Is this bark too black?

Discussion in 'General Discussion' started by hop hop, Apr 25, 2015.

  1. hop hop

    hop hop Newbie

    So I smoked two 6# butts in the MES at 225 for about 11 hours. They were tender and juicy but the bark was really black. Is this normal?

     
  2. b-one

    b-one Smoking Guru OTBS Member

    I don't think so how's it taste? Here's some I did.
     
  3. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Yes, often times they will blacken up like that... What all was in your rub as your rub contents will affect the bark !
     
  4. hop hop

    hop hop Newbie

    They were really good to me. My 16 yr old son had three helpings (but he is 16) lol
     
  5. hop hop

    hop hop Newbie

    The rub was a gift and I added a few spices along with some brown sugar. Which may be the source of the black.
     
  6. goensouth

    goensouth Smoke Blower

    As long as it was awesome is all that matters.
     
  7. fwismoker

    fwismoker Master of the Pit

    I prefer the mahogany color but as long as it tastes good for you I wouldn't fret too much.   Things like the sugar I wouldn't ever add to the outside because you can add finishing sauces to the pull for that flavor. 
     
  8. hop hop

    hop hop Newbie

    So no sugar in the rub?
     
  9. fwismoker

    fwismoker Master of the Pit

    Oh you can have some in the rub but  definitely no need to do a high content.  There's natural sugars in the meat that will caramelize.   I used to wonder and worry about what rub to use but now it's more of a simple SPOG (salt, pepper, onion, garlic) 
     
  10. mike5051

    mike5051 Master of the Pit SMF Premier Member

    That bark looks good to me.  I used brown sugar in my rub and here's what the fat side looked like:

     
  11. hop hop

    hop hop Newbie

    Thanks smoker.
    Mike that looks good.
    Do y'all smoke fat side up or down?
     
  12. goensouth

    goensouth Smoke Blower


    Here is mine 7 pound butt brown sugar in rub 13 hours no crutch.
     
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  13. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I do fat side up with butts and briskets.  I believe it bastes as it cooks, but there is tons of debate about this.  I have never done fat side down, my results are too good to experiment.  Happy smoking!

    Mike
     
  14. fwismoker

    fwismoker Master of the Pit


    This is a 10 lb but done in the mini in about 7.5 hours and I think I used a rub that had a little sugar in it but not too much.  That's the kind of bark i'm looking for mixed in the pull, tasty, good color and not overly  hard /crunchy
     
    Last edited: Apr 25, 2015
  15. hop hop

    hop hop Newbie

    Those look like what I'm shooting for. Maybe I'll adjust my brown sugar.
    Thanks again.
    Like my son said. I'm addicted to smoke!
     
  16. hop hop

    hop hop Newbie

    What temp did you cook those butts? Could mine be too hot?
     
  17. fwismoker

    fwismoker Master of the Pit

    I cook mine @ 300* no foil and shoot for around 45 minutes per lb...so you're definitely not cooking too hot. 
     
  18. mike5051

    mike5051 Master of the Pit SMF Premier Member

    I cook at 225-250, no foil, and take it off between 201 -205 IT.
     

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