Outside Char on Butts

Start the smoke on a lower setting, say 4 hours at 180. go with a heavier flavor pellet(hickory, mesquite) than a apple or pecan.

Not sure what you mean by char (most of us call bark), as the amount of smoke I mentioned, so maybe you need to change the rub or amount of rub. What do you mean?

I agree with Smokin on this one. I use blended hickory pellets and I use a lower temp for the first four hours. And I get plenty of bark to my pork.

I did use the word char, meaning bark.

Okay, so bark it is.

When you mean more, it might help to know what you're doing so we can help improve.

It's a function of a little smoke, but more about the heat, the rub and time.

Are you foiling? Foil softens up/kills the bark

I never foil, I use a dry rub we make in house similar to a Memphis rub and I smoke at 250 over Mesquite until inside meat temp. of 190 to 195.

So, what's wrong with it, the bark you get?

What don't you like, that will help us resolve the issue "nice outside char". I get plenty of that with mine, my guess without any details of what's lacking, it's the rub.

To tag onto Smokin's comment on rub,how much do you use.

You say "inhouse",so have you had satisfactory bark,using other cookers?

OK! I want more & darker bark. Currently I'm not getting as much as I would like. The dry rub is fine.

As you can see, it's rather difficult to help on subjective things like "more" bark without some detailed information (times, temp, wood, amount of rub, type of rub, etc) but we'll try.

The amount of bark is pretty much set, by the size of the meat, so a thicker bark is a function of the rub and temp, so I'd go for more rub.

Smoke it longer at a lower setting.

It's also a function of humidity. Depending on how many butts, you could be having too much moisture in the smoker, so just open the door up a few times an hour.

for darker, it's a function of the wood and the rub. The FE is very efficient with wood burning.

You didn't mention if you're trying to match something done in another cooker. Having helped a few folks what was typically happening in offsets is just oversmoked foods from how they ran their wood. It's hard to recreate that in an FE.

Go with the 180 temp, say 4 hours, then bump it up. I'd also think about reapplying the rub before you put it on, maybe even more of it.

Thanks, this is helpfull.

We all keep hearing the RUB is fine-but.

Our team are all master judges and we have looked at a lot of the best cooks in the country,and we eat bbq all over the country,and cook it in comps.

We steal from everybody that is successful.

Does you rub use the same level of SUGARS we use,and do your customers mirror ours?

Where are you,and who is tasting your food?

We have had more than our fair share of success on FECs as vendors,caterers,comp cooks.

No brag,just willing to pass on what we have experienced.

Do you think tall blondes are the answer,while we think very short redheadeds are perfect?

Might influence our specific answers.

Like Smokin' says,go back to the RUB.

He can take any of our FECs,set up anyplace in the USA,take a case of anybody's pork butts,take a five lb bottle of rub,and a couple boxes of turbinado sugar,ignore the humidity,altitude,and wind direction,tell him to be done in 12 hrs.

Take most any pellets,pull the pork when it is ready,store it and plate it.

It will be better than most of us can produce,without extra effort,and I have eaten his cooking.

We are overkilling this project,which should be simple,if we have some exact info.

Just my $0.02

Tom,

You're REALLY getting into some Smokin' posts and pretty lengthy, have too much time on your hands

That's right, Smokin. And the boss has not even left yet!

Hee Hee

Well,we all know Al cooks to be some of the fine ones in comps.

Al has many fine representative restaurants,and a pretty sophisticated bbq eating population.

I didn't say we were "the Master",as master judges are a designation of different levels of experience from judging over several years.

We have judged a lot of fine Al cooks,and they tend to like sweet,and sugar usage is prevalent.

Except for the use of mesquite,it sounds like you cook much like other FEC cooks.

Cris Lily,of Big Bob Gibsons,in Decatur,Al is one of the premier bbq cooks of all time.

Their Red Sauce is the" go to" sauce for many teams.

Here is an example of Chris' porkbutt/shoulder.

Chris Lily Pork Butt

Not the answer,but one sample.

Often,expense,can be a problem for a commercial establishment,and sometimes rubs can be purchased in bulk,cheaper than making our own.

In comps,an entry box may be 50% bark-so it is important.

Many people will pack all the rub on a butt that it will hold.

There has to be some balance,so a lot of sugar may be used.

At comps,it would not be unusual to use 2 lb of rub and a pound of sugar,on a couple butts,and a couple briskets.

I'm not saying right or wrong,just stating.

Smokin' usually suggests folks try something several different ways,and take good notes.

There are several commercial rubs available,that seem to work well with pork.

Thus,maybe,four different rubs,on four butts,cooked all the way you like to cook.

Or,the same rub,and increase the sugars on each.

It seems you like your flavor,so to change the color and texture is usually a sugar thing.

Without us seeing your product,or you ours,and having a way to identify precisely how you would want something to change,you almost must experiment yourself.

Seems like several experienced cooks ,here,feel that the FEC s produce fine bark,and we all cook about the same.

Thus,it sounds like the rubs may be where we differ ,or the amount we use.

Also,you might be getting better bark than we do,and wish for something different.

Unless your rub has a REALLY strange ingredient,we probably don't need your ingredients.

Maybe, the weight/volume of rub on an 8 lb butt,and the amount of sugars[white/brown/turbinado,etc] you use with that amount of rub,will give someone an idea of which direction to begin.

We might also,be taking you the wrong direction,as this is subjective.

Someone might ask how to get more smoke and they already have more than we wish,as an example.

Once again,we'll try to help -if we can.

I'll get of here,before I get accused of makin' a Smokin'Okie post.

Hope this helps a little.

Thanks a bunch!

All coments helpful.

Yessir.

If all else fails,go to one local bbq place and tell them you appreciate their bbq,and would like to improve your own.

Take some friends there for lunch.

Is the cook/owner there?

Could you see their cooker?

Could they give you a couple hints?

Most good cooks are glad you noticed and are willing to help.

They don't have to give grandma's secret formula to give you direction.

That way,you have sampled it.

We rarely visit a bbq joint,that is good,that we don't ask to tour.

Another approach could be,attend a sanctioned cookoff in your area,go around Friday evening,pick out a team-maybe with an FEC-and ask them for advice.

Tell them what you would like to change about your own.

Most of us try to be helpful,where we can.

Jerry,here is an FEC cookteam in your area.

They are relatively new and Ron has talked a bunch to Ribdog,for tips.

I'm sure they would be happy to visit with you and share some tips.

Team Top Chick

Team Top Chick

You could message them ,here-thru our forums.