How much bark is too much?
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Holy meteorites batman.
mikemikemike
it’s deceiving. Caramelization at low temps to finish it off.
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mikemikemike
it’s deceiving. Caramelization at low temps to finish it off.
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Did you use any special coating? Kind of reminds me of that black coating you see on Deli roast beef. I never could find out what they use commercially.
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Did you use any special coating? Kind of reminds me of that black coating you see on Deli roast beef. I never could find out what they use commercially.
mikemikemike
BBQ sauce, apple cider vinegar, Coke/A&W, and oil. -
mikemikemike
BBQ sauce, apple cider vinegar, Coke/A&W, and oil.Interesting. So no dry ingredients. I assume you either basted forever, or cooked the sauce down to a thick glaze.
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Dry rubbed, injected- rest over night.
Smoked for 4 hours, start adding the mop several times until up to temperature. -
Dry rubbed, injected- rest over night.
Smoked for 4 hours, start adding the mop several times until up to temperature.Ok, you didn’t list any dry rub. Either way, the answer to your question, especially with a large cut like a pork butt, is there is no such thing as too much bark, the answer is always, not enough bark. If i could, i would have every bite have bark.
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Ok, you didn’t list any dry rub. Either way, the answer to your question, especially with a large cut like a pork butt, is there is no such thing as too much bark, the answer is always, not enough bark. If i could, i would have every bite have bark.
mikemikemike
I make my own dry rubs. I think any brown sugar based rub will do. -
Those look about right to me, although mine don’t get so shiny because I only use a dry rub. It does have brown sugar in it, but it’ll never get the same gloss that some manner of glaze will get.
I agree that you have a hard time getting too much bark with pork butt! I do my darndest to keep from wrapping them so that I don’t lose out on bark. I only wrap if I need to move things along.
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Dave R What times and temperatures did you use? Also, did you wrap this? What wood was used to smoke? I’m going to say looking at the finished product, it looks a bit dry, lack of a shiny coating, but it is so hard to tell with a picture. As far a sugars, I typically don’t add much until I wrap, as the sugar can have a tendency to over caramelize, which is a bit different than bark. The one thing for sure is that if you get 25 people together, you will end up with 30 opinions.
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Dave R What times and temperatures did you use? Also, did you wrap this? What wood was used to smoke? I’m going to say looking at the finished product, it looks a bit dry, lack of a shiny coating, but it is so hard to tell with a picture. As far a sugars, I typically don’t add much until I wrap, as the sugar can have a tendency to over caramelize, which is a bit different than bark. The one thing for sure is that if you get 25 people together, you will end up with 30 opinions.
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Dave R What times and temperatures did you use? Also, did you wrap this? What wood was used to smoke? I’m going to say looking at the finished product, it looks a bit dry, lack of a shiny coating, but it is so hard to tell with a picture. As far a sugars, I typically don’t add much until I wrap, as the sugar can have a tendency to over caramelize, which is a bit different than bark. The one thing for sure is that if you get 25 people together, you will end up with 30 opinions.
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Dave R What times and temperatures did you use? Also, did you wrap this? What wood was used to smoke? I’m going to say looking at the finished product, it looks a bit dry, lack of a shiny coating, but it is so hard to tell with a picture. As far a sugars, I typically don’t add much until I wrap, as the sugar can have a tendency to over caramelize, which is a bit different than bark. The one thing for sure is that if you get 25 people together, you will end up with 30 opinions.
Chef it was very moist. I have boiling water in the grill. The sugar does heavily caramelize on the to fat cap which I remove. The sides and bottom have a nice bark. I will add apple juice and apple cider vinegar to the finished product.
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Chef it was very moist. I have boiling water in the grill. The sugar does heavily caramelize on the to fat cap which I remove. The sides and bottom have a nice bark. I will add apple juice and apple cider vinegar to the finished product.
Dave R Well, I’m a long and slow man, (more so as I get older LOL). Might want to give this a try, 225’F for about 4 to 5 hours. It is a chemistry thing that at that temperature and over enough time, the connective tissue will convert to sugars, giving pork that naturally sweet flavor. I wrap when it gets to that stall. If I’m only doing 10 or so, I wrap each one individually. I do find the butcher paper wrap to give just a bit better bark than foil. I then add more rub. If doing a lot of butts, then I place them in large pans and cover with foil. Just about when it reaches the internal temperature I want I uncover and put a sauce that does contain sugars. total time varies, really a factor or ambient humidity, and factors that only God understands, but typically done in 8 to 10 hours. Moisture in the smoker is great, hickory is fantastic, just hard to get in Texas so i mix pecan and red oak. The apple wood does account for a darker color. Just an old man’s opinion.
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Dave R Well, I’m a long and slow man, (more so as I get older LOL). Might want to give this a try, 225’F for about 4 to 5 hours. It is a chemistry thing that at that temperature and over enough time, the connective tissue will convert to sugars, giving pork that naturally sweet flavor. I wrap when it gets to that stall. If I’m only doing 10 or so, I wrap each one individually. I do find the butcher paper wrap to give just a bit better bark than foil. I then add more rub. If doing a lot of butts, then I place them in large pans and cover with foil. Just about when it reaches the internal temperature I want I uncover and put a sauce that does contain sugars. total time varies, really a factor or ambient humidity, and factors that only God understands, but typically done in 8 to 10 hours. Moisture in the smoker is great, hickory is fantastic, just hard to get in Texas so i mix pecan and red oak. The apple wood does account for a darker color. Just an old man’s opinion.
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Dave R id say depends on wood species, but yes that looks like too strong of smoke flavor for me.
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Never had a pork butt with to much bark. I don’t like to wrap for that reason, but do like others when time is more of a factor.
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