the funny thing is that the bark really look burned...but it doesn't taste burned a all ???why is that ?
definitely something I will redo!!
Sugars and paprikas burn (or turn dark brown & black) easily. If you are going for looks, try substituting "turbinado" sugar for the sugars called for in your rub recipe. It definitely helps and you can't tell the difference in taste.
Turbinado is less refined and less likely to get charcoal black on you.
No, Tom says only the large 10-12 pounders should be turned and then only once, halfway through the cook. I usually do 6-9 pounders and never turn them. Also, I do the larger ones lower and slower than the smaller ones. I figger the smaller ones will dry out if cooking too long, even at a lower temp and the larger ones have enough moisture and mass to go the distance.
You are doing a good job, experiment and eat the results.
Wonderful! Truly the first pig butt. It's really tempting and I believe it's delicious. I will be sharing it for the whole family to make this weekend. Thank you for sharing it! Enjoy it at venge iotaming io.
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