bark on Butts and other NOOB questions

[dewetha]

as much as I think I know along comes a total NOOB question.

I have seen a few posts now concerning the bark on a Butt or pork shoulder. so basically why is this important? I  am wondering if this has origins in what competition cooking? in general some bark is pleasing looking, has flavor from rub. but is the degree of color or texture matter if you pull it?

also NOOB question 2.  are butts good for slicing? or is it just pulling?

 

[smokeringking]

Hello, IMHO Bark is all about flavor and texture. that outside coating gets nice and caramelized and adds a depth of flavor, it is rich and intensely smokey and packed with the rub flavor. It also gets chewy crispy that when mixed into the juicy soft interior gives a great contrast of texture and flavor. For me Bark is essential in good BBQ not because of some arbitrary judging standard but it is just a part of the results from properly cooked Que. Not sure if I was just rambling non sense but that is my two cents worth lol. 

 

[dewetha]

Hello, IMHO Bark is all about flavor and texture. that outside coating gets nice and caramelized and adds a depth of flavor, it is rich and intensely smokey and packed with the rub flavor. It also gets chewy crispy that when mixed into the juicy soft interior gives a great contrast of texture and flavor. For me Bark is essential in good BBQ not because of some arbitrary judging standard but it is just a part of the results from properly cooked Que. Not sure if I was just rambling non sense but that is my two cents worth lol. 

it made sense. just looking to  clear that up the ideas in my head before this weeks experiment in pulled pork :)

 

[jfsjazz]

Yessir, the bark is "meat candy" and pulled pork wouldn't be the same without it!!

 

[so ms smoker]

  Pork butts can also be served sliced. You want to stop cooking at a lower temp than for pulled pork.  I'm thinking 185-190. It will be fork tender but not fall apart. I would suggest at least 1/2 inch thick slices.Awesome with mashed potatoes and gravy!

Mike

 

[dragonmaster194]

 I like the bark for the same reasons, it adds texture and flavor to the pulled pork, It isn't the same when the bark is missing.  Steve

 

[forluvofsmoke]

dewetha, if you are seriously considering ways to improve the bark on your pulled pork, you owe it to yourself to read the following threads I linked below.

Theory, methods and results are discussed in detail, all the way from how to get a naturally moister pulled pork (which is the basis for the first experiment's thread), produce a heavy bark with limited use of rub (using lean-trimmed meat), and how to preserve the bark during resting prior to pulling the meat. It's all about smoke chamber humidity, and how it effects smoke reaction as well as retention of natural interior moisture during cooking. Finding the right balance by using a wet smoke chamber up front (for loose meat fibers which enhances smoke reaction), then switching to a dry smoke chamber for the remainder of cooking (to tighten the meat fibers which seals up the meat, and forms a harder, denser bark) provides a prime environment for all of these elements to work together in creating great pulled pork.

From myself:

http://www.smokingmeatforums.com/t/...mmed-butt-wet-dry-smoke-chamber-q-view-method

From S2K9K (he stepped out on a limb and gave it a shot himself):

http://www.smokingmeatforums.com/t/124191/taking-my-pulled-pork-to-a-new-level

Eric