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[pmillen]

     Pork just out of the pit.

     Pulled pork.

We’re not bark fans.  To us, after 12 hours in the pit, it’s just dry surface meat that has had all of the water boiled out of it.  We think it’s tough and it isn’t as desirable as seasoned and browned pork.

Given that I want to reduce or even eliminate the bark, how should I cook the next butt for pulled pork?  I’m thinking that after three hours I’ll put it in a pan with apple juice and cover it tightly with foil.  Is that a good plan?  Is there a better one?

[triplebq]

Yes if you put it in foil with juice the bark will soften.

[Bar-B-Lew]

I cook until internal temp of 160° and then wrap in foil until it hits close to 205° and the bark is soft.

[pz]

I use an SRG, cook relatively hot and fast to develop a brown (not black) bark, and then foil into the house oven at 250 degrees until an I.T. of about 200 degrees. The smoke is delivered using pellet wood of choice. The brown "bark" still gives us the mouth feel of a bit of bark, and the meat is as tender as when braised.

I do not measure the I.T while the pork is in the SRG, (just go by the appearance) but do so when it is in the house oven.

[okie smokie]

I would think that in a foil pan with added liquid and covered tightly with foil would be different than just wrapping it tightly in foil.  Either way the bark will be softer.  Not sure which way is best. Getting hungry thinking about it.   

[pmillen]

Okay, given that some of us think that a covered pan with liquid may make the bark more palatable to us, how about removing the butt from the pit after smoking?

What do you think about this?
     â€¢  Smoke at the highest smoke level for three hours or 160° IT, whichever comes first.
     â€¢  Put it in a slow cooker to finish.

So, what should I do for the slow cooker part? 

Here's what I'm thinking of trying–
     â€¢  Put the butt in a slow cooker.
     â€¢  Add seasoning.  (Maybe Lawry’s Salt Free)
     â€¢  Add 1 can or bottle of root beer (from an Internet recipe).
     â€¢  Add additional liquid when necessary.
     â€¢  Cook at 275° for 10-12 hours.
     â€¢  It’ll be done when it falls apart when stirred.
     â€¢  Empty liquid.
     â€¢  Stir to make small pieces.

The liquid part bothers me somewhat 'cause I fear that I'm pouring out flavor.

I'm kinda' brainstorming this.  Don't be cautious about telling me that it's a faulty plan.

[Bar-B-Lew]

My last shoulder cook was on smoker at 275 until shoulders hit 160 degrees.  I then put them in a pan covered about 1/2-2/3 with beer, foiled, and cooked until meat was falling apart.  Probably about 5 hours if I recall.  Pulled from smoker and pulled with forks immediately right in the juices and sprinkled with more rub as mixing together.

May be the new method for me.  Very juicy and flavorful.

[Bentley]

Is that to much bark?

[Bar-B-Lew]

Here is the post that documented the pork shoulder cook I referenced earlier in this post.

https://pelletfan.com/index.php?topic=2158.0

[pmillen]

Is that to much bark?

I can't tell, Bentley.  But it isn't the amount of bark that Marcia and I don't like.  It's the texture.  It's as though someone said, "Oh, this is a crust of really bad dry meat.  Maybe we can spin it and make people think it's desirable.  I know!  Let's call it bark!"

[pmillen]

Here is the post that documented the pork shoulder cook I referenced earlier in this post.

Thanks for that link.  I didn't read it when you originally posted it.  You were way ahead of me!

I have about 7½ pounds of pulled pork in the freezer to give away or eat before I do the next one.  But it will be something developed from this thread.

[okie smokie]

Just started a 7.5 lb butt and will try for softer bark. 
First trimmed off the excess fat.
Rinsed and dried. 
Salted heavily with kosher salt, all over and wrapped in foil.
Will leave in ice box for about 36 hrs.
Then rinse off the salt,
Apply mustard, or molasses  not sure which yet.
Killer Hog rub generously applied or (maybe another favorite-not sure yet)
Into the Grand Slam at 225* until temp of 160* reached.
Into foil pan with 12 oz beer,
Insert meat probe into center (away from bone)
Tight foil over pan and probe wire.
Into kitchen oven at 275 till temp of 203.
When temp reached do the probe test, or see if bone pulls easily,
When satisfied with texture, place the whole pan covered into unheated oven for 1 to 2 hours. Depending on supper time.
Pour off all liquid into separator, and pour off fat. Save juice.
Butt goes into a large pot to pull and remove any pieces of fat or connective tissue still present,  Add dry pork rub and a cup or more of the saved juices, and continue the mixing. 
Serve on Kaiser buns with options for mayo, or BBQ sauce if desired.  Freeze meal sized portions for another day.
Comments appreciated.

[pmillen]

I can get behind that plan.

[bregent]

>>It's as though someone said, "Oh, this is a crust of really bad dry meat. 

Well, that's fine if that's how it it seems to you, or maybe you've not had 'good' bark. Most folks like bark because of the way it tastes - it's the concentrated flavor that develops when meat caramelizes. My kids fight over it because they love the way it tastes - it's chewy, not as moist as the interior but not dry. Or maybe I don't know what bark is. The picture that Bentley just posted looks like the ideal amount of caramelization and is exactly what I try to achieve. Now the bark that looks like anthracite does not appeal to me.

[pmillen]

>>It's as though someone said, "Oh, this is a crust of really bad dry meat. 
Now the bark that looks like anthracite does not appeal to me.

Yep.  I see a LOT of that in photographs.  I suspect that we'd like what you describe.  But, it seems to me that meat at 225-250° for 12 hours is bound to dry.