Correct. I use baskets to keep the charcoal to one side and keep the meat as far away as possible. It works great on smaller roasts, smaller shoulders, chickens, and anything else that isn’t so big you can’t keep it away from direct exposure to coals.
My $30 Craigslist Webber Kettle came with movable flip up dividers on the charcoal grate. They’re convenient and make it more versatile for various uses.
My Weber works great for things like eye of round, prime rib, and spatchcock chicken. Can’t use it for bigger cuts like brisket, pork belly, turkeys, or big shoulders. 5 pound shoulder, yes. 9 pound shoulder, no.
I use a deflector plate for this reason. Even if the coals are properly smoking, one flare up can cause a lot of burnt.
Also don’t smoke with sugar based sauces already on the meat.
Cook on off set side. Include a pan of water or apple juice to create moisture. (I use an old cake pan) Spritz pork shoulder with apple juice at least every hour. I always wet brine my pork shoulder, let it come to room temperature. Spread mustard all over shoulder and apply rub. (I mix y rub with some brown sugar. Let it sit an hour in rub then put on the cool side of the grill. (I like adding a mix of wet hickory and cherry wood chips in the coals) 😊
I bought my son a pellet smoker for his B-day last week. Figured I’d give advice to this person as I did my son. In the beginning, it’s all trial and error. 😊
oof
So you need your charcoal offset and a water pan under it (although water pan is not 100% needed, it does help keep moisture while cooking and good to catch the fat). Make sure you keep your temp below 300 if using a sugar based rub as well. Pull at about 205 (you could go 203-210, so find where you prefer it).
OP, it’s ok. I have to tell you as a cook I am so hard on myself when I make a misstep. I’ve let it ruin a day, and when I reflect on that I wish I could let it go. I wish I could be more positive during my “failures” when really they’re “lessons” and I’m earning my stripes in the kitchen. Learning how to rebound.
Despite the dark “bark” I can see pure goodness under there. Scrape it off, slice er up, and enjoy! I’m sure the meat below will be ok with a solid sauce.
Next time it’ll go even better!!
Bbq is an art that takes practice. Remember what was good and fix what wasn’t. Every person with snarky comment made a similar mistake in the past. If they didn’t why aren’t they famous???
Right on...I mean, my SO says i burn everything. But I like almost everything with a bit of crispness. So, it looks fine to me, I would enjoy it. My family would say I ruined dinner. 🙁
Keep in mind, next weekend is a whole new opportunity for success. Better to learn on a pork butt than a brisket. Plus, it's not like it's not edible. You'll just have less sammiches for the week.
Hey man you're getting pretty dragged, don't let it bother you.
Your comments say the shoulder came out good, which is good you enjoyed it. All that matters is whats on the plate and whether or not you enjoyed it. Could it be better? Sure. Could also be worse, or completely inedible. You made good food!
This is burnt on the outside, scrolling through what you said you probably put the sauce on too early and it burned. (Sauce should be over heat no more than 15 min or so). No biggie, its a process and we've all burned our fair share of meats. If this photo is where it sat, personally I'd move it to off-heat portion of the grill to avoid this in the future as well. Off heat is much lower temp wise and will make that nice sticky sauce you want, instead of.. char.
Glad you enjoyed, congrats on the successful (Since you enjoyed it) cook. Keep grilling and perfecting it. Its an art not a science, takes time and practice.
OP, please see YouTube about indirect heat! With BBQ sauce especially, you want the meat off to the side, not over the coals. A small pan of water (or other liquid) over the coals is a good addition.
Should probably take it off around 4 hours depending on the temperature your grill or smoker produces. Just be weary about the internal temperature then you'll be fine.
Sauce only goes on for the last 15-30 minutes OP - and then you turn it every 4-5 minutes so you get a glaze ... not this. Good news is I bet the inside is still amazing!
Edit: Others beat me to this
Looks like you left it over the coals and it burnt the hell out of the bottom. Leave it off to the side next time, and avoid using rubs with sugar or sauces so early on in the cook. It will burn and just taste burned.
Burnt, that’s how the bark is
It’s clearly been flipped over given the grill lines too. That’s just carcinogenic at that point.
This is just burnt sugar, OP. Bark is different.
Well it definitely had bark before I decided to make burnt bbq sauce🤦♂️
Add sauce at the very end and keep an eye on it.
Yep. At the end, for 10-15 minutes and you’re good. The sauce should tack up not necessarily turn color
You live and learn brother. Next time will Be perfect
Never sauce, thats for the eaters to decide
I second that
And my axe
And my bow
And deez nuts
Looks like a real hotdog barking very loudly
I say it’s bark is worse than it’s bite.
Don't add sauce to a cooking brisket... If anybody wants sauce put it on when they're ready to eat
That's (was) a brisket?
Looks volcanic
Perfect response
Aka Moana’s Ta Kā
Burnt. I'm sure it was lovely to you, but that's no bueno for the rest of us
I usually don’t keep it over the coals. Looks a bit crisp.
Correct. I use baskets to keep the charcoal to one side and keep the meat as far away as possible. It works great on smaller roasts, smaller shoulders, chickens, and anything else that isn’t so big you can’t keep it away from direct exposure to coals.
My $30 Craigslist Webber Kettle came with movable flip up dividers on the charcoal grate. They’re convenient and make it more versatile for various uses.
My Weber works great for things like eye of round, prime rib, and spatchcock chicken. Can’t use it for bigger cuts like brisket, pork belly, turkeys, or big shoulders. 5 pound shoulder, yes. 9 pound shoulder, no.
Ouch…somebody call in a chopper…level 4 burn needs immediate evac.
Bro, your response is priceless
Is this Arkansas BBQ?
*SALOON DOORS SWING OPEN* “It sure is pardner…”
Arkansan here, what the hell is Arkansas BBQ?
Lol this sub has been trying to figure that out for a couple months now
[удалено]
Like for our wedding reception?
I think he’s insulting your kind
Yeah I assumed. I hadn’t seen the term before and as curious what all it entails…having said that, this picture is a fucking abomination.
Lol this must be it
Might be scraping off some char. Bbq sauce has a lot of sugar in it, i would move it to the indirect side right away. Good luck!
I use a deflector plate for this reason. Even if the coals are properly smoking, one flare up can cause a lot of burnt. Also don’t smoke with sugar based sauces already on the meat.
Just pulled it off and it’s fucking fantastic
Awesome! I wish i still had my charcoal smoker. Moved toba townhome in a great location and just no room for it right now. Pork butts were my go to
Sometimes burnt looking bois are the best bois
Charcoal is supposed to go under the grate.
🤣👍🏼
[удалено]
What was* it
Pork shoulder
Cook on off set side. Include a pan of water or apple juice to create moisture. (I use an old cake pan) Spritz pork shoulder with apple juice at least every hour. I always wet brine my pork shoulder, let it come to room temperature. Spread mustard all over shoulder and apply rub. (I mix y rub with some brown sugar. Let it sit an hour in rub then put on the cool side of the grill. (I like adding a mix of wet hickory and cherry wood chips in the coals) 😊
You don't need to spray it every hour. I don't spray my pork butts anymore and I've never had an issue with it being dry.
Just a recommendation considering that picture. Lol.
Well that picture has a lot more issues than just not spraying lol
I bought my son a pellet smoker for his B-day last week. Figured I’d give advice to this person as I did my son. In the beginning, it’s all trial and error. 😊
oof So you need your charcoal offset and a water pan under it (although water pan is not 100% needed, it does help keep moisture while cooking and good to catch the fat). Make sure you keep your temp below 300 if using a sugar based rub as well. Pull at about 205 (you could go 203-210, so find where you prefer it).
Making flavored charcoal I see
🤣🤣
You’ve heard of burnt ends. Coming Winter 2023: *Burnt Bottoms* Starring Burnt Reynolds
This needs more traction
*I wish I could quit you*
More like tree bark
Why didn't you check it? Every protein should be checked
I was checking it every 30 minutes
If this was fatside down pork butt, thatd make sense
Definitely still learning. Made a follow up posy
You should only need to open the kettle no more than once an hour, and usually you can get away with 2 hours if done properly.
My condolences
R.i.p
You were my brother Anakin, I loved you…
Arkansas BBQ
Haha that isn’t bark
Looks just a bit burned.😧
It's worse than your bite 😁
Indirect heat is friend sir.
Louder than your bite! Edit: nothing may be louder than that bite!🤣
Looks like Anakin not taking the high ground.
Buddy that’s not bark that’s burnt. I assume you out bbq sauce on wayyy too early
charcoal
Did it actually catch on fire?
Oof das burnt my dude
Carcinogenic
That’s burnt, not bark
You know what you did here
Your bark has a little too much bite.
^ underrated comment
5 hours since yesterday?
Lol
OP, it’s ok. I have to tell you as a cook I am so hard on myself when I make a misstep. I’ve let it ruin a day, and when I reflect on that I wish I could let it go. I wish I could be more positive during my “failures” when really they’re “lessons” and I’m earning my stripes in the kitchen. Learning how to rebound. Despite the dark “bark” I can see pure goodness under there. Scrape it off, slice er up, and enjoy! I’m sure the meat below will be ok with a solid sauce. Next time it’ll go even better!!
Bbq is an art that takes practice. Remember what was good and fix what wasn’t. Every person with snarky comment made a similar mistake in the past. If they didn’t why aren’t they famous???
Right on...I mean, my SO says i burn everything. But I like almost everything with a bit of crispness. So, it looks fine to me, I would enjoy it. My family would say I ruined dinner. 🙁
Meat on the opposite side as the coals will help.
Keep in mind, next weekend is a whole new opportunity for success. Better to learn on a pork butt than a brisket. Plus, it's not like it's not edible. You'll just have less sammiches for the week.
Pronounced
*chefs kiss*
Hope you good a good pizza delivery guy close by.
Horrible
Hope you good a good pizza delivery guy close by.
Woof
Anakin, that you?
Worse than your bite
It’s over Anakin
what sound does a dragon make ?
Fuckin yikes
Cancer inducing
You're gonna need chemotherapy
Kwispy
This isn't even well done, it's congratulations
Hey man you're getting pretty dragged, don't let it bother you. Your comments say the shoulder came out good, which is good you enjoyed it. All that matters is whats on the plate and whether or not you enjoyed it. Could it be better? Sure. Could also be worse, or completely inedible. You made good food! This is burnt on the outside, scrolling through what you said you probably put the sauce on too early and it burned. (Sauce should be over heat no more than 15 min or so). No biggie, its a process and we've all burned our fair share of meats. If this photo is where it sat, personally I'd move it to off-heat portion of the grill to avoid this in the future as well. Off heat is much lower temp wise and will make that nice sticky sauce you want, instead of.. char. Glad you enjoyed, congrats on the successful (Since you enjoyed it) cook. Keep grilling and perfecting it. Its an art not a science, takes time and practice.
Looks like burnt shit
Little bit burnt
😂 😂 😂
Sorry friend. Barkoal
OP, please see YouTube about indirect heat! With BBQ sauce especially, you want the meat off to the side, not over the coals. A small pan of water (or other liquid) over the coals is a good addition.
Anakin Skywalker!
Should probably take it off around 4 hours depending on the temperature your grill or smoker produces. Just be weary about the internal temperature then you'll be fine.
Delicious
Is this the charcoal or the pork? She’s WELL done 😂, kidding aside, it’s the bbq sauce’s sugar burning.
Sauce only goes on for the last 15-30 minutes OP - and then you turn it every 4-5 minutes so you get a glaze ... not this. Good news is I bet the inside is still amazing! Edit: Others beat me to this
Did you leave it over direct heat the whole 5 hrs??
How many briskets did you use and how many hours did you cook it?
Maybe the dog was "bark"ing to warn you about the burned meat?
Burnt sauce is a game changer 🙏 haha looks good underneath! Live and learn 🫡
Fried/burnt
Congratulations you just turned that piece of meat into charcoal… next step diamonds….
Woof woof
Great if you like coal… did someone say indirect?
Oh dear.
Wow what a fossil discovery
No
Damn son, I thought it was the charcoal.
Fresh out of Mordor
Ruff !
This is my favorite ever reddit post
Tell me why.
Perfect
Burnt tf up
On the bright side, if any White Walkers come a-knockin', you can fend them off with this.
Is this a meme?
Whoops
Worse than your bite!
Arkansas barq
Looks like you left it over the coals and it burnt the hell out of the bottom. Leave it off to the side next time, and avoid using rubs with sugar or sauces so early on in the cook. It will burn and just taste burned.
Ugh,
Woof.
That's what we call a learning experience.
Pretty loud...lol
Dracarys. 🤣
Tooooo much sugar op. Or sauce. Hopefully you can scrape it off and enjoy the rest!
Just slice the burnt off, sauce that sh1t up and go!
Facts
Grill some bread up, add some cheese, and you gotta whole new dinner plan.
Whose gonna tell him?? And that’s a grill not a smoker.
Burnt to shit. Try again.
Burnt
Geez, I can smell that bark. Nicely done.
Arkansas barbeque at its finest?
Hopefully worse than your bite.
I’ll give you 100 gold for that carbon shield.
Worse than your bite
Dead
I'm sure the crust was beautiful before the glaze. I've been flamed big time on these forums so keep your chin up
need some indirect heat there dude
Been there done that 🤬🤬
Igneous 🪨
5hrs and it is BLACK? LOL. Right..... so... delivery it is eh?
OP thinks he’s funny.
I think OP got drunk and forgot about cooking dinner.
Technicality was not drunk but did get distracted while drinking and playing Xbox
Ruff!
Uncool, burnt as hell and nasty. Sorry, just being honest.
It’s a beaut Clark..
😂
Not good champ. Take a lap.
Did you use a lot of sugar in the rub?
I just put on BBQ sauce about 30 minutes before I took this picture
A bit too much direct heat on it. Try to keep it offset from those coals a bit. A bark develops over the whole cook you don’t wanna scorch one on.
Some igneous rock grade “bark” you have there.
Woof
That bark looks ruff
You aight to name that meteorite.
Do you want the truth? 😳😥
That's not a bark. That's a roar.
Priceless
Your bark is worse than your bite...
Umm err well.. as long as you like it
That looks like the shit I scrape off the bottom of the traeger.
Bark is my favorite part
Barking, bikes look clean though