Butt with Beaucoup Bark, Buddy!

MaskedMarvel

Greetings friends,

In a few days, I will be slicing a pork butt into ~2" steaks and low and slowing them to try and get a pulled pork maximum bark finished product. I'll prolly use the v-rack. The outside of the pork is always the tastiest. I shall update this thread as progress warrants....

See you on the other side!!

8-Damien

MrCookingNurse

@cortguitarman
Did something similar but I think it was more like pork on a stick.

MrCookingNurse

Or maybe it was @chubbs

:-??

Good luck anyway. Post some pics

Terrebandit

I wonder if it will still be moist and tender if the total mass is reduced like that. Let us know how it goes.

BOWHUNR

Terrebandit said:

I wonder if it will still be moist and tender if the total mass is reduced like that.

Don't see how it won't dry out before a good bark forms, but hey, what do I know?

Mike

cortguitarman

Wasn't me, but this is interesting.

Hi54putty

I sliced an 8 pound (boneless) butt into 3 pieces trying for maximum barkage and it turned out great. I had to keep a closer eye on the temps because they all cooked differently. Good luck.