How do you get a better bark on the pellet smoker? I can get a good bark on a brisket overnight. having a hard time with the pork butt.
by doughbruhkai
6 Comments
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Polyhedron11
Don’t wrap.
Are you wrapping all night?
I usually don’t wrap until I wake up and only once it stalls. You can unwrap it a little before you hit 203⁰ but that’s the jist of it. You get a better bark unwrapped.
Also spritzing helps with bark formation in the beginning.
Edit: what temp? I smoke mine at 225-250 which is generally where you want to be but I often have to crank it to get past the stall.
TheBoyardeeBandit
I do pork butts the same as brisket. Season and let rest uncovered in the fridge ~24 hours prior to smoke. Then cook at 225 until 190 internal, unwrapped the entire time. Pull it and wrap in foil, and let rest in an oven as low as it’ll go until ready to serve.
You get great bark from the unwrapped cook, great texture because of the long rest (still rendering fat and tissue), and you don’t dry it out because you stay at “low” temp the whole time, but for a longer duration.
Peterj33
Does using the salt mixture at the start help a ton with flavor? I made one the other day and just used a dry rub I bought and didn’t really get flavor on the inside of it so I wonder if I should have injected or maybe the extra salt mixture would penetrate.
PwnedByBinky
If you want a crazy bark then don’t wrap at all. Last two I did. Took I think 16 hours for both if I remember correctly.
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Don’t wrap.
Are you wrapping all night?
I usually don’t wrap until I wake up and only once it stalls. You can unwrap it a little before you hit 203⁰ but that’s the jist of it. You get a better bark unwrapped.
Also spritzing helps with bark formation in the beginning.
Edit: what temp? I smoke mine at 225-250 which is generally where you want to be but I often have to crank it to get past the stall.
I do pork butts the same as brisket. Season and let rest uncovered in the fridge ~24 hours prior to smoke. Then cook at 225 until 190 internal, unwrapped the entire time. Pull it and wrap in foil, and let rest in an oven as low as it’ll go until ready to serve.
You get great bark from the unwrapped cook, great texture because of the long rest (still rendering fat and tissue), and you don’t dry it out because you stay at “low” temp the whole time, but for a longer duration.
Does using the salt mixture at the start help a ton with flavor? I made one the other day and just used a dry rub I bought and didn’t really get flavor on the inside of it so I wonder if I should have injected or maybe the extra salt mixture would penetrate.
If you want a crazy bark then don’t wrap at all. Last two I did. Took I think 16 hours for both if I remember correctly.
https://preview.redd.it/km2ltvzsp9id1.jpeg?width=4032&format=pjpg&auto=webp&s=8dd1b4e28ca798a79098bbd4dcec0f9685d384f7
smoke tube and no need to wrap until resting. post this over @ r/CampChefSmokers
great looking butt otherwise.