Pulled pork last night.

[Bruno]

16 hour smoke, wrapped at 160.

 

[abmet]

Looks great! Love pulled pork. Makes great leftovers and tacos.

 

[Sudz]

I had commented on your great lookin' bark previously. I now see the pink butchers paper. Could this have something to do with your results?
What temp did you use?

 

[Bruno]

I had commented on your great lookin' bark previously. I now see the pink butchers paper. Could this have something to do with your results?
What temp did you use?

225 unwrapped 8-9 hours , 250 wrapped another 8 hours. If you look at my cooks I wrap anything low and slow in butcher paper, it keeps it moist and the bark stays set.

 

[Bruno]

I watch a lot of Harry Soo and follow his pointers for low and slow.

 

[Sudz]

Obviously his pointers work well. Your results speak to that.
Thanks for the details. I just finished 20 lbs of butts on my WSM and they turned out well but nothing like yours. I used foil for the wrap and it definitely kills the bark. I've used the pink paper on briskets but never on my butts. Think I'll change this.
Cheers...

 

[Bruno]

I can’t say enough about the butcher paper, and I am learning to wrap when the bark is ready and disregarding temp.
I feel I’ve been pretty lucky but at the same time no real issues on those 3 long cooks, and the results have been mind blowing.
The rubs were pretty basic except for the pulled pork, that’s a combo of a few Oakridge rubs i had to use up Before they went bad.

THANKS!

 

[primeone]

I've never wrapped pork in butcher paper either. Do you spray it or add any liquid before you wrap with butcher paper?

 

[Bruno]

I spray every hour or 2 until I wrap, I haven’t added liquids.

 

[primeone]

I spray every hour or 2 until I wrap, I haven’t added liquids.

I'll have to try this method next time. I always wrap with foil and while the meat comes out amazing, it sure doesn't have the nice crispy bark.