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My first butt

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pci
pci Posts: 249
edited November -1 in EggHead Forum
This is my first butt 7 lbs. @ 250 indirect. Was on 12 1/2 hours to a internal temp. of 198. Is in the cooler now waped in foil. My ? is no bark I did put rub on @ the start what did I do wrong? It is very tender & moist just no bark.

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Comments

  • Little Steven
    Little Steven Posts: 28,817
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    pci,

    Bark is nice but it isn't the pork. Looks really nice. I usually rub with mustard but that looks darned good.

    Steve

    Steve 

    Caledon, ON

     

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  • ViennaJack
    ViennaJack Posts: 357
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    Nice job! Looks like you have bark to me - how did it taste? You might get a thicker layer of bark if you really pack the rub on. Also the rub you used doesn't have sugar - you probably won't get as thick a bark as you would with a rub that has sugar, which carmelizes and adds some sweet crunchiness.
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  • Capt Frank
    Capt Frank Posts: 2,578
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    Jack is right, I love Byrons, but it won't make bark. you do need some sugar. Bark is good, but not a necessity for good PP :)

    Capt Frank
    Homosassa, FL
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  • 'Q Bruddah
    'Q Bruddah Posts: 739
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    Hey, pci, it looks okay to me. I'd certainly make a sandwich out of that. Pulled pork is always an enjoyable adventure with tasty rewards.
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