Nunya Bidnits wrote:
> Janet Wilder said:
>> 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?
>
> It's probably just because it was closest to the heat source. That will
> happen in almost any stick or charcoal burning cooker. You can rotate the
> meat, place the thickest side towards the heat (hard to do in a vertical
> cylinder though), or try to modify the lower rack so it sits higher up in
> the cylinder. Also I have noticed that in cylinders they tend to be hotter
> towards the perimiter of the cylinder than towards the center so be sure the
> meat is placed square in the middle of the rack.
>
> If you're not using a minion method to start the charcoals, the fire may
> just be getting too hot all at once.
>
> MartyB in KC
>

Marty,

Could you kindly explain "minion method"

I start mine in a chimney

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