Hi -- I'm a newbie and having lots of fun, but ----
I am getting a hard black crust (burned) on my pork butt. There is a nice bark (under the outer layer), but this is on the outer layer.
Meat is falling off bone and tastes great once I use a pick axe & mix together.
Am I using toooooo much SUGAR/BROWN SUGAR in my rub??
Rub goes on and #8 pork butt sits out for 1-2 hours before going in Off Set Smoker.
Using lump and hickory
Smoke for 10+ hrs at 225-250
Using a dual probe therm
smoker therm was reading about 250
grill therm was about 220 -- think the difference in temp was the height of the probes???
Internal temp 200
BBQ RUB
3 cup -- Sugar
3 cup -- Brown Sugar
1 cup -- Paprika
2 cup -- kosher salt
2 cup -- chili seasoning
2 cup -- black pepper
1 cup -- dry mustard
1 cup -- onion powder
1 cup -- garlic powder
1/3cup -- cayenne pepper
any help is appreciated
Thanks
Dick
I am getting a hard black crust (burned) on my pork butt. There is a nice bark (under the outer layer), but this is on the outer layer.
Meat is falling off bone and tastes great once I use a pick axe & mix together.
Am I using toooooo much SUGAR/BROWN SUGAR in my rub??
Rub goes on and #8 pork butt sits out for 1-2 hours before going in Off Set Smoker.
Using lump and hickory
Smoke for 10+ hrs at 225-250
Using a dual probe therm
smoker therm was reading about 250
grill therm was about 220 -- think the difference in temp was the height of the probes???
Internal temp 200
BBQ RUB
3 cup -- Sugar
3 cup -- Brown Sugar
1 cup -- Paprika
2 cup -- kosher salt
2 cup -- chili seasoning
2 cup -- black pepper
1 cup -- dry mustard
1 cup -- onion powder
1 cup -- garlic powder
1/3cup -- cayenne pepper
any help is appreciated
Thanks
Dick