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Comments
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You don't taste the sugar in a 2:2:1 kosher salt/black pepper/sugar rub.*******Owner of a large and a beloved mini in Philadelphia
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2 butts last night. No mustard. Best bark ever.
Green egg, dead animal and alcohol. The "Boro".. TN -
I used to use olive oil and have tried mustard. I much prefer to go commando ! No binders that is.
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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Free stylin...Green egg, dead animal and alcohol. The "Boro".. TN
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When using the digiq are you using the ramp mode. If so that is probably the problem. I started off using ramp mode for the first several years never got a good bark. Turned off the ramp mode and started getting bark. Maybe this helps maybe not.Can you explain the ramp mode to me? I don not understand.Cooking on a XL BGE from Allendale, Mi.
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Ramp mode...like @NPHuskerFL
Watch "Drunk guy falls off ramp" on YouTube
Drunk guy falls off ramp: http://youtu.be/IiGxtsERsMI
Green egg, dead animal and alcohol. The "Boro".. TN -
What about the fact that the pork is cooked to only 185 or so? I cook mine to approx. 205 and have great bark. I believe I have noticed that most of the bark is formed in those last couple of hours between 185 and 205?LBGE, Marietta, GA
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I just cook till its buddah. I quit checking temp at 180Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:2 butts last night. No mustard. Best bark ever.Could you give a few details on your technique?
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That's exactly what I'm missing!JohnH12 said:henapple said:2 butts last night. No mustard. Best bark ever.Could you give a few details on your technique?
Nothing special. Just rubbed and smoked at 215-220. Again, try ribs or butt without the mustard.Green egg, dead animal and alcohol. The "Boro".. TN -
I will say again, IMHO, that kind of bark forms very late in the cook. I take mine to approx. 205. If you are stopping at 185 ish for slicing, I think that may be the problem. It can take 2+ hours to go from 185 to 205.LBGE, Marietta, GA
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