« previous next »
Pages: [1] 2   Go Down

Author Topic: For the love of bark  (Read 3954 times)

0 Members and 1 Guest are viewing this topic.

Offline Paul Hart

  • Sr. Member
  • ****
  • Posts: 306
For the love of bark
« Reply #-1 on: February 28, 2015, 10:39:00 PM »
Memphis dust on a pork butt plus PBC = Best bark ever. Better than any restaurant I've had.
Logged
PBC
Weber Performer
Smokenator
Blow torch

Offline teesquare

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 11911
  • Brevard NC - Home Of Hillbilly Caviar
    • Savor Spices
Re: For the love of bark
« on: February 28, 2015, 11:04:25 PM »
Hey Paul - how long did you cook it? What was the temp. range? Did it pull easily?

Inquiring hungry people want to know! :D
Logged
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401

Offline Paul Hart

  • Sr. Member
  • ****
  • Posts: 306
Re: For the love of bark
« Reply #1 on: February 28, 2015, 11:21:51 PM »
I'm guessing t was 8-9 hours because I didn't wrap during the stall. I fell asleep and when I woke up the IT had dropped two degrees from when my daughter last checked it so I figured the barrel was getting cold. That was at about 7 something hours so I put it in the oven for 30 minutes to finish, and then I wrapped and wrapped in a towel and put In a cooler for about 40 minutes. Pulled great, like t wanted to be pulled. It was about 4 1/2 lbs to start
Logged
PBC
Weber Performer
Smokenator
Blow torch

Offline hikerman

  • Hero Member
  • *****
  • Posts: 6662
Re: For the love of bark
« Reply #2 on: February 28, 2015, 11:34:37 PM »
Beautiful meal for a cold night Paul!
Logged

Offline Pam Gould

  • Hero Member
  • *****
  • Posts: 6832
  • Lima, Ohio..Lost in middle America
Re: For the love of bark
« Reply #3 on: March 01, 2015, 04:15:32 AM »
Very Pretty and we all know it has to be pretty, bet it was yummy, you can tell by looking.  Pam  .☆´¯`•.¸¸. ི♥ྀ.
Logged
Blackstone 22" Griddle
Cook Air
Cobb Grill w/ rotisserie
SRG
BEESR
G2G
CB tabletop propane grill
Cobb grill with rotisserie
22" copper colored Weber / rotisseriw
Uuni pizza maker
Lodge Cast iron Hibachi
tons of cast iron
Anova
Member #3

Offline Paul Hart

  • Sr. Member
  • ****
  • Posts: 306
Re: For the love of bark
« Reply #4 on: March 01, 2015, 04:29:53 AM »
Quote from: teesquare on February 28, 2015, 11:04:25 PM
Hey Paul - how long did you cook it? What was the temp. range? Did it pull easily?

Inquiring hungry people want to know! :D

Oh, the temp range. It hung out around 225 at first for about an hour, and I cracked the lid a few times to check and add wood to it and each time the temp came up a little and stayed. I went to bed around 265 and woke up two hours later at 300! I was surprised that it went up that much that late into it. I started out at about 20° outside. I'm sure that had some effect.
Logged
PBC
Weber Performer
Smokenator
Blow torch

Offline HighOnSmoke

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 9885
  • Palm Bay, Florida
Re: For the love of bark
« Reply #5 on: March 01, 2015, 04:38:44 AM »
Great looking pulled pork!
Logged
Mike

Auto Akorn Kamado
Recteq Stampede
Recteq Bullseye 380X
Weber Master Touch
PK Original Grill
Weber Jumbo Joe
Weber Smokey Joe
Green Mountain Grill Pizza Insert
Blackstone 36" and 22" griddles

Offline tlg4942

  • Hero Member
  • *****
  • Posts: 2384
  • "Way down in Alabama"
Re: For the love of bark
« Reply #6 on: March 01, 2015, 07:39:44 AM »
Pork looks good, Appears to have had a nice smoke ring.  What's the bread? Giant biscuit ?
Logged
Terry "Way down in Alabama"

Offline sliding_billy

  • Hero Member
  • *****
  • Posts: 10565
  • North Texas
Re: For the love of bark
« Reply #7 on: March 01, 2015, 09:03:29 AM »
Looks like some good eats.
Logged
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/ WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

Offline Las Vegan Cajun

  • Hero Member
  • *****
  • Posts: 6246
  • Ralph in LA$ VEGA$
Re: For the love of bark
« Reply #8 on: March 01, 2015, 09:42:54 AM »
Great looking pulled pork, nice smoke ring and bark.  ;)
Logged
Laissez Les Bon Temps Rouler
----------------------
Magma Marine Kettle, Camp Chef Single Burner, Dutch Oven Table & Denali 3X, Lodge Habachi, BEESR, WSJ w/GrillGrates, WSM 18.5, Masterbuilt Pro Smoker, Anova Sous Vide (X2), Traeger Jr, 12" A-MAZE-N Tube, PBC, LEM Dehydrator, Dorkfood (DSV)

Offline pmillen

  • Hero Member
  • *****
  • Posts: 853
  • She's saying, "There's one over there."
Re: For the love of bark
« Reply #9 on: March 01, 2015, 09:56:57 AM »
It looks especially good, Paul.  And thanks for posting the cook details.  It makes it easier for those of us that are less-skilled to duplicate the results.

I'm thinking that the bark was hard and crisp rather than chewy.  Right?
Logged
Paul

MAK 2-Star - M Grills M-36 - Hunsaker Drum - Basic 36" Blackstone Griddle - PK Grill - Masterbuilt 1050 - Kamado Joe Big Joe w/FireBoard Blower - Broilmaster H3 Gas

Offline djm3801

  • Full Member
  • ***
  • Posts: 111
  • Food is love.
Re: For the love of bark
« Reply #10 on: March 01, 2015, 10:07:12 AM »
Wish my wife like pulled pork. Not a fan. I love it. Looks good.
Logged
Food - It's all good.

Char Broil 4 burner RED
Big Easy
Masterbuilt 40" ss electric smoker
WSM 18"
Large Big Green Egg
Roundboy wood burning pizza oven
Master Grill 3 burner
18" Old Smokey
Chef's Choice 610 slicer - Great tool
New Pit Barrel Cooker (PCB)
Retired Char Broil smoker (RIP old friend)

Offline Paul Hart

  • Sr. Member
  • ****
  • Posts: 306
Re: For the love of bark
« Reply #11 on: March 01, 2015, 10:16:19 AM »
Quote from: tlg4942 on March 01, 2015, 07:39:44 AM
Pork looks good, Appears to have had a nice smoke ring.  What's the bread? Giant biscuit ?

Beer bread! Yummy
Logged
PBC
Weber Performer
Smokenator
Blow torch

Offline Paul Hart

  • Sr. Member
  • ****
  • Posts: 306
Re: For the love of bark
« Reply #12 on: March 01, 2015, 10:19:09 AM »
Quote from: pmillen on March 01, 2015, 09:56:57 AM
It looks especially good, Paul.  And thanks for posting the cook details.  It makes it easier for those of us that are less-skilled to duplicate the results.

I'm thinking that the bark was hard and crisp rather than chewy.  Right?

Less skilled! Lol. I'm probably the least skilled here!
The bark is somewhere in between I guess. But it's sweet and tasty and a perfect compliment for pork. Look up Meatheads Memphis Dust and give it a shot, there's some science behind it. Magic happens after about 2 hours into the cook. You might have to break out the coffee grinder for the ground Rosemary or make a trip to Penzeys, but it's worth it. Makes stupid-good ribs too.
Logged
PBC
Weber Performer
Smokenator
Blow torch

Offline muebe

  • Hero Member
  • *****
  • Posts: 14918
  • Santa Clarita,Ca
Re: For the love of bark
« Reply #13 on: March 01, 2015, 11:33:46 AM »
Holy bark!

Looks fantastic!
Logged
Member #22
2 TBEs(1 natural gas & 1 LP gas)
OBS(Auberins dual probe PID, 900w finned element & convection fan mods)
2011 Memphis Select Pellet Smoker
Traeger PTG with PID
PBC
BBQ Grillware vertical smoker(oven thermostat installed & converted to natural gas)
Uuni 2 Wood Fired Pizza Oven
Pages: [1] 2   Go Up
« previous next »