Umm..My butts turned yellow...then black

[smokin365]

I have seen prolly everyone on here use mustard to bind a rub to the butt, but i never have. The wife hates mustard and i cant use it when she is around. She swears that she is Deathly allergic to it, but she eats it in alot of in store bought sauces and spices and even ate a mustard based sauce without even knowing it. She was at work yesterday so I used it for a binder. I do have to say that it makes for one hell of a bark. I used a brown sugar based rub with all of the usuals, garlic paprika, onion powder.

[SMOKE FREAK]

I used to use worchestershire sauce instead of mustard. Now I use chipotle tobasco sauce. Yummmm. Especially on ribs...

[blues_n_cues]

looks good. i like to get mine to looking like pic #2, i'm not all that crazy about bark. i like that apple red color.

[Kyote]

don't know my friend, I see a lot of butts here and there that look black on the forums. I never say any thing as I am not sure if they are supposed to look burnt But wait for others to say if that is what is supposed to happen.
now to me when they get to looking pretty with a nice brown color that will change to black.I would imagine it is time to foil are turn the heat down.
maybe even pull them if the internal temp is where it is supposed to be.
Heck It could be as simple as stop sampling the sauce..lol and check on them a little more often.lol

But, I am not sure if you were happy with the Black or disapointed.

oh and from your pics, when they looked golden brown the bone looked like it would pull right out and the meat be ready to pull.
other with more experiance will coment I am sure.

[curious aardvark]

I see a lot of butts here and there that look black on the forums. I never say any thing as I am not sure if they are supposed to look burnt But wait for others to say if that is what is supposed to happen.

lol it's not just me then :-)
They do look awful black - it's down to the high sugar levels in the rub - sugar carbonises very easily. But taste's the main arbiter and if it tses good - looks don't count.
However as i've never tasted black skinned butt - can't really comment (hmm, now there's a suspect sentence if ever i saw one )

[smokin365]

But, I am not sure if you were happy with the Black or disapointed.
oh and from your pics, when they looked golden brown the bone looked like it would pull right out and the meat be ready to pull.
other with more experiance will coment I am sure.

I was wanting a crispy/burnt/thick bark, so i am pretty happy with the results here. I like it that way cuz it adds a some crunchy bits to the Pulled Pork. I was pretty happy with the results

[smokin365]

lol it's not just me then :-)
However as i've never tasted black skinned butt - can't really comment (hmm, now there's a suspect sentence if ever i saw one )

Well, ya know what they say C.A. once ya go black...

[Bassman]

Looks like you got them right where you wanted them. Crunchy bits of bark sounds good to me!

[Texas-Hunter]

Looking for some pork butt burnt endz eh? ... Nothing wrong with that.. Like to see them pulled... wink..wink.. nudge..nudge

[Kyote]

I was wanting a crispy/burnt/thick bark, so i am pretty happy with the results here. I like it that way cuz it adds a some crunchy bits to the Pulled Pork. I was pretty happy with the results

very good..I am not called Grasshopper with out reason.lol

thanks..enjoy your sammies..

[travcoman45]

Some folk like em black like that, burnt ends type a thin, me I like mine more like this:



But hey, that just be me! Everbody got there own tastes an that be what make this craft great! Nothin wrong with it ifin that be what yer lookin fer!

Most importantly, how'd they taste?

[Gunslinger]

Looks good to me. As long as it tastes good, that's the main thing. If it ain't right, you'll know right away.
I think it all depends on when you foil anyway.
I quit using mustard. I just don't like the mess anymore. Besides, if it doesn't impart flavor, what's the point.

[WaysideRanch]

Looks great 365. That bark is how i like it as well. I cut lots off because my kids don't like it as much but i save it and chop and add to pull pork sammies for myself. nice job.

[Bbqgoddess]

Looks great Brian!
I like a dark crunchy bark too... Its all personal preference

I quit using mustard. I just don't like the mess anymore. Besides, if it doesn't impart flavor, what's the point.

Ditto that, I am going to have to try that chipotle tabasco... I hate the mess with mustard!

Looks great 365. That bark is how i loke it as well. i cut lots off because my kids don't like it as much but i save it and chop and add to pull pork sammies for myself. nice job.

Scott that is a great idea! Thanks for my "ah ha" moment of the day!

[smokin365]

Aight, here it is pulled. Worked ground all weekend and didn't get it pulled till tonight