Just my thoughts for next time: add more wood chunks if you aren’t happy about the bark. Use pecan, apple, peach, or hickory (hickory in moderation). Also cook at a higher temp. It’s a butt, it’s forgiving, cook in 250-275 range. Try adding more rub; improved flavor and bark as well.
meat church voodoo no injection, I’m v new here yes for a few hours in the middle with butter and brown shuga
Iron Mickey if your looking for more bark, your gunna have to use a rub that has courser (is that a word) spices in it than voodoo does. Something like deez nuts or holy cow, or just add some course ground pepper
Wrong, there are many wrong answers (see youtube and tictok) There are just a lot of different right answers as well
Injection is definitely not necessary. I used to, but it didn’t add anything. I wrap mine once it gets to 165 or so, in the stall, but mostly because I want to add a little sweetness and catch the juice to add in later. I’d go with something besides voodoo next time because it doesn’t have a ton of sugar and sugar helps the bark, in my experience.
I think the lack of bark is more temp specific. If he was running super clean at 225* in a kamado then it’s just a pork roast at that point. Gotta burn hotter/dirtier (plus coarser) for good kamado bark.
I’ve done the same thing re: brown butts (). This was one of the first cooks I did on my minimax which is known for being a coal miser (so it just kept temp and barely even smoldered)…
St Louis Probably 275 for 4-5 hours. Maybe wrap the last hour. Voodoo plus black pepper. Leaving the membrane on. Apple cider vinegar spritz as needed, if needs wrap it'll be some sauce with some apple cider vinegar.
Always apply the rubs from coursest to the finest grind. This way you fill in all the spaces with the finer ground spices. My last butt, I did course pepper, and then voodoo and got the best bark I have gotten so far.
Yea. I forgot that about kamado cookers that they suck at so many things Edit: sorry I mean, can do so many different things, just none of them well
Salt first, then coursest to finest, imo But your salt should be pretty course, imo, so take that for what it's worth
If I bought spares frozen at Wild Fork how long will they be good after thawing? I think I might be at two weeks almost. Might just have to be smell test
You never commented on your ribs. Did you like them? I'm assuming finger ribs are the same as back ribs, which I love.
I'm very aggressive on not caring about food safety guidelines but two weeks thawed is a big no from me dog
You just wasted some damn fine ribs Dr. Richard Cranium Only chance they have is if they were being held in a 32.5 degree fridge that the door never opened on..... even then it's iffy
They are actually different than back ribs. These seemed to be like the ends of the ribs, where the bone comes to a point. They were good as hell though. Not real meaty, like back ribs. But, like back ribs, just about as meaty as any pork rib Made some damn fine tacos the next day too, with some Pico and guacamole
It’s absolutely this. Iron Mickey its damn near impossible to ruin a shoulder. I typically go 300, you can go lower to start but you’ll get your bark. Last time I did not wrap, usually I do wrap. I do think there’s tons of merit in resting for a few hours.
it’s done to help, as most of us learned by trial and error. Very little condescension here. would’ve trimmed up that fat cap a little more, personally. wrapping always seems to help me get over a stall, but it’s a judgment call. Some people like a crustier bark, but it’s all about preference. learning what works on your smoker is the fun part.
Gunna be dipping those toothpick'd chicken bites in some maple/brown sugar/honey/ rice vinegar/ pepper glaze little man and I made earlier for some candy bacon