On Mar 21, 6:54 pm, "Dave Bugg" > wrote:

> I haven't noticed a taste difference, but I have notice a thickness in bark
> when the pre-rubbed butt, which results in surface moisture forming while it
> was sitting, is then coated with more rub. Since I don't like a thick bark,
> I don't do it that way anymore.

I guess that would make great sense, as it works that way with the
briskets for me. I am still trying different recipes for rub and
their application times on the pork butts and since they do cook
differently than my normal fare I don't know which is me and which is
my cooking methods and choices.

With all the timers, thermos and good equipment, it has been easy
getting the meat texture I want with a butt. But I am not happy with
my pork butts as they just doesn't taste right to me. They are pretty
good, but not good enough. I am still scratching my head a little
over this puzzle, and I am not sure at this point how to fix it.

I'll keep at it, though. All in all, it's a pretty pleasurable task.
As some have pointed out before, one of the best things about barbecue
is you get to eat your mistakes.

Thanks -

Robert