BecknCO
Knows what a fatty is.
- Joined
- Jun 18, 2013
- Location
- Denver, CO
Fantastic looking pulled pork. I take it your friends loved it
They did..thanks especially to you for all the help! I learned a few things doing this now....I think next time I'll foil earlier (could've been a bit more juicy and moist) since I foiled around 183. I waited so late becuase I was looking for more bark. I also think I screwed up when it hit 198, the bone wiggled nicely and pulled away, but I immediately wrapped it and threw it in the cooler. You told me to wait 20 mins before doing so, and since I didn't it may have cooked too long in the cooler.
I'm also not too sure about putting the rub on the night before - seemed to draw out a good bit of liquid and there was a mess in the fridge - did I do something wrong there and with not getting enough bark earlier? What do you think?
Ok - that makes sense, but how I do I get better bark sooner than 7 hours running mostly in the 260-275 range? I felt like I should've had more bark after 7 hours....The butchers also trimmed it reaaaalllly well. There was only a tiny bit of fat cap and it was on the side (if that makes any kind of difference)
That looks great....esp for a 1st go 'round !!!!!
The pic below was PB, no slather, Big Ron's In the House, right onto the cooker, not wrapped during the cook.....this is just going into foil for a
1-1/2 ~ 2 hr nap.....
Cooking about same temps as yours................
aawa has good ideas there....the bark will soften a bit during the resting, so if you like REALLY crunchy bark ( think Cap'n Crunch, no milk ) then you'd have to stick it back on for a few to crisp it back up after the rest......
Personally, I like the inside of my mouth too much to do that to it!!!
Here is a pork butt that I did without wrapping. I let it rest uncovered in a pan and you can see how thick and dry the bark is.
Here is a pork butt that I did without wrapping during the cook. Then i wrapped it after venting for 20mins. You can see that the pieces that have the bark are a lot more moist and pliable than from the picture above. This is the way I prefer it.