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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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09-18-2013, 08:08 PM | #1 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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My butt is too dark. Help!!
So I'm seeing all of these butts with a deep red bark. I am at a loss. IS it do to the rub? Do they wrap at a color rather than a temp. Mine always goes black (no matter what the sugar content is in my rub). The taste and moisture content is always there, but I want that color too!! Any thoughts?
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09-18-2013, 08:09 PM | #2 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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What smoker are you using and what fuel?
I don't get the black color and i don't wrap, just smoke to around 200* I do use olive oil prior to my rubs though.
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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] |
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09-18-2013, 08:12 PM | #3 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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09-18-2013, 08:12 PM | #4 | |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Quote:
I cook at 245 and smoke with cherry, I do not wrap and here is my end result. |
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09-18-2013, 08:13 PM | #5 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Mine always look like a lump of Charcoal but taste so Good. I like Heavy Bark.....
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09-18-2013, 08:13 PM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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What are you cooking on? (edit - just saw your answer) - you getting a good clean burn, i.e. thin blue smoke? Are you using a diffuser? I go back and forth with diffusers - I think my bark is darker without.
Paprika can supposedly burn as well. I will sometimes wrap if I think my butts are getting too barky.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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09-18-2013, 08:15 PM | #7 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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09-18-2013, 08:19 PM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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Is this the color you're looking for?
http://www.bbq-brethren.com/forum/sh...d.php?t=170507 Basically same fuel you're using ...KB and Apple
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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] |
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09-18-2013, 08:20 PM | #9 |
is One Chatty Farker
Join Date: 04-16-12
Location: Trevor,wi
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Pics? If you are having a issue I don't think is has to do with wrapping
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18.5 WSM, Weber genesis,little pig grill,Pit Boss Memphis Ultimate,Masterbuilt Gravity Series 1050 |
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09-18-2013, 08:40 PM | #10 |
Full Fledged Farker
Join Date: 06-03-13
Location: Waverly, NY
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Unfortunately I have no pictures at the moment. I have a few comps coming up and I think where I take the biggest hit is the color of my bark. My boxes are good, my flavor profiles are good and the moisture is always there.
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09-18-2013, 08:46 PM | #11 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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If you like the color of mine all i can tell you is i cook 275, I let the drippings go to the coals in both the UDS and the mini but use only the steamer diffuser in the mini and similar diffuser in the UDS. My apple was just cut up apple tree branches.
Try the olive oil prior to the rub... i swear by it for ribs, butts, chicken, brisket. I don't think it's the sugar content because i finish my rub with brown sugar.
__________________
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] |
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09-18-2013, 08:49 PM | #12 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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This is one I did using just kosher salt, black pepper and garlic powder so I doubt its your rub. Most of mine look like this and im more than happy with them. Maybe you could try wraping once it gets to the color you want
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. Last edited by HookedOnQ; 02-27-2014 at 09:12 PM.. |
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09-18-2013, 09:14 PM | #13 |
Knows what a fatty is.
Join Date: 06-02-13
Location: decatur al
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Mine always seem to come out black. I use a char-griller offset, start with lump, then feed hickory and cherry the rest if the time.
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09-18-2013, 10:31 PM | #14 |
is one Smokin' Farker
Join Date: 10-01-12
Location: Omaha, NE
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I believe in order to get a lighter color you need to burn a clean fire. The two cookers I've had that provided the best red colored bark- BGE & WSM. Both have fire below with a diffuser and burn really clean.
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Custom RF, Gateway, Weber Performer Platinum, Super Fast Thermopen - Camo |
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09-18-2013, 10:42 PM | #15 |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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maybe to much smoke ? i cook at high temps and use s&p over a mustard base and mine come out brown. the thing is is that i use very little chunks, just one or two small pieces and what i do use is just pecan.
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