Cooking Butts

"Bone to Bark" BBQ · 04-12-2012, 07:11 PM

I've cooked a few pork butts before, but I always placed the meat directly on the grates. I've seen quite a few people cooking them in pans right from the get go, and then foiling them in the pan to finish! My question is, which method would get the better results as far as building a bark, tenderness, etc? Or is it just one of those personal preference things?

MilitantSquatter · 04-12-2012, 07:44 PM

are you seeking an answer from a general cooking perspective or specific to competition ?

"Bone to Bark" BBQ · 04-12-2012, 07:47 PM

Quote:

Originally Posted by MilitantSquatter

are you seeking an answer from a general cooking perspective or competition ?

From the comp standpoint... trying to achieve the best bark for appearance and of course tenderness! Whats your method?

indianagriller · 04-12-2012, 07:59 PM

Bark is overrated in competition bbq...

southernstyle · 04-12-2012, 08:28 PM

bark dont exactly win in comp bbq

southernstyle · 04-12-2012, 08:38 PM

i start in pan ""whats left of the fat cap" down. smoke dont penetrate fat anyway. natural juices that collect in the pan create steam that creates a moist product. it also gives you auj justo mix with sauce just before turn in

Southern Touch BBQ · 04-12-2012, 10:10 PM

I cook in pans now with a cooling rack in pan to keep butts from sitting in juices the whole cook. I wrap when I get the desired color and remove when they get to desired temp and they are already ready for the holding box. I sit the foil pan into a stainless steel pan and slide it in the holding box. Also, I remove fat cap from bottom of butt. I cook on a Stumps and it holds moisture remarkably great. Besides, why cook stuff you dont want to eat if you don't have to?

04-12-2012, 07:11 PM	#1
"Bone to Bark" BBQ Full Fledged Farker Join Date: 01-28-12 Location: Hagerstown, MD Downloads: 0 Uploads: 0	Cooking Butts I've cooked a few pork butts before, but I always placed the meat directly on the grates. I've seen quite a few people cooking them in pans right from the get go, and then foiling them in the pan to finish! My question is, which method would get the better results as far as building a bark, tenderness, etc? Or is it just one of those personal preference things? __________________ UDS, Backwoods G2 Party, Weber OTS, https://www.facebook.com/bonetobarkbbq

04-12-2012, 07:44 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: soon to be in Mooresville, NC Downloads: 0 Uploads: 0	are you seeking an answer from a general cooking perspective or specific to competition ? __________________ Vinny 22" WSM & Kettle Former owner: Jambo, Klose BYC, Med. Spicewine, Pitts & Spitts, XL & (2) Med. BGE's, (2) 18" WSM's

04-12-2012, 07:59 PM	#4
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana Downloads: 0 Uploads: 0	Bark is overrated in competition bbq... __________________ www.bigjtssmokin.com JAMBO pit

04-12-2012, 08:28 PM	#5
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	bark dont exactly win in comp bbq __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

04-12-2012, 08:38 PM	#6
southernstyle is one Smokin' Farker Join Date: 08-26-11 Location: okeechobee, fl. Downloads: 0 Uploads: 0	i start in pan ""whats left of the fat cap" down. smoke dont penetrate fat anyway. natural juices that collect in the pan create steam that creates a moist product. it also gives you auj justo mix with sauce just before turn in __________________ roger. Sponsored by oakridge bbq. stumps baby with digi q 2. doublebarrel 250 gallon offset

04-12-2012, 10:10 PM	#7
Southern Touch BBQ Got Wood. Join Date: 06-29-11 Location: Rocky Mount, GA Downloads: 0 Uploads: 0	I cook in pans now with a cooling rack in pan to keep butts from sitting in juices the whole cook. I wrap when I get the desired color and remove when they get to desired temp and they are already ready for the holding box. I sit the foil pan into a stainless steel pan and slide it in the holding box. Also, I remove fat cap from bottom of butt. I cook on a Stumps and it holds moisture remarkably great. Besides, why cook stuff you dont want to eat if you don't have to?