First butt for pp

[pc farmer]

Where did you buy that?

David

From a guy down the road.   

 

[themule69]

What would make my bark soft?

do you have soft bark or do you want softer bark?

David

 

[themule69]

From a guy down the road.   

does he have more?

 

[pc farmer]

It was soft. But I have never had smoked pp with bark. Maybe it was normal.

 

[themule69]

It was soft. But I have never had smoked pp with bark. Maybe it was normal.

Maybe to fast of a smoke? May be the pigs falt?

 

[pc farmer]

I blame the pig.  But I am very happy with my first pp.

 

[disco]

I bow to the new king of the Butt!

Disco

 

[pc farmer]

I bow to the new king of the Butt!

Disco

Thanks Disco but I am far from the king.

 

[s2k9k]

Did you foil it after you pulled it off the smoker for the rest?

 

[themule69]

I blame the pig.  But I am very happy with my first pp.

If you are happy and Momma's happy that is what counts!!! so other than bark, what did you not like?

David

 

[pc farmer]

Did you foil it after you pulled it off the smoker for the rest?

Yes I did.

 

[pc farmer]

If you are happy and Momma's happy that is what counts!!! so other than bark, what did you not like?

David

That is all.  The rest is great I think.   Bone came off clean and meat falling apart.  Good flavor on the bark. 

 

[turnandburn]

Yes I did.

thats how it got soft. 

 

[pc farmer]

Then how should I rest it?

 

[s2k9k]

And I bet there were a lot of juices in the foil when you unwrapped it.
That hot butt wrapped in foil giving off those juices will soften the bark.
I never foil for the rest anymore. I put it on a cooling rack over a baking pan and tent it with some paper towels. After an hour there might be three drips in the pan. It cools faster but I don't lose all that good juice and the bark doesn't get steamed.

Here is an excerpt from this thread:
http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-prep-method-finished

Resting method:
So, now that my pork has reached my desired finished temp and is tender for pulling, it's time for a rest, but do I want to foil it? NO, NO, and can I get another NO. I've pushed the limits quite a bit to get a moist and tender pulled pork and a GREAT bark with my picnic shoulder using the wet-to-dry smoke chamber method, and now, I need to finish it up so I can keep what I've worked for. Keep what I've worked for??? I added several hours to the cooking time by not foiling, and possibly another few hours due to using the dry smoke chamber about 1/3 of the way through to the end of this this smoke, so yes, I need to protect my investment in time, fuel, and smoke wood, don't you think? That's where this resting method comes through with shining colors.

I use an elevated grate (2" rise, but it doesn't bottom-out in the roasting pan I'm using today, so it's nearly flush with the lip of the pan...could be a bit lower and be fine also) to place the pulled pork subject onto, then into a 4" high roasting pan or similar receptacle, and cover with a clean towel or paper towels. I prefer towels over paper, as they provide some insulation while still allowing evaporated moisture to escape through the towel, whereas paper just breathes well without insulating. Why do I do this? Because if I wrap it in foil to rest, the bark will soften due to the small amount of moisture evaporating from the meat while it's resting...it may not be much, but with what the bark went through to get to this stage using the dry smoke chamber to bring it all together for the finish, I don't want to loose any of that crispness, so, I'm preserving the bark until it's pulled for serving by allowing it to breath on top, sides and bottom, while the pork is cooling. If served immediately after pulling, you will likely experience a pulled pork bark like you've never seen or eaten before...unless you've already used a similar method for smoking and resting, that is.

This resting method works like a charm, but it also brings a challenge to overcome: You need to get your pulling subject up to finished temps in a smaller time-frame if your on a schedule for meal-time, because this meat will cool about 2-3 times faster than if foiled and insulated with multiple layers of towels and placed into a insulated cooler. When foiled/towel-wrapped, I can rest for 5-6 hours with an average butt (8.5lb) ...here, I have 11lb precooked weight, and only about 2 hours to get it pulled after it comes out, or, it will likely be into the danger zone. Tip: I leave my temp probe in while resting so I know if I need to get it pulled earlier than planned and can monitor temp drop rates, as well.

That said, it does require a bit more control towards the end of your smoke so you get it out to rest on time. When using a foiled resting, you have a lot more time to play with, and if the pork is done too early, you can rest for much longer than you can using a breathable method such I use. For me, the added benefit is more than worth the extra effort it takes to to get the pulling subject out on time, +/- 30-45 minutes, as the dining is like no other pulled pork you'll eat, ANYWHERE. The bark, if well-developed and hardened, will retain that texture throughout resting, and will be there for you when you dine on your masterpiece pulled pork. I have not found a better way to accomplish pulled pork with a great bark than using the wet-to-dry smoke chamber along with this resting method. If you like a heavy, hard bark on your pulled pork like I do, it just doesn't get any better than when I use the methods described here.

 

[themule69]

That is all.  The rest is great I think.   Bone came off clean and meat falling apart.  Good flavor on the bark. 

Remember what you did. Then next time remember what you did. Take notes of everything you change, What you liked. What you didn't like. Play with what wood you use. Maybe even buy a pig with lip stick

.  Read every post. that some of the great's have started.

.

WE HAVE A BUNCH OF GREAT SMOKERS ON THIS FORUM!!! WE HAVE A LOT OF GREAT CHIEFS ON THIS FORUM!!! WE HAVE MORE KNOWLEDGE HERE THAN I KNOW WHAT TO DO WITH!!!

everyone here can and will learn from each other. The newbie may be the teacher.

Thank you so much for sharing your Qview my friend,

David

 

[pc farmer]

And I bet there were a lot of juices in the foil when you unwrapped it.
That hot butt wrapped in foil giving off those juices will soften the bark.
I never foil for the rest anymore. I put it on a cooling rack over a baking pan and tent it with some paper towels. After an hour there might be three drips in the pan. It cools faster but I don't lose all that good juice and the bark doesn't get steamed.

Here is an excerpt from this thread:
http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-prep-method-finished

Resting method:
So, now that my pork has reached my desired finished temp and is tender for pulling, it's time for a rest, but do I want to foil it? NO, NO, and can I get another NO. I've pushed the limits quite a bit to get a moist and tender pulled pork and a GREAT bark with my picnic shoulder using the wet-to-dry smoke chamber method, and now, I need to finish it up so I can keep what I've worked for. Keep what I've worked for??? I added several hours to the cooking time by not foiling, and possibly another few hours due to using the dry smoke chamber about 1/3 of the way through to the end of this this smoke, so yes, I need to protect my investment in time, fuel, and smoke wood, don't you think? That's where this resting method comes through with shining colors.

I use an elevated grate (2" rise, but it doesn't bottom-out in the roasting pan I'm using today, so it's nearly flush with the lip of the pan...could be a bit lower and be fine also) to place the pulled pork subject onto, then into a 4" high roasting pan or similar receptacle, and cover with a clean towel or paper towels. I prefer towels over paper, as they provide some insulation while still allowing evaporated moisture to escape through the towel, whereas paper just breathes well without insulating. Why do I do this? Because if I wrap it in foil to rest, the bark will soften due to the small amount of moisture evaporating from the meat while it's resting...it may not be much, but with what the bark went through to get to this stage using the dry smoke chamber to bring it all together for the finish, I don't want to loose any of that crispness, so, I'm preserving the bark until it's pulled for serving by allowing it to breath on top, sides and bottom, while the pork is cooling. If served immediately after pulling, you will likely experience a pulled pork bark like you've never seen or eaten before...unless you've already used a similar method for smoking and resting, that is.

This resting method works like a charm, but it also brings a challenge to overcome: You need to get your pulling subject up to finished temps in a smaller time-frame if your on a schedule for meal-time, because this meat will cool about 2-3 times faster than if foiled and insulated with multiple layers of towels and placed into a insulated cooler. When foiled/towel-wrapped, I can rest for 5-6 hours with an average butt (8.5lb) ...here, I have 11lb precooked weight, and only about 2 hours to get it pulled after it comes out, or, it will likely be into the danger zone. Tip: I leave my temp probe in while resting so I know if I need to get it pulled earlier than planned and can monitor temp drop rates, as well.

That said, it does require a bit more control towards the end of your smoke so you get it out to rest on time. When using a foiled resting, you have a lot more time to play with, and if the pork is done too early, you can rest for much longer than you can using a breathable method such I use. For me, the added benefit is more than worth the extra effort it takes to to get the pulling subject out on time, +/- 30-45 minutes, as the dining is like no other pulled pork you'll eat, ANYWHERE. The bark, if well-developed and hardened, will retain that texture throughout resting, and will be there for you when you dine on your masterpiece pulled pork. I have not found a better way to accomplish pulled pork with a great bark than using the wet-to-dry smoke chamber along with this resting method. If you like a heavy, hard bark on your pulled pork like I do, it just doesn't get any better than when I use the methods described here.

Thanks alot for that David.

 

[themule69]

And I bet there were a lot of juices in the foil when you unwrapped it.
That hot butt wrapped in foil giving off those juices will soften the bark.
I never foil for the rest anymore. I put it on a cooling rack over a baking pan and tent it with some paper towels. After an hour there might be three drips in the pan. It cools faster but I don't lose all that good juice and the bark doesn't get steamed.

Here is an excerpt from this thread:
http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-prep-method-finished

Resting method:
So, now that my pork has reached my desired finished temp and is tender for pulling, it's time for a rest, but do I want to foil it? NO, NO, and can I get another NO. I've pushed the limits quite a bit to get a moist and tender pulled pork and a GREAT bark with my picnic shoulder using the wet-to-dry smoke chamber method, and now, I need to finish it up so I can keep what I've worked for. Keep what I've worked for??? I added several hours to the cooking time by not foiling, and possibly another few hours due to using the dry smoke chamber about 1/3 of the way through to the end of this this smoke, so yes, I need to protect my investment in time, fuel, and smoke wood, don't you think? That's where this resting method comes through with shining colors.

I use an elevated grate (2" rise, but it doesn't bottom-out in the roasting pan I'm using today, so it's nearly flush with the lip of the pan...could be a bit lower and be fine also) to place the pulled pork subject onto, then into a 4" high roasting pan or similar receptacle, and cover with a clean towel or paper towels. I prefer towels over paper, as they provide some insulation while still allowing evaporated moisture to escape through the towel, whereas paper just breathes well without insulating. Why do I do this? Because if I wrap it in foil to rest, the bark will soften due to the small amount of moisture evaporating from the meat while it's resting...it may not be much, but with what the bark went through to get to this stage using the dry smoke chamber to bring it all together for the finish, I don't want to loose any of that crispness, so, I'm preserving the bark until it's pulled for serving by allowing it to breath on top, sides and bottom, while the pork is cooling. If served immediately after pulling, you will likely experience a pulled pork bark like you've never seen or eaten before...unless you've already used a similar method for smoking and resting, that is.

This resting method works like a charm, but it also brings a challenge to overcome: You need to get your pulling subject up to finished temps in a smaller time-frame if your on a schedule for meal-time, because this meat will cool about 2-3 times faster than if foiled and insulated with multiple layers of towels and placed into a insulated cooler. When foiled/towel-wrapped, I can rest for 5-6 hours with an average butt (8.5lb) ...here, I have 11lb precooked weight, and only about 2 hours to get it pulled after it comes out, or, it will likely be into the danger zone. Tip: I leave my temp probe in while resting so I know if I need to get it pulled earlier than planned and can monitor temp drop rates, as well.

That said, it does require a bit more control towards the end of your smoke so you get it out to rest on time. When using a foiled resting, you have a lot more time to play with, and if the pork is done too early, you can rest for much longer than you can using a breathable method such I use. For me, the added benefit is more than worth the extra effort it takes to to get the pulling subject out on time, +/- 30-45 minutes, as the dining is like no other pulled pork you'll eat, ANYWHERE. The bark, if well-developed and hardened, will retain that texture throughout resting, and will be there for you when you dine on your masterpiece pulled pork. I have not found a better way to accomplish pulled pork with a great bark than using the wet-to-dry smoke chamber along with this resting method. If you like a heavy, hard bark on your pulled pork like I do, it just doesn't get any better than when I use the methods described here.

Dave

 That my friend is worth a

 from me

It should be worth a point from everyone who reads this post

So with all your points. you get the next

.

Happy smoken

David

 

[s2k9k]

Don't give the points to me give them to Eric (forluvovsmoke) he's the one who developed the "wet to dry chamber" method and this great way to preserve bark.
When you have a few free hours read his threads. He goes into great detail and explains everything so you can understand. I have learned a lot from him and since I have adopted some of his methods I have taken my meats to a whole new level!

 

[pc farmer]

Don't give the points to me give them to Eric (forluvovsmoke) he's the one who developed the "wet to dry chamber" method and this great way to preserve bark.
When you have a few free hours read his threads. He goes into great detail and explains everything so you can understand. I have learned a lot from him and since I have adopted some of his methods I have taken my meats to a whole new level!

There is so many great cooks here and you are included.