So Flash, you've got to tell me; doesn't the unwrapped butt bark get soft after it's pulled and mingles with the moist meat? You have to see my thread:
I did a foil, no foil a week ago.
But I gotta say, I liked the wrapped butt due to more juiciness
Not as much with the unwrapped butt
In my opinion, I would still wrap, but wait as long as you can. I normally wrap at 165 to 170º. Now I will shoot more for 180º or so.
I would say the spices and rubs create the bark, thus the reason some rubs don't do as well. Of course there is no reason you cannot season the pork after you finish.
So Flash, you've got to tell me; doesn't the unwrapped butt bark get soft after it's pulled and mingles with the moist meat? You have to see my thread:
[h1]Why dry rub? Why not just season the pulled pork after it's cooked?[/h1]
It seems that bark would just be seasoning after the pork is pulled and it mixes with the meat. If I'm wrong, tell me why the bark is so important. What does it do, specifically, to the overall flavor of the pulled pork that seasoning after it's cooked doesn't do.
I have a real bad smarta$$ problem too. I meant to imply that you were the crybaby, not that I was crying. But your right; some things just can't be explained, it just is. I'm thinking of trying a barked butt this weekend. Hopefully, I too will become a convert and post a huge apology on that thread and try to ask everyone to forgive me for my unforgivable ignorance.
Just pitching some crud on ya. Hahahahaha...... I am a real bad smart a$$ I know. You should just try it for yourself and see. It seems no one really has a good explanation for you.
I am guessing you don't think the bark really adds flavor?? Is that your point? My wife would bonk you on the head at 30 paces with a beer bottle if she heard you say that.
I have a real bad smarta$$ problem too. I meant to imply that you were the crybaby, not that I was crying. But your right; some things just can't be explained, it just is. I'm thinking of trying a barked butt this weekend. Hopefully, I too will become a convert and post a huge apology on that thread and try to ask everyone to forgive me for my unforgivable ignorance.
No. Not my point. I have not smoked pulled pork with dry rub, creating a bark. The question is, is the bark necessary if it just gets blended into the meat when you pull it? Why can't the seasoning used to make the bark just get added to the meat after it's pulled? I'm going to try it sometime, maybe next weekend. Maybe cut a butt in half and rub one half and do the other one my way...see which one the crowd likes best. If the barked butt wins, I'll make a public apology and ask everyone to forgive my ignorance.
I am guessing you don't think the bark really adds flavor?? Is that your point? My wife would bonk you on the head at 30 paces with a beer bottle if she heard you say that.
Well since I have dinner coming on, I will give you this:
No. Not my point. I have not smoked pulled pork with dry rub, creating a bark. The question is, is the bark necessary if it just gets blended into the meat when you pull it? Why can't the seasoning used to make the bark just get added to the meat after it's pulled? I'm going to try it sometime, maybe next weekend. Maybe cut a butt in half and rub one half and do the other one my way...see which one the crowd likes best. If the barked butt wins, I'll make a public apology and ask everyone to forgive my ignorance.
I am guessing you don't think the bark really adds flavor?? Is that your point? My wife would bonk you on the head at 30 paces with a beer bottle if she heard you say that.