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Butt with Beaucoup Bark, Buddy!

MaskedMarvelMaskedMarvel Posts: 1,151
edited September 2013 in EggHead Forum
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
Large BGE -- Greensboro!


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Comments

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


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    LBGE & SBGE (big momma and pat)
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  • Or maybe it was @chubbs

    :-??

    Good luck anyway. Post some pics


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    LBGE & SBGE (big momma and pat)
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  • I wonder if it will still be moist and tender if the total mass is reduced like that. Let us know how it goes.
    Dave - Austin, TX
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  • BOWHUNRBOWHUNR Posts: 1,406
    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

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • Wasn't me, but this is interesting.
    Mark Annville, PA
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  • Hi54puttyHi54putty Posts: 1,499
    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. 
    XL,L,S 
    Winston-Salem, NC 
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