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Smokey Crusty Butt Bark

WooDoggiesWooDoggies Posts: 2,390
edited 8:21AM in EggHead Forum
Yo ya'll. Plainly put, I'm in search of the best bark my bbq'd butt can bestow the tastebuds. [p]For the most part my butt cooks have used a simple rub of salt, pepper, cayenne, sugar and loads of hickory smoke. Results always bodacious.[p]Lately, I've been playing around with different rubs and a slather of mustard before throwing 'er on the huevo grande.
The bark with the mustard always turns out good but it sort of lays on top, never really adhering to the meat... a minus in book. Any suggestions on how to remedy that?[p]The best result recently was using a rub with a high raw sugar content worked heavily into the meat, wrapped tight overnight, and rubbing an additional layer into the meat just before smoking. This method created a crunchy/chewy bark that was 'fused' to the meat, nicely carmelized and full of tangy sweet hickory flavor... just how I like it. I expect the sugar melting into the meat overnight created a glaze that helped to 'set' the bark.[p]I'm curious about other techniques I've read like adding more rub 8 hours into the cook, or periodically spraying down with apple juice.
Are these additions necessary and what extra results do they achieve?[p]Anyways, ramblings aside, I'd like to hear what methods you use, and more importantly, why you use them to produce the bark that makes your tastebuds do the happy butt dance.[p]Cheers and Sunday Beers,[p]WD[p]

Comments

  • SpinSpin Posts: 1,375
    WooDoggies,[p]The exposed surface of the meat will slowly form a crust during the long cook. More rub added later in the cook will add to the crust. Moisture added during the cook will retard the burning of the crust.[p]I prefer to remove the fat cap entirely and rub the meat directly, smoking heavily early in the cook (while the Egg is heating up - provides maximum smoke flavor dispersion into the meat), and then add the fat covering once the plateau is reached (the stall in internal temp rise 162-170°F). I add no additional rub nor need to spray with moisture.[p]For our tastes, this method provides the ideal marriage of Mrs. White (the tender, moist internal meat) with Mr.Brown (the "bark" or chewy crust of the meat).[p]The flavoring of the crust is entirely dependant on the rub you choose. It does seem you are well on your way to finding your favorite.[p]Spin
  • WooDoggiesWooDoggies Posts: 2,390
    Spin,[p]Thanks for the fat cap idea.
    I've always left it on but see how it could keep the meat from getting the full benefit of the rub.
    Cheers,

    WD

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