First Time - Pulled Pork

[Feral Dog]

New to the forum and have one quick question regarding covering the butt after smoke.  Does everyone typically boat and cover it or keep it exposed?  I'll be smoking two 4lb butts and will be leaving them in the smoker while they work up to an IT of 190 overnight and into tomorrow and would like to hear some feedback on what guys usually do.

Thanks.

[tskeeter]

What I do is a simple FTC (foil, towel, cooler for the new guys) for a few hours before pulling the pork.  I don't add any liquid when I wrap the butt in foil.  I find that the butt usually releases a bit of moisture while it rests.

I do catch the drippings while I'm cooking the pork.  After I've cooled the drippings and removed the fat, I'll add some water to reconstitute the juices and pour the drippings back over the pulled pork.

[Feral Dog]

Thanks.  So you don't cover it after the hot smoke to finish it?  I read that some smoke for 4 hours then cover to continue cooking and then some don't.  I would think that if you cover it after the hot smoke than it would hold a lot of moisture and not develop much bark. 

[TedEbear]

I would think that if you cover it after the hot smoke than it would hold a lot of moisture and not develop much bark.

True, if you cover it after the initial smoke there won't be as much bark.  I like to chop the bark into tiny pieces and mix it back in with the pulled pork.  I cook mine at 210*F and they seem more moist than when I used to cook them at a chamber temp of 225.  I start checking for doneness (fork twist test) at 190 IT.

[Wildcat]

I would think that if you cover it after the hot smoke than it would hold a lot of moisture and not develop much bark.

True, if you cover it after the initial smoke there won't be as much bark.  I like to chop the bark into tiny pieces and mix it back in with the pulled pork.  I cook mine at 210*F and they seem more moist than when I used to cook them at a chamber temp of 225.  I start checking for doneness (fork twist test) at 190 IT.

I chop the bark also. At 190 - I am confident that your meat is done. I loosely cover with foil on the counter to let it rest and cool enough to handle. I will FTC a brisket but see no need to do it with a butt unless you have 3 or 4 hours before it is time to eat.

[KyNola]

FD, you can wrap or not wrap after the smoking phase.  If you wrap, you will not have as long of a stall but you will also not have as pronounced of a bark.  If you choose not to wrap it will take longer to reach the finished IT but you will have more bark.

I think tskeeter misread your initial post and thought you were referring to what one does after the smoking/cooking is completed.

[Wildcat]

Well I'll be a monkey's uncle! I misread it as well. Must be getting old. Thanks for catching this Larry.

[tskeeter]

FD, you can wrap or not wrap after the smoking phase.  If you wrap, you will not have as long of a stall but you will also not have as pronounced of a bark.  If you choose not to wrap it will take longer to reach the finished IT but you will have more bark.

I think tskeeter misread your initial post and thought you were referring to what one does after the smoking/cooking is completed.

Larry, you're right.  I responded to a question FD didn't really ask.

By the way, your response is very clear and concise.  Responses like yours are the information that moves the rest of us along the path on our smoking adventures. 

[Feral Dog]

Thanks for all the comments, all were appreciated.  And sorry for any confusion.  Everything went perfect.  Now its time to consumption and football.