Tried wrapping a pork butt in banana leaves instead of foil for the first time

I was smoking a 9 pound shoulder yesterday and decided to swap foil for banana leaves I got from the local Asian market. After 7 hours, I wrapped it tight in the leaves and put it back for another 3. When I pulled it, the bark was softer than I wanted, but the meat had this crazy floral, sweet smell I've never gotten before. It was almost like a different dish. Has anyone else tried this and found a way to keep the bark crunchier?

3 comments

3 Comments

the_alice20d ago

Try wrapping for less time next go around.

jenny_sullivan9720d ago

Oh man, that softer bark struggle is real. (Love that you tried something new though, sounds wild!)

bethj441d ago

Wrap it for like 2 minutes next time, test it on a single piece first.