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This a matter of opinion. Some like the "bark" cooked into their butts, thats the dry parts that form at the tips. More of this occurs on "low and slow" cooks without foiling. By this method, your butt is going to reach a "stall period" somewhere around 170 to 180 degrees, and can stop increasing in internal temperature for hours?? each butt is different?? And of course this method can take six to ten hours longer to cook??
The foiled method, refered to as "turbo cooked", holds more of the natuaral juices inside the foiled container, and allows the butt to cook right thru the "stall period". In other words the butt's temperature increases at a near constant rate. This is a big advantage since the finish time can be planned. After the standard "rest period", i pull my butts right in the same foiled container, and mix the "saved" juices back into the pulled product. I have never had to add any liquid to moisten up the pulled pork. The meals i serve using pulled pork have little use for bark, so this works for me, and there is no need to worry or stress during overnight cooking.
Notice the juices being mixed into the pulled pork in the picture.
Thanks for explaining. these cooking now are not on a set time. Just enjoying using egg and going to vacuum pack in portions later. Capping strawberries to freeze while they are cooking. Have a great day.
at 8 am today. There are many ways to accomplish the same result here on this forum, always keep that in mind. Whatever works best for you is the way to go! Your butts look good! And if you like bark, REALLY like bark, just cook it to an internal of say 230 and you will have plenty of it!!