Butt Question

Unknown

I am a new user of the egg and really like the way it cooks. I am one however who likes a lot of bark on the outside of the butt. On the old cooker I used that wasn't a problem, but with this great grill that I have it is so moist that there isn't as much bark on the outside of the meat. Any suggestions on how to get more bark?
I am cooking indirect with the guru following Elder Wards wonderful receipe.

djm5x9

TerryinBama:[p]Try cooking direct on an elevated cooking grid . . .[p]

Yazoo

djm5x9,[p]Without a drip pan? If so, will the drippings cause any problems, like Philip H. Blanton's direct brisket problem or problems keeping the lump burning? Same dome temp? Same approximate time?

djm5x9

Yazoo:[p]As long as you do a long, low and slow cook with the dome in the 200º to 220º range you should not experience any problems. Naturally, you will be raising the dome temperature a bit as you complete your cook. Give it a try this weekend and let us know what you think . . .

Steve-B

TerryinBama,[p]I have found that a coating of yellow mustard makes a more bark.