WSM - First cook - Pulled Pork - No Bark

[Stu_C]

OK, so last weekend I had my WSM 57cm finally delivered, after two months of waiting for stock to come in, and decided to try a boneless pork shoulder as a first try.

I've previously done this on the Weber Kettle OT put it was a battle to keep the temps correct, but the results were good and it had a nice bark.

So using the "Minion Method" I filled the basket with with unlit coals, then lit about half a chimney starter and added this.
The WSM was solid in temperature, staying in the smoke zone with only a few tweaks throught the entire cook.

I didn't write a log but it went something like this

* 12:00 WSM temp stable at 225f and the medium sized boneless shoulder went on with a rub and was at room temp for about half an hour

* It cooked until about 3 or 4pm when the internal temp stalled at 71c, I took it off and wrapped, no mopping or liquid added.

* At 5:00pm It was at an internal temp of 91c so I took it of, left it in the foil and rested it with a towel on top for one hour.

The Shoulder pulled apart nicely, but the outer skin was had no crust/bark to it like the kettle one, I know the kettle had a higher temperature at points and probably helped create the bark.
But if doing the low n' slow method is this common?

Should I boost the temperature near the end? Any advice appreciated.
My profile pic has the start and end results

[ConorD]

My initial thought is that is was wrapped too early but what weight was the shoulder in the first place (and how trimmed down was it)?

[Stu_C]

I can't remember the weight Conor, I think your right though. I'll try another and cook for longer before foiling


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[ConorD]

I cooked last nights shoulder at 200f (lower than normal) and the bark wasn't quite there at the end so I chucked it back on at 250f for almost and hour which made all the difference to it.

[BRUN]

You can always give it a half hour at the end unwrapped with a higher heat

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[robgunby]

I often don't wrap my shoulders if it is a large piece with a large fat cap, it shouldn't need it.

[quietwatersfarm]

we also dont wrap shoulders, I find they generally have enough fat (both covering and intramuscular) to stay nice and juicy. We dont pump either.

Gotta have bark and plenty of it

[robgunby]

Want some pork shoulder now....

[ConorD]

Want some pork shoulder now....

This won't help then

[robgunby]

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