New smoker here, Looking for pulled pork suggestions...

Discussion in 'Meat Selection and Processing' started by gundo, Jun 27, 2016.

  1. gundo

    gundo Newbie

    I've smoked a 3.5# - 4# boston butt a couple of times.  

    My process:  set temp @ 225*.  Smoke to 160* (about4 hrs), wrap in tin foil till 195* (about 3hrs), rest. enjoy

    My results, boned pulled easily out, flavor was good, but was lacking bark.  I keep hearing ALOT about bark is good, and I'm not having success with getting bark.  More I read, it seems that since I wrap in foil, I may be losing the ability to achieve bark.

    I'm heading up north camping this weekend and cooking for about 20 people, and would like some suggestions. 

    Is it better to get a bigger butt, say 10#'s, vs. two 5#'s?  Understanding is going to take longer to cook, but thought I might achieve better bark since its smoking longer.  Don't think neighbors will mind smelling the smoke longer.

    Thanks for any suggestions.

    Rob
     
  2. barnaclebob

    barnaclebob Newbie

    Are yo waiting until the outside of the butt is good and dark?  Almost black?  Maybe try 6 hours then wrap until it comes up to temp.
     
  3. gundo

    gundo Newbie

    No I pulled it at the 160* mark and wrapped it in foil.  SO its ok to continue to cook (NOT wrapped) to get better bark?  At what point if any is it too late to wrap?  Thanks for the help!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I don't wrap them at all.

    And yes a bigger butt will have more bark, because it will take longer to cook.

    Al
     
  5. eatmypork

    eatmypork Smoke Blower

    I have done both ways and both are good. Just get your bark almost where you want it before you foil it.

    Chris
     
    Last edited: Jun 27, 2016
  6. barnaclebob

    barnaclebob Newbie

    Wrap based on the quality of the bark and not the temp.  Many people don't wrap at all but wrapping eliminates the evaporative cooling which causes the stall as moisture evaporates from the meat.  Its really never too late to wrap unless the meat is so closed to being done that its not worth the effort.
     
  7. smokedad

    smokedad Smoke Blower

    I would like to make pulled pork sometime in the near future, but I have never done it before.  I keep reading about smoking boston or pork butts, so I assume that is what I would look for when I buy the meat, but I'm not sure.  I have a 21.5" Weber charcoal grill that I would use for this smoke, as I do not have any other type of smoker yet, and I would be feeding 5 - 8 people.  I have a few questions on doing this:

    What is the best cut of meat for pulled pork? 

    Is there a general ratio of number of people to pounds of meat to buy?

    How is it prepared so that you get a good bark on it?

    Is there a general consensus on the best type of wood to use for the smoke?

    Should a water pan be used during the cook, or is basting the meat enough to keep it moist?

    What internal temp is pulled pork usually cooked to?

    Thanks for helping a newbie out.
     
  8. cksteele

    cksteele Smoking Fanatic

     
     

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