This past weekends results (photos)


 
A

Adrian Vom Willemstad K-9

New member
Well, I did 2 pork butts on top along with a brisket on the bottom.

I have a few questions:

1- It seems like it took a long time. 19 hours @ 225-235. Both had 190-195 temps when I pulled them off. Is or was this too long?

2- The meats looked very black. I mean black! No burned or chared taste. They all were out of this world. Is this color ok?

Here are some photos from this past weekends cook. Comments, suggestions, and ideas are all welcomed.. Thanks....


This past weekends WSM Smoke


--Adrian

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I'd say you're results are spectacular, especially if they tasted great. The black is the bark and its what you're usually looking for after a long smoke. Great smoke ring, too. Congrats!
 
I'd say that bark looks great! That is highly desireable stuff. What a great looking setup, too! Kudos to the chef.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">They all were out of this world </div></BLOCKQUOTE>
That pretty much says it all right there doesn't it? Nice pics.
 
So the amount of time it took was okay? I thought that it seemed a little long. Then I thought that the color of it was not looking good. Someone had suggested that I wrap in foil after so many hours to keep from getting black.


--Adrian

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Adrian
Usually the very dark/black bark won't taste bad unless there is alot of sugar and garlic in the rub. Both can get bitter, sugar can get it really black. I try to cut down the sugar for really long cooks, and increase it a bit for the shorter ones to develop coulour. But if you got the taste right ...

morgan
 
Looks good to me....19 hours isnt bad either. If your Butts look like a meteor then you did it right.....usually. mmmmm smoked meteor....
 
What kind of smoke wood did you use for those butts? That can affect the color, as well as the ingredients in the rub.

I use cherry a lot (it's what I have a lot of). It seems to make the meat darker. I've been using hickory recently and I get a more mahogany red kind of color.
 
Rubs containing lots of sugar(s) will get very dark or black as the sugar caramelizes, as others have mentioned. But bitterness with blackness is often a sign of creosote which occurs with poor combustion of wood. If you got the taste right, as Morgan notes, cool.

It's hard to say if your cook was 'too long' without knowing your starting weights. The obvious answer is No, since they pulled/sliced well, weren't dry, etc. Whether or not either the butts or brisket took longer than what you might normally expect ('normally' being a very relative term) would require knowing your starting weights.
 
There was dark brown sugar in the rub. I think that you guys are right and that is what caused it to be very black.

The wood that I used was Mesquite. The brisket was about 8 lbs and the two pork butts were about 6 lbs each.

I rubbed everything with mustard and then put on a basic BBQ rub.


--Adrian


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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Frank C:
WOW Creme Brulee Pears ... you must post how to make these in the desserts forum! </div></BLOCKQUOTE>

I will have to post that up in the forum on the weekend. I left the recipe up at our weekend home.


--Adrian


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Hey, K. Kruger look-out, I believe Adrian knows his way around the kitchen! Just kidding.
Great looking cook all the way around!!!
 
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