On my FEC100 yesterday, I smoked a Boston Butt for pulled pork. I went by instructions on Youtube for Aaron Franklin of Austin, TX. After rubbing and resting for 40 minutes, I put the meat on fat cap up on the second shelf from top. He smokes at 275 the entire 8-9 hour cook. After about 5-5 1/2 hours, the fat cap is supposed to begin splitting with good bark formation. He is using an offset smoker. Mine never got a good bark although the fat cap did begin to split at the 5 1/2 hour mark with internal at 160. He then wraps the butt and continues to cook for another 3 hours. I did the same. At end of the final three hours with the butt foiled, the internal temp was 198. Rested the meat for 35 minutes and then pulled. The meat was very juicy and tender, but no bark at all. I had to pull off the fat cap ( with much of the seasoning) and discard. In order to get more edible bark, what should i do different on the FEC100??? Maybe cook on a lower shelf; maybe cook fat cap down; maybe not wrap the last 3 hours? Need help as a big party coming in a few weeks. Thx. Ron
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