Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Stick Burners => Topic started by: sliding_billy on January 18, 2014, 09:15:32 AM
-
As I mentioned in the previous (short ribs for breakfast) post, it has been a while since I have done pulled pork. Here's the butt (started at 3AM) at 165 internal. I am not in any hurry, so I think I will let it go with no crutch.
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1165_zps277bee17.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1165_zps277bee17.jpg.html)
-
That's lookin great!!! The last one I did with no crutch, I like it better that way if you have the time. Don
-
Crutch= soggy bark. Take the extra time if ya got it 8)
-
Crutch= soggy bark. Take the extra time if ya got it 8)
Agreed. I only crutch for cooks that I start in the morning (and then use butcher paper so the bark isn't impacted as much) because we like to eat our big meal early.
-
like the color. :)
-
Crutch= soggy bark. Take the extra time if ya got it 8)
Concur, I'm a hard bark kinda guy ;D
-
Here is the finished product. Sorry for the delay, but had to go grocery shopping with the family after lunch. I went with sliced and pulled. I like a very rough pull (not shredded or chopped).
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1167_zps8073f1a8.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1167_zps8073f1a8.jpg.html)
(http://i1316.photobucket.com/albums/t606/sliding_billy/Clyde/IMG_1171_zps14383ff9.jpg) (http://s1316.photobucket.com/user/sliding_billy/media/Clyde/IMG_1171_zps14383ff9.jpg.html)
-
Finished product is fantastic!!
-
Looks perfect to me. I don't wrap anything - except ribs sometime. I too like the better bark when you don't 'crutch 'm.
-
The ribs earlier and the butt now look great.
-
The only reason I foil is to limit the Amount of smoke flavor...
Any way around that in the offset?
Just askin'...
-
That looks great, nice color!!! I never sliced one I did to pull but I bet it will make a great sandwich! Don
-
Throw that in a competition and hand that in ;D
-
The only reason I foil is to limit the Amount of smoke flavor...
Any way around that in the offset?
Just askin'...
I am a heavy smoke fan, so my opinion is probably a little skewed. The three recommendations I would have for you are 1) Make sure your smoke is very clean before putting your meat on and as clean as possible when loading splits (if you have room in your firebox, you can put the next split off to the side wall to heat up even more than on top of the firebox). 2) Use a lower smoke profile wood. For example, use pecan over hickory. Similar flavor but a more mellow version. 3) Double layer wrap in butcher paper instead of foil. The meat will breath better avoiding the braising/boiling effect to some degree. It is a nice compromise between better bark, quicker cooking and less smoke.
-
Now I wana a butt. Great looking meal
-
Boy SB you did right by that butt! Looks excellent
-
The only reason I foil is to limit the Amount of smoke flavor...
Any way around that in the offset?
Just askin'...
I am a heavy smoke fan, so my opinion is probably a little skewed. The three recommendations I would have for you are 1) Make sure your smoke is very clean before putting your meat on and as clean as possible when loading splits (if you have room in your firebox, you can put the next split off to the side wall to heat up even more than on top of the firebox). 2) Use a lower smoke profile wood. For example, use pecan over hickory. Similar flavor but a more mellow version. 3) Double layer wrap in butcher paper instead of foil. The meat will breath better avoiding the braising/boiling effect to some degree. It is a nice compromise between better bark, quicker cooking and less smoke.
And - to take the wood selection further…most folks find oak to be milder than pecan, and maple milder than oak.
-
Nice looking butt!
I too try not to foil. And I found that a slather of molasses makes for a fantastic bark! ;)
-
Excellent job!
-
Excellent job!
x2