Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Paul Hart on February 28, 2015, 10:39:00 PM

Title: For the love of bark
Post by: Paul Hart 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.
(http://i1297.photobucket.com/albums/ag30/Paul_Hart/Mobile%20Uploads/image_zps0uyjlbf5.jpg) (http://s1297.photobucket.com/user/Paul_Hart/media/Mobile%20Uploads/image_zps0uyjlbf5.jpg.html)
Title: Re: For the love of bark
Post by: 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
Title: Re: For the love of bark
Post by: Paul Hart 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
Title: Re: For the love of bark
Post by: hikerman on February 28, 2015, 11:34:37 PM: Beautiful meal for a cold night Paul!
Title: Re: For the love of bark
Post by: Pam Gould 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 .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: For the love of bark
Post by: Paul Hart 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.
Title: Re: For the love of bark
Post by: HighOnSmoke on March 01, 2015, 04:38:44 AM: Great looking pulled pork!
Title: Re: For the love of bark
Post by: 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 ?
Title: Re: For the love of bark
Post by: sliding_billy on March 01, 2015, 09:03:29 AM: Looks like some good eats.
Title: Re: For the love of bark
Post by: Las Vegan Cajun on March 01, 2015, 09:42:54 AM: Great looking pulled pork, nice smoke ring and bark. ;)
Title: Re: For the love of bark
Post by: 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?
Title: Re: For the love of bark
Post by: djm3801 on March 01, 2015, 10:07:12 AM: Wish my wife like pulled pork. Not a fan. I love it. Looks good.
Title: Re: For the love of bark
Post by: Paul Hart 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
Title: Re: For the love of bark
Post by: Paul Hart 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.
Title: Re: For the love of bark
Post by: muebe on March 01, 2015, 11:33:46 AM: Holy bark!

Looks fantastic!
Title: Re: For the love of bark
Post by: drholly on March 01, 2015, 01:14:50 PM: Just plain beautiful. Nice cook! Thanks for the details as well.
Title: Re: For the love of bark
Post by: sb2_7 on March 01, 2015, 02:43:42 PM: Thats a nice butt! He must work out!

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Title: Re: For the love of bark
Post by: Big Dawg on March 01, 2015, 05:17:13 PM: Just one word . . . . . . . . . Woof ! ! !

BD