El Ropo
Quintessential Chatty Farker
They aren't discussions, they're edicts. :yo:
They aren't discussions, they're edicts. :yo:
cameraman
Babbling Farker
I cooked a butt last week and panned and lightly covered the pan when it looked like this --
When it was finished and pulled it had plenty of crispy bark bits --
And I had plenty of pan drippings to defat and make sauce with the next day --
Here's the thread.
When it was finished and pulled it had plenty of crispy bark bits --
And I had plenty of pan drippings to defat and make sauce with the next day --
Here's the thread.
Pole D
is one Smokin' Farker
Do you stick with no fat cap when using your UDS? When I'm putting them on the UDS I usually go with the fat cap down to somewhat protect the meat.
E
Enkidu
Guest
Pappy
is One Chatty Farker
cameraman
Babbling Farker
JD McGee
somebody shut me the fark up.
I cook all my butts hnf...foil when the color is right and the bark is set. Never had an issue with mushy bark...
Lake Dogs
Quintessential Chatty Farker
You have it in piece-parts above. The answer to your original question is in two parts, both in your control:
1. How do you define and like bark? Crusty/hard carmelized, or softer more like meat texture?
I see where you prefer the crusty/hard carmelized bark. See, I dont. To me it's too much smoke on the outside and I prefer softer bark. It's ok, we just prefer
them differently. Doesn't mean I dont like bark; we just define what the perfect bark is rather differently.
2. How much smoke (and the quality of smoke) you have coming through to the meat on your smoker.
A good bit of billowy white smoke and you can have a very bitter blackened crust bark. Managing sweet blue and you end up with only as much smoke as you desire and a crusty bark.
Sounds like you probably want to focus on your smoke and stay away from the foil, and IF you use foil use it probably at the end to help the butt re-hydrate.
1. How do you define and like bark? Crusty/hard carmelized, or softer more like meat texture?
I see where you prefer the crusty/hard carmelized bark. See, I dont. To me it's too much smoke on the outside and I prefer softer bark. It's ok, we just prefer
them differently. Doesn't mean I dont like bark; we just define what the perfect bark is rather differently.
2. How much smoke (and the quality of smoke) you have coming through to the meat on your smoker.
A good bit of billowy white smoke and you can have a very bitter blackened crust bark. Managing sweet blue and you end up with only as much smoke as you desire and a crusty bark.
Sounds like you probably want to focus on your smoke and stay away from the foil, and IF you use foil use it probably at the end to help the butt re-hydrate.
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