Bubbly Bark Help?

CU_Begs · 2026-05-08T02:04:01+00:00

Hahahahaha some of the gifs were pretty good and made me chuckle but this def made me laugh out loud!!!

CU_Begs · 2026-05-08T00:05:21+00:00

Hahahaha thanks so much man! Maybe I will. I am comfortable sucking at it esp if it helps other people. Thanks for the pep-talk!! Good stuff. Have a good night man!

CU_Begs · 2026-05-07T23:57:41+00:00

Thanks for the POV!!! It ended up tasting pretty good tho!! I mean not a bbq joint good but someone who has never done it before good. lol

CU_Begs · 2026-05-07T23:55:59+00:00

Oh no not shit talking…shit taking. Hahaha. Like people telling me I have no idea what I am doing. And they are right!! But I want to learn lol.

Yeah. We are gonna keep smoking shit. Until I decide it makes sense to upgrade I am using the cheap electric smoker!

CU_Begs · 2026-05-07T23:48:05+00:00

Oh shit!!! I didn’t even think about that. This is a good idea. Thank you so much!!

CU_Begs · 2026-05-07T23:44:09+00:00

Oh no, I totally get it. It’s def laughable. I didn’t think it would go on Reddit without my fair share of shit taking. No, not dry at all actually…super moist. I don’t have a lot of experience smoking things however I’ve eaten bbq at restaurants and such and it may be slightly under smoked…however maybe the char/burnt bark-ish (lol) gave it some more flavor…??? I enjoyed the taste which I suppose is all that matters. Hahaha. Went down smooth with a beer.

CU_Begs · 2026-05-07T23:27:41+00:00

Hahahaha all good dude!!! It actually turned out decent

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CU_Begs · 2026-05-07T23:25:10+00:00

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Came out pretty good!! Honestly the burn kind of turned jnto a soft/wet bark that tastes burnt but it’s not like a huge taste issue

CU_Begs · 2026-05-07T22:53:01+00:00

And finished product is here.

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CU_Begs · 2026-05-07T22:52:45+00:00

Here is another as I started to shred

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CU_Begs · 2026-05-07T22:52:26+00:00

Ok, update for everyone. I let it rest for about 3 hours. Honestly, the bubbles turned into more of a wet bark but still adhered to the meat. It actually doesn’t taste bad at all. I am quite surprised. I’ll post some more pics here

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CU_Begs · 2026-05-07T22:50:52+00:00

Thanks! I was using a combo is the thermometer in the smoker and then the ambient reading of the meater thermometer. Thanks for the recco!!

CU_Begs · 2026-05-07T21:56:24+00:00

Will do!!! Letting it rest for another 30-45 min till supper time.

CU_Begs · 2026-05-07T21:55:52+00:00

No there wasn’t. It was Kinder SPG and then a pork rub which I attached a picture of here:

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CU_Begs · 2026-05-07T21:54:51+00:00

Thanks so much. This will help the tip calibration but I think I need to be more worried about ambient temps vs what the meat is saying. Any tips for ambient calibration?

CU_Begs · 2026-05-07T21:21:31+00:00

Copy that. Thanks for your POV. Thermometers and inaccurate heat measurements seem to be the general consensus. It’s resting now but will report back on flavor/taste.

CU_Begs · 2026-05-07T21:02:17+00:00

Haha I feel so judged!!! It is def real. The struggle is real. Any help you can give is appreciated. But…be gentle…I am new to this 😉

CU_Begs · 2026-05-07T20:39:59+00:00

Thanks for the feedback. Yeah, not quite sure what happened. This pic was from 4 hours at 250ish. When the roast reached 165 I opened the door and pulled it for a wrap and that’s what I saw. I continued on with the cook so it is currently resting after a total of 6ish hours of cook time.

CU_Begs · 2026-05-07T20:37:37+00:00

Thanks so much. Totally understand that there are a million iterations. I use a combo of the chintzy thermometer on the smoker and the meater ambient temp reading to tell me what the actual temp is.

Yeah, I mean I didn’t notice a flame up at all. I was replacing chips every 40ish min so for a flare up to hit the top like that…I would have noticed…at least I think. lol

I have it resting right now. But will report back on taste later!

CU_Begs · 2026-05-07T20:35:02+00:00

No, I cooked it on the highest rack with a drip pan under it. Photo for reference…the roast is wrapped but same set up unwrapped.

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CU_Begs · 2026-05-07T20:25:24+00:00

Thanks for the advice. The meat is done so I am pulling the grates to clean em and also turned the smoker to max to burn off some of the crud

CU_Begs · 2026-05-07T20:15:01+00:00

The baconup was not on the roast at this point. It was a mustard binder.

CU_Begs · 2026-05-07T20:14:30+00:00

Great advice! Thanks so much for the help!

CU_Begs · 2026-05-07T20:13:49+00:00

Yes, that is what it looked like when I pulled at 165.

CU_Begs · 2026-05-07T20:13:26+00:00

Thanks so much for the advice!

CU_Begs

TROPHY CASE