What do you do to prevent from losing alot of bark when removing your Butts?


 
T

Tom Raveret

TVWBB Pro
It always seems like I lose a fair bit of bark when removing Butts from the smoker.

Does anyone apply any no stick surface to the grill before putting the Butts on? Has it helped?

Now I don't turn or move the butts during the cook anymore just get the BBQ Guru managing temps and then leave it so Its not that I'm losing bark rom over handling but when its time to remove them I always have a fair bit of bark residue on the smoker that I would prefer stay attached to the roasts.

I apply the rub usually 6-12 hrs prior and refridgerate then reapply before putting on the smoker.

Any thoughts?
 
Tom, recent thread on Butt removal.
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Link for you.
 
Tom, I always just apply vegetable oil via paper towel before each cook. This works very well. A spray oil would work just fine also. And I use a large spatula in 1 hand, and an oven glove on the other and just gently work the spatula under the butt, steady with the gloved hand, and lift - rotate - deposit on your pan of choice.

For foods that "sink" into the grates, I try to turn just a bit, just to get change the "grill marks".
 
I've used the Pam Grilling spray and have had good success with that in the past. I use the Weber roast rack now on most things I cook in the smoker and that cuts out direct contact to the grate. Depending on how many butts you are cooking will determine though if it is feasible for you. I believe 2 butts would fit in the rack fine unless they are really huge.
 
I've had great success with using a small patch of non-stick foil under the butts. They slide right off when you're done or if you want to rotate them. Use just a big enough piece to cover the contact area. I guess you really don't get much or any bark where the foil touches the meat, but at least you don't leave meat on the grate and it's easy to work with.
 
the next question is how do you get all that porky goodness off the grate without burning your tongue??
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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 Larry Wolfe:
Cook the butts fatside down, then if they stick all you loose it the bark on the fat, not the meat. </div></BLOCKQUOTE>

This is what I have done for years. It works... do it.

Also fat side down on a cooker that has the heat source below makes the most sense any way.
 
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