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Is this bark too black?
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I prefer the mahogany color but as long as it tastes good for you I wouldn't fret too much. Things like the sugar I wouldn't ever add to the outside because you can add finishing sauces to the pull for that flavor.
Oh you can have some in the rub but definitely no need to do a high content. There's natural sugars in the meat that will caramelize. I used to wonder and worry about what rub to use but now it's more of a simple SPOG (salt, pepper, onion, garlic)
I do fat side up with butts and briskets. I believe it bastes as it cooks, but there is tons of debate about this. I have never done fat side down, my results are too good to experiment. Happy smoking!
This is a 10 lb but done in the mini in about 7.5 hours and I think I used a rub that had a little sugar in it but not too much. That's the kind of bark i'm looking for mixed in the pull, tasty, good color and not overly hard /crunchy
I cook mine @ 300* no foil and shoot for around 45 minutes per lb...so you're definitely not cooking too hot.