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*.

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/

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.

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.

As others have commented... No wrap...at most use butcher paper

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.

I always wrap mine in foil and never had a bad bark. Brisket or pork butt either one.

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.

and spritz it from time to time.

does bark change the taste,..

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

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.