black meat

[duffer426]

I fired up my small offset smoker monday, used royal oak lump charcoal the stuff made in U.S.A. not argentina,or brazil. used hickory chunks for smoke. cooked a 12 lb. pork picnic roast for about 8hrs. till meat temp was 170 degrees. temp. inside smoker never got over 250 degrees. my question is, the outside of the meat was black, inside was normal color, and delicious. is this black color normal? or did i do something wrong? thanks

 

[msmith]

What kind of thermometer was you using to measure the temp and at what level in the smoker.

 

[richtee]

Was the wood cured? How much did you use initially and over the course of the smoke? Do you have a decent digital thermometer? What color was the smoke?

 

[duffer426]

yes the wood was cured.just one or 2 chunks of wood. have digital meat thermometer. smoke was white at times and blue at times

 

[walking dude]

sounds like bark to me...........least mine butt with jeffs rub is black........YUM...........just ask smokebuzz..........LOL

d88de

 

[duffer426]

i have an acurite meat thermometer in the meat thruout the smoke.there is a temp. gauge in the lid of the smoker

 

[richtee]

White for how long as in relation to time blue? White = not good. Besides are we saying the outside tasted like crap? Or was just dark? "Barq" is a sought after thing...the well done darkend crispy outside of a moist tender butt.

 

[walking dude]

was there a rub on it? with sugar on it.......?


my butts crust is always black........

do a search for my VIRGIN BUTT

the pics will show mine with a black exterior


d88de

 

[duffer426]

had white smoke more than blue. what causes the white smoke?

 

[duffer426]

yes there was a rub,but no sugar in it made it myself

 

[duffer426]

outside was black,didn`t taste bad,just looked burnt

 

[richtee]

No enough air flow, or uncured/ imcompletely cured wood. Or too much wood, butI don't see that with what ya said about how much ya used...wait...how much wood TOTAL? typically you'd only use like a chunk or two every hour or so.

 

[richtee]

I'd say it's "barq". Work on your rub, and waiting on the total mount of wood...

 

[ron50]

Sounds like bark. The gang here is trying to determine if the black is creosote but from the fact that it was tasty and not bitter it doesn;t sound like it to me. Too much wood, too little air can cause the white billowy smoke. You want the smoke to look wispy, sometimes it's a faint blue sometimes it is white but as long as it wasn't billowing out the smoker , you sound ok.

 

[duffer426]

the wood was from a bag of hickory cookin chunks i had bought at menards,bag says it holds 1/3 cubic foot. and i used 3/4 of the bag. it was a blue bag western is the name brand.

 

[richtee]

Weighed like 5 Lbs? Not too bad, could use less. But I don't think yer too far off base. large hunks of smoked meat will have a bark <barq>!

 

[walking dude]

this link will show you BLACK MEAT..........

just look at the pics........

http://www.smokingmeatforums.com/for...My+Virgin+Butt


d88de

 

[richtee]

An additional reference:
http://www.smokingmeatforums.com/for...highlight=barq

 

[duffer426]

walking dude those pics looked just like my picnic when it was done,kind of scared me at first thought i burnt it. i still need to work on that white smoke though. thanks all for your reply`s very much appreciated

 

[walking dude]

my first one, i was abit afeerd........but i also knew, that jeff's rub has a lot of sugar in it......it carmelized........BEST BARQ IN THE WERLD
imho


d88de