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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Secret to getting that beautiful bark on your pork butt
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Old 12-22-2010, 03:09 PM   #11
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Originally Posted by Soperbrew View Post
Bark is easy. Just turn up the temp a notch for the duration of the smoke.
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...


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Old 12-22-2010, 05:53 PM   #12
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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.
Definitely agreed on mustard then rub then the apple juice+cider (though I often also use 2:2:1 juice:apfelwein:vinegar) every hour or two. Though I generally don't start doing the squirt it until after initial few hours of smoke are up.


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Old 12-22-2010, 06:00 PM   #13
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I have tried both with and without the mustard and while there is very little difference I do prefer it without.
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Old 12-22-2010, 06:07 PM   #14
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I find the mustard less important than a solid, even rub covering and the spritzing after your done with the initial smoke hit. To me the mustard is more like a safety net than a necessity.
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Old 12-26-2010, 05:32 PM   #15
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new to brew maken , old guzzler though. I LOVE MY SMOKERS! try honeymustard & apple cider after the rub. 2 to 1 on the mustard & cider let it sink in for at least 12 hours. slow smoke to 165 internal temp. then kick it up to190-195 for the last hour. I use the same on kings on the grill.
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Old 12-26-2010, 09:15 PM   #16
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I use lots of brown sugar in my rubs and that helps with the bark I believe
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Old 12-26-2010, 09:40 PM   #17
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I use lots of brown sugar in my rubs and that helps with the bark I believe
Bingo!! Sugars will caramelize over the duration of the smoke, and mike a nice crispy bark.
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Old 12-26-2010, 09:55 PM   #18
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Rinse, pat dry, slather with cheap yellow, then rub. 220 or so then ramp up to 250 at 10 hours. Cook till 190 or 200 internal. And use an BGE!
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Old 12-27-2010, 05:23 PM   #19
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Bingo!! Sugars will caramelize over the duration of the smoke, and mike a nice crispy bark.
+100 We cook competition BBQ and the real key to good bark is sugar. Yellow Mustard is just a glue to adhere your rub to whatever you are smoking. you will never taste the Mustard. The rubs we use on Pork contain alot of sugars so we can get that nice carmelization which is crucial to good bark. We have also been known to use brown or turbinado sugars.

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Old 12-27-2010, 05:34 PM   #20
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I'm lazy but lately I've been using Saltlik BBQ rub-spicy and that coupled with mesquite smoke!


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