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Once again...Zero bark...Frustrated
Comments
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blasting said:
Please be sure to take a video of the chicken suit dance around the egg. That's a gif that could come in useful on a Friday night thread.
At this point good BBQ would be worth having an everlasting gif on the internet of me dancing around my BGE in a chicken suit... -
R2Egg2Q said:Are you spritzing or applying a mop? Are you adding liquid to wrap and if so how much? That butt looks like it either didn’t have enough rub, was wrapped too early, something diluted the rub/bark, or some combination.
Im not spritzing or using a mop. I apply a thin coat of mustard and then heavily coat the butt in rub. I measured out 3/4 cups of rub and then added sugar, powdered onion, powdered garlic and it came up to the very top of the measuring cup (well over a full cup). I rubbed the butt down with the entire cup with nothing left over. I would guess there was an 1/8 inch of rub covering the entire butt...
Im wondering if the rig and stone are allowing too much heat to get to the butt and causing excessive "sweating" hence causing my rub to run. The place setter covers MUCH more of the lump surface than my stone. My stone easily covers the butt but there are three to four inches of lump that isn't covered...
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Tbonez3858 said:
This is my current low and slow that I wrapped at 165. This is the "bark" I get regardless of rub and regardless if I wrap or not...Temp is currently at 183 and climbing. I have another three four hours to go with the wrap but its been smoking forever at 225-235 and there should be a ridiculous bark with the amount of rub and the sugar content when I wrapped at165.
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This would be a great Friday troll thread~ John - Formerly known as ColtsFan - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, Med BGE, BGE Chiminea, KJ Jr, PK Original, Ardore Pizza Oven
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Are you located in the Bermuda Triangle?______________________________________________I love lamp..
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Definitely show us a picture of your butt with the rub applied. I suspect you need to go much heavier.Greensboro, NC
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Following if only for the solution. This one defies logic if all the information is reasonably close to accurate. I think @nolaegghead may be on to the fundamental issue.
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
I know you said you don't foil 60% of the time, yet all I can see in your picture is foil. Foil = no bark.Large and Small BGECentral, IL
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Is there a fellow egg er in your area? Where are you located?Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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saluki2007 said:I know you said you don't foil 60% of the time, yet all I can see in your picture is foil. Foil = no bark.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I use the woo with CGS platesetter and the but on the top rack closer to the lid without wrap dry drip pan low and slow with a hefty rub (butt rub) plus a little brown sugar added and use a cyberQ as well and put the rack temp gauge on the top rack close to the but not the outside of rack as the cgs platesetter is smaller then the BGE and Ive done the same rub method using the BGE Platesetter, platesetter feet up and stock rack same temp same time and I actually got a little better bark using the CGS setup. Now that could have been a little heavier hand on the rub and brown sugar as I dont measure I eyeball it. The reason I say this is to point out that the CGS rig works just as well as the BGE for me. Now I remove all the fat cap and never open lid till IT reads 185Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
when i lit the lump from the bottom, the butt was even lighter than this one, not sure if that had anything to do with it though. ive never knowingly cooked a solution added one, maybe that could do it as well, more liquid steaming out?
fukahwee maineyou can lead a fish to water but you can not make him drink it -
^^ Ive only lit the lump from the top in 1 spot in the front right behind the vent door, so maybe the lighting has something to do with it as well. I bring egg up to 350 and let the smoke go blue then bring her back down to 225 and add wood when i add buttLong Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
^^ I use RW lump cant imagine the lump you use would affect it but who knows
Long Island NY
1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18 -
Quit the mustard and make sure you are using enough rub. Your butt should have a coating like these ribs.
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MaskedMarvel said:From what you’ve posted - the first thing that comes to
mind is: are you opening the lid a lot? Maybe that could be venting surface temps that could be cooling the surface?
my bark is usually dramatic... -
Back to the amount of rub... I only have this one pic just after rubbing, long before I bought an egg. This is the amount of rub I have always used. Are you anywhere near this?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Just guessing, if I covered butts in a full 1/8 inch layer of rub you would just wind up steaming like covering a fish in salt or at the most some burnt rub, no bark at all
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fishlessman said:the fat cap, especially if on top, will melt,runnoff, and wash away the rub. cut it off, i cut it completely off
Will do..Im going to skin the next one. -
Go heavier on the rub. I also rub my butts the night before and apply extra rub just before putting on the egg. And it looks like that butt was flipped? If so - don't touch it. Fat caps are fine, you can still get bark on those.
Formerly of Houston, TX - Now Located in Bastrop, TX
I work in the 'que business now (since 2017)
6 Eggs: (1) XL, (2) Large, (1) Small, (1) Minimax & (1) Mini - Egging since 2007
Also recently gained: (1) Gas Thing (came with the house), (1) 36" Blackstone Griddle & (1) Pitts & Spitts Pellet Smoker -
Carolina Q said:Back to the amount of rub... I only have this one pic just after rubbing, long before I bought an egg. This is the amount of rub I have always used. Are you anywhere near this?
I would say that looks a lot like my Shoulder before I put it on...I am not using the same amount of rub that some of these guys are that have it mounded up. I evenly coat mine with about an 1/8 inches. Im definitely not being shy with rub.
When I put it on the BGE it looks similar to the pic you posted. When I check it looks like the picture I posted at 185...Its as if something is sweating it off or causing it to run. I think it might be the fat cap. -
Tbonez3858 said:Cincinnati, Ohio. Large BGE since 2011. Still learning.
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I have to think your Egg needs an exorcism.
My method is really simple. Good 'ole Dizzy Dust, a good coat, but not an 1/8". Raised, dome 250 -275. No 'setter. A grill, and a grill raised up to the felt line. Indirect w. nothing more than some HD foil to keep the drippings from the coals.
If I want to get fancy, when I check to see if the IT is 190, and its almost done, I sprinkle on more brown sugar for crunch, and more fresh black pepper.
Attached, my 1st successful over nighter.
Foil is only there to collect any juices, and not loose anything since it was starting to disintegrate taking it of the grill. The little puddle on top on the left is where fat seeped out from the Thermopen poke. No fat trimming.
If you have a lot of fat, run the temp up to 350 towards the end. Won't burn the sugar, and the protein in the fat cells gets crisp.
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@Tbonez3858 curious do you have bark issues when doing a brisket? When you do ribs, are they a similar color as the butt? What kind of wood are you smoking with?Located Middle GA
Current: XL w/ Woo & 17" Half Moon Plates, SMOBOT
RIP: Weber 22" Kettle, Slow 'n Sear, Akorn Jr., Pit Barrel Cooker -
Carolina Q said:Back to the amount of rub... I only have this one pic just after rubbing, long before I bought an egg. This is the amount of rub I have always used. Are you anywhere near this?
Flower pot?
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
fishlessman said:the fat cap, especially if on top, will melt,runnoff, and wash away the rub. cut it off, i cut it completely off
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GATraveller said:Flower pot?
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Some comments about it taking a long time. My guess is you need to check the temp inside your egg independent of the dome thermo. Could be cooking it too low and it’s not getting any carmelization.
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How’s the rest of the food you make on the egg turn out? Looking back at your posts it seems like you’ve really struggled with the egg. Maybe it’s time to get rid of it.LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI.
If it wasn't for my BGE I'd have no use for my backyard... -
Tbonez3858 said:
This is my current low and slow that I wrapped at 165....
Second, I agree also that unless wrapping it took off a whole lotta rub, you have drastically less rub on than I've ever seen. Maybe that's the issue -- a LOT more rub!
Third, take @SGH up on his offer of step-by-step how he does it, and try exactly what he does. I'm always interested to hear how he does stuff!
Fourth, I can't help but wonder if there's something else that's different that maybe you don't realize is important and haven't mentioned. How about next time take a photo of:- the rubbed meat, so everyone can see how the amount of rub compares.
- the actual setup in the Egg without the meat, showing lump and smoke wood, and then
- the actual setup with the meat showing how it's actually in the Egg to begin smoking.
- Bark at 165° because that temperature seems important to you (which makes me nervous! Pork butts need to cook to tenderness, not temperature), AND
- Bark (still unwrapped!) whenever it probes very tender everywhere, so it's clearly done.
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