Bark | Cookshack

Former Member

I am a new user of a Cookshack smoker. I see the term "bark" referred to in a lot of discussions. I think I know what is being referred to but would appreciate any clarification.
Thanks

2/22/082:21 PM

❤️ 0

Original Post

Replies sorted oldest to newest

Former Member

The crust that develops on the outside of the meat. It's a result of slow smoking and the contents of the rub.

Welcome.

2/22/083:19 PM

❤️ 0

Former Member

Chief,

Add more sugar to your dry rub and you can get more bark, however too much bark will make a tough meat and it will burn.

2/22/087:02 PM

❤️ 0

Add Reply

<ul id="{%=id%}ButtonGroup" class="button-group h-popup-buttons even-button-group even-1">
    <li id="{%=id%}Okay_buttonContainer"><a id="{%=id%}Okay" href="javascript:void(0);" class="button success no-margin-bottom h-alert-modal-ok-button" role="button">OK</a><script type="text/javascript">
        (function() {
            function {%=id%}Okay_click(event, data) {
            {%=id%}Popup.hide();
        }
        
                $('#{%=id%}Okay').on('click', {%=id%}Okay_click);
        })();
    </script></li></ul><a href="javascript:void(0);" class="close-reveal-modal" aria-label="Close Modal">&#215;</a><div class="last-modal-focus focus-utility-element" tabindex="0"></div>
</div>
<script type="text/javascript">
        (function() {
            {%=id%}Popup = new SS.Popup.ModalPopup('{%=id%}');
        })();
    </script>

Skip to main content

Add Reply

Membership Required

Remove From Your Block List

Manage Follow Preferences

Block

Please wait...