Need some quick info for a butt I'm ready to pull from the smoker

fish killer

Smoke Blower

Original poster

Nov 18, 2012

101

12

Central Virginia

• Feb 23, 2013

• #1

Have a butt that is almost at an internal temp of 200. It wasn't wrapped in foil so it should have a nice bark when I pull it out.  Should I rest it by wrapping in foil and then in towel and place it in a cooler for an hour or pull and shred it right away.  Will the time in the cooler soften up the bark? I understand the rest allows additional tenderizering but does that soften the bark? Seems like it would.

 

nwohiosmoke

Smoke Blower

Feb 5, 2013

78

13

Northwest Ohio

• Feb 23, 2013

• #2

If you have a true thick and crusty bark, foil at the end of a smoke shouldn't soften it too much. It may a little but you'll still be pleased with the outcome

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 23, 2013

• #3

fish killer said:

Have a butt that is almost at an internal temp of 200. It wasn't wrapped in foil so it should have a nice bark when I pull it out.  Should I rest it by wrapping in foil and then in towel and place it in a cooler for an hour or pull and shred it right away.  Will the time in the cooler soften up the bark? I understand the rest allows additional tenderizering but does that soften the bark? Seems like it would.

Click to expand...

I put mine in an aluminum pan or baking pan and cover with foil letting it rest for about one hour before pulling.

Good luck,

Bill

 

jayj123

Fire Starter

Aug 2, 2011

51

11

Little River, SC

• Feb 23, 2013

• #4

I would not wrap in foil unless you need to keep it warm for serving later. If you you are ready to pull/shred the meat now, just let it rest uncovered until it cools enough to keep from burning your hands when you pull/shred it.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 23, 2013

• #5

Covering with foil will NOT change your bark.  I've done hundreds of butts and always rest for at least an hour in a pan with foil over it.

Always have fantastic bark...I am a bark junkie so never foil during cooking but I believe in it after cooking to allow the juices to redistribute in the meat.

 

fish killer

Smoke Blower

Original poster

Thread starter

Nov 18, 2012

101

12

Central Virginia

• Feb 23, 2013

• #6

Ok

Thanks for all of the quick responses and the good advice.

 

pgsmoker64

Master of the Pit

OTBS Member

Apr 23, 2010

3,402

81

Prince George, Va.

• Feb 23, 2013

• #7

Hey...be sure to give us some q-view!!!  We want to see how it comes out.

Bill

 

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Feb 23, 2013

• #8

PGSmoker64 said:

I put mine in an aluminum pan or baking pan and cover with foil letting it rest for about one hour before pulling.

Good luck,

Bill

Click to expand...

x2!!!

 

fish killer

Smoke Blower

Original poster

Thread starter

Nov 18, 2012

101

12

Central Virginia

• Feb 23, 2013

• #9

Ok

So I pulled it at 200.

DSC00082.JPG

• fish killer
• Feb 23, 2013

DSC00084.JPG

• fish killer
• Feb 23, 2013

It had a killer bark.

DSC00089.JPG

• fish killer
• Feb 23, 2013

Decided not to wrap. Pulled it right away.

Bought some meat rakes and used them for the first time today, had it all shredded in under 10 minutes.  Not sure how long it would have take with a fork.  Highly recommended. Have a little of my vinegar sauce on the side.

Thanks for the help.