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Unread 09-18-2013, 08:08 PM   #1
DeepElemCue
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Default 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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Unread 09-18-2013, 08:09 PM   #2
Fwismoker
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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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Unread 09-18-2013, 08:12 PM   #3
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Quote:
Originally Posted by Fwismoker View Post
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.
UDS and usually some Kingsford mixed with oak/apple/cherry
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Unread 09-18-2013, 08:12 PM   #4
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Quote:
Originally Posted by DeepElemCue View Post
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?
You can wrap when the desired color is achieved. Check your cooking temperatures as well.

I cook at 245 and smoke with cherry, I do not wrap and here is my end result.

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Unread 09-18-2013, 08:13 PM   #5
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Mine always look like a lump of Charcoal but taste so Good. I like Heavy Bark.....
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Unread 09-18-2013, 08:13 PM   #6
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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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Unread 09-18-2013, 08:15 PM   #7
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Unread 09-18-2013, 08:19 PM   #8
Fwismoker
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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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Unread 09-18-2013, 08:20 PM   #9
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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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Unread 09-18-2013, 08:40 PM   #10
DeepElemCue
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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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Unread 09-18-2013, 08:46 PM   #11
Fwismoker
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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.
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Unread 09-18-2013, 08:49 PM   #12
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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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Unread 09-18-2013, 09:14 PM   #13
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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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Unread 09-18-2013, 10:31 PM   #14
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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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Unread 09-18-2013, 10:42 PM   #15
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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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