Old timer told me to chill pork shoulders overnight before smoking, I thought he was nuts

Guy named Hank who's been cutting meat since the 70s at a shop in Nashville told me to let my pork shoulders rest uncovered in the fridge for 12 hours before smoking. I figured it was some old school superstition but tried it last weekend on a 20 pounder. That bark came out way crunchier and the smoke flavor actually stuck better than any shoulder I've done before. Anyone else tried this method or got other tricks from the old heads?

2 comments

2 Comments

finley_walker574d ago

Man I was the same way till I gave it a shot last summer. Figured it was just an old timer myth or some placebo thing, but nope. That dry surface makes a huge difference, like the smoke actually grabs onto the meat instead of just steaming off. I do mine uncovered on a wire rack overnight now every time. Never going back to my old way of just throwing it in straight from the package.

james_butler3d ago

Buddy of mine swears by that method now too, @finley_walker57, says his brisket finally got the bark he was chasing.