Quote:
Originally Posted by kgoings
That looks good, its a bit redish mine was charred black. I tasted it and it was not good. I know what I did wrong, I put WAY too much on. There were spots that were not thick and that part tasted great!
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Here's 3 ideas to consider the next time:
1. Try using molasses thinned with white vinegar and rub down the meat with it. Let is sit a few hours then apply a non-sugar based rub. You'll get the sweetness in the meat without the char.
2. You can also mop the sweeter stuff when getting to the last couple of hours.
3. Wrapping the butt in foil is another solution once you're at 75% done mark.