more butt bark

[Klondikesmoker]

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

[watchdog56]

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.

[RAF128]

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.   

[Pachanga]

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

[squirtthecat]

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'.

[ArnieM]

Looks good to me Watchdog - it's bookmarked.

I have a 6+ pound boneless butt in the freezer just waiting for an opportunity.  ;D

[standles]

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.

[ninerguy]

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

[Caneyscud]

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.

[Caneyscud]

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.

[ninerguy]

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

[ArnieM]

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.

[squirtthecat]

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.

[TTNuge]

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.

[ArnieM]

Thanks for the info TTN