crispy bark

[patch]

Howdy folks,
what's the best way to smoke a butt or shoulder to get a crispy bark? I have cherry, apple and mesquite to work with and I'm gettin some rub from tbbq. I love that crispy bark all crunchy and tasty mixed with the soft and juicy tender meat seasoned and smoked to perfection. When you bite into that first taste and your mouth waters and you begin to cry in appreciation. I just love that.

[Michiana Mark]

My method: Rinse pork butt and pat dry. Slather with cheap yellow mustard, to bind rub, rub. Place on smoker with hickory wood, every third stick I use cherry. Cook at 225 until internal temp is 180, then I foil, and return to smoker, until internal temp is 200. Pull from smoker and let rest for a half hour or so in the foil. Pull apart, drissle juice back over the top. Pulled pork has a tendency to dry out after it has been pulled apart. If you want a real barky crust, do not foil, just cook to 200 and let rest, then pull. It's done when the bone pulls out clean, generally 1 to 1 1 /2 hrs per pound. Hope this helps. Just a side note, if your using TXBBQ rub, use the brisket blend, it has less sugar content, and won't burn as much as the original. I like the original on them dar ribs.

Zee, I heard you like deem ribs with a touch of cherry, is dat right?

[Zeeman]

Yes sir! Got a few peices of cherry in da mail a week or so ago, perfect timing, thanks buddy. I use it for Tee's & me's ribs, late at nite when da wind ain't blow'in :wink: Really enjoy dat cherry wood.
z

[Paul Taylor]

Hey patch, 1st of all, welcome in buddy. By all means don't hesitate to ask whatever question that you may have. Don't think for 1 minute that PPL may consider it a 'stupid'question, 'cause there ain't no such thing with the exception for the one that you don't ask.. Now that being said, the way that I do my pork/briskets is just like the method that Bill Cannon taught me & from what these other hands in here do & say to do. My outside is usually nice & crusty with the insides nice & moist. So bang the best of both worlds. Again, welcome in.

Paul Taylor

[TexLaw]

If you want a something crispier or crustier than you might get with low and slow heat, you can finish the meat at high heat. Try either an oven that's cranked up to 500+ for a few minutes, or finish under a broiler for a couple minutes.

If you try the broiler, you need to turn it. Either way, you should keep an eye on the meat, so that you don't actually burn anything.


TL

[HookEm]

Finishing in a 500 degree oven would probaby be the best option.

[PhotoKirk]

What about a couple quick passes with the weed burner? I'm serious. Isn't there some fancy dessert that's made with a propane torch?

[Buckeye]

What about a couple quick passes with the weed burner? I'm serious. Isn't there some fancy dessert that's made with a propane torch?

A Baked Alaska iz one.......I think :wink:

[droller]

What about a couple quick passes with the weed burner? I'm serious. Isn't there some fancy dessert that's made with a propane torch?

That's what I do to get chicken skin crisp. Never had the need to do it with pork butt.

[jshively]

What about a couple quick passes with the weed burner? I'm serious. Isn't there some fancy dessert that's made with a propane torch?


not really. The passes are 2 quick and if your rub has any sugar it pretty much torches the daylights out of that.

Creme brule is done with a torch to crystalize the sugars on top.

Dump the foil. foil = mush.

[TB]

Hey Patch
Swimming against the current on this board, the last few butts I've smoked, I've upped the temp to 275-300. I like the bark I got.

[TexLaw]

Creme brule is done with a torch to crystalize the sugars on top.


That's what I thought of, as well, but I'm not sure that's an appetizing effect on meat. It might just be too much heat too quickly. I don't know if I like the idea of a hard sugar shell. Still, I'm pretty curious about it!

Now, I just gotta get me a weed burner. :)


TL

[3970010]

Yes sir! Got a few peices of cherry in da mail a week or so ago, perfect timing, thanks buddy. I use it for Tee's & me's ribs, late at nite when da wind ain't blow'in :wink: Really enjoy dat cherry wood.
z

I am interested in getting Cherry wood in the mail. Could you post a link for that please?

[jshively]

That's what I thought of, as well, but I'm not sure that's an appetizing effect on meat. It might just be too much heat too quickly. I don't know if I like the idea of a hard sugar shell. Still, I'm pretty curious about it!

Now, I just gotta get me a weed burner. :)


TL

On the dessert it is really good because it is a cream based dessert so the crunchiness of the sugar really sets it off. Meat not so good. Tastes like the wife was cooking again.

Plus the torch is not putting out 50k of BTUs that a weed burner puts out.

Yes you must own a weed burner. No real bbq'r should be caught dead without one. Seriously if you are cooking and a dog decides it likes your pit how you going to defend your food? A weed burner. One good show of power with it and the dog will be sent yelping with no harm to him (maybe a few singed hairs but hey he should have been on a leash). 15 dollars Harbor Freight.

[gordo]

Im not sure where all the hype came from that bbq needs to have crispy bark, as far as I know its not judged, same as with a smoke ring? I do like my chicken with alittle crisp just to take away from the rubber skin affect, but never really cared for it on butts, ribs, or brisket...The only crisp brisket I know I turned in was a screwup, BooBoo, oops or mistake, I sure didn't plan it that way :lol:

[patch]

thanks for all the good info. I'll try and keep the temp between 225-250 and pull it at around 200 internal. If you all think that'll dry it out let me know. I'm cooking for half a dozen poker buddies and don't want to disappoint. Is there really any difference between wooster and mustard? If'n me wife don't take the digital i'll try and post some pics. My smoker is an upright - ssshh, gas kind but it's all i got so it's gotta do. I won it in a big buck contest and i didn't even relieve a kind ole deer of his breath. go figure. thanks again and i got me rub in the mail today. thats good service

[jshively]

thanks for all the good info. I'll try and keep the temp between 225-250 and pull it at around 200 internal. If you all think that'll dry it out let me know. I'm cooking for half a dozen poker buddies and don't want to disappoint. Is there really any difference between wooster and mustard? If'n me wife don't take the digital i'll try and post some pics. My smoker is an upright - ssshh, gas kind but it's all i got so it's gotta do. I won it in a big buck contest and i didn't even relieve a kind ole deer of his breath. go figure. thanks again and i got me rub in the mail today. thats good service

I pull at 190 and let it sit for an hour that will jump it up to pullable range. Afraid if you pull at 200 and let it sit it may dry out.

Woos vs. mustard is a whole different debate I always use mustard.

[Michiana Mark]

Woos vs. mustard is a whole different debate I always use mustard.[/quote]

You would drag that up. Put me down for mustard on pork.