My butt is too dark. Help!! - Page 3

Fwismoker · 09-19-2013, 03:16 PM

Quote:

Originally Posted by Grimm5577

apple wood creates a very dark, pretty much black bark. I've done some with pecan or cherry and they were closer to the reddish color you are looking for.

All apple wood .... it was very mahogany

DeepElemCue · 09-19-2013, 09:07 PM

Ok. I'm going to try going easier on the rub. I will have a diffuser in the UDS. Also picked up some cherry wood. Going to wrap by color (if it's at a reasonable temp). Will post outcome pics.

bbqbull · 09-19-2013, 09:17 PM

I enjoy the dark bark. Used to cook 400# plus of pork butts in my Klose mobile pit with oak. When the butts were shredded the bark/dark outside was mixed into the the tender inside meat. Folks loved the crunchy bark mixed in the sandwiches.
Your taste might vary. Some folks foil their butts at 160-170 internal temp range and add a bit of apple juice. That will make your outer bark soft and moist.

bvbull200 · 09-19-2013, 09:50 PM

Quote:

Originally Posted by DeepElemCue

Ok. I'm going to try going easier on the rub. I will have a diffuser in the UDS. Also picked up some cherry wood. Going to wrap by color (if it's at a reasonable temp). Will post outcome pics.

You should try one change at a time so you can see (and tell me) what effect each one had on the outcome.

thunter · 09-19-2013, 09:58 PM

Mine always looks this way, and I like it, so does my family, friends, and customers. Like some have said already, you can wrap it when it gets the color you want. I don't wrap at all, so I can expect a darker bark.

Wood duck whacker · 09-20-2013, 12:03 AM

Dark = flavor! In a butt anyway!

Charcoal_Addict · 09-20-2013, 05:57 AM

I've done a couple on my Kamado Joe Big Joe (Similar to XL Egg) at 225F, for me it comes down to wrapping the Butt so at the right color. The Butt on average seem to reach the bright cherry color at 150F and 165F. Every Butt a little different.

DeepElemCue,

Are you tracking you internal temp with a Maverick 732 or another probe?

sliding_billy · 09-20-2013, 07:23 AM

^thunter - That is what I'm talking about!

charrederhead · 09-20-2013, 08:59 AM

Dark bark good!

papaskins · 09-20-2013, 04:55 PM

You guys are making me hungry. I may not can wait till tomorrow to fire up, might have to just get started early.

Gasket · 09-20-2013, 05:28 PM

Quote:

Originally Posted by Charcoal_Addict

I've done a couple on my Kamado Joe Big Joe (Similar to XL Egg) at 225F, for me it comes down to wrapping the Butt so at the right color. The Butt on average seem to reach the bright cherry color at 150F and 165F. Every Butt a little different.

DeepElemCue,

Are you tracking you internal temp with a Maverick 732 or another probe?

I think your on to something with this. I did a butt last Monday on the WSM. Ran at 275 using Stubbs briqs. Had a pan of beans under the butt. When I took the beans off at the 4 hour mark, the butt had a beautiful cherry red color to it. Temped it for the heck of it and it was at 157*. I let it ride unwrapped till done about another 4 hours. Was very dark, but still super moist and juicy. Used Hickory and Cherry btw.

ekcivic21 · 09-20-2013, 09:23 PM

Quote:

Originally Posted by sliding_billy

Maybe I am crazy, but I like a really dark bark on my butts.

I like dark butts and I can not lie, you other brothers can't deny, when a butt comes in with dark bark in your face you get sprung!

Fwismoker · 09-20-2013, 09:33 PM

Hey NOTHING beats a mini butt i'm telling you..lol Something about that small cooking chamber and the drippings going straight down to the coals.

landarc · 09-20-2013, 10:11 PM

I don't mind a dark bark, but, less powder in your rub will help. Granular rubs give a lighter color. When I remove the paprika and chile powder from my rub, the color is redder. I also use less rub at times, which gives me a redder color, and the meat with the smoke ring shows through.

SmokeDiddy · 09-21-2013, 11:12 AM

I prefer the dark bark myself. My butts come out darker sometimes than others. As long as you get the flavor and juice I wouldn't be too concerned...unless it's hurting you in the comps. Unfortunately, I do not not do comps so I would be afraid to offer any advice here.

09-19-2013, 09:17 PM	#33
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	I enjoy the dark bark. Used to cook 400# plus of pork butts in my Klose mobile pit with oak. When the butts were shredded the bark/dark outside was mixed into the the tender inside meat. Folks loved the crunchy bark mixed in the sandwiches. Your taste might vary. Some folks foil their butts at 160-170 internal temp range and add a bit of apple juice. That will make your outer bark soft and moist. __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

09-19-2013, 09:58 PM	#35
thunter is One Chatty Farker Join Date: 03-21-06 Location: Indianapolis, IN	Mine always looks this way, and I like it, so does my family, friends, and customers. Like some have said already, you can wrap it when it gets the color you want. I don't wrap at all, so I can expect a darker bark. __________________ Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant”

09-20-2013, 05:57 AM	#37
Charcoal_Addict On the road to being a farker Join Date: 05-28-12 Location: Edmonton, Alberta	I've done a couple on my Kamado Joe Big Joe (Similar to XL Egg) at 225F, for me it comes down to wrapping the Butt so at the right color. The Butt on average seem to reach the bright cherry color at 150F and 165F. Every Butt a little different. DeepElemCue, Are you tracking you internal temp with a Maverick 732 or another probe? __________________ Super fast Red Themapen, Weber Platinum, Kamado Joe Big Joe, Maverick ET-732

09-20-2013, 08:59 AM	#39
charrederhead Babbling Farker Join Date: 06-29-12 Location: Litchfield County, CT Name/Nickname : Pete	Dark bark good! __________________ hopelessly, helplessly, happily addicted to a shipload of Webers

09-20-2013, 09:33 PM	#43
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Hey NOTHING beats a mini butt i'm telling you..lol Something about that small cooking chamber and the drippings going straight down to the coals. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

09-19-2013, 09:07 PM	#32
DeepElemCue Full Fledged Farker Join Date: 06-03-13 Location: Waverly, NY	Ok. I'm going to try going easier on the rub. I will have a diffuser in the UDS. Also picked up some cherry wood. Going to wrap by color (if it's at a reasonable temp). Will post outcome pics.

09-20-2013, 12:03 AM	#36
Wood duck whacker Found some matches. Join Date: 02-23-11 Location: Russellville arkansas	Dark = flavor! In a butt anyway!

09-20-2013, 07:23 AM	#38
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	^thunter - That is what I'm talking about!

09-20-2013, 04:55 PM	#40
papaskins Is lookin for wood to cook with. Join Date: 07-25-13 Location: Trafford, Al	You guys are making me hungry. I may not can wait till tomorrow to fire up, might have to just get started early.

09-20-2013, 10:11 PM	#44
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I don't mind a dark bark, but, less powder in your rub will help. Granular rubs give a lighter color. When I remove the paprika and chile powder from my rub, the color is redder. I also use less rub at times, which gives me a redder color, and the meat with the smoke ring shows through. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

09-21-2013, 11:12 AM	#45
SmokeDiddy On the road to being a farker Join Date: 03-15-07 Location: Westminster, SC	I prefer the dark bark myself. My butts come out darker sometimes than others. As long as you get the flavor and juice I wouldn't be too concerned...unless it's hurting you in the comps. Unfortunately, I do not not do comps so I would be afraid to offer any advice here. __________________ [I]Apocalypse Griller - "I love the smell of Kingsford in the morning!"[/I] [B]BSKD[/B] [B]Weber 22.5" OTS[/B] [B]40" MES[/B] [B]ECB (RIP)[/B] [B]Weber Smokey Joe (RIP)[/B] [B]Maverick ET-7[/B] [COLOR="Red"]*Weber tongs and such, hd alum foil, chimneys, matches, wood and other misc doo-dads and thing-a-majigs[/COLOR]