Heavier bark

[garmp]

I have about a 7+ lb pork shoulder and want to get a nice thick bark, but still keep it juicy. Rubbed with maple syrup and my home made rub, cooked at 225° until IT of 175. foiled to 2(ish) more hours then back on the grill at 325° for almost an hour, depending ton the bark.
Does this sound like a good way of getting a heavy bark & still maintain the moistness?

How do you do it?

 

[Blues1]

When you wrap, use butcher paper instead of foil. Still keeps moisture inside the meat, but allows for more bark than foil.

 

[Gotbbq]

I have about a 7+ lb p maple syrup and pork shoulder and want to get a nice thick bark, but still keep it juicy. Rubbed with maple syrup and my home made rub, cooked at 225° until IT of 175. foiled to 2(ish) more hours then back on the grill at 325° for almost an hour, depending ton the bark.
Does this sound like a good way of getting a heavy bark & still maintain the moistness?

How do you do it?

Increased bark- A few companies (American Spice Co) make maple syrup and molasses as powders. The powder and sugars help dry the surface of the meat to make a full bark. Have to be careful not to let the bark get too done, could get bitter. Wrap it before. Great flavor

 

[garmp]

I use liquid maple syrup to help the rub adhere. But am I on the right track wrapping it then back on at a higher temp?

 

[Gotbbq]

I use liquid maple syrup to help the rub adhere. But am I on the right track wrapping it then back on at a higher temp?

Definitely. Do you wrap in butcher paper?

 

[garmp]

Been using foil then back on at 325° for the bark. Have no butcher paper yet.

 

[bfletcher]

In my humble opinion you will need to experiment and hone-in on what methods meet your preference. You might consider wrapping after the bark is set to your liking rather than doing so at a prescribed temperature. Other options include riding naked the entire cook. I don't have personal experience with syrup as a binder; often I add nothing for a binder but when I do I use a very thin coating of mustard. Also; if need be you could add juices back in after you pull it.

Good luck!

 

[Wslayer]

Skip the wrap altogether for heavy bark

 

[kilowatt]

I have been cooking butts for 35 years. Large drum charcoal smokers, reverse flow stick burners and added the bull.

When that butt or shoulder gets to 160/165 I wrap with foil adding my juice even when cooking 65 butts. I have all the bark I need at that time and it firms up on the resting

If that isn't enough bark then use butcher paper BUT I am a wrapper from way back and will always wrap.