Kyle Tucker wrote:
Yesterday I smoked a chicke, some ribs and some pork butts.
I've determined my bark on the pork products is just too
black and hard.

Was the pork at room temp when it went into the pit? Was the outside wet or
moist when it went into the pit? Either could create an over-heavy bark.
--
Dave
www.davebbq.com

wrote:

Are you having a bad day, Reg? I was really surprised to see a post like
this from you. For one thing, as I'm sure you know, Brick has made many
useful suggestions over the years. In addition, with regard to the OP's
question, he stated, "Frankly I don't have the answer either . . . ."


Nick, I think your position is based more on who he is (or your
perception of that) than what he actually said. I don't care about
any of that, what he said was ridiculous on it's face. Personally,
I think it was his bottle talking.

If he want's to push people around that's fine. It's a fact
though, that lambasting others will pretty much always bring
a response, especially when done is such a hypocritical way.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

On Mon, 14 Nov 2005 01:46:01 GMT, Reg wrote:

Hey Brick, are you new to usenet? You put your response *after* your
sig.

No. He didn't. What he *did* do was quote your sig. Though somehow,
his newsreader is inserting a double-dash after what's quoted.

He's evidently using News Rover, of which I'd not heard until I looked
at his headers.

snipped from Brick's post
Sounds interesting. What are "ornamental" crabapples?

--
Reg email: RegForte (at) (that free MS email service) (dot) com
--

Fellows, please respond to the OP instead of posting to hear your head
roar.
end material from Brick's post


--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

On Sun, 13 Nov 2005 18:20:26 -0800, "Dave Bugg"
wrote:

Kyle Tucker wrote:
Yesterday I smoked a chicke, some ribs and some pork butts.
I've determined my bark on the pork products is just too
black and hard.

Was the pork at room temp when it went into the pit? Was the outside wet or
moist when it went into the pit? Either could create an over-heavy bark.

Could it be that his rub needs more sugar and salt and more time to
work on the pork?

I know I've never had such a problem--always have let the meat spend
the night in the fridge with rub on, and I use a rub that's got a LOT
of brown sugar.

But I'm still comparatively new at this.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

In article ,
"Dave Bugg" writes:
Yesterday I smoked a chicke, some ribs and some pork butts.
I've determined my bark on the pork products is just too
black and hard.

Was the pork at room temp when it went into the pit? Was the outside wet or
moist when it went into the pit? Either could create an over-heavy bark.

I didn't measure their temps, but they had sat out for 2 hours. As far
as moist, yes the dry rub is no longer dry after a night in the fridge.
So I will try patting that dry next time.

--
- Kyle

Denny Wheeler wrote:

No. He didn't. What he *did* do was quote your sig.

He did, but that has nothing to do with it.

Though somehow,
his newsreader is inserting a double-dash after what's quoted.

Ding. We have a winner.

He's evidently using News Rover, of which I'd not heard until I looked
at his headers.

Read Your Helpfiles is always good all around advice.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Kyle Tucker wrote:
Yesterday I smoked a chicke, some ribs and some pork butts.
I've determined my bark on the pork products is just too
black and hard. The fire is right and the chicken doesn't
get this way, so it's either pork itself or something in the
rub I am using that's causing this. The rub is garlic and
onion powder, kosher salt, fresh ground pepper, paprika, some
Penzey's chili powder, cayenne, dried thyme and parsley - no
sugar. Any thoughts on what the cause is and/or how to tone
down the barkage?

--
- Kyle

If you wrap your butts in foil to let them rest for a while after they
come off the cooker the bark should soften. Once you pull, chop and mix
the results the bark won't be a problem.

Cam

Kyle Tucker wrote:

Yesterday I smoked a chicke, some ribs and some pork butts.
I've determined my bark on the pork products is just too
black and hard. The fire is right and the chicken doesn't
get this way, so it's either pork itself or something in the
rub I am using that's causing this. The rub is garlic and
onion powder, kosher salt, fresh ground pepper, paprika, some
Penzey's chili powder, cayenne, dried thyme and parsley - no
sugar. Any thoughts on what the cause is and/or how to tone
down the barkage?

You mentioned down the line that you were using the WSM. Which level
was the butt on versus the chicken? Were you running with the pan
filled? If so, with what?

I've noted that since I started going without water in the pan items on
the lower rack will get a bit hard-barked on the bottom (closest to the
heat obviously).



Brian

On Mon, 14 Nov 2005 11:10:41 GMT, Reg wrote:


Read Your Helpfiles is always good all around advice.

It's easier to just say RTFM.

--
-denny-
"Do your thoughts call ahead or do they just arrive at your mouth unannounced?"

"It's come as you are, baby."

-over the hedge

In article ,
"Default User" writes:

You mentioned down the line that you were using the WSM. Which level
was the butt on versus the chicken? Were you running with the pan
filled? If so, with what?

Sand filled. One butt was up top with the chicken, one down bottom. Ribs and
sausage was in a middle rack I have suspended from the top. Both had similar
bark traits.

--
- Kyle

Kyle Tucker wrote:
Yesterday I smoked a chicke, some ribs and some pork butts.
I've determined my bark on the pork products is just too
black and hard. The fire is right and the chicken doesn't
get this way, so it's either pork itself or something in the
rub I am using that's causing this. The rub is garlic and
onion powder, kosher salt, fresh ground pepper, paprika, some
Penzey's chili powder, cayenne, dried thyme and parsley - no
sugar. Any thoughts on what the cause is and/or how to tone
down the barkage?


There is the possibility that you just don't like the amount of bark
that many find perfectly acceptable, if not desirable.

Try simplifying. Put nothing but a little salt, pepper and garlic on the
butt when you take it out of the fridge. Let it sit for an hour or so
while you get the fire in order. Smoke it at whatever temperature you
prefer and see what happens. I get some bark with this method on both my
Kamado and WSM, but it is never really thick and certainly not hard. I
usually cook butts at 275F +/-.

Matthew

--
There had better be horses and ponies in heaven, or the god I
don't believe is going to get her butt kicked big time.

-- TeaLady (mari) on ARK

"Reg" wrote in message
...


Sounds interesting. What are "ornamental" crabapples?

Non fruit bearing.

Jack

Jack Schidt. wrote:


"Reg" wrote in message
...


Sounds interesting. What are "ornamental" crabapples?

Non fruit bearing.


I wish mine didn't produce fruit.




Brian