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How do I avoid jerkey like Butt bark?

BrianBrian Posts: 73
edited 7:00AM in EggHead Forum
Okay, I have been smokin butts for a few years and get great tender juicy inner meat but the bark is quite tough (outher 1/4 inch)[p]I do them standard indirect...... 225-250 (a most) until the inner meat is 200F. Since I do it overnight i don't mist it like I do with ribs... After I pull them off I foil them and let them rest for 1-2 hours before pulling.[p]When I eat them fresh after pulling the outer bark is usually a little tough and jerkey like (although tasty!). I usualyy sauce the leftovers and when I have them in a day or two the barck has softened a bit.. I;d like to get this softened effect (if at all possible) from the beginning...[p]Any pointers?[p]I got butts on me egg right now ;-) so no better time than the present to experiment!


  • AvocadosAvocados Posts: 465
    Try spraying the bark with apple juice when you foil and let it rest before pulling.[p]I do this and it seem to soften it up a bit. I also like to spray it a few times during the last couple hours of the cook.
  • dhuffjrdhuffjr Posts: 3,182
    If you foil it for the last couple hours of the cook (which will speed it up too) you should find the bark softer, especially after you let it rest for a couple hours.

  • Avocados,
    I foil mine half way through and never get the bark or the black skin.

  • Big'unBig'un Posts: 5,909
    When I pull, i always mix in the bark, the moisture from the meat usually softens any hard bark. If I am serving to a larger crowd and the meat may sitting for a while, I mix in some apple juice and toss. Iv'e never had any tough bark doing this way. HTH.

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