what temp to wrap pork shoulder

To wrap a pork shoulder, also known as a pork butt, you should do so when it reaches an internal temperature between 150°F and 170°F. Wrapping the pork shoulder helps to elevate its internal temperature further, tenderize it by steaming, and break down the fat and collagen to make the meat more tender and juicier. This process also assists in creating a more flavorful and succulent end product. Some pitmasters believe that wrapping should occur once the pork shoulder hits an internal temperature of 165°F, while others emphasize the importance of the look and feel of the meat, such as when the bark looks good or when the fat has rendered. Additionally, it is suggested to wrap the pork shoulder in foil or butcher’s paper and return it to the smoker, cooking it until it reaches an internal temperature of between 200°F and 205°F. After reaching this temperature, the pork shoulder should be rested in the foil at room temperature before serving.