Should you foil smoked pork shoulder? Yes, I highly recommend foiling smoked pork shoulder. Not only does it prevent the meat from accumulating too much smoke, but it also helps to retain moisture during the cooking process. Here are some reasons why:

  • Prevents over-smoking: Foiling the pork shoulder helps to prevent the meat from becoming too smoky. This is especially important if you are using a strong wood like hickory or mesquite, which can easily overpower the flavor of the meat.
  • Retains moisture: Wrapping the pork shoulder in foil helps to trap in moisture, which can be lost during the cooking process. This helps to ensure that the meat stays juicy and tender.
  • Speeds up cooking time: Foiling the pork shoulder can also help to speed up the cooking time. This is because the foil helps to create a more even cooking environment, which can help the meat to cook more quickly and evenly.
  • Allows for easy resting: After the pork shoulder is done cooking, it is important to let it rest for a period of time before slicing. Foiling the meat makes it easy to transfer it to a resting area without losing any of the juices.

Overall, foiling smoked pork shoulder is a simple and effective way to ensure that your meat stays moist, flavorful, and perfectly cooked. So next time you fire up the smoker, be sure to wrap your pork shoulder in foil for the best results!


Smoked pork shoulder is a delicious and popular dish that is enjoyed by many people around the world. It is a slow-cooked meat that is infused with a smoky flavor, making it a perfect dish for any barbecue or family gathering. However, there is a debate among pitmasters and barbecue enthusiasts about whether or not to foil smoked pork shoulder. Some argue that foiling the meat can help to prevent it from becoming too smoky and to hold in the moisture released during cooking. Others believe that foiling can ruin the texture and flavor of the meat. In this article, we will explore the pros and cons of foiling smoked pork shoulder and provide tips on how to do it properly.

What is smoked pork shoulder?

Smoked pork shoulder, also known as pulled pork, is a dish that is made by slow-cooking a pork shoulder over a low heat for several hours. The meat is typically seasoned with a dry rub or marinade and then smoked using wood chips or chunks. The smoking process infuses the meat with a smoky flavor and helps to tenderize it, making it easy to pull apart with a fork. Smoked pork shoulder is a popular dish in many parts of the world, particularly in the southern United States, where it is often served with barbecue sauce and coleslaw.

Why wrap smoked pork shoulder in foil?

There are several reasons why some pitmasters choose to wrap their smoked pork shoulder in foil. One of the main reasons is to prevent the meat from becoming too smoky. When meat is smoked for a long period of time, it can absorb too much smoke, which can make it taste bitter or overpowering. Foiling the meat can help to prevent this by creating a barrier between the meat and the smoke. Additionally, foiling can help to hold in the moisture released during cooking, which can help to keep the meat tender and juicy.

How to wrap smoked pork shoulder in foil?

If you decide to foil your smoked pork shoulder, there are a few steps you should follow to ensure that it is done properly. Here is a step-by-step guide:

1. Wait until the meat has been smoking for at least 4-5 hours before foiling it. This will allow enough time for the meat to absorb some of the smoky flavor.

2. Tear off a large piece of aluminum foil that is big enough to wrap around the entire pork shoulder.

3. Place the pork shoulder in the center of the foil and fold the sides up around it, creating a tight seal.

4. Return the foiled pork shoulder to the smoker and continue cooking until it reaches an internal temperature of 195-205°F.

5. Once the meat is fully cooked, remove it from the smoker and let it rest for at least 30 minutes before unwrapping it.

Tips for foiling smoked pork shoulder

Here are some tips to keep in mind when foiling your smoked pork shoulder:

– Don’t wrap the meat too tightly, as this can cause it to steam and become mushy.

– Use heavy-duty aluminum foil to prevent the meat from tearing or leaking.

– If you want to add some extra flavor to the meat, you can add some apple juice or beer to the foil before sealing it.

– Don’t be afraid to experiment with different foiling techniques to find the one that works best for you.


In conclusion, foiling smoked pork shoulder can be a great way to prevent the meat from becoming too smoky and to hold in the moisture released during cooking. However, it is important to keep in mind that foiling can also affect the texture and flavor of the meat. Ultimately, the decision to foil or not to foil comes down to personal preference. If you do decide to foil your smoked pork shoulder, be sure to follow the tips and techniques outlined in this article to ensure that it turns out perfectly every time.

Leave a Reply

Your email address will not be published. Required fields are marked *