Originally Posted by SmokeyMose
Any "bark" will be formed before you pull and rest it. All the towel/cooler resting does is let the fatty juices render out into the meat to get it really tender (It actually continues to cook in the cooler!). As far as using a lot of charcoal, you won't have to use so much when the outside temps get higher. At least I hope so. We're in the same neck of the woods and I did a pastrami on my new offset Sunday and really burned through the charcoal & wood! Bring on the warm weather, please!
yeahi know the bark forms during the cooking process on the smoker. What I meant was, once it goes into the cooler to rest, it seems to soften up the bark and is more like skin.
Im looking for a harder bark. I've already done some research and noticed I may not have gave it enough sugar for the caramelization I was looking for.
I was more curious to know if the bark will stay "barky" if I wrap and place in the cooler.