Is this bark too black?

[hop hop]

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?

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• hop hop
• Apr 25, 2015

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• hop hop
• Apr 25, 2015

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• hop hop
• Apr 25, 2015

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• hop hop
• Apr 25, 2015

 

[b-one]

I don't think so how's it taste? Here's some I did.

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• b-one
• Apr 12, 2015

 

[Rafter H BBQ]

Yes, often times they will blacken up like that... What all was in your rub as your rub contents will affect the bark !

 

[hop hop]

They were really good to me. My 16 yr old son had three helpings (but he is 16) lol

 

[hop hop]

The rub was a gift and I added a few spices along with some brown sugar. Which may be the source of the black.

 

[goensouth]

As long as it was awesome is all that matters.

 

[fwismoker]

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. 

 

[hop hop]

So no sugar in the rub?

 

[fwismoker]

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) 

 

[mike5051]

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

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• mike5051
• Apr 25, 2015

 

[hop hop]

Thanks smoker.
Mike that looks good.
Do y'all smoke fat side up or down?

 

[goensouth]

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• goensouth
• Apr 25, 2015

Here is mine 7 pound butt brown sugar in rub 13 hours no crutch.

 

[mike5051]

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

 

[fwismoker]

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• fwismoker
• Feb 4, 2014

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

 

[hop hop]

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!

 

[hop hop]

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

 

[fwismoker]

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. 

 

[mike5051]

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