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Black Crusty Bark on Pork Butt or Brisket
August 10, 2009
11:32 am
Settled In
Forum Posts: 53
Member Since:
July 10, 2008

I have spent a lot of time with butts and produce a pretty top quality product.  What I can't figure out is how some restaurants and competitors on the circuit produce that dark, crusty bark on both butts and briskets.  I want mine black.

Is it a rub issue or just time?  If I put my butts in for 12 hours and my probe reads 190, it's time to go.  I can't leave the food on the smoker any longer to try and achieve this crust, it'll be overdone.  I use a rub that has been custom made by a friend for smoking meats and it works well.  Maybe I need to tweak it a little.  I don't get it.

Take a look at this video link and see what I'm talking about.…..2672591001



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August 29, 2009
3:47 pm
Forum Posts: 1
Member Since:
August 29, 2009

I usually end up smoking a butt for about 14 hours and it turns out pretty dark bu not as dark as your video.  Quite a few Qers cover the piece of meat with yellow mustard.  I don't do this but reports are that the mustard puts a bark on it like you want.

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September 8, 2009
9:14 am
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Forum Posts: 53
Member Since:
July 10, 2008

Thanks for chiming in George!

This is something that Kevin, our host, has helped me with in the past.  I will have to keep experimenting to achieve my desired result.  I used to slather my butts with yellow mustard then rub but stopped doing it.  I will certainly go back to that process the next time and see what happens.  

As for the time of cook, I pull mine off at 190 or so like most folks.  Sometimes that's 10 hours, sometimes longer.  At at temp of about 230, I reach that goal temp earlier than 14 hours.

Thanks for your post and welcome to homebbq!


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