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[dk117]

this was the best bark I've ever had on pork.   I think I resemble that anthracite comment.   I've yet to achieve this again.

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DK

[imahawki]

I hesitate to jump in here because I'm doing the opposite of something that happened to me and it was very frustrating.  I was getting very bad, dry, unappetizing bark on my butts on my old smoker.  I came to the old forum and was posting and I got all these suggestions about what I was doing wrong, when to wrap, you wrapped wrong, don't wrap, there's too much sugar in your rub etc.  It ended up being the smoker having wild temperature swings and basically desiccating and burning the outside of the butts.  Since I dumped that smoker I can't get enough bark because its perfect.  I'd recommend monitoring grate temps with something that tracks over time like the Weber smart thermometer and see if you're not having bad temp swings.

[Bentley]

You would prefer to have all the meat consistent in texture?  The outer like the center?

But it isn't the amount of bark that Marcia and I don't like.  It's the texture. 

[bregent]

this was the best bark I've ever had on pork.   I think I resemble that anthracite comment.   I've yet to achieve this again.

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DK

That looks pretty darn good. There's is still a good red tinge to the bark. It's when the bark is completely black that it loses it's appeal to me.

[glitchy]

Sounds like you need to cook several butts to try all the methods

From my brisket testing, it would suggest that if you just foil it after a couple/few hours, you'll have much softer and moister bark. So, you need one open, one in foil, one in butcher paper, one in a foil pain with liquid, and another in the crock pot with root beer. Get started now since several of us will be there for lunch tomorrow to help you decide which is best.

[pmillen]

It ended up being the smoker having wild temperature swings and basically desiccating and burning the outside of the butts.  Since I dumped that smoker I can't get enough bark because its perfect.  I'd recommend monitoring grate temps with something that tracks over time like the Weber smart thermometer and see if you're not having bad temp swings.

Dang!  I threw the Rock's Stoker graph away.  I was going to post it because it showed the grate temperature tracking ±2°F (except for one unexplainable 4° dip very early on).  I thought that I would post it here on PF to show what a PG-500 can do on a long cook if properly adjusted.  I reconsidered, thinking that it was just pit chauvinism.

Anyway, temperature swings might create dry bark, but not this time.

[pmillen]

You would prefer to have all the meat consistent in texture?  The outer like the center?

That may be a telling point you bring up, Bentley.  No, we don't want top to bottom consistent texture.  Our preference is for Malliard reaction browning on the exterior.  It adds something to the texture and flavor.

We avoid searing our steaks.  We carefully brown them.  We think that black charring is just burnt meat.  Some people can't get enough black steak exterior.  Perhaps it's the people who prefer a charred steak who also like the "anthracite" bark.

[Bentley]

I am not a fan of heavy bark, it is one of a few reasons why I finish butts an brisket in covered pans with liquid.  So would the texture of say a BBQ rib be something close to what you would be looking for in the butt exterior?

[pmillen]

Yes, the ribs come out fine for us.

[okie smokie]

Butt is on at 7AM.  Out of fridge at 6:15AM.  Used mustard as base (afraid molasses would blacken and char early).  Rubbed with Killer Hogg, and a little 3 Guys (local) on top. On the Blaz'n at 225*.  Alarm set for 160* so I can foil it and into kitchen oven at 275 till done.  More to come.

[okie smokie]

Wrapped and in oven at 275* at noon.  At 193* at 2:30 PM  Probe tender, but not quite enough.  Will remove at 200-203 if it probes well.  Then will let it sit in the other (cool) oven for another hour or so.  Drain the liquid off and separated the fat.
I used a 50/50 mix of beer/apple juice when I foiled it in a oven pan.  Local beer called "Dead Armadillo", dark and sweet.
When it is cool enough, I will remove bone and any fat or sinew that has not turned to gel, and put the claws to it.  Pics to follow. 

[okie smokie]

Major change:  Put the whole butt in a new pan, and separated the liquid BEFORE placing in rest mode. Then poured much of the defatted juices into the new pan, then foiled and put away to rest for a couple (or less) of hours.  Usually I rest the whole shebang before separation of liquids, but leaves the meat too greasy for me.  Juices are super.  A bit salty now but when mixed in the meat will absorb (dilute) that quite a bit. Not much bark in this baby. 
Whole cook for 7.5 lbs was 8 hrs.  Add in the rest at say 1.5 hrs.==all done in less than 10 hrs and ready at 5PM local for dinner.   Gonna serve on whole wheat buns, with sauce or mayo.  Phyllis will only eat half a bun, so that will be an open face sandwich for her. Corn on the cobb.  Fresh Carrots, and tomatoes.  Homemade Bing Cherry pie.  KISS!
 Bone removal and pulling party at 4:30 PM.  Will add some rub and sauce then as needed.   Pics to follow.

[okie smokie]

Sorry, I charred the bun on the griddle



My wife does not like pork but says this is the best pulled pork ever. Any questions?

[pmillen]

I'll have one after I carefully review and write-out your process.  Then I'll ask, "Is this correct?"

I'm super impressed.  It looks perfect and...an amazingly deep smoke ring.

I know, I know, judges aren't impressed with smoke rings.  I am.  I used to smoke on an original Bradley.  It never made smoke ring one.  Now I look for them.

[Kristin Meredith]

It is not that judges aren't impressed with a smoke ring, they are taught not to judge it in giving a score because they can be faked.  I should see if Bent still has his oven brisket smoke ring picture -- that would really impress you!