Smokin a boneless butt w/q-view

Discussion in 'Pork' started by magnus, Aug 21, 2015.

  1. magnus

    magnus Fire Starter

    PNW
    Preparation began last night. 8 lb. boneless butt. Soaked it overnight in beer & apple juice.


    It's been a nice quiet day. Perfect for some quality smokin time. I'm trying to figure out how to get good butt bark. Seriously, I can cook a great butt, but I haven't been able to get the bark like I want. Any advice please?
     
  2. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    It's been my experience that to get good bark, no foil and no water pan but I'm using an electric smoker.
     
    magnus likes this.
  3. magnus

    magnus Fire Starter

    PNW
    Interesting.  Adding a water pan is side-pit doctrine these days.  It rarely, if ever made it into my old Brinkmann & Char Broil horizontals, but that was due mostly to size constraints.  I also drank the bbq kool-aid and snatched up a wsm.  
     
  4. magnus

    magnus Fire Starter

    PNW
    Bark!
     
    crazymoon likes this.
  5. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    M, looking good !!
     
    magnus likes this.
  6. magnus

    magnus Fire Starter

    PNW
    Thanks!
     
  7. garyhibbert

    garyhibbert Smoking Guru OTBS Member SMF Premier Member

    Looks great.  Seems you found how to get good bark!!!

    Gary
     
    magnus likes this.
  8. magnus

    magnus Fire Starter

    PNW
    Thank you!

    Kept the pan uncovered the entire time. Maintained 250* temp. Only peaked twice, quickly. The first peak was to rotate the pan. The second peak was to refill the water pan. Never basted. Never wrapped in foil. Removed the butt from the smoker when the internal temp hit 200 degrees. Then it rested before being pulled.

    I also put very little salt in the rub. I'm not sure if it contributed to the bark. But for all future pork shoulders I definitely will not be adding anywhere near the amount of salt that many rubs call for. Just a preference.
     

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