I did up my first butt at Christmas and REALLY enjoyed it, believe it or not that was my first pulled pork sandwich ever!!! One of the favorite parts was the bark, there just wasn't enuf of it. I am going to do another butt on Sunday and would like to have more or thicker bark. Any trick to making more bark. Last time I used olive oil to help the rub stick to the butt. Read somewhere that a mustard base first to help the rub stick would also help to make a thicker bark. any thoughts?
Klondikesmoker
Well this is how I did mine and it was excellent. PLan on doing a couple more for super bowl;
Nov. 27 2009 put mustard rub on pork butt. 12lbs. Then applied 1/2 dry rub.Put in plastic bag
then in frig for 24 hours. Took out and spread rest of rub on and put in smoker. Outside temp
45. Used apple smoke.
Mustard sauce;
1 12 oz can flat beer
4 cups yellow mustard
1 tbsp tabasco
1/2 cup brown sugar
1 tsp sea salt
1 tsp black pepper
Butt rub;
1/2 cup Black pepper
1/2 cup Paprika
1/2 cup brown sugar
4 tbsp. Kosher salt
4 tsp. dry mustard(ground mustard is the same)
1 tsp cayenne pepper
Took butt out of frig and let get to room temp for 90 minutes before going in smoker.
preheated smoker to 260 then turned down to 220 when butt goes in. Smoked four hours
using apple. After smoke stops empty water pan and wood and fill water pan with water
and 2 cup of apple juice. Cook until internal temp gets to 195.Turn butts on racks.
Took about 15 hours.Then FTC for 2 hours. It was excellent.
I'm going to do one this weekend. Yesterday I made up the rub according to recipe http://www.susanminor.org/forums/showthread.php?t=86 and applied it. Didn't use the mustard, but used olive oil. I put it in a zip lock back and it's in the fridge. Tonight I'll put on the remainder of the rub and start the smoker. I plan to smoke for 4 hours using a combo of maple and cherry. I'll let it go all night and tomorrow at 220. I should be done sometime tomorrow afternoon. I'll have to be up early tomorrow to reset the oven timer 'cause it only goes to 9hr40min. Hope it turns out good.
Watchdog,
Just looking at the ingredients, that sounds killer. It has already been transferred to my recipe files.
Thanks for posting it up.
My experience is that the mustard will create a little thicker bark that Klondikesmoker is looking for without adulterating the natural taste of the bark. A lot of other smokers agree. It also has several other benefits. I consider it to be a reduced mop.
Mustard Slather on Brisket and other Meats
http://forum.bradleysmoker.com/index.php?topic=12112.0
Good luck and fine butts,
Pachanga
Ditto on the mustard. Buy the cheap store brand (you'll see it referred to as CYM in some posts) and lay it on thick.. The uglier the better.
Watchdog, that looks great! I'm going to snip that one out to use on my next 'butt run'.
Looks good to me Watchdog - it's bookmarked.
I have a 6+ pound boneless butt in the freezer just waiting for an opportunity. ;D
Additionally, more surface area = more bark.
There was a post recently about splitting the butt. That should double your bark :)
Also not as thick so should cook faster.
Hello everyone: Just started my first smoke. 5 lb chuck roast about how long and how much smoke should I use. ??? Any help would be much appreciated.
ninerguy
Niner
If you like lots of smoke flavor 3 to 4 hours - not so much 2 to 3 or less. I'd probably start at 3 hours of smoke. Cook at 225 until smoke is up then wrap that baby in foil and put back into the smoker until your desired IT or tenderness is attained 185 or so for sliced, or 200 to 205 for pull apart.
Quote from: standles on January 23, 2010, 07:37:54 AM
Additionally, more surface area = more bark.
There was a post recently about splitting the butt. That should double your bark :)
Also not as thick so should cook faster.
Standles, I like how you think!
You, know there is no law that you can't sprinkle on more rub during the cook!
Also another thing I like to do is to mop with a mustard based sopping sauce. Thin down what ever mustard sauce you like and mop/baste every hours or so after the first rub sets - 2 to 3 hours. Obligatory warning - this will cause your smoke to take longer - but to me worth the time.
Thanks again Caneyscud. :) Just added 3 more pucks, temp is @ 225 smoke is pouring out of OBS. Just upset that I have to wait til noon to crack my first beer ;D ;D .
ninerguy
Quote from: standles on January 23, 2010, 07:37:54 AM
Additionally, more surface area = more bark.
There was a post recently about splitting the butt. That should double your bark :)
Also not as thick so should cook faster.
Hmmm. The butt I have is boneless so it tends to flop apart some. I was going to tie it up but I think I'll leave it flopping for more surface area.
Quote from: ArnieM on January 23, 2010, 08:45:17 AM
Quote from: standles on January 23, 2010, 07:37:54 AM
Additionally, more surface area = more bark.
There was a post recently about splitting the butt. That should double your bark :)
Also not as thick so should cook faster.
Hmmm. The butt I have is boneless so it tends to flop apart some. I was going to tie it up but I think I'll leave it flopping for more surface area.
I think what CRG did was hit it 'unrolled' with 4 hours of smoke, then he re-seasoned it, tied it up, and continued cooking.
Quote from: ArnieM on January 23, 2010, 08:45:17 AM
Quote from: standles on January 23, 2010, 07:37:54 AM
Additionally, more surface area = more bark.
There was a post recently about splitting the butt. That should double your bark :)
Also not as thick so should cook faster.
Hmmm. The butt I have is boneless so it tends to flop apart some. I was going to tie it up but I think I'll leave it flopping for more surface area.
Just be careful, mine was boneless as well, flopped apart a bit during the cooking and my only complaint is that maybe it came out just a touch dry. It wasn't super juicy, wasn't "DRY" either but I would have liked more moisture. But that's just me, no one else complained. Maybe it tie it up after the smoke or something.
Thanks for the info TTN
Thanks for all the advice. I put the rub on first then a coating of CYM then another thick coating of rub. In a plastic bag and into the fridge until tomorrow evening. Will add another coating of rub before going in the DBS. Looking at 4 hours smoke then probably another 10 hours or so at 215*. The last butt was 12lbs and took 25 hours but some of that was recovery time from opening the door. 10lb this time and I won't be opening the door as much. Outside temp today should be about 0C (19F) hoping it won't take as long. Start at 8pm Sunday night should be ready around noon on Monday. Wish me luck.
klondikesmoker
10lb nakid butt
(http://i79.photobucket.com/albums/j158/gordonschmok/Bradley%20Smoker/IMG_2096.jpg)
with rub and CYM
(http://i79.photobucket.com/albums/j158/gordonschmok/Bradley%20Smoker/IMG_2098.jpg)
with second coating of rub
(http://i79.photobucket.com/albums/j158/gordonschmok/Bradley%20Smoker/IMG_2099.jpg)
Got so excited about doing my first smoke I forgot to put water in drip bowl :-[ . Will this make any difference to cooking time. I just realized now and put some water in ::) .
ninerguy
ninerguy,
Opening the door to put the water in will probably have more of an effect that adding the water itself.
Good luck. Keep us posted.
ArnieM : Temp went down ashes flew ;D but I think everything is OK. The IT is now 157F I would like to eat about 6 pm est it is now 4 pm should I finish in oven ???. Did not open door for long ;D ;D
ninerguy
ninerguy - better go out and get a pizza. 157 is around the 'stall point'. It could hang in there for a couple of hours before the temp starts going up again.
If the Bradley is below 210-220, I'd go with the oven, around 250. My guess is that it may take at least another 3-4 hours. >:(
I split a butt in half to try for more smoke, but techinically you are only adding the height of the butt x2 to be exposed to smoke.
http://forum.bradleysmoker.com/index.php?topic=13463.0
I have also sliced the butt in the middle leaving 1/3 of the meat attached, removed the bone, slice thru the center of the two sides leaving about an inch of
meat attached. Unrolled it, seasoned it all and smoked it and rolled it back up and tied it together and then finished the cook.
http://forum.bradleysmoker.com/index.php?topic=13237.0
One thing I will do different on the Layed out butt is reduce the heat alittle during the smoke time so it would be easier to tie back up.
ArnieM: Yes I had to take the roast out and finish in the oven for 30 min, did not eat till 7 but the wait was well worth it. Daughter & son in law dropped in and loved the result. So tomorrow we are having back ribs beer and watching the playoff games.
ninerguy
Just my 2c...
I've split 'em before (for more bark), but I like 'em better cooked whole.
I love the bark. Some people don't. But seems like, when you're cooking to serve any "group", that fact makes the regular (cooked whole) amount of bark work out well - some get more - some get less or none. Also, there's just something about cooking ANYTHING with the bone IN. Seems to improve the overall flavor to me.
Quote from: hal4uk on January 23, 2010, 09:13:31 PM
Just my 2c...
I've split 'em before (for more bark), but I like 'em better cooked whole.
I love the bark. Some people don't. But seems like, when you're cooking to serve any "group", that fact makes the regular (cooked whole) amount of bark work out well - some get more - some get less or none. Also, there's just something about cooking ANYTHING with the bone IN. Seems to improve the overall flavor to me.
Like eating a Great Steak and on the last bite realizing it didn't have any sear marks. ;D
Speaking of which...
For those who like a tidy lawn, much better than they do sear marks on their steak...
2000 John Deere LT155 - bargain price of $850 - 42" mulching deck...
and it comes with a FREE 2 YEAR OLD ($500 new) Stainless Steel NG CharBroil Quantum grill.
AWWW rrrrrigggteee.