- May 9, 2014
- 5
- 10
Hey guys, new to the forum; I look forward to learning and contributing to this community!
I'm going to be doing my 2nd butt on my Weber kettle on Saturday. It's a 9Lb'r. I plan on putting it on 20 hours before the planned eating time, so I think I'll be fine, and if it finishes early I'll double foil/towel wrap and throw in the cooler. My question is about how to get the best bark. I've heard use water in drip pan/use drip pan without water, foil at 150/don't foil at all, spritz or mop/don't spritz or mop. Does letting it rest in the foil/towels for an hour or so affect the bark? Also, should I trim away some fat and remove the skin? If so, how much?
Like I said, this is my 2nd butt. My first one came out great but I wasn't too happy with the bark. I didn't foil through the stall but used water in the pan. I really want to hit this one out of the park, so what say ye professionals of smoked meats?
I'm going to be doing my 2nd butt on my Weber kettle on Saturday. It's a 9Lb'r. I plan on putting it on 20 hours before the planned eating time, so I think I'll be fine, and if it finishes early I'll double foil/towel wrap and throw in the cooler. My question is about how to get the best bark. I've heard use water in drip pan/use drip pan without water, foil at 150/don't foil at all, spritz or mop/don't spritz or mop. Does letting it rest in the foil/towels for an hour or so affect the bark? Also, should I trim away some fat and remove the skin? If so, how much?
Like I said, this is my 2nd butt. My first one came out great but I wasn't too happy with the bark. I didn't foil through the stall but used water in the pan. I really want to hit this one out of the park, so what say ye professionals of smoked meats?