Secret to getting that beautiful bark on your pork butt - Page 2 - Home Brew Forums

Register Now!
Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Secret to getting that beautiful bark on your pork butt

Reply
 
Thread Tools
Old 12-22-2010, 03:09 PM   #11
therealrsr
Recipes 
 
Oct 2010
O'Fallon, Missouri
Posts: 217
Liked 7 Times on 6 Posts


Quote:
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...

 
Reply With Quote
Old 12-22-2010, 05:53 PM   #12
Myrdhyn
Recipes 
 
Feb 2009
North Alabama
Posts: 303
Liked 1 Times on 1 Posts


Quote:
Originally Posted by JeepDiver View Post
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.
__________________
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

 
Reply With Quote
Old 12-22-2010, 06:00 PM   #13
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,061
Liked 3061 Times on 3003 Posts


I have tried both with and without the mustard and while there is very little difference I do prefer it without.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 12-22-2010, 06:07 PM   #14
Myrdhyn
Recipes 
 
Feb 2009
North Alabama
Posts: 303
Liked 1 Times on 1 Posts


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.
__________________
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

 
Reply With Quote
Old 12-26-2010, 05:32 PM   #15
BOBrob
Recipes 
 
Oct 2010
escanaba, michigan
Posts: 582
Liked 8 Times on 7 Posts


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.

 
Reply With Quote
Old 12-26-2010, 09:15 PM   #16
ruffdeezy
 
ruffdeezy's Avatar
Recipes 
 
Feb 2009
New West, BC
Posts: 403
Liked 5 Times on 5 Posts


I use lots of brown sugar in my rubs and that helps with the bark I believe

 
Reply With Quote
Old 12-26-2010, 09:40 PM   #17
pernox
Recipes 
 
Jan 2010
Western MA
Posts: 392
Liked 18 Times on 16 Posts


Quote:
Originally Posted by ruffdeezy View Post
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.
__________________
"God forbid we should ever be twenty years without such a rebellion.... And what country can preserve its liberties, if its rulers are not warned from time to time, that this people preserve the spirit of resistance? Let them take arms.... The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson, in letter to William S. Smith, 1787

 
Reply With Quote
Old 12-26-2010, 09:55 PM   #18
ranchonodinero
HBT_SUPPORTER.png
Recipes 
 
Dec 2010
DFW, TX
Posts: 76
Liked 4 Times on 4 Posts


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!

 
Reply With Quote
Old 12-27-2010, 05:23 PM   #19
Sawdustguy
 
Sawdustguy's Avatar
Recipes 
 
Mar 2009
Manorville, New York
Posts: 2,708
Liked 35 Times on 29 Posts


Quote:
Originally Posted by pernox View Post
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.

__________________
Guy

 
Reply With Quote
Old 12-27-2010, 05:34 PM   #20
ranchonodinero
HBT_SUPPORTER.png
Recipes 
 
Dec 2010
DFW, TX
Posts: 76
Liked 4 Times on 4 Posts


I'm lazy but lately I've been using Saltlik BBQ rub-spicy and that coupled with mesquite smoke!

 
Reply With Quote


Reply
Thread Tools



Forum Jump