JohnDS
Well-known member
I usually either cook the shoulder naked all the way through, or more recently I've been waiting until the stall, then I'll wrap in butcher paper.
This time, I've decided to wrap in butcher paper at the stall, and then put the wrapped shoulder in a deep alumininum foil pan for the remainder of the cook.
My logic this time is that the shoulder probably has enough smoke and maybe a little more smoke if it is in fact true that the smoke penetrates through the paper(still question that), and just making it easier overall after it's done without a mess because I can just open the paper up right in the pan and cut it up(after resting of course). I was going to add some sort of grate to the pan to keep the wrapped shoulder from sitting in whatever liquid comes out while cooking, but the foil pan shape wouldn't allow me to do so. Plus I'm not sure it matters anyway.
Next time, maybe I'll use a pan with lower sides if it would matter. This one is one of those turkey pans.
So I'm wondering what you guys think about this method and any advice you can offer. I also wonder whether or not I could have just made it even easier by putting the shoulder in the pan naked and just sealing the top over with foil.
Thanks.
This time, I've decided to wrap in butcher paper at the stall, and then put the wrapped shoulder in a deep alumininum foil pan for the remainder of the cook.
My logic this time is that the shoulder probably has enough smoke and maybe a little more smoke if it is in fact true that the smoke penetrates through the paper(still question that), and just making it easier overall after it's done without a mess because I can just open the paper up right in the pan and cut it up(after resting of course). I was going to add some sort of grate to the pan to keep the wrapped shoulder from sitting in whatever liquid comes out while cooking, but the foil pan shape wouldn't allow me to do so. Plus I'm not sure it matters anyway.
Next time, maybe I'll use a pan with lower sides if it would matter. This one is one of those turkey pans.
So I'm wondering what you guys think about this method and any advice you can offer. I also wonder whether or not I could have just made it even easier by putting the shoulder in the pan naked and just sealing the top over with foil.
Thanks.