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How do I avoid jerkey like Butt bark?
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Brian
Posts: 73
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!
Comments
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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.
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Brian,
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.
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Avocados,
I foil mine half way through and never get the bark or the black skin.
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Brian,
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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