A question about water pans, moisture, and bark

[Usernamevalid]

I've smoked all of your standard stuff, from brisket to loins, ribs to butts. I have been highly successful and have also failed miserably. All part of the learning process, I reckon.

One thing I have been unable to achieve is a good bark when using a water pan. I haven't had to throw anything out with either mothod, but it seems that once the water pan is put in the smoker, all hope of a nice crust goes out the window.

So what's the trick, or is there one? Should I start with the pan for a couple hours, then remove it? Is two hours with a pan better than none?

Edit: I think I put this in the wrong forum. Maybe a nice mod will move it to the appropriate location.

[Jerod Broussard]

Hey User, what are you cooking on? That will let me know where to move this.

I've always preferred a moist cooking environment, and thus have always cooked through the stall unwrapped to attain the bark I want. Never really worried about withholding water to see if I attain the bark I want sooner.

I've read about one competition cook who prefers to cook without water, until he gets the bark he wants, then adds water to the equation.

Though I have had some close calls with briskets, I have never had a problem getting the bark I want before they get to probe tender in the flat aka 203-205 internal.

[Usernamevalid]

Profane.

The last couple of butts I did were small. One was just for dinner, and the other was a test piece for my smoker. In both cases I let the Maverick dictate, medium at 150 (if memory serves). Also in both cases, the bark failed to form. One I used the crutch, the second I let cook through the stall.

In looking at meatheads pulled pork recipe as an example, he says his target is 203. Ok, that'd be a significant difference and probably enough to form the bark, but it seems like we'd be approaching drying-out territory. Second question is, why so done? Does it help the meat shred more easily?

[DWCowles]

Taking the PB to 203 will make it pull better and it will also make it more tender. As for the water pan, I can't speak of the profane cooker but I never use a water pan in my stick burner and have yet had a dry PB.

[Usernamevalid]

Yes it pulls easier and more tender. I've never smoke a butt using profane only wood and have never used a water pan. Never had a dry butt yet.

Now that right there is good info.

[FLBuckeye]

You can always put the butt back on to firm up the bark after the wrap.

[PaulstheRibList]

What rub are you using?

I have the most experience in the WSM. I've smoked with and without water in the pan. Success with both.

I really like low n slow, and i'm very generous with the Memphis dust, so I get a really crusty, beautiful Mrs. Brown on there.

[Breadhead]

I have a BGE... Egger's don't use water pans, ever.

[Usernamevalid]

What rub are you using?

I have the most experience in the WSM. I've smoked with and without water in the pan. Success with both.

I really like low n slow, and i'm very generous with the Memphis dust, so I get a really crusty, beautiful Mrs. Brown on there.

This has happened with pork butts and brisket alike, so the rub isn't a causing factor.

I suspect the entire thing boils down to time. I am going to try a butt this weekend and shoot for the higher number, see what happens.

[Mike Prince]

Definitely shoot for the higher temperatures stated here, you will get a much more tender result and the bark will form with or without a water pan.