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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-10-2010, 01:39 PM   #16
weekend warrior
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I kind of had the same problem. Except most of the rub stayed on, only a thin top layer rubbed off. I foiled after about 6 hrs. smoking on wsm. put them back on for about another hour then put them in a ice chest to rest for 45min. before pulling. The butts had a nice bark on em, and the pork pulled nicely.
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Unread 02-10-2010, 05:03 PM   #17
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We are getting seriously some very wise newbies to our forum that eclipse the so called knowledge of our most seasoned members.

People need to back off their mics, close the high hat up and really think about what makes a real bark first before trying to simulate it with a myriad of ingredients.

Too much Milli Vanilli going on out there. Good gracious.

Of course now, here are some of my favorite Brethren authoriti s on the matter. If you mad I posted your picture of excellent bark... be mad.

Attachment 37065
Smittys I think - not a brethren but I'd love it if they were


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Thirdeye

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COWGIRL
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Unread 02-10-2010, 05:57 PM   #18
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Oh and I mean seriously some of these newbies are really knowledgeable. Not joking.
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Unread 02-10-2010, 08:35 PM   #19
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I just had the same problem the other day cooking a butt on my WSM. I am currently using a water pan but i guess that is keeping the rub moist and not allowing the sugars to carmalize.Very frustrating... Thanks for the posts though I will try them out and post results.
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Unread 02-10-2010, 10:48 PM   #20
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No foil. No water in the pan. In the heat all the way. I do mop 2/3 times depeding on the length of the cook. I get good bark:



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Unread 02-10-2010, 10:57 PM   #21
Car Wash Mike
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Your using a ceramic cooker which retains mositure very well. Rub your butt with mustard and a good rub.
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Unread 02-11-2010, 02:39 AM   #22
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Bark this!
Rub with coffee in it.

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Unread 02-11-2010, 03:38 AM   #23
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Don't spray and don't foil.
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Unread 02-11-2010, 07:48 AM   #24
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I have only smoked two butts so far, but the bark was outstanding both times. Nice, dark and crunchy. I use Bone Suckin' Sauce Rub and let the butt rest overnight in the fridge. The following morning I setup my Weber 22", add more rub and smoke away at 225-250. I spray with apple juice every tiem I have to tend the coals and wood. Continue like this until the internal is 192-194. Pull the butt, wrap in floil, spritz one last time, wrap in a bath towel and into a warm cooler. I let it rest for 2 hours, although the last one had to sit for 4 hours. Same result both times. Dark brown crunchy bark and wonderful pulled pork. Check your sugar content in your rub.
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