Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: jecrensh on March 22, 2016, 11:18:16 AM
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This question is probably answered somewhere on the forum, but I didn't find the answer with a simple search. I just got a Pit Barrel Cooker last week, and did some ribs and a shoulder that turned out great. I followed the directions and wrapped the shoulder at about 160 degrees. The only thing I didn't like about that is that you soften the bark too much with that procedure. I'd like to try a shoulder without wrapping, but I'm concerned that without the foil crutch, it might not get up to temperature before the charcoal burns out. Any advice?
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I find like you if I wrap I get a softer bark. Not wrapping will give a crispier bark. I like to not wrap but sometimes being pressed for time I will to get it through the stall quicker. Don
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I think Don hit the nail on the head.
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Yep Don nailed it.
I do it both ways but the family likes the butts wrapped at 170 degrees until 200 degrees now.
Years back they all like the non-foiled better.
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This is an unwrapped pork butt I did not long ago that I didn't wrap. This was just before I pulled it at 200 degrees. You can see what's left of the coals in the bottom. I wanted to try wrapping on my second attempt just to see the difference.
(http://i977.photobucket.com/albums/ae258/southflaart561/porkcooking_zps2f2063d2.jpg)
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Thank you! I'll give it a try without wrapping next time.
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Thank you! I'll give it a try without wrapping next time.
nice bark texture...
(http://i977.photobucket.com/albums/ae258/southflaart561/pulled_zps8654929b.jpg)
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Don said it best, and I think most of us try not to wrap unless we are pressed for time.
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This is an unwrapped pork butt I did not long ago that I didn't wrap. This was just before I pulled it at 200 degrees. You can see what's left of the coals in the bottom. I wanted to try wrapping on my second attempt just to see the difference.
(http://i977.photobucket.com/albums/ae258/southflaart561/porkcooking_zps2f2063d2.jpg)
Kona, how big was that pork butt? How long did it take to get to 200?
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It was only about 4.5lbs and I had a considerable stall time on this one, it took close to 6 hours
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Thanks! That's helpful information. Great looking pork shoulder, btw.
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So if most of you guys don't wrap the pork shoulder/butt, do you still leave it hanging the entire time? There isn't a fear of it getting too tender and crashing down?
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So if most of you guys don't wrap the pork shoulder/butt, do you still leave it hanging the entire time? There isn't a fear of it getting too tender and crashing down?
when the butt reaches the stall, I like to remove the rebar and put in the cooking grate and set the butt on it.
The cooking grate is roughly in the same place where the meat would be hanging.....................
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So if most of you guys don't wrap the pork shoulder/butt, do you still leave it hanging the entire time? There isn't a fear of it getting too tender and crashing down?
when the butt reaches the stall, I like to remove the rebar and put in the cooking grate and set the butt on it.
The cooking grate is roughly in the same place where the meat would be hanging.....................
Good idea, thanks. So it's basically the exact same method as Noah does in the video, but without the foil.
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You don't HAVE to do anything. ... :) OR take the butt to where you get the bark you want then wrap it. Also, if you are worried about foil being a "crutch", use butcher paper. Don't look at wrapping as a crutch though, a lot of highly experienced pit masters wrap stuff. Aaron Franklin to name one.....And really, just make what you (and your family) like and don't worry about anyone else.
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It is rare for me to wrap either butts, or brisket. I like the added texture of the barked - pulled and added in for pork - or just as a crust on loaf bread, when it comes to brisket.
But - I have no problem with wrapping - if I am going to hold and keep warm or transport meats. You will have a softer bark, but no one with complain.
So, there really is only one rule - like Aclarke said - make it the way YOU like it ;) - and share pictures and recipes with us!
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Well, it looks like I will eventually make it both way, because thus far the only pork shoulder/butt I've made has been in a crockpot. I'm excited to try it out on the pbc this weekend...