BradBQ
Well-known member
So ive decided to dabble in the world of not wrapping a pork shoulder for pulled pork. I feel comfortable with the process, the only question I have is the hold/rest. What is your guys' method? Are you placing in a pan and putting it into a preheated and then shut off oven at 170 once you pull it from the pit? or do you wrap it once it is pulled? I wouldnt think so as the point of the no wrap is to save bark. Alas, I defer to those with more experience! I appreciate your responses!