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Old 11-11-2012, 10:38 PM   #1
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Butts are black

been cooking butts on my medowcreek charcoal pr60 with great tasting results. but everytime my meat finishes very dark, most times black no matter if im using high sugar rubs or not. Any suggestions on getting that maghony look.
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Old 11-11-2012, 10:45 PM   #2
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Do you have a good clean burning fire ?
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Old 11-11-2012, 10:51 PM   #3
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Wrap in foil after about 4 or 5 hours, the meat will not take any more smoke after that point. In the foil it may even cook alittle faster.
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Old 11-11-2012, 11:03 PM   #4
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i would think my fire would be clean,maybe not. i use the minion method and adjust firebox dampers as needed to stay around 250+/-.
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Old 11-12-2012, 10:02 AM   #5
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Well I'm not totally convinced black is bad. Tasted mighty good butt which a person could make a white mark on with a piece of charcoal. Are you using any wood along with the charcoal? Cherry wood will turn it real black for example.
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Old 11-12-2012, 04:33 PM   #6
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What BW Said
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Old 11-12-2012, 04:42 PM   #7
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Yup.

PLUS...are you slathering the meat with yallar mustard? That, along with cherry (and some others) will make it blackish.

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Old 11-12-2012, 08:43 PM   #8
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My best butts look like a meteor after it burned thru the atmosphere.
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Old 11-12-2012, 09:07 PM   #9
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yeah bob i do use yellow mustard as a base,and only use hickory with apple.maybe need to quit watching to much TV
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Old 11-13-2012, 03:41 PM   #10
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Actually Hickory turn it dark too. If you want red try mesquite (depending on your locale..mesquite quality is highly geography sensitive.) Not ghoronteeing it improve the flavor any but would venture a guess if a person sub out the Hickory for Oak the color would lighten up. Oak and Apple combo aint bad. Not quite on a par with Oak and Plum..but not shabby. lol.
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Old 11-13-2012, 09:55 PM   #11
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Thanks for the info bigwheel.Got thanksgiving coming up, think i"ll lay off the mustard and try a little oak in my smoke and see what that does.
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Old 11-15-2012, 11:11 AM   #12
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I always use mustard..that aint the culprit..lol. Mustard is our friend.
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Old 11-17-2012, 04:51 PM   #13
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I always use mustard..that aint the culprit..lol. Mustard is our friend.
OK, what's the purpse of the mustard if not for a shortcut to the color and/or bark?

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Old 11-17-2012, 05:20 PM   #14
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Well all kind of theories abound. May help the color some but never managed to burn it. Adds a bright spritely flavor and gives the rub somewhere to stick. Also works great on fried fish. Cuts a lot of the fishy odor and perks up the flavor. Its very mysterious. Would not dare leave home without it.
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Old 11-17-2012, 07:28 PM   #15
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French's yellow mustard is a flavorful condiment, and did you ever check the nutrition label. No fat, no sodium, no cholesterol, no calories. That stuff is just pure flavor.
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Old 11-17-2012, 08:18 PM   #16
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Mustard should be used on a hot dog. Never got with the whole "mustard on the meat afor the Q'in thang?
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Old 11-17-2012, 08:19 PM   #17
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Quote:
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My best butts look like a meteor after it burned thru the atmosphere.
LOL!
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Old 11-17-2012, 09:17 PM   #18
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Well Puffster..I know how you feel..In fact have knowns some who felt the same way at one time..but this is what they found. Try it you will like it. Money back ghorontee. Sure Nick will send you a buck if you dont happen to find it acceptable.

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Mustard should be used on a hot dog. Never got with the whole "mustard on the meat afor the Q'in thang?
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Old 11-17-2012, 10:11 PM   #19
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sounds like we have a mustard debate going on here.To slather or not to slather.
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Old 11-18-2012, 02:46 AM   #20
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I use mustard all the time, more flavorful bark.
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