Hello guys I am leaving for work so I will give the short and sweet now and will fill in anything i miss after work. I appriciate any ideas you can come up with.
Ok doing the pork butt yesterday I am using the BBQ Guru and i am smoking two 8#ish butts. I completely clean out the egg and used fresh lump. I get the egg stab. at 225 grate and about 240 250 dome. I put the Butts on at 11:30 am and they came off at 06:00 this morning 18.5 hours cook time. The bark is burnt black as sin the rest of it is fine taste goog and falling apart its ok. But why am I burning the bark? The dog likes it
just fine but it does not taste good for the rest of us. Is my pit temp to high? The internal temp was 190 when i pulled it. The rub i am using is leggs BBQ rub and seen it used before without blackining. I also rubbed it down in yellow mustard first.
Thanks again for any help I have been egging for about 4 years if that helps.