Bark Bark Bark

Ok, some of you may have seen or commented on my post last week about getting good bark on a butt. I was having some issues and got some really good advice from a lot of you (especially cen-tex).

I had to cook for about 20 people yesterday so decided to put two 8 lb butts on Friday night around 11:30. They cooked until the following day until about 12:45 (little overf 13 hours).

 The bark this time was much much better. My process was as follows..

After i trimmed the excess fat i injected with a mixture of cider vineagar, water, salt, sugar, worschestire.

Applied a coat of yellow mustard, then liberally applied my big bob gibson dry rub (this was the first time i have tried this rub and was pleasantly surprised), then coated with a mixture of light brown sugar and turbinado sugar. After that I let it sit in the fridge for about 4 hours. When my egg was prepped and stabalized, i put both butts on and then went back over it with another light coat of rub.

All in all, they were probably the best Butts I have ever produced and got tons of compliments which always makes you feel good.

I attached a picture of the butts at about hour 11. They came off about 2 hours after this picture was taken.

Thanks again to everyone on the forum that gave me advice last week!!

Crunk