RonB .. the other day you asked "Are you worried about the netting sticking to the bark - it does have a tendency to stick..." I tend to leave the netting on the butts until 150* internals to keep everything tight and consistent through the smoke. Once It is firmed up enough to start building bark, I cut the net and start building bark through 195-203, depending on what the meat says. I find it is plenty of time to build up the outer shell if I am not wrapping with the butcher paper. This particular butt went 10 hours and the lid was off quite a bit while I was servicing the pork belly and then the rib eyes after. I let set overnight in my cooler wrapped in foil and towels and it was still warm the next morning when I pulled it out. As you can see the bark didn't suffer no ill in the process...
I don't typically do them either, it just depends on how I buy them. This smoke had a tight grate so I left it bound until I was ready to start building up the bark.
Fantastic photos! I use a cheese cloth for my Thanksgiving turkey. I keep it moist with a squirt bottle every hour. I cut it away in the last hour and open the vent up to get more heat. One time, in one small spot, I lost some skin on the bird. Otherwise, it has always worked well. I wouldn't do it on pork or beef but like you, when I have used netting on both. I have cut the netting away in the last hour. It looks like you left it on the whole time. Thanks for the photos and report. Your close up photo is fuzzydaddy quality. That is my gold standard for food photography and one I haven't come close to achieving.
Actually, no... as I stated, I pulled the netting when the internals hit 150 and I knew the smoke was done. That was about 4.5-5 hours, or halfway through. I do spritz every hour after the second hour. The butt was pulled at 202* and rested 10 hours before pulled.
Ha - I need to put my glasses at the right spot on my eyes. I went back and read it again so it was a stupid question. I think I must have been mesmerized by the food photos!
I think what you are seeing is the rosemary and thyme from the rub layers. I ran out of screamin pig this round so I used some greek rub I had thrown together.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
HOLY MOTHER OF BARK BATMAN!!!! I seem to have good luck with removing the netting while the meat is still very hot, right out of the smoker, and then resting without it. I only use netting on things like hams, or turkey breasts that I am making lunch meat out of.
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