<![CDATA[How much bark is too much?]]>[link text](link urlIMG_20200819_183723395.jpg )

]]>https://waltonsdev.nodebb.com/topic/2578/how-much-bark-is-too-muchRSS for NodeThu, 10 Sep 2026 22:38:57 GMTThu, 20 Aug 2020 00:03:41 GMT60<![CDATA[Reply to How much bark is too much? on Fri, 21 Aug 2020 02:01:08 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20818https://waltonsdev.nodebb.com/post/20818Fri, 21 Aug 2020 02:01:08 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 21:20:47 GMT]]>Dave R id say depends on wood species, but yes that looks like too strong of smoke flavor for me.

]]>https://waltonsdev.nodebb.com/post/20803https://waltonsdev.nodebb.com/post/20803Thu, 20 Aug 2020 21:20:47 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 21:17:15 GMT]]>Chef great advise.

]]>https://waltonsdev.nodebb.com/post/20801https://waltonsdev.nodebb.com/post/20801Thu, 20 Aug 2020 21:17:15 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 21:08:39 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20799https://waltonsdev.nodebb.com/post/20799Thu, 20 Aug 2020 21:08:39 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 20:35:17 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20791https://waltonsdev.nodebb.com/post/20791Thu, 20 Aug 2020 20:35:17 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 20:32:12 GMT]]>Chef I did not wrap it. I used apple and hickory wood

]]>https://waltonsdev.nodebb.com/post/20790https://waltonsdev.nodebb.com/post/20790Thu, 20 Aug 2020 20:32:12 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 20:31:33 GMT]]>Chef 250-300 over coals and wood.
8 hours total. Started the mop 4 hours into it.

]]>https://waltonsdev.nodebb.com/post/20789https://waltonsdev.nodebb.com/post/20789Thu, 20 Aug 2020 20:31:33 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 20:23:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20787https://waltonsdev.nodebb.com/post/20787Thu, 20 Aug 2020 20:23:26 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 14:43:26 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/20782https://waltonsdev.nodebb.com/post/20782Thu, 20 Aug 2020 14:43:26 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:44:20 GMT]]>mikemikemike
I make my own dry rubs. I think any brown sugar based rub will do.

]]>https://waltonsdev.nodebb.com/post/20777https://waltonsdev.nodebb.com/post/20777Thu, 20 Aug 2020 01:44:20 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:40:37 GMT]]>Dave R

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.

]]>https://waltonsdev.nodebb.com/post/20776https://waltonsdev.nodebb.com/post/20776Thu, 20 Aug 2020 01:40:37 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:37:40 GMT]]>Dry rubbed, injected- rest over night.
Smoked for 4 hours, start adding the mop several times until up to temperature.

]]>https://waltonsdev.nodebb.com/post/20775https://waltonsdev.nodebb.com/post/20775Thu, 20 Aug 2020 01:37:40 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:34:14 GMT]]>Dave R

Interesting. So no dry ingredients. I assume you either basted forever, or cooked the sauce down to a thick glaze.

]]>https://waltonsdev.nodebb.com/post/20774https://waltonsdev.nodebb.com/post/20774Thu, 20 Aug 2020 01:34:14 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:32:24 GMT]]>mikemikemike
BBQ sauce, apple cider vinegar, Coke/A&W, and oil.

]]>https://waltonsdev.nodebb.com/post/20773https://waltonsdev.nodebb.com/post/20773Thu, 20 Aug 2020 01:32:24 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:29:22 GMT]]>Dave R

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.

]]>https://waltonsdev.nodebb.com/post/20772https://waltonsdev.nodebb.com/post/20772Thu, 20 Aug 2020 01:29:22 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:27:42 GMT]]>IMG_20200819_201020449.jpg

]]>https://waltonsdev.nodebb.com/post/20771https://waltonsdev.nodebb.com/post/20771Thu, 20 Aug 2020 01:27:42 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:25:59 GMT]]>mikemikemike
it’s deceiving. Caramelization at low temps to finish it off.
IMG_20200819_192441600.jpg

]]>https://waltonsdev.nodebb.com/post/20770https://waltonsdev.nodebb.com/post/20770Thu, 20 Aug 2020 01:25:59 GMT<![CDATA[Reply to How much bark is too much? on Thu, 20 Aug 2020 01:16:25 GMT]]>Holy meteorites batman.

]]>https://waltonsdev.nodebb.com/post/20769https://waltonsdev.nodebb.com/post/20769Thu, 20 Aug 2020 01:16:25 GMT