Pork Butt/Shoulder

outdoorsmin · August 2016

I have done 4-5 pork shoulders (all from Sams Club). I have done all of them the same way (from what I remember) besides I have used different rubs. For the most part cook temps have been around 250 and I have pulled the meat with an internal temp of 198-202.

It has happen twice where I just don't get good bark (Meat Church - Honey Hog Hot). Not sure how to explain it but its like a mushy feel to it. It still taste good but doesn't have the most appealing look to it. I used a drip pan (with a gap underneath) and fill it with some water and apple vinegar cider.

Any suggestions I would appreciate.

StillH2OEgger · August 2016

Don't need liquid in the drip pan. It's not like a pork butt is going to dry out without it.

SoCalTim · August 2016

+1 no liquid in drip pan - this will cause moisture, when developing bark, moisture is not your friend.

outdoorsmin · August 2016

Ok I will try without. Since I used it on all my cooks I was unsure if this was the issue. Definitely going to try the next one without the liquid.

tgs2401 · August 2016

Dry drip pan with air gap.

KiterTodd · August 2016

Yup, I've never used a drip pan, butts come out great. I just wrap the top of my platesetter, or whatever stone I use, in foil for easier cleanup.

NorthPilot06 · August 2016

tgs2401 said:

Dry drip pan with air gap.

+1

SmokeyPitt · August 2016

One other potential difference could be the fat cap up or down. I don't want to stir up this age old debate, but some argue that if the fat cap is up then the melting fat runs down the sides of the butt the entire cook and messes with your bark. You might try fat cap down, or simply trim off all the fat. There is plenty of fat within the meat so you don't need it.

MacD1988 · August 2016

I cook mine fat cap up, with foil on the plate setter, no drip pan, and I have gotten great bark both times.

JohnnyTarheel · August 2016

I trim the fat cap off and end up with twice the bark and just as moist.

outdoorsmin · August 2016

fat cap up? I always thought I was supposed to put fat cap down. Might try trimming it next time.

Robo2015 · August 2016

Another vote for no liquid in the drip pan. This might be an obvious one...are you wrapping the butt in foil? My family loves bark so I never wrap it.

JacksDad · August 2016

For those who say no liquid in the drip pan... When I tried that, the drippings boiled and smoked up and turned all charred in the pan. Not sure if that could affect the taste, but I've made sure there's at least a little water in the pan on my subsequent cooks... Willing to learn from the masters though...

RedSkip · August 2016

You could use salt too, it will soak up the liquid and not smoke.

StillH2OEgger · August 2016

JacksDad said:

For those who say no liquid in the drip pan... When I tried that, the drippings boiled and smoked up and turned all charred in the pan. Not sure if that could affect the taste, but I've made sure there's at least a little water in the pan on my subsequent cooks... Willing to learn from the masters though...

Did you have an air gap between the indirect piece and drip pan?

JohnnyTarheel · August 2016

JacksDad said:

For those who say no liquid in the drip pan... When I tried that, the drippings boiled and smoked up and turned all charred in the pan. Not sure if that could affect the taste, but I've made sure there's at least a little water in the pan on my subsequent cooks... Willing to learn from the masters though...

As long as I do not set the dry drip pan directly on the platesetter I have no problems. I use 6 stainless nuts that sit under the pan on the platesetter.

JacksDad · August 2016

StillH2OEgger said:

JacksDad said:

For those who say no liquid in the drip pan... When I tried that, the drippings boiled and smoked up and turned all charred in the pan. Not sure if that could affect the taste, but I've made sure there's at least a little water in the pan on my subsequent cooks... Willing to learn from the masters though...

Did you have an air gap between the indirect piece and drip pan?

Yes, I used a few small balls of rolled up aluminum foil between the plate setter and the drip pan...

StillH2OEgger · August 2016

I've never had an issue with my drippings scorching or getting bad smoke as a result. Do you go turbo?

outdoorsmin · August 2016

JacksDad said:

For those who say no liquid in the drip pan... When I tried that, the drippings boiled and smoked up and turned all charred in the pan. Not sure if that could affect the taste, but I've made sure there's at least a little water in the pan on my subsequent cooks... Willing to learn from the masters though...

Even when I used some liquid in my drip pan I experienced this also. And I did use tin foil to make sure there was an air gap. No turbo for me temps where around 235 most of the cook.

Darby_Crenshaw · August 2016

those puffy balls of char are from sugar in the rub or sauce. they don't actually form by straight-up 'burning' (like, flaem). they carbonize (like, as in charcoal making) because there is no spare oxygen in the BGE, and all the liquid, sugars, etc are being driven off. you get the same exact black stuff on the butt itself, and no one seems to worry about that.

what i mean is, much warning about 'burning' drippings. it doesn't burn like you think. it's the same process forming bark (black bark), especially when there is sugar.

it's not burning from high heat below.

Ladeback69 · August 2016

Agree that now liquid in the drip pan if you are using one. I usually wrap the plate setter with foil. I also use yellow mustard as a binder for the rub and it seems to help in getting a good bark. If you wrap in foil during cooking the bark will get soft as will. I always go fat cap down, but may trim it next time to get more bark. The reason for going fat side down is if it sticks to the grate I don't mind on losing the fat cap and not meat. I have also had the drippings boil or bubble, but it has not affected the taste of the pork butt.

Pork Butt/Shoulder

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