First Pork Butt on FEC 100

I don't know whether it would improve the bark any but I have a specific cooking process when I cook butts. I start with the FEC 100 at 140 for the first two hours of cooking, then 180 for the next two hours, and then 235 for the remainder of the time. This seems to work well for me.

Remember, keep notes in a log as you try out different methods.

Interesting question. The FEC maintains higher moisture due to the door gaskets. Four butts (vs one) will add even more moisture.

When you say you want more bark, are you referring to crispier crust? Perhaps adding more rub during the final hour of smoking, and kicking the heat up during the final hour might crisp up the Mr Brown.

Max bring up the right question.

Are you wanting "drier" bark or more bark?

smokie
Guess What I want is more bark. The bark I had was great Just not enough.

Hope this helps

bark is basically dried/smoked meat exterior. Are you doing everything exactly the same (same amount of rub)?

Try two things.

Add more rub.

Dump some humidity. Open the door (on large cooks) and let some of the humidity evacuate).

It will create all the bark you want, you just need to adjust your methods a little for this cooker.

Traegers are notoriously dry (in how the cook) because of the lack of insulation. Not a bad thing, that's just their design.

Thanks . I will try those suggestions

one other thing to try, I have found what I like in temp and I like you want a crispier bark

I use more rub than I see other people using, I would guess somewhere around a half a cup on each butt.

I start the fec at 180 for 6 hours then 250 till done.

I like the results like this.

quote:

Originally posted by MaxQue:
Perhaps adding more rub during the final hour of smoking, and kicking the heat up during the final hour might crisp up the Mr Brown.

I probably should have mention adding extra light brown sugar to the PB rub...it will lend caramelization to the bark...and don't spritz or mop.

Ive found that if you FTC it seems to soften the bark alot also. Which for me is what i want on butts so i always FTC them for a few hours anyway. However i dont do it on brisket.

I FTC both butts and brisket. It does tend to soften the bark, but in my opinion, that improves the texture of it. You get the flavor without any bits being so hard that they are a hazard to your teeth.

I'm with Vesteroid, if you can get more rub to stick to the PB, you haven't put enough on it yet.

Ya cook it at 235* or above and ya'll have some dryness, even if you FTC.