Author Topic: Bark on Pork Shoulder  (Read 9850 times)

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Offline Smokefood

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Bark on Pork Shoulder
« Reply #-1 on: July 01, 2014, 09:43:17 AM »
Does anyone have any advice on getting a nice bark on their pork shoulder in the PBC?

I followed the instructions in the video - rub with olive oil, rub.  Once I took it off the hooks to wrap in tin foil the color was beautiful and there were a few crisp spots.  The final product had great color and a nice smoke ring but was missing that bit of crispness that comes from the bark.

Any advice?  Planning on firing up another one for the 4th.

Offline sliding_billy

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Re: Bark on Pork Shoulder
« on: July 01, 2014, 10:15:02 AM »
Not specific to the PBC, but add more rub and use some sugar in your rub.
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Offline Smokin Don

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Re: Bark on Pork Shoulder
« Reply #1 on: July 01, 2014, 10:22:43 AM »
I do on a pellet smoker but should work for you too, I use molasses and my favorite rub. If you wrap you will get a softer bark, if you want crisp bark do not wrap. Don
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Offline tekn50

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Re: Bark on Pork Shoulder
« Reply #2 on: July 01, 2014, 11:48:32 AM »
The use white table sugar in your rub, it helps.  Also the longer you leave it unwrapped, the more bark you get.  Also you dont have to wrap it at all.  It just helps to cook it faster for the most part.
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Offline aliengriller

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Re: Bark on Pork Shoulder
« Reply #3 on: July 01, 2014, 03:11:00 PM »
IF I do wrap in foil, always take it out bout an hour before ready to pull (or eat--that's up to you) and it goes back on the grill with a fairly hot fire.   Ain't perfect, but it does get a pretty good bark on it.  Needs to be turned so all surfaces get the direct heat.   

Offline muebe

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Re: Bark on Pork Shoulder
« Reply #4 on: July 01, 2014, 06:04:58 PM »
I do on a pellet smoker but should work for you too, I use molasses and my favorite rub. If you wrap you will get a softer bark, if you want crisp bark do not wrap. Don

Molasses produces an excellent bark! Any sugar based rub will work.

No foiling equals better bark. And the longer the cook the better the bark I get ;)
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Offline smokeasaurus

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Re: Bark on Pork Shoulder
« Reply #5 on: July 02, 2014, 08:40:56 AM »
If I have plenty of time, I just skip the foil and let it ride.....lotsa smokey bark that way  :P :P
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Offline TMB

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Re: Bark on Pork Shoulder
« Reply #6 on: July 02, 2014, 08:44:32 AM »
If I have plenty of time, I just skip the foil and let it ride.....lotsa smokey bark that way  :P :P
Yep, smoke is right, let it ride without foil 



All I do is cheap mustard and rub, but I never-never wrap till is time to FTC.  I always end up with good bark

 
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Offline aliengriller

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Re: Bark on Pork Shoulder
« Reply #7 on: July 02, 2014, 11:54:53 AM »
Agree with the comments about not wrapping in foil, but sometimes do not have time to go all the way nekkid!  Almost always do go that route, but there are times....!

Offline Las Vegan Cajun

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Re: Bark on Pork Shoulder
« Reply #8 on: July 02, 2014, 01:07:57 PM »
What the others have said, no foil better bark.  ;)
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Offline Ka Honu

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Re: Bark on Pork Shoulder
« Reply #9 on: July 02, 2014, 03:31:54 PM »
If you don't want to use molasses, CYM (cheap yellow mustard) also helps the rub adhere and gives some help on the bark.
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Offline CDN Smoker

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Re: Bark on Pork Shoulder
« Reply #10 on: July 02, 2014, 07:38:53 PM »
I'm a crispy bark man so no foil. I do take the time to carefully cut it off and chop it up by its self then mix back it.
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Offline Smokefood

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Re: Bark on Pork Shoulder
« Reply #11 on: July 08, 2014, 09:21:19 AM »
Thanks for all the advice, interesting on the no foil recommendation.

Last shoulder I did took 3.5 hours to reach 165 then another 2 hours to reach 200.  It pulled perfectly but as we discussed, no bark.

What does the timing look like if I want perfect pulling pork but don't foil it?  How long should it go on the hangers and should I pull it off the hangers and put it on the grate at some point?

Offline jani80k

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Re: Bark on Pork Shoulder
« Reply #12 on: July 08, 2014, 02:20:30 PM »
Is it possible to do the second phase, off the hook, without foil on the PBC? Not sure, how that would work... By the way, I read that some people extend the hanging phase until the meat has reached 180 and get better bark that way.
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Offline jani80k

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Re: Bark on Pork Shoulder
« Reply #13 on: July 10, 2014, 05:37:09 AM »
I could see a purk butt cook without foiling on the PBC working if the meat were placed on a tray like this filled with water and placed on the grate instead of the wrapped butt. Otherwise the butt would burn if no foil was used because there is nothing that shields the meat from the direct heat of the fire.
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