Friendly Boston but compatition.

Discussion in 'Pork' started by moses, Sep 5, 2013.

  1. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

    Hi moses. You did not say what kind of smoker you are using. That would help with the details. Like someone said, I prefer pecan for pork. If you can't find pellets, can you use chips? For more bark, try smoking fat side down (again depending on your type of smoker) and do not spritz. This will produce more bark. Bark = flavor! I have never injected so can't give an opinion on that. I hope you have time to experiment before the 'competition! Please keep us up to date! 

    Mike
     
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

  3. moses

    moses Meat Mopper

    Mike I'm using an MES 40.
     
  4. moses

    moses Meat Mopper

    I need more advice on fat side up or down. No offense Mike. Just trying to get more people to give their take on it. I see your point though.
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      I think you should try it both ways and see what you like. Get a two pack of boston butt and do both at the same time.[​IMG] I know it is a lot of pulled pork at once, but it does freeze and re-heat well. Just put up in small batches.

       Mike
     
    Last edited: Sep 9, 2013
  6. smokenado

    smokenado Smoke Blower

    I will say when I added lexington style BBQ sauce to the pork carnitas I smoked I was told it was the best BBQ they had ever had. If I was doing a competition tomorrow that's what I'd try. I posted the carnitas recipe and lexington sauce in prior postings...good luck just don't over smoke focus on the finishing sauce and if they allow I would marinade.
     
  7. moses

    moses Meat Mopper

    Well the guy that challenged me, backed out today. He had a worthless excuse as to why he couldn't participate. This coming from the guy who challenged me. I think it's because he is scared of getting put to shame by a young fella since he is twice my age but oh well. I'm still gonna cook for my employees.
     
  8. smokenado

    smokenado Smoke Blower

    That's when you still cook and drop off a plate for him to sample...you know he'll try it !!
     
  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    That's funny.............I have had a few people back out on me at work too...... They talk smack they'll beat anyone in bbq and when it comes down to right before the event they come up with some lame, sissy excuse. Always stand you ground with your guns drawn...........

     
  10. timberjet

    timberjet Master of the Pit

    I would also recommend soflaquers finishing sauce for that little extra special touch at the very end of your cook. The recipe is easily searched in the search bar at the top of the page.
     
  11. moses

    moses Meat Mopper

    Yeah now everyone at work is calling him scared and he is pissed. I think it's hilarious. I'm stool going to cook mine and make sure I save him a plate. I will be in the camera room watching his expression while he enjoys my butt. Lol
     
  12. moses

    moses Meat Mopper

    Scored the fat cap. Not sure why but I saw where someone said they did it so decided I would try.


    Injected.

    Mixing the rub.

    Rubbed down.

    In the fridge for 24hrs.
     
  13. sqwib

    sqwib Smoking Guru OTBS Member

    Looking good so far.

    And its very nice of you to cook for your employees.

    Just an FYI and may not apply to your MES

    I want to touch on something, but before I do I want to point out that this is from my experience on a stick burner AND MAY NOT APPLY TO ALL PITS/SMOKERS.

    Many folks will say don't foil or you won't get a good bark, this is ludicrous. Some even say you wont get any bark.

    I'm not sure how many of these folks just jumped on the "no bark when foiling bandwagon" or have really done their homework, but for any of you folks that really get no bark foiling, please post your type of smoker as this may be indicative of a certain type of smoker.

    I do my homework and try to post my findings as accurately as possible.

    I'm not saying to foil or not to foil as this is purely preferential however, I need to clear things up, YES YOU WILL GET A GREAT BARK FOILING.

    Then there's that say once you foil your bark gets mushy, again, ludicrous, however it will soften a bit, but no more that once its pulled and put together.

    The main difference I noticed between foiling and non foiling (other than cook time) is that when using High Sugar rubs, the bark is usually black, to the point of loosing some of its flavor profile.

    I don't like to foil ribs because it changes the texture of the meat but I foil anyway because most folks like it that way, it does not seem to change the texture of butts/picnics though.

    Sometimes I foil sometimes I don't foil.

    What surprises me is no one says anything about less smoke during foiling. But to be perfectly honest, the first 4-5 hours is more than enough smokie goodness FOR ME.

    I experimented with foiling butts and picnics and prefer the results from a foiled butt/picnic plus it helps get me through the stall quicker I average 60 -80 minutes a pound on these cooks on my stick burner and I always have a good bark.

    If you want even more bark formation, trim off the fat cap and false cap, you can even half larger butts

    Another option is once through the stall you can remove the foil for the rest of the cook.

    To be more specific about why I prefer the results of foiling is usually in the case of the higher sugar rubs, the bark has a better flavor profile being foiled than taking it all the way up to 205°F un foiled.

    You can bump the temps up once foiled, you really can't do that with a high sugar rub, yes I tested this out, you can read my article The Sacrificial Picnic"

    I was averaging temps from 275° to 325° sometimes dropping to 225° it was an intentional reckless cook.

    here's a few pics, you judge for yourself.

    • Pork is foiled around 165°
    [​IMG]

    [​IMG]

    This is where I like the bark and will be foiled at this point.

    [​IMG]

    [​IMG]

    Oh and make sure to save those drippings. I think more emphasis should be on the finishing sauce than on the bark.

    [​IMG]

    And if you do foil, don't forget the pig gold in the foil.

    [​IMG]

    I would love to hear from those of you that have done testing, in another thread of course.

    I hope this helps someone and as I stated before, this is my experience on a stick burner AND MAY NOT APPLY TO ALL PITS/SMOKERS.
    I just wanted to be clear on that.

    SQWIB
     
  14. moses

    moses Meat Mopper

    Excellent post. That's why I love this site. So much knowledge and so many people willing to share. I normally wrap my butts around 180IT using my MES 40 and have never had a crust like that. Maybe it's my pit or maybe it's my rub. The rub I used this time has more sugar than my previous rub so I'm hoping that will make the difference.


    I'm not going to take credit for the rub. I was scrolling through one of the threads on here and found it so I took a screenshot so I wouldn't forget. I can't remember who's it was but it looked and smelled pretty good.
     
    Last edited: Sep 12, 2013
  15. sqwib

    sqwib Smoking Guru OTBS Member

    Then it would appear that MES 40 users may have a hard time getting a good bark formation?, especially with a lower sugar content in the rub.
     
  16. kathrynn

    kathrynn Smoking Guru OTBS Member

    I started with a cheap Electric Brinkman.....I got gorgeous Bark with foiling.  So....with that being said....I think it depends on the actual rub and/or the piece of meat.  So....just because you are using an electric smoker....I will say you can get bark with a MES.

    Kat
     
  17. sqwib

    sqwib Smoking Guru OTBS Member

    Kat, thanks for sharing,

    I would put the money on the rub as well.

    I wonder why so many folks post that they can't get a good bark? Oh well, I don't want to hijack this thread.I'll keep an eye open and ask folks what their method was that they could not get a good bark.

    Back to you Moses

    Cant wait to see the finished pics.
     
  18. moses

    moses Meat Mopper

    It will go on sound 8pm tonight so finished product will be tomorrow morning. Just so I'm clear, I shouldn't foil until I have the bark I'm wanting, correct?
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    I don't foil my butts at all.
     
  20. sqwib

    sqwib Smoking Guru OTBS Member

    That's up to you. Sometimes I foil sometimes I don't.
    If I noticed my bark getting a little to dark for my liking I would foil.
    If I was doing them naked I might let it ride.
    You could foil to get through the stall then remove the foil.
    Its entirely up to you, there's more than one way to skin a cat.
     

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