for paper that is FDA approved for direct food contact.

• Cut paper to about 2-3 times the length of the pork shoulder being wrapped.

• Store paper rolls in a dry area away from rodents. Dust off any debris before use.

• If paper is extra thick, lightly spritz with water to make it more pliable before wrapping.

Troubleshooting Common Pork Butcher Paper Wrapping Issues

While the wrapping process itself is quite straightforward, there are a few common issues to watch out for:

• Tears in paper while wrapping – Use higher quality, thicker paper and wrap tightly but carefully.

• Paper unwrapping during smoking – Seal ends very securely with twine or tape to prevent unravelling.

• Dry or tough finished pork – Wrap earlier at lower internal temp and ensure paper seals tightly.

• Pork continues to stall after wrapping – Wait to wrap until 165°F internal temp is reached.

• Pork overcooks after wrapping – Monitor temperature closely and don’t overshoot 205°F.

With a bit of practice, you’ll be able to achieve perfect, tear-free wraps every time. Refer back to these steps and tips whenever you need a refresher.

Frequently Asked Questions About Butcher Paper Wrapped Pork Shoulder

Let’s wrap up (pun intended!) with answers to some of the most common questions about wrapping pork shoulder in butcher paper:

What are the benefits of wrapping in butcher paper vs. foil?

Butcher paper allows better smoke absorption and bark formation. Foil causes more steaming.

Should you wrap pork shoulder at all?

Wrapping helps retain moisture, speeds cook time, and powers through stagnant temperature. But unwrapped pork will have more of a hardened bark.

How long can I leave wrapped pork shoulder in a cooler?

Hold wrapped pork up to 4 hours in a cooler before serving. Ensure temperature doesn’t drop below 140°F.

Can I reuse butcher paper?

Butcher paper is single use only. The pork juices will permeate the paper fibers making it unsuitable for multiple uses.

Is there a reusable alternative to butcher paper?

Yes, you can also wrap in parchment paper, banana leaves, or corn husks. But these will affect the end results.

Does butcher paper help the pork shoulder absorb more smoke?

No, smoke absorption happens before wrapping. Butcher paper seals and retains the absorbed smoke flavor.

Wrapping Up on Wrapping Pork Shoulder

Mastering the technique for properly wrapping pork shoulder in butcher paper may take a little practice, but the results are well worth the effort. Perfectly wrapped pork shoulder emerges from the smoker moist, tender, and suffused with flavorful smoke.

Remember to prep the pork, cut a right-sized paper, wrap tightly at the ideal internal temp, and seal the ends. With the steps and tips outlined above, you’ll be wrapping pork shoulder like a pitmaster in no time at all. Now get outside and start smoking that scrumptious swine!