Sqwertz wrote:
> On Sun, 27 Dec 2009 21:30:04 -0600, Janet Wilder wrote:
>
>> I had a package with two butts from Sam's Club in the freezer and I
>> needed the space so I defrosted them and put both on my smoker today. I
>> have a Brinkman Delux bullet smoker.
>>
>> The bottom butt got very crusty. I had to remove it as it didn't pull
>> well. The meat pulled easily and it's packed away.
>>
>> Butt number 2, which was on top is still wrapped in foil and towels in
>> the "free" 'Omaha Steak' cooler. I'll probably pull that one in a
>> little while.
>>
>> The smoker ran around 250° and the meat smoked about 10 hours. Butt
>> number one spent another 3 in the "cooler" and Number one will have
>> spent about 4 hours extra.
>>
>> BTW the first butt was still very hot when I took it from the cooler.
>>
>> Is there a way to prevent the bottom butt from getting so crusty?
>
>
> Did you use the water pan?
>
> BTW: It's a Brinkmann Gourmet, not a Brinkman Delux.
>
> -sw

The water pan has sand in it. Is that why it got crusty?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.