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HELP My pork butt won't come to temp. - Page 2

post #21 of 22
Quote:
Originally Posted by paris401 View Post
 

 

many thanks guys... one other question is  will the shoulder develop a better coat of bark by leaving it in to 200-205??? last weeks shoulder lacked it

Hey paris.  I hate to tell you this, but I use a MES 30, and like just about ALL MES' it never gets good bark.  On the bright side, bark looks great but doesn't really add to the flavor.

 

Gary

post #22 of 22
Quote:
Originally Posted by GaryHibbert View Post
 

Hey paris.  I hate to tell you this, but I use a MES 30, and like just about ALL MES' it never gets good bark.  On the bright side, bark looks great but doesn't really add to the flavor.

 

Gary

 

There may be a little mix-up here... An MES will never give a Smoke Ring and Smoke Rings don't contribute a whole lot to flavor, but Bark is another story.

 

I have been smoking Butts in my MES40 at 225 for 4 years and get Great Bark. I don't foil and let them go to 205°F, planning on 2 hours per pound. The bark does soften if the meat is done early and I have to wrap in foil and go in the cooler. The Pork is the main flavor once the butt is pulled and all is mixed together, but ALL the Spice and Smoke flavor comes from the Bark. My Finishing Sauces add additional spices and enhance the meat flavor. If the Bark added no flavor, we wouldn't taste the smoke or the Rub and we might as well just roast Butts in the oven naked.

 

My Daughter, Ski302, just smoked a Butt last weekend in my older MES40 I gave her. She got a late start, called from PA and asked what to do. I had her cut the Butt into Fist sized chunks and smoke at 250°F. The Pork was done in 5 hours and she reported awesome Bark. She said it was the best she ever had and was going to do all her Pork Butts in this manner because of the extra Bark and flavor...JJ

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