Originally Posted by PatG
When it hits 203 I pull them off completely and let it sit for an hour atleast. The wait is well worth it believe me. What type of smoker are you using? What wood and most importantly what beer?
Im using an MES30, Pat. Yesterday I used a mix of Hickory and Cherry. For beer, I indulged in a couple Blue Point Pumpin Ales, and one or two Smuttynose Pumpkins too! When the autumn chill comes around, I really enjoy the seasonal stuff. Im no beer expert, but...I know enough to know what I like!
Now, I have a few questions. First sorry no pix. phone was not charged...
So I pulled the meat at an IT of 205. It was delicious. Pulled apart nicely and what not. BUT...no bark. I foiled at IT165, and had a good amount of liquid in the foil with the meat.
What if I DONT foil it, and just cook the port straight through to an IT of 205? I cant believe it would dry out, and I think the bark I like so much would form.
Second question: The fat. There seem to be two layers of fat on the Butt. The first is that real thick, tough, skin (maybe that IS skin?) and then underneath is that milky goodness. Can I cut away that tough cap and just leave the soft fat? Am I making any sense?