The BBQ BRETHREN FORUMS.

The BBQ BRETHREN FORUMS. (http://www.bbq-brethren.com/forum/index.php)
-   Q-talk (http://www.bbq-brethren.com/forum/forumdisplay.php?f=5)
-   -   Dry Bark? (http://www.bbq-brethren.com/forum/showthread.php?t=152134)

ryanfx 01-22-2013 05:44 PM

Dry Bark?
 
1 Attachment(s)
Hey all,


I've made pork shoulder a few times now (4-5) and I can't seem to get that blackened bark that I always see in pictures and videos. Now I don't use sugar, but I see a lot of youtube videos where they don't either and they still get that blackened crust.

I cook on an Akorn with a big water pan beneath my shoulder (using an 18" Weber grate underneath to support the pan) and just throw the shoulder directly on top of that. That's it. I cook at 250ish grate temp (measured with a Maverick) the whole time and go till it's at just about 200 IT. The outside got so dry the first time I started foiling the cooks after that which resulted in juicier meat but obviously missing more bark. It pretty much stays a pink color and just starts looking dry...

I rub with a bunch of spices, but not sugar (not appropriate with my current diet)

I feel like I'm missing something here...

Offthehook 01-22-2013 05:49 PM

Maybe too much moisture or water. Dryer heat and sugar will help but I would try with dry heat first.

Just to add, I have heard of people using Splenda to substitute sugar. I have no idea what it would do to bark but it may be worth a shot in sauces.

Bbq Bubba 01-22-2013 05:52 PM

Lose the water pan if possible.

You GOTTA cook with wood to get that black crust.

PatAttack 01-22-2013 05:52 PM

Try it next time without the water pan. You may be surprised!:thumb:

ryanfx 01-22-2013 06:10 PM

Does the charcoal make a huge difference? I am not using lump, I'm using blue bag.

Offthehook 01-22-2013 06:32 PM

Quote:

Originally Posted by ryanfx (Post 2338294)
Does the charcoal make a huge difference? I am not using lump, I'm using blue bag.

Lump gets hotter and may produce more dark bark, I use kingford blue bag to get a nice mohoghany color.

Pitmaster T 01-22-2013 07:26 PM

The other advice is sound... if that is what it is.

I wrote a thread called brisket and your rub... the principle on rubs is, George Clinton is crucial. Every time you add another spice, you reduce the ratio of Funk (Clinton). There is a stark difference between my briskets or butts made with Just seasoned salt (darker crust), and seasoned salt and butt glitter, and the tri level process, which is the last two applications PLUS my dirty dalmatian final rub. Lots have also expressed tremendous success with a lemon salt/montreal seasoning final rub.

Offthehook 01-22-2013 07:31 PM

1 Attachment(s)
This is the color I am going for before I wrap more or less

Pyle's BBQ 01-22-2013 10:43 PM

I also use an Akorn. I don't use a water pan or wrap in foil. I do put a pan under the butts to catch grease. I get an nice color on mine. You may want to try a higher temp at the end of the cook.

Bludawg 01-22-2013 10:52 PM

Listen To "T" he speaketh the truth!
9 lb butt Salt.. er I mean Geogre Clinton and Hickory
http://i968.photobucket.com/albums/a...pse40f68fa.jpgNo water is ever present in my pit.

Q Junkie 01-22-2013 11:02 PM

Quote:

Originally Posted by Bludawg (Post 2338631)
Listen To "T" he speaketh the truth!
9 lb butt Salt.. er I mean Geogre Clinton and Hickory
http://i968.photobucket.com/albums/a...pse40f68fa.jpgNo water is ever present in my pit.

Tear the roof off that mutha!!

ryanfx 01-23-2013 08:38 AM

Quote:

Originally Posted by Bludawg (Post 2338631)
Listen To "T" he speaketh the truth!
9 lb butt Salt.. er I mean Geogre Clinton and Hickory
http://i968.photobucket.com/albums/a...pse40f68fa.jpgNo water is ever present in my pit.

Was sugar added? Cooked with mainly wood or charcoal?

NickTheGreat 01-23-2013 08:48 AM

I never use sugar in my rubs, rarely foil, and never use a water pan. I always get a nice dry bark. Hasn't been noticeably different with the KBB or lumps. :grin:

Ole Man Dan 01-23-2013 09:54 AM

Try it once w/o a water pan...
Your smoker will also come up to temp quicker w/o the water pan.

(Salt also helps make a great 'smoke ring'.)

Follow the advice of Pittmaster 'T'...
He's BTDT.


All times are GMT -5. The time now is 11:32 AM.

Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.