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for you bark lovers.....

post #1 of 11
Thread Starter 

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

 

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post #2 of 11

Now that's some bark!

Great job,

WC

post #3 of 11

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

post #4 of 11

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

post #5 of 11
Thread Starter 

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!!!!!!

post #6 of 11
Quote:
Originally Posted by jfsjazz View Post

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!!!!!!

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

post #7 of 11

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!

post #8 of 11
Thread Starter 

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. 

post #9 of 11
Quote:
Originally Posted by jfsjazz View Post

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. 

I think you are absolutely correct. This thread http://www.smokingmeatforums.com/t/122833/no-foil-lean-trimmed-butt-in-brinkmann-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!

post #10 of 11

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

post #11 of 11

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

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