Is this bark too black?
- Thread starter hop hop
- Start date
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Yes, often times they will blacken up like that... What all was in your rub as your rub contents will affect the bark !
goensouth
Smoke Blower
fwismoker
Master of the Pit
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.
fwismoker
Master of the Pit
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)
That bark looks good to me. I used brown sugar in my rub and here's what the fat side looked like:
goensouth
Smoke Blower
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!
Mike
Mike
fwismoker
Master of the Pit
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
Last edited:
fwismoker
Master of the Pit
I cook mine @ 300* no foil and shoot for around 45 minutes per lb...so you're definitely not cooking too hot.
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