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Old 12-14-2010, 02:59 PM   #1
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Default Secret to getting that beautiful bark on your pork butt

This is one of the most common questions I get.

Simple, give it the dry rub with time to penetrate and then slather it with yellow mustard before smoking. A catch pan is highly recommended.

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Old 12-14-2010, 03:57 PM   #2
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Sounds tasty, what kind of smoker do you use?

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Old 12-14-2010, 04:27 PM   #3
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My home smoker is a simple 2 barrel offset. The comp one, also an offset, is a friends trailer that can hold 4 whole hogs.

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Old 12-15-2010, 05:14 PM   #4
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Is the mustard what crisps up? I've only use my smoker once and it was a pork butt with a dry rub but no mustard. not much of a bark on it.

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Old 12-15-2010, 05:52 PM   #5
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Yep works like a champ. I learned this trick from EdWort. He makes some killer BBQ on his BGEs.

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Old 12-15-2010, 05:56 PM   #6
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I have heard of mustard before the rub but not after. Maybe I got it backwards

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Old 12-16-2010, 01:34 PM   #7
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Quote:
Originally Posted by humann_brewing View Post
I have heard of mustard before the rub but not after. Maybe I got it backwards
Same here, you put the mustard on top of the rub? I guess it makes sense, you want the rub to have full contact with the meat.

I've always just used a large amount of brown sugar in my rub, cake it on thick. The sugar caramelizes and created a good dark crust.
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Old 12-17-2010, 06:26 PM   #8
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I do mustard then rub. Also squirt the butt about every hour with a 2 to 1 mix of Apple juice and apple cider vinegar. Always end up with a nice bark. I use a Great Outdoors Smoky Mountain propane smoker.

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Old 12-17-2010, 06:30 PM   #9
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Yes the bark is the crusty outside.

I prefer a rub for seasoning, as compared to a marinade so yes I rub, allow to season, slather. If you do it after I suggest mixing the rub and mustard for a marinade, add a little apple cider vinegar in there as well.

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Old 12-22-2010, 06:22 AM   #10
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Bark is easy. Just turn up the temp a notch for the duration of the smoke.

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