for you bark lovers.....

jfsjazz

Meat Mopper

Original poster

SMF Premier Member

Jun 6, 2012

161

145

Ohio

• Jul 16, 2012

• #1

Yesterday's shoulder for pulled pork.  The bark was meat candy; thanks to all on this forum for the great smoking tips!!

 

whittling chip

Meat Mopper

SMF Premier Member

Sep 18, 2011

297

15

Largo, FL

• Jul 16, 2012

• #2

Now that's some bark!

Great job,

WC

 

chef jimmyj

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

★ Lifetime Premier ★

May 12, 2011

22,172

7,150

• Jul 16, 2012

• #3

AaaaWoooo...WOOF! Great Bark!. I like the time savings you can get with Foiling but Love the BARK!...JJ

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jul 16, 2012

• #4

That looks Awesome! What was your smoking method? What kind of smoker? Wet or dry chamber? Temp? Inquiring minds want to know!

 

jfsjazz

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jun 6, 2012

161

145

Ohio

• Jul 16, 2012

• #5

Smoked for 11 hours at 225 in a Smokin-it smoker to internal of 195; cherry chunks; dry chamber; let sit uncovered on the counter for about 45 minutes; pulled apart like butter.  The best I've done so far in my short time as a smoker.  With every piece I pulled, I had to send samples over my shoulder to my wife and son!!!!!!

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jul 16, 2012

• #6

jfsjazz said:

Smoked for 11 hours at 225 in a Smokin-it smoker to internal of 195; cherry chunks; dry chamber; let sit uncovered on the counter for about 45 minutes; pulled apart like butter.  The best I've done so far in my short time as a smoker.  With every piece I pulled, I had to send samples over my shoulder to my wife and son!!!!!!

Click to expand...

Thanks! I like the dry chamber and no foil, gives it that Great bark! It is a thing of beauty!

 

districtbammer

Newbie

Feb 13, 2012

5

10

Washington, DC

• Jul 16, 2012

• #7

That looks amazing! I have a Smokin' It Model #1 and can't seem to consistently get a strong bark on mine. I have once or twice, thought. Did you but a rub on there and let is sit overnight?  Thanks!

 

jfsjazz

Meat Mopper

Original poster

SMF Premier Member

Thread starter

Jun 6, 2012

161

145

Ohio

• Jul 16, 2012

• #8

Yes, rubbed it the night before; wrapped in plastic wrap, refrigerated for about 12 hours.  Of all the things I've smoked, this had the least amount of juices in the drip pan, which was quite surprising to me.  As it turns out, they were mostly locked in the meat due to the bark. 

 

s2k9k

AMNPS Test Group

Sep 8, 2011

11,324

182

SEUSA

• Jul 16, 2012

• #9

jfsjazz said:

Yes, rubbed it the night before; wrapped in plastic wrap, refrigerated for about 12 hours.  Of all the things I've smoked, this had the least amount of juices in the drip pan, which was quite surprising to me.  As it turns out, they were mostly locked in the meat due to the bark. 

Click to expand...

I think you are absolutely correct. This thread http://www.smokingmeatforums.com/t/...n-gourmet-w-dry-smoke-chamber-q-view-finished  really got me thinking about the dry chamber and it has worked for me. The juiciest PP with great bark!

 

smokinhusker

Legendary Pitmaster

Oct 20, 2010

8,179

77

Mountains west of Colorado Springs, CO

• Jul 16, 2012

• #10

Now that's some fine looking bark and PP! Great job!

 

smokeymike89

Newbie

Jul 6, 2012

13

10

Austin, TX

• Jul 16, 2012

• #11

That is some FINE looking bark...WOW! It looks even better all chopped up and pulled apart...NICE!