Bark development

Here's a trick taught to me by Tom. Apply your rub very heavily to the point where the meat can't accept any more. Let the meat sit in the fridge for an hour then on the counter for 30 minutes. The rub on the pork butt will soak up moisture from the meat. It will get wet enough to allow you to apply another heavy load of rub. Then toss it into the smoker. Your bark will be better than one application of rub.

Should I trim most all the exterior fat for more bark as well, anything else I can do?

I guess my question is what are you doing now and what are you smoking in and how.

I have an Amerique and I just have some questions on getting more bark on my butts/brisket. I've read a lot of methods on the forum but I would like maybe a list of some things we can do to increase bark production for these larger cuts of meat.You have to read a lot of posts to find what you are looking for. Just trying to save time for us uninformed newbies!

I trim my external fat to no more than roughly 1/4".

quote:

Originally posted by QueCrew:
You have to read a lot of posts to find what you are looking for. Just trying to save time for us uninformed newbies!

Nah!, no reading needed...some cooks just start cooking something and keeping good notes. It will work, ya know.

You don't have to leave any fat on a PB, if you pick one with some internal fat, which most have. Some cooks will even fillet them out to get more surface to create bark.

Experimenting is the FUN part of learning to Que.

So, you didn't answer the question. so ANSWER the question

I'm pretty good as are the other guys with sorting out problem/causes, but we need some specifics about the meat, rub and what you're doing now.

Don't worry, we don't judge however you're doing it, but we need to know more to help out specifically.
What are you doing now that you're not getting bark?

What meat, what rub, time, temp, wood type, etc.

Bark is a function of:

1) Smoke
2) Humidity/environment
3) Meat
4) Rub (specific ingredients)
5) Time
6) Temp

That's the short list.

Lots of smoke a high quality rub with flavors that hold. TOO many spices cook out, so quality matters.

I never said I wasn't getting bark. I just received my AQ today. I just want some ways to increase bark, I love it and the wife too. You guys are the pros, so why not use the experience before my first smoke. I will be using Butcher BBQ rub,smoke at 180* to start overnight, then go to 235* when I get up in the morning. It is 8 lbs. butt, 3 # ozs. of apple and 2 ozs. of pecan. Just want maximum bark! "Q"

Thanks.

"add bark" was hard to figure out without the details.

I'd add some brown sugar or turbinado sugar to the rub. Another options is to add some more rub when you turn it up in the morning. A LOT of rubs tend to cook out during cooking, so you get bark but it loses flavor.

Dump some moisture in the AQ.

Add some more wood when you up the temp. The smoke won't penetrate but it will flavor the bark.

Don't be afraid to adjust the amount of rub or modify the flavors of the rub to add bark.

If you want maximum bark, cut the PB in 1/2 so you get more bark.

Awesome Smokin, That's what I'm looking for. Is dark brown sugar better or no difference? Thanks again. The forum rules. Peace out. "Q"

Dark vs Light Brown Sugar?

Yup, Dark will give more bark because of the molasses.

Do I want to add the brown sugar before or after the rub. In other words besides what's in the rub, I want to add additional brown sugar. Hope I'm not being confusing. "Q"

You need to match the amount of sugar to what rub you are doing and taste.

You don't want to add so much that you're overcoming the taste of any rub.

Just do it. Add some proportional to your rub (you choice of amount). Keep good notes and smoke.

Make sure to note the other steps you took and what you did, then taste the bark.

Modify as needed (more/less sugar, more wood at the end of the smoke, etc etc)