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Bark....
#14177063
11/01/21 12:02 AM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
I'm going to ask the folks that use a pellet smoker a question. I put a small butt on about 2pm. at 250*. Fours later I kicked it up to 275*. I just wrapped it with foil with an internal temp of about 160*. The butt looked good but has no bark. Is this common on a pellet smoker? Anyway, I'll pull it when temp hits 200*.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Bark....
[Re: V-Bottom]
#14177696
11/01/21 01:13 PM
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Joined: Mar 2003
Posts: 1,079
Cvillemudcat
Extreme Angler
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Extreme Angler
Joined: Mar 2003
Posts: 1,079 |
Hey VB. I have a green mountain pellet smoker and I have been following a lot of Malcom Reed’s recipes tailored just for pellet smokers and have not been disappointed yet. No matter what type of smoker you use foil will kill the bark you are looking for though. Here’s his site. https://howtobbqright.com/2021/03/13/pulled-pork-on-a-pellet-grill/
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Re: Bark....
[Re: V-Bottom]
#14177892
11/01/21 03:32 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
Hummmm...I got a 10 lb.butt in the fridge now. I think I'll start the cook Wednesday. Salt Pepper Garlic. I'll go with 50/50 on the salt and garlic again. Just wonder how much garlic to use if I make my own. By the looks of what he put on that butt, it looked like quite a bit. It also looks like a lot of paprika (smoked?) for color and a little cumin. I'm adding the onion powder as well. What did you use C ? I see he didn't spritz at all.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Bark....
[Re: V-Bottom]
#14178045
11/01/21 05:21 PM
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Joined: Dec 2017
Posts: 150
CrappieKiller62
Outdoorsman
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Outdoorsman
Joined: Dec 2017
Posts: 150 |
Don't wrap it if you want a better bark, rub it with mustard and apply your dry rub, let her smoke.
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Re: Bark....
[Re: CrappieKiller62]
#14178198
11/01/21 06:49 PM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
Don't wrap it if you want a better bark, rub it with mustard and apply your dry rub, let her smoke. That's what I plan to do.
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Bark....
[Re: V-Bottom]
#14178530
11/02/21 12:10 AM
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Joined: Mar 2010
Posts: 5,805
BriannShell
Extremely Happy Angler
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Extremely Happy Angler
Joined: Mar 2010
Posts: 5,805 |
As others have commented... No wrap...at most use butcher paper
Lions do not concern themselves with the opinions of sheep
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Re: Bark....
[Re: BriannShell]
#14178654
11/02/21 02:35 AM
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Joined: Jun 2016
Posts: 6,854
V-Bottom
OP
TFF Celebrity
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OP
TFF Celebrity
Joined: Jun 2016
Posts: 6,854 |
As others have commented... No wrap...at most use butcher paper
Texas Anglers Recognition Program TPWD Official Weigh Station,77563 Coastal Bend Weigh Team, Cert. Weigh Master USMC66'- www.troutsupport.com
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Re: Bark....
[Re: V-Bottom]
#14178688
11/02/21 03:31 AM
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Joined: Mar 2003
Posts: 1,079
Cvillemudcat
Extreme Angler
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Extreme Angler
Joined: Mar 2003
Posts: 1,079 |
I use Killer Hog regular that he sells or Yard Bird Rub. I think both are available at Academy or just order it online as well.
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Re: Bark....
[Re: BriannShell]
#14180497
11/03/21 07:38 PM
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Joined: Mar 2007
Posts: 2,375
TPACK
Extreme Angler
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Extreme Angler
Joined: Mar 2007
Posts: 2,375 |
As others have commented... No wrap...at most use butcher paper I always wrap mine in foil and never had a bad bark. Brisket or pork butt either one.
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Re: Bark....
[Re: V-Bottom]
#14213626
12/07/21 11:42 AM
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Joined: Feb 2021
Posts: 2,247
Teeners boat
Extreme Angler
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Extreme Angler
Joined: Feb 2021
Posts: 2,247 |
Pork Butt is very hardy & rich. It can take on a lot of seasoning. Like crappiekiller said above rub it in mustard apply seasoning and let her smoke. Cook to an internal of 205* and you can pull it by hand after it rests for an hour or so. Pull it apart & dose it with some Blues Hog Tennessee Red Sauce.
Reality. What a concept!
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Re: Bark....
[Re: CrappieKiller62]
#14215058
12/08/21 06:07 PM
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Joined: Oct 2006
Posts: 95,516
Bigbob_FTW
Big Sprocket Bob
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Big Sprocket Bob
Joined: Oct 2006
Posts: 95,516 |
Don't wrap it if you want a better bark, rub it with mustard and apply your dry rub, let her smoke. and spritz it from time to time.
FJB
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Re: Bark....
[Re: V-Bottom]
#14215172
12/08/21 08:28 PM
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Joined: Sep 2006
Posts: 12,449
JIM SR.
TFF Guru
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TFF Guru
Joined: Sep 2006
Posts: 12,449 |
does bark change the taste,..
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Re: Bark....
[Re: V-Bottom]
#14215359
12/09/21 12:04 AM
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Joined: Mar 2007
Posts: 2,375
TPACK
Extreme Angler
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Extreme Angler
Joined: Mar 2007
Posts: 2,375 |
Not gonna get bark from a pellet smoker like a stick burner. I have both and use the offset smoker for my butts for this reason. I tried the pellet smoker once for a butt and was not happy. I have no complaints with a brisket on my pellet smoker, but you will never get the bark or smoke flavor that a stick burner gives you. FYI… I have a Rec Tec PS
Last edited by TPACK; 12/09/21 12:06 AM.
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Re: Bark....
[Re: V-Bottom]
#14215560
12/09/21 03:26 AM
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Joined: Apr 2021
Posts: 370
Whistlebritches
Angler
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Angler
Joined: Apr 2021
Posts: 370 |
Bark is for competition brisket............good brisket shared with family and friends is tender,juicy and delicious.I use trimmed 10lb and under briskets..........smoke lightly rubbed in an offset 5 hours at 225.Foil wrap and go to the oven,225, for another 3-4 hours.I pull the brisket at 205-210 and place it under 2-3 thick towells.Once it cools to 160-165 I slice and serve.Must be doing something right........they keep coming back for more.
Last edited by Whistlebritches; 12/09/21 03:27 AM.
On Time,On Target,Never Quit
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Re: Bark....
[Re: Whistlebritches]
#14215970
12/09/21 03:45 PM
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Joined: Mar 2007
Posts: 2,375
TPACK
Extreme Angler
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Extreme Angler
Joined: Mar 2007
Posts: 2,375 |
Bark is for competition brisket............good brisket shared with family and friends is tender,juicy and delicious.I use trimmed 10lb and under briskets..........smoke lightly rubbed in an offset 5 hours at 225.Foil wrap and go to the oven,225, for another 3-4 hours.I pull the brisket at 205-210 and place it under 2-3 thick towells.Once it cools to 160-165 I slice and serve.Must be doing something right........they keep coming back for more. I agree with you. To many "Brisket Snobs" now days. I do not like a bark that is crunchy like some try to achieve. I do like a good bark on my pork butts though. You can also cook a butt to long and it will become mushy. Wrap a butt at about 160/165 and cook till probe tender(about 205). I incorporate the juices in the foil back into the chopped pork butt for better flavor. If you don`t have a really good bark from the smoke on a pork butt, you end up with a pork butt that taste more like a roast. That is why I will not cook a pork butt in my pellet smoker.
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