I did my first pork butt a couple weeks ago. I smoked it to 195 and pulled it. It was amazing... however I couldn't get the nice bark like it did in my old stick burner. I rubbed it with mustard and put a generous amount of rub. I smoked it @ 225 with apple wood and apple juice in a small pan next to the heating element. I wrapped it at 160 to keep the juices in. But when it was finished the rub did not bark up. The flavor was great! Can anyone help me to get that awesome bark i'm just to?
Bark on pork butt
- Thread starter Colonel
- Start date
cookingdude555
New member
Colonel said:
I think this could be your issue. No need to wrap to keep anything juicy on insulated cookers like this one.
I smoked my first pork butt a few days ago on my #3. I opened it twice, once to put the meat in, and one to take it out. The bark was great on it.
I always get a nice bark, and I follow John's advice...the door only opens when the BB is ready to remove. I don't wrap, just let it go to 195IT and I think you will be fine. Yes, I always have a stall at around 160 or so, but that's when the magic is happening, so I wait patiently 
Pork Belly
Moderator
http://smokinitforums.com/index.php?topic=1791.0
DivotMaker
New member
The guys are spot-on, as usual, Colonel! No need for foil, except to wrap/rest at the end of the smoke! I have never had disappointing bark using the "no peeky" method. Trust your new friend will do his job, and let him carry on!
