• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pulled Pork Without Foil for the First Time.

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,159
Joined Oct 31, 2012
They had pork picnic shoulders on sale for 0.98 a pound. It had to be time for pulled pork!


I picked up this 11 pounder. I started by cutting the skin and a lot of the fat layer off.


I had been using a rub that had less sugar and salt for grilling. However, I have found why sweeter rubs are good for pork and have been working on my own sweeter rub. I call it Chumpionship Rub and I like it on my pork.

Chumpionship Rub

2 tablespoons/30 ml brown sugar

2 tablespoons/30 ml white sugar

2 tablespoons/30 ml paprika

1 tablespoon/15 ml garlic powder

1/4 cup/40 ml kosher salt

1/2 teaspoon/3 ml chili powder

1/2 teaspoon/2 ml oregano

1/4 teaspoon/1 ml Cayenne

1/4 teaspoon/1 ml ground cayenne

1/2 teaspoon/3 ml black pepper

1/2 teaspoon/2 ml dry mustard

1/2 teaspoon/2 ml cumin

1/2 teaspooon/2 ml ground ginger

I gave it a generous rub.


Then I put it in the fridge uncovered overnight to develop pellicle.


I got up at 4 am and put the pork in the Bradley over a pecan/hickory mix and smoked for 5 hours at 250 F.


Up till now, I had been careful not to put the probe from my remote thermometer or instant read into the pork to reduce the risk of contamination. Now I put my probe in and set it up on a rack. She Who Must Be Obeyed doesn't like heavy smoke and it is cold here so I didn't put it back in the smoker but moved it to the oven to finish. Also, I would usually foil at this point in time and add some apple juice. This time, I didn't foil.



I sprayed with apple juice every couple of hours. 10 hours later, the internal temperature was 205 F. I foiled the pork wrapped it in towels and put it in an ice chest for an hour.




I took it out and started pulling. The bone came right out and it shredded easily.



The Verdict: The texture of the pork without foiling was great. It isn't as mushy and has a nice texture. The flavour with the new rub was great. The bark was very tasty. However, I prefer the softer bark of foiling. Now I am in a quandary. I like the texture unfoiled and the bark of foiled. Is very good pork with great bark better than great pork with very good bark? Sigh. 

Here is a Facebook video of this smoke.

 

pc farmer

Epic Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
14,403
3,572
Joined Feb 17, 2013
I don't foil either,  Great looking butt Disco.
 

link

Smoking Fanatic
986
363
Joined May 7, 2008
I also usually do not foil but I am not going to tell you great looking butt, it just sounds wrong telling you that :).

So that pulled pork looks great.
 

dirtsailor2003

Epic Pitmaster
OTBS Member
21,620
3,319
Joined Oct 4, 2012
Disco, looks great! I don't and never have foiled my pork shoulders. I have had pork shoulder that has been foiled and I don't really care for the texture. Plus I love the bark and by not foiling you get a great bark!
 

hambone1950

Master of the Pit
Group Lead
1,400
46
Joined Jul 23, 2012
I couldn't help but notice the presence of a glass of red during every phase of the cook , from the prep to the shooting of the video!
I like your style , brother !

Maybe for your next cook you could cut off a big hunk and foil that part and do the rest unfoiled....that way when you pull it you could mix it together and have the best of both worlds.

Anyway , nice post. Very informative.

I went back to edit this because after watching the whole video , I have to compliment you on your delivery. Most YouTube cooking videos are virtually unwatchable because you wind up counting how many times the narrator says uhhhhh , or ......ok , guys? Or some other verbal twitch. Yours was very smooth and professional. Great job.
 
Last edited:

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,159
Joined Oct 31, 2012
 
Looks Great Disco. I prefer unfoiled Butts. You could flip a coin
Happy smoken.

David
Thanks, David. I can see why you prefer unfoiled. The meat has a great taste.
 
I don't foil either,  Great looking butt Disco.
Thanks, C. It was mighty tasty too! It didn't hurt that it is the cheapest meat I've had in a while.
I also usually do not foil but I am not going to tell you great looking butt, it just sounds wrong telling you that :).

So that pulled pork looks great.
Thanks, link. Actually, She Who Must Obey opines my butt has shrunk as I've aged. I suspect that is more information than you needed.

Disco
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,159
Joined Oct 31, 2012
I couldn't help but notice the presence of a glass of red during every phase of the cook , from the prep to the shooting of the video!
I like your style , brother !

Maybe for your next cook you could cut off a big hunk and foil that part and do the rest unfoiled....that way when you pull it you could mix it together and have the best of both worlds.

Anyway , nice post. Very informative.

I went back to edit this because after watching the whole video , I have to compliment you on your delivery. Most YouTube cooking videos are virtually unwatchable because you wind up counting how many times the narrator says uhhhhh , or ......ok , guys? Or some other verbal twitch. Yours was very smooth and professional. Great job.
Thanks, Hambone. You are very kind! 

I made more of concern over the difference than I should have. Both are great and are way better than what I get in restaurants.

As for the wine, I read once that it is important to keep hydrated. I figured it is the least I could do for my health.
 
Disco, looks great! I don't and never have foiled my pork shoulders. I have had pork shoulder that has been foiled and I don't really care for the texture. Plus I love the bark and by not foiling you get a great bark!
Thanks, Case. Everything I read said the bark was better with unfoiled. I can see why people say that. Sweet, carmalized and good smoke flavour are all nice. However, I really like the way the ingredients of the rub come through in a foiled bark. As I said, it was the good firm texture while still pulling easily that really caught my attention. 

I do suspect I will be doing both in the future.

Disco
 

seenred

Legendary Pitmaster
OTBS Member
Group Lead
9,243
561
Joined Feb 9, 2009
That looks delicious Disco!  Nicely done!  I used to always foil because it seemed to save some time spent in the stall.  Now I don't foil because I prefer the heavier bark.  

Either way is great!  


Red
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,923
9,897
Joined Sep 12, 2009
Disco, 

Looks Awesome!!
Great Post & Pics!!!

You shouldn't post pictures like that. If the Mounties see them, they'll lock you up for making illegal Pulled Pork. Anything looking that good has got to be illegal !!!

I agree with David---Flip a coin.

Here we all prefer the Great tasting Pork you get from either way, but we don't care for thick hard bark, so I do the foiling.

Bear
 

yotzee

Smoking Fanatic
427
35
Joined Jul 8, 2013
I'm putting a 9LBer in the smoker this evening for an overnight cook for my father-in-laws bday tomorrow.  This posted inspired me to handle that beast!

Thanks for the great q-view!  I'm going no foil, I like the bark and so does the person I must obey
 

haughtcm

Newbie
21
10
Joined Jan 22, 2014
I have foiled every one I have done. But I prefer a more pronounced bark, I like the "hard" texture of bark over soft bark. I foiled for the same reason as Red, the stall...
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,159
Joined Oct 31, 2012
 
That looks delicious Disco!  Nicely done!  I used to always foil because it seemed to save some time spent in the stall.  Now I don't foil because I prefer the heavier bark.  

Either way is great!  


Red
Thanks, Red. Should all my choices be between two good choices. 

Don't tell the missus but the stall is just more time I have to "tend" the smoker!
 
Disco, 

Looks Awesome!!
Great Post & Pics!!!

You shouldn't post pictures like that. If the Mounties see them, they'll lock you up for making illegal Pulled Pork. Anything looking that good has got to be illegal !!!

I agree with David---Flip a coin.

Here we all prefer the Great tasting Pork you get from either way, but we don't care for thick hard bark, so I do the foiling.

Bear
Thanks, Bear. The RCMP don't arrest you for pulled pork as long as you serve it with beer. After all, we are Canadians! She Who Must Be Obeyed agrees with you but she had a second helping of this anyway.

Disco
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,159
Joined Oct 31, 2012
 
I have foiled every one I have done. But I prefer a more pronounced bark, I like the "hard" texture of bark over soft bark. I foiled for the same reason as Red, the stall...
As I mentioned in my response to Red, you are looking at this the wrong way. The longer you are smoking something the longer you have to "watch" your smoker and can't do other chores. Of course, it is important to keep hydrated while smoking.

I don't make the rules. I just follow them.
 
I'm putting a 9LBer in the smoker this evening for an overnight cook for my father-in-laws bday tomorrow.  This posted inspired me to handle that beast!

Thanks for the great q-view!  I'm going no foil, I like the bark and so does the person I must obey
You are very kind Yotzee. I hope you get a chance to post some Qview on that butt. There is nothing like cooking food for family and I hope your father in law and the rest of your family have a great day.

As for the person you must obey, if it is anything like my situation, you obey because they spoil you rotten. So, go for the bark!

Disco
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,923
9,897
Joined Sep 12, 2009
 
Thanks, Bear. The RCMP don't arrest you for pulled pork as long as you serve it with beer. After all, we are Canadians! She Who Must Be Obeyed agrees with you but she had a second helping of this anyway.

Disco
Forgot to mention-----Your Video is also an excellent Step by Step!!! 


Bear
 

disco

Epic Pitmaster
OTBS Member
SMF Premier Member
10,435
4,159
Joined Oct 31, 2012
 
Forgot to mention-----Your Video is also an excellent Step by Step!!! 


Bear
Thanks, Bear. That is quite a compliment from you.

I do have fun doing the videos. The missus has even become my cameraman!

Disco
 

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
36,923
9,897
Joined Sep 12, 2009
 
Thanks, Bear. That is quite a compliment from you.

I do have fun doing the videos. The missus has even become my cameraman!

Disco
LOL---The Bear knows a good Step by Step, when he sees one, and your Camerawoman did an excellent Job too!!! 


Bear
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.