Pork butt and bark formation question...

[bgaviator]

So I’ve done a few pork butts on my Kamado Joe now and something I’ve noticed is that I never seem to get a dry, crusty bark formation. I have a butt on right now actually and I’m at 155 itt. It’s been on for 5.5 hours. I just went to look at it and it looks like my rub is just wet and goopy. Not really forming a crust at all. And now that I think about it, it’s been this way every time I’ve cooked one of these. What’s going on here? Am I using too much rub maybe? I mean it’s getting crusty on the edges, but the middle looks like goop to me.

 

[bgaviator]

 

[nkpal624]

What are you using for a rub and are you mopping it while smoking?

I found that when I made my pork butt I did not need to mop it at all and I ended up with a nice bark and moist inside.

 

[bgaviator]

I am using Lambert’s Sweet Rub o Mine and no, I don’t mop or spritz with anything. I’ve always heard these kamados retain pretty good moisture.

 

[nkpal624]

If I were having the same problem I would let it cook without foil for some extra time until the bark crisps up to where you want it. If you plan on foiling it make sure you unwrap it and let it smoke without foil at the end for the last 10 degrees or so to give it extra time to crisp back up. You look like you are on your way to some crispy bark in certain areas and the other parts may just need to be given enough time to catch up. Also keep in ind that I am still relatively inexperienced smoking and I am only going off of my personal experiences and other articles and forums I have read.

 

[WaterRat]

Wierd. Do you have your top vent wide open? That's about all I can think of. I do mop mine and still get good bark...Oh, what temp are you running?

 

[bgaviator]

Yeah last time I did this I put it back on the smoker for awhile after I unwrapped to crisp the bark up as it had turned mostly to goop from the wrapping process.

 

[bgaviator]

No I keep my top vent barely open. Like 1/4.
I started at 250 for the first 4 hours. I’ve cranked it up to 275 here in the last 2 hours though. I need to get this thing done.

 

[BKING!]

It typically takes me 7-9 hours for the bark formation you are after on my kamado. Kamado is a more humid smoking environment than most which is great for some reasons and bad for others.

 

[fivetricks]

Always control temps from the inlet source of oxygen, not the outlet source of exhaust. Give it a shot. You'll find that the advice on here always points to exhaust being wide open.

It's solid advice. That being said I looked at your pic and wasn't nearly as offended by your bark as you were. It's understandable though, I'm always my biggest critic too :)

 

[BKING!]

Also use the scratch test to tell you when your bark is ready. If you can lightly scratch the bark and it doesn’t come off your good. By the way your bark looks about right at that stage. Pellet smokers tend to form bark quicker fyi

 

[bgaviator]

Well I just wrapped it. I know the center didn’t really have a good bark. The edges did though it seemed. But I’m at 163 on the itt and I need to be getting this thing done. So I went ahead and wrapped. I’ll take it out of the wrap about 190 I think and see if I can get the bark to form back up

 

[bgaviator]

Wierd. Do you have your top vent wide open? That's about all I can think of. I do mop mine and still get good bark...Oh, what temp are you running?

Always control temps from the inlet source of oxygen, not the outlet source of exhaust. Give it a shot. You'll find that the advice on here always points to exhaust being wide open.

It's solid advice. That being said I looked at your pic and wasn't nearly as offended by your bark as you were. It's understandable though, I'm always my biggest critic too :)

I have one of those bbq guru party q devices. It seems like that thing works better if I have the top vents closed more. I remember when I first got it and I would leave the top vents open more and it seemed like it would have a harder time holding the temp down where I needed it.

 

[fivetricks]

Honestly, if you're that worried about the bark, cook to whatever final temp you believe your butt is done at. And then fire it under the broiler for a very short amt of time, rotating as needed. You'll have all the bark youncan stand

Edit: If you're using a guru, try starting with fewer lit coals. Easier to slowly climb to temp then to back down from too hgh of a temp. I'm down to 6 RO-B coals myself for 300 degree or less cooks.

Food for thought. I learned the long and hard way myself on that one.

 

[drunkenmeatfist]

I am guessing you will want to wrap this one since you are pressed for time, but you should try one without foiling some time.

 

[bgaviator]

The first Butt I ever did I didn’t wrap. It took 18 hours. And while yes the bark was better, I thought the second one I did in which I wrapped had an overall better flavor and moisture level. Plus the time savings...
So I’ve wrapped from now on. But I would like to do another unwrapped sometime.

 

[SecondHandSmoker]

I take it that you are not injecting and that is only a drip pan underneath?

 

[bgaviator]

Correct, no injection and just a disposable pan to catch drippings so the grill doesn’t get as dirty

I take it that you are not injecting and that is only a drip pan underneath?

 

[SecondHandSmoker]

Correct, no injection and just a disposable pan to catch drippings so the grill doesn’t get as dirty

Ok, that eliminates those two variables. Do you always use the BBQ Guru? Something is creating more moisture than what is needed.

 

[bgaviator]

Yes I always use it. Well, I just unwrapped the butt when it was at 190. The thing was almost falling apart so it was really tricky to get it back on the grate. I am going to try and take it to 200 itt. I want the bark to firm up. I’m really dumbfounded though that the itt was at 190 when I unwrapped and it’s actuakly dropped 4 degrees! Sitting at 186 now!