Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Secret to getting that beautiful bark on your pork butt
Reply
 
LinkBack Thread Tools
Old 12-27-2010, 05:46 PM   #21
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Soperbrew's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Chandler, Arizona
Posts: 2,625
Liked 67 Times on 66 Posts
Likes Given: 15

Default

Quote:
Originally Posted by therealrsr View Post
Respectfully disagree on turning up the temp. Many do this to finish up the meat faster, but there is an expense.

While true any smoked meat will develop an outer bark, the thickness and consistency can/will vary. Just offering a suggestion...
Ok, I stand corrected. I learned something here.
Soperbrew is offline
 
Reply With Quote Quick reply to this message
Old 12-27-2010, 06:25 PM   #22
Sawdustguy
Feedback Score: 1 reviews
Recipes 
 
Join Date: Mar 2009
Location: Manorville, New York
Posts: 2,772
Liked 29 Times on 25 Posts

Default

Quote:
Originally Posted by Soperbrew View Post
Ok, I stand corrected. I learned something here.
+10000000 Thats what it is all about. We all learn from listening to others. Good show!!
__________________

Guy

Sawdustguy is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools




Newest Threads

New

LATEST SPONSOR DEALS