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Is this bark too black?

post #1 of 18
Thread Starter 
So I smoked two 6# butts in the MES at 225 for about 11 hours. They were tender and juicy but the bark was really black. Is this normal?




post #2 of 18
I don't think so how's it taste? Here's some I did.
post #3 of 18
Yes, often times they will blacken up like that... What all was in your rub as your rub contents will affect the bark !
post #4 of 18
Thread Starter 
They were really good to me. My 16 yr old son had three helpings (but he is 16) lol
post #5 of 18
Thread Starter 
The rub was a gift and I added a few spices along with some brown sugar. Which may be the source of the black.
post #6 of 18
As long as it was awesome is all that matters.
post #7 of 18

I prefer the mahogany color but as long as it tastes good for you I wouldn't fret too much.   Things like the sugar I wouldn't ever add to the outside because you can add finishing sauces to the pull for that flavor. 

post #8 of 18
Thread Starter 
So no sugar in the rub?
post #9 of 18
Quote:
Originally Posted by Hop Hop View Post

So no sugar in the rub?

Oh you can have some in the rub but  definitely no need to do a high content.  There's natural sugars in the meat that will caramelize.   I used to wonder and worry about what rub to use but now it's more of a simple SPOG (salt, pepper, onion, garlic) 

post #10 of 18

That bark looks good to me.  I used brown sugar in my rub and here's what the fat side looked like:

post #11 of 18
Thread Starter 
Thanks smoker.
Mike that looks good.
Do y'all smoke fat side up or down?
post #12 of 18


Here is mine 7 pound butt brown sugar in rub 13 hours no crutch.
post #13 of 18

I do fat side up with butts and briskets.  I believe it bastes as it cooks, but there is tons of debate about this.  I have never done fat side down, my results are too good to experiment.  Happy smoking!

 

Mike

post #14 of 18

This is a 10 lb but done in the mini in about 7.5 hours and I think I used a rub that had a little sugar in it but not too much.  That's the kind of bark i'm looking for mixed in the pull, tasty, good color and not overly  hard /crunchy

post #15 of 18
Thread Starter 
Those look like what I'm shooting for. Maybe I'll adjust my brown sugar.
Thanks again.
Like my son said. I'm addicted to smoke!
post #16 of 18
Thread Starter 
What temp did you cook those butts? Could mine be too hot?
post #17 of 18
Quote:
Originally Posted by Hop Hop View Post

What temp did you cook those butts? Could mine be too hot?

I cook mine @ 300* no foil and shoot for around 45 minutes per lb...so you're definitely not cooking too hot. 

post #18 of 18

I cook at 225-250, no foil, and take it off between 201 -205 IT.

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