Pork butt question
- Thread starter RickB
- Start date
TentHunter
Moderator
The longer it takes for the outside of the meat to reach 140° the deeper the smoke ring will be and the more smoke will get absorbed. After it reaches 140° its not going to accept any more noticeable smoke. However the bark will continue to develop.
Since my rub has brown sugar in it, the bark continues to darken even in the foil. So, after the outside has developed a nice color I usually foil and raise the pit temp to around 275-300° to cut down on cooking time. Plus I take advantage of the foil by adding a braising liquid and catching the juices.
So IMO it basically becomes a matter of preference. Would you rather have a more developed bark or a shorter cook time?
One other note: A small pan of water in the grill (to keep moisture up) also helps the smoke ring develop.
Since my rub has brown sugar in it, the bark continues to darken even in the foil. So, after the outside has developed a nice color I usually foil and raise the pit temp to around 275-300° to cut down on cooking time. Plus I take advantage of the foil by adding a braising liquid and catching the juices.
So IMO it basically becomes a matter of preference. Would you rather have a more developed bark or a shorter cook time?
One other note: A small pan of water in the grill (to keep moisture up) also helps the smoke ring develop.
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RickB
New member
Last edited:
TentHunter
Moderator
Lots of other ideas posted in the forum too; be sure to search for more ideas!
Well, for pulled pork shoulder I tend to lean towards an Apple/Hickory pellet blend for smoke flavor.
As far as flavor profile goes? We like a few including Eastern Carolina pulled pork. But I think one of our favorites is a Jack Daniels style pulled pork. When I foil, I use equal amounts of Brown Sugar, Cider Vinegar & Kentucky Bourbon as a braising liquid. Save the foil juices (that's the foil love) and put some of it back in with the pork after it's pulled. Then to complete the flavor profile, I like serving it with Kentucky Bourbon (Jack Daniels) BBQ sauce on the side.
For doneness, again different methods. some folks swear by certain internal temps. I start checking for tenderness when the shoulder reaches say 190-195° by inserting a probe. When it feels like it's sliding into soft butter it's done.
Whatever you decide to do remember, the forum rule is: No pics; it didn't happen!
FLBentRider
New member
Rick,
I usually do them in the manner you described. I think that the lower evaporation is offset by the longer cooking time, therefore it is not much moister. It does develop a great bark that way, which is why I do it that way.
I usually do them in the manner you described. I think that the lower evaporation is offset by the longer cooking time, therefore it is not much moister. It does develop a great bark that way, which is why I do it that way.
squirtthecat
New member
Ditto .
TentHunter
Moderator
Here are some pics of what we're talking about:
(I hope Squirt and FLBentRider don't mind me using their pics for demo purposes)
These were done by SquirtTheCat (left) & FLBentRider (right). See how beautiful & well developed their bark is? If you want a bark like this use the method they use.
Here's a couple I did where I foiled (or cooked in a foil pan covered). You'll see the bark is nowhere nearly as developed. You sacrifice the bark for shorter cook times & foil juices.
(I hope Squirt and FLBentRider don't mind me using their pics for demo purposes)
These were done by SquirtTheCat (left) & FLBentRider (right). See how beautiful & well developed their bark is? If you want a bark like this use the method they use.
Here's a couple I did where I foiled (or cooked in a foil pan covered). You'll see the bark is nowhere nearly as developed. You sacrifice the bark for shorter cook times & foil juices.
RickB
New member
Here are some pics of what we're talking about:
(I hope Squirt and FLBentRider don't mind me using their pics for demo purposes)
These were done by SquirtTheCat (left) & FLBentRider (right). See how beautiful & well developed their bark is? If you want a bark like this use the method they use.
Here's a couple I did where I foiled (or cooked in a foil pan covered). You'll see the bark is nowhere nearly as developed. You sacrifice the bark for shorter cook times & foil juices.
Like they say...A picture is worth a thousand words! I think I know how my first cook will be done. Now that I've got a ups tracking number I know when. Come on Wed!!