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Pulled Pork Sunday - Trial Run - Page 2

post #21 of 34

Looking delicious from here!

 

LL

post #22 of 34
Thread Starter 
Quote:
Originally Posted by SmokeyMose View Post

Any "bark" will be formed before you pull and rest it. All the towel/cooler resting does is let the fatty juices render out into the meat to get it really tender (It actually continues to cook in the cooler!). As far as using a lot of charcoal, you won't have to use so much when the outside temps get higher. At least I hope so. We're in the same neck of the woods and I did a pastrami on my new offset Sunday and really burned through the charcoal & wood! Bring on the warm weather, please!
Dan
yeahi know the bark forms during the cooking process on the smoker. What I meant was, once it goes into the cooler to rest, it seems to soften up the bark and is more like skin.

Im looking for a harder bark. I've already done some research and noticed I may not have gave it enough sugar for the caramelization I was looking for.

I was more curious to know if the bark will stay "barky" if I wrap and place in the cooler.
post #23 of 34
Quote:
Originally Posted by mkriet View Post

yeahi know the bark forms during the cooking process on the smoker. What I meant was, once it goes into the cooler to rest, it seems to soften up the bark and is more like skin.

Im looking for a harder bark. I've already done some research and noticed I may not have gave it enough sugar for the caramelization I was looking for.

I was more curious to know if the bark will stay "barky" if I wrap and place in the cooler.
That I can't tell you, mkriet. Maybe someone will chime in. We're not that cocerned with bark for PP.
post #24 of 34
I dont put it in a towel or a cooler. I smoke mine without putting in pan or aluminum foil. I cook to 205-210. Thats when i take it out of smoker then let it rest on stove for 45 mins or so. Thats when i wrap it is while it rests. So maybe if ya dont put it in a pan and when ya pull it from smoker then towel it. That might allow more bark. But it took me 12 or 13 hours on 9.5#er
post #25 of 34

I forgot to add pic. It was taken after i pulled from smoker. It fell into pieces when i removed from smoker. Its the best one i have ever made. Burnt ends made baked beans amazing
post #26 of 34

Great looking PP!

 

PPP= points for pulled pork.

 

Disco

post #27 of 34
Thread Starter 
Quote:
Originally Posted by Disco View Post

Great looking PP!

PPP= points for pulled pork.

Disco

Disco, thanks for the point
post #28 of 34
I never put mine in a cooler! I pull pork off smoker at 195 and wrap in foil and wrap in 2 beach towels. Let sit 2 hrs and the bark is AMAZING! The best part IMO! Hope this helps! if you put in a cooler it will continue to cook! At 195 my pork is absolute perfect!
post #29 of 34
Thread Starter 
Quote:
Originally Posted by Perfectsmokebbq View Post

I never put mine in a cooler! I pull pork off smoker at 195 and wrap in foil and wrap in 2 beach towels. Let sit 2 hrs and the bark is AMAZING! The best part IMO! Hope this helps! if you put in a cooler it will continue to cook! At 195 my pork is absolute perfect!

Do you cook the whole time on smoker without wrapping?
post #30 of 34
Depends on what smoker I am using if I use electric I do not wrap at all if I am using my big all wood smoker then yes I do wrap because I think it gets to crunchy of a bark on it! But that is just my opinion! Any other questions just ask man !
post #31 of 34
Thread Starter 
Quote:
Originally Posted by Perfectsmokebbq View Post

Depends on what smoker I am using if I use electric I do not wrap at all if I am using my big all wood smoker then yes I do wrap because I think it gets to crunchy of a bark on it! But that is just my opinion! Any other questions just ask man !

How long do you wait till you wrap? 160*, 180*?
post #32 of 34
To be honest I go by color and feel. If it looks like it's getting dark and crunchy to the feel then I wrap!

So when you are smoking with all would as heat source it does not take but about 4 hrs to start getting dark! So then I wrap with foil.
post #33 of 34

Looks great. Thanks for posting.

post #34 of 34

I've found that if I want to get good bark on my pork butt, I don't foil it while cooking. I'll let it go uncovered up to about 195. Then I wrap it in foil and into a cooler with towels. The bark has always turned out well when I have done this. I'll only foil it while cooking if I need to speed up the process a bit. It does cook faster, but because your sort of steaming the meat, the bark doesn't turn out as well.

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