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Pulled Pork Smoke Penetration

post #1 of 8
Thread Starter 

I find that when I do a butt, I get lots of flavor on the outside and that smoky goodness decreases as you go deeper into the meat.  I try to mix the final product well for an overall balance of flavor.

Do ya'll get/do the same?...or is your smoke able to penetrate the whole (est) 8lbs?

 

It bugs me if that's the case...I'd rather not have any of my butt taste similar to results one could get without smoking...

 

...so, I wondered...what if I pull the pork, then the next day rather than reheating in the oven...I smoked it again up to about 140* for serving...

 

I haven't tried it yet and just wanted to test the waters with you experts out there...

 

post #2 of 8
Quote:
Originally Posted by SupercenterChef View Post

I find that when I do a butt, I get lots of flavor on the outside and that smoky goodness decreases as you go deeper into the meat.  I try to mix the final product well for an overall balance of flavor.

Do ya'll get/do the same?...or is your smoke able to penetrate the whole (est) 8lbs?

 

It bugs me if that's the case...I'd rather not have any of my butt taste similar to results one could get without smoking...

 

...so, I wondered...what if I pull the pork, then the next day rather than reheating in the oven...I smoked it again up to about 140* for serving...

 

I haven't tried it yet and just wanted to test the waters with you experts out there...

 




If its pulled the flavor should be throughout.

I'm a little confused by your post.

If you have smoky goodness on the outside, how can that compare to cooking without adding smoke flavor.

If it was possible to get the smoke flavor to penetrate all the way through, It would be inedible...in my opinion anyway.

 

If you want that much smoke flavor, try using liquid smoke in your defatted drippings and add the drippings back to the butt, I wouldn't do it that way but to each his own.

 

 

 

 

 

 

 

post #3 of 8

You can always try using a more flavorfull wood like mesquite as well.

post #4 of 8

^^^^^ I agree with Squib. If the smoke is through and through the meat you'd have an overload of smoke flavor and would probbaly end up dry as a popcorn fart.biggrin.gif.

   Mixing it well will give you a better flavor throughout, Wrapping in foil cuts down on the smoke penetration too. I don't foil and get a fantastic smokiness.

   The wrap helps in cooking quicker,the bark gets softer and you lose Love.icon14.gif.

Betty 004.JPG

 

   I put these on and left the door to my smoking chamber closed until they were done,no foil,no spritzing,nothing but the smoke and they were outstandingdrool.gif.

   If you wrapped at any time during your cook, try it with NO foil next time...the bark will have enough flavor to suffice for the whole Butt.first.gif.

   Have fun and...

post #5 of 8
Thread Starter 

thanks for the tips guys...just one of those 'I wonder...' ideas that pops into the mind just before sleep...

post #6 of 8

I agree with Stan, if you don't foil you get much more bark, and when you pull it & mix the bark all up with the rest of the pork, the smoke flavor is throughout the meat.

post #7 of 8

I just smoke till 160 and then foil till 205. When I pull I just mix it all together. After I defat my dripping I'll add that as it's smokey good also. icon14.gif

post #8 of 8

I do not foil either but both ways are good.  I agree with the above though, if you are mixing the pulled pork you should get a great taste

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