Bark in a CS

So tell us Smokin....did you score?????

Nope this wasn't for a contest, but it was for practice.

Scored with the family however! They love the stuff, once they figured out I was keeping all the bark for myself (they thought it was bad stuff I was throwin' out then they found out it wasn't.

Just like to keep experimenting, and someone had asked about bark. Took this photo for my updates to Butt 101.

Smokin'

Smokin: I have nuthin but respect for you... you are THE MAN for your dedication to Q and for all the work you put into this forum...

but... (you knew that was comin, huh?): I dunno about the bark thing. Yes, I get the same dark outside in the CS, and it do indeed taste great... but it aint the same as what happens when the butt is done over coals.... IMHO (which everyoine is entitled to, of course)

My view is that the CS is great for the butts and briskets (big cuts) because the difference in wood-que for those 12-hr. cooks ain't worth the back breaking work. I still prefer the ribs and chickies on the weber, though, for the crispier outside.

Just one chowderhead's opinion!

Thanks, smokin-Taste is in the eye of the beholder-and in my eye it looks good. Like so many things, if you didn't know, it wouldn't make any differnce. Just like nitrate/nitrite rings, just ain't no one can tell the difference in a blind test-Keep up the good work, and tell us what to do to get CS que in competition where it should be.

Hungry 1

Ha Ha!!! I'm sure it scored big with the family......what I wanted to know was if you scored the surface of the butt to get that bark.....
Could you tell us how you prepared it for smokin?
Mustard?..Rub???...Baste???...Injection?????

cookin-n-arkansas

woodburner,

You're certainly entitled and I would agree, to a point. You keep me straight! And I certainly am not that much of a Q expert...that I know it all. Heck, I'm still learning each day. There's always fun stuff.

I just wanted to put out a photo to show it can be done. You know the taste, if you've had a good bark, it's worth eating. Each of the smokers out there produces a different result. And if you're fortunate enough to have more than one smoker, you can benefit from the design to get the best you want. If I could I'd probably have several smokers in my backyard.

Most of the difference to those and the CS, comes down to humidity. Because it is so well built it tends to hold the moisture/humidity at a very high level.

I agree the bark is different, IF you keep the humidity high in the CS. I open the door frequently to let it out and that helps the bark forming. But that's a technique.

Kevin, I'm working on an update to Pork Butt 101 and the info will be in there, so you'll have to wait a little.

Smokin

i think you're right about the humidity, Smokin, and I've gotta remember to open the door a few times on my next cook to test that out. maybe that's what will give me the "perfect" result!

and, BTW, I was actually a little nervous there might be bad reactions to my comments on bark... but once again the folks here are open to any and all comments when delivered with respect. this is a good place...