More butts


 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Man, those look good. Nice camera angles as well!

I love PP bark that doens't turn out completely black. </div></BLOCKQUOTE>

Sorry bout the hijack, but what do you suppose it is that makes a butt turn "completely black" versus not?

All of my butts have turned out black as coal.

Brandon
 
Regarding the bags, simple water in ziplock bags will do. They simply act as prisms and flies perceive the changes in light to be caused by a possible predator ro something. The flies don't land in them like commercial fly traps or anything. It's just a deterrent. And they don't smell like dead things!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Brandon A:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Tom Chips:
Man, those look good. Nice camera angles as well!

I love PP bark that doens't turn out completely black. </div></BLOCKQUOTE>

Sorry bout the hijack, but what do you suppose it is that makes a butt turn "completely black" versus not?

All of my butts have turned out black as coal.

Brandon </div></BLOCKQUOTE>

If you're smoking at the right temps, my experience says it has a lot to do with the quantity of and rub ingredients.

I agree with you about black butts.

I started out using only salt and pepper and I'm gravitating back to more simple rubs and often only salt and pepper. I think letting the meat be the "star" is the right approach for butts.

Most of the great NC BBQ establishments, to my knowledge, don't even use rub.
 
Im sure there are more thurough explainations here on the forum about it, but it seems to me to be a combination of, exess sugar in the rub darkening, or creating a more sticky medium for smoke to adhere, the length of time and temp of the cook, the amount of wood used, the different ingredients of the rub darkening as well as the Maillard reaction on the surface of the meat.
 
Black bark can come from a high sugar rub cooked at too high of a temp. The rub I used on the butts has alot of turbinado sugar in it. It can also come from using white or brown sugar which will burn fast than turbinado sugar (Sugar in the raw).
 
Larry those butts are mouth watering beautiful. I'm just finnishing up a 14lb boston butt and I thinking of snatching a small piece before it cools down a bit. Iwas gonna wait but I keep looking at your photos and I'm drooling.
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I actually replied at July 13 2:17 AM. Boy my clock seems to be messed up.
My boston butt is done and I stole a piece before wrapping it up. I'm in hog heaven!!!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by ED Haven:
Larry, those butts really look delicious. I too would like to know what rub that you used. </div></BLOCKQUOTE>

Ed, please shoot me an e-mail at bigdaddyskins56 at gmail dot com and I will explain. I didn't see an e-mail in your profile or I would have e-mailed you. Thanks.
 
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