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My Butt Crust

markho71
markho71 Posts: 8
edited November -0001 in EggHead Forum
Ok. The flame-out was dealt with without too much problem. I just took my butt off the BGE and it's resting now. You know i had to sample it. It's great but the crust is not what I expected. It's very crunchy. Is this just the way it is? Or did i do something wrong? Just hate to cut off all that good rub.
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Comments

  • cookn biker
    cookn biker Posts: 13,407
    Geez don't cut it off!! Pull the meat and mix it all up. It will be delish! Trust the egg and all the wonders it creates. I just take the fat off.
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • Cory430
    Cory430 Posts: 1,073
    Molly is right, dont cut it off. After I pull the meat I chop the bark into somewhat smaller pieces. This seems to help it mix better with the pulled pork. The bark gives great flavor.
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    How hard/soft do you want the bark?

    If you feel the bark is developing too much you can tent the butt in the egg.

    After the cook, wrap in foil and if desired put some moisture on the butt it will soften up a little.

    I love the bark when mixed in with the pulled pork, If it is real hard chop it up smaller. That would be a lot of good flavor you would be cutting off and tossing.

    GG
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
    I agree with GG that is the best part.
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