So, I'm looking up some Mop and Finishing sauces online and come across a video series where they guy has some great recipes and smokes a pork butt. Everything was going great until he pulled the finished butt out of the smoker.
It was BLACK! I mean it looked like someone had taken a MAPP torch to the whole thing and left it on for a while!
So then he "pulls" the meat and it breaks right apart the inside is nice and tender. But I just can't imagine serving that blackened hunk of burnt meat to anyone I know.
When I've smoked I've gotten a bit of char here and there, and deep reddish color of caramelized rub. I have recently started using a mop sauce and I STILL get the same deep red color, but the outer portion is less dry and tough.
So what's the deal with this BLACK stuff? I can't see it when I google search BBQ Bark. All of the other sites I've been to show a bark like what I get. And this guy is supposedly a GOLD MEDAL winning BBQer!
It was BLACK! I mean it looked like someone had taken a MAPP torch to the whole thing and left it on for a while!
So then he "pulls" the meat and it breaks right apart the inside is nice and tender. But I just can't imagine serving that blackened hunk of burnt meat to anyone I know.
When I've smoked I've gotten a bit of char here and there, and deep reddish color of caramelized rub. I have recently started using a mop sauce and I STILL get the same deep red color, but the outer portion is less dry and tough.
So what's the deal with this BLACK stuff? I can't see it when I google search BBQ Bark. All of the other sites I've been to show a bark like what I get. And this guy is supposedly a GOLD MEDAL winning BBQer!