- Joined Jul 21, 2010
Was wondering why a dark bark is desireable for pork butt that i intend to pull. What does a dark bark on any meat provide? Thanks in advance, Mike.
Rub it down lightly with yellow mustard and then apply the rub. Keep adding rub in batches until the moisture is completely covered. You will get more rub to adhear to the meat and will have a thicker bark. Then spritz with something that has sugar in it every hour; don't use pineapple juice, apple is my favorite. If you smoke it the whole time (and I don't) you will just about have to break the rub with a hammer to get to the pork.If you wanted it, how do you get a thick, dark bark? Maybe I'm not caking on the brown sugar enough, but I can't get one to save my life.
Thanks in advance.
My first several pork butts were done on a Smoky Hollow propane smoker with a full water pan. I got bark I was happy with -- there is certainly no noticeable difference using the WSM that I now use. I do not use sugar in my rubs, and I do not spritz or foil. I put my butt on 225* heat and take it out when it is 195* internal, and never look at it in between.I using a propane smoker (Master forge) and usually use apple juice or a AJ/bourbon mix to spritz. I guess I just don't put enough sugar or maybe I have too high a humidity in the box. Wonder if that could be it?
Oh well, it still tastes good and the failed experiment is just another reason to try again.
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