Forum

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.

http://link.brightcove.com/ser…..2672591001

Thanks!

Beltwaybbq

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!

Beltwaybbq