Hey everybody, I just smoked my third pork butt/shoulder over the last weekend and was seeing what everyone’s process is.
Following a method my FIL sent me, and while it’s been good every time I feel like it’s just off a bit.
For context – the method is 4-5 hours @ 180 –
225* til hits 160 – wrap and cook til 205+
The first smoke was 2 7ish lb boneless butts from Costco. Threw them on around 330am, came back around 9-10 am. Kicked it up to 225, the smaller one was in the 160s the bigger one was 150s. Wrapped the higher temp in foil and pulled off around 330pm, the other wrapped in butcher paper and pulled at 7pm. Both were tender and had a pretty good flavor, but not much solid bark before wrap.
For the 3rd, I had an 8lb bone in. Cut top and bottom to checkerboard pattern. On at 230am, kicked up at 630am. I left it unwrapped until it was mid to high 160s to try and get a better bark. Everything went well, good taste and pull. Just feel like there is a better and potentially less complex style(not that this is too difficult)
I see people getting incredible bark and pull on them and of course there are 40 different ways to do it on YouTube.
Any suggestions? Pics attached of all three before wrapping
by No_Use_4684
3 Comments
Most of the photos you see with insanely dark bark are either offsets or something in the rub (activated charcoal, sugar, etc) that darken up. Not all pellet smokers are going to put the same flavor and color into a cook. You’ll get even less from an electric smoker.
As long as you enjoy the meal then don’t stress it!! Sharing good food with friends and family is all that ultimately matters!
If you want more bark then don’t wrap it.
I keep my pulled pork very simple. I season it and put it on BBQ at 225 and then when probe hits 195 I will start to check to see if done. I put in a big pan of water so real no need to open until it is time to check to see if probe tender.
There really is no need to over complicate things. Stick to the basics and then experiment from there.
What smoker are you using?
My suggestion would be don’t even start lower than 225°. Probably more like 250°. If your pellet grill doesn’t smoke well at 250°, supplement with a smoke tube.
Smoke the whole way thru, no wrap.
Spritz every hour after the first 2 hours enough to dampen the surface. A wet surface will accumulate more smoke. You can use apple juice, ACV, water, beer, whiskey or any combo of liquids your heart desires that might add a flavor you like. A water pan will also help keep moisture in the chamber and keep the surface from drying out.
If you’re worried about juiciness, put the butt on a wire rack in a pan, or a pan underneath the butt if you’ve got 2 shelves in your smoker and collect the juices to add back into the meat after pulling apart.