Bill Parlaman Asks, Do You Have Crunchy Bark?

So as I was saying, about two weeks ago I helped the Back Porch Smoke Team as they competed in the Berks County, Barbecue Bash.

I learned a ton of great barbecue techniques from both George and Josh and they are great guys.

I really want to thank them for letting me come hang out and be a part of their BBQ team for the weekend.

One of the things we discussed were different techniques used for cooking barbecue.

I mean as you can imagine they had their way of doing things and I have mine.

One of their techniques I found very interesting was how they cooked their pork shoulder.

Now I have really gotten away from injecting my butts and wrapping them in foil so I might be a little biased here so I’ll tread lightly.

I also will be careful and not divulge any proprietary secrets…I mean after all, we all know about injecting and marinading barbecue.

You see, not only did they inject their pork butt but they also poured a marinade over top the butt before wrapping it with foil and returning it to the smoker to finish cooking.

Now let me tell you, this turned out a very tasty and juicy butt, however, it made for a soft and mushy bark.

I just don’t see anyway around this outside of putting the butt back on the cooker ( uncovered) to firm the bark up a bit.

So here’s my question to you– Do you inject your pork butt? Do you use a marinade on your butt? Do you wrap your butt in foil after pouring a marinade over it?

If so, how do you combat a mushy and soft bark?

I’d love to hear your suggestions!

Now go smoke something, Bill Parlaman

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