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bark problems

post #1 of 5
Thread Starter 

I have a 30" Masterbuilt that i've used a half dozen times now, and although the meats are smoking fine in regards to taste, i haven't been able to get a real nice dark bark going on anything? Thoughts? I've done ribs a couple of times, chicken, and a few small pork roasts. They all are cooking nicely, evenly, and moist, but i just cant get much color on them. Any thoughts would be helpful. 

post #2 of 5

I don't think you are going to get much of an actual bark on something like chicken or pork roast as they really aren't in there long enough I would think.

By pork roast,do you mean like a loin?

post #3 of 5

About the only thing your going to get bark on is a brisket or butt.

 

Something that is going to cook for a long time.

 

Al

post #4 of 5

For ribs you can get a really nice color on the ribs with a good sauce. if in the final 30 minutes of your smoke lower your temps to under 230 degrees (or keep it there if you have going 225 anyways) and go 30-45 minutes with a sauce based in turbinado sugar and paprika and you will get a nice bright red color.

 

i have a recipe for a ketchup/vinegar sauce that got rave reviews at the yearly NC gathering last weekend...called candy apple red sauce

 

1/2 stick margerine
1 cup ketchup
1/4 cup AC vinegar
1/4 cup turbinado sugar
1 Tbsp salt 
2 tsp black pepper
2 tsp garlic
2 Tbsp paprika (mild)

 

gives a sweet tangy taste and bright red color looks like this...

 

\

 

 

for bark formation on brisket or pork butt try not wrapping...

 

Happy Smoking

phatbac (Aaron)

post #5 of 5
Quote:
Originally Posted by kssmoker8 View Post
 

I have a 30" Masterbuilt that i've used a half dozen times now, and although the meats are smoking fine in regards to taste, i haven't been able to get a real nice dark bark going on anything? Thoughts? I've done ribs a couple of times, chicken, and a few small pork roasts. They all are cooking nicely, evenly, and moist, but i just cant get much color on them. Any thoughts would be helpful. 

 Hi, welcome to the forum.  As the other guys have stated you will not see much bark or color on some meats. I will catch hell about what I am now going to say.  It is very hard to get chicken done right in a MES smoker. Why it's simple it doesn't get hot enough. About your ribs . If you use the 3-2-1 method or a variation of it and don't get good color before wrapping change  rubs. A small roast or loin will get done fairly quick so you won;t get real dark color. I suspect the roast or loin is being cooked to a IT of under 155. If you cook to a IT of 195 0r 199 and pull the meat instead of slicing it will develop a nice bark. Expect longer cooking times. Remember every piece of meat is unique to it's self when smoked. Some cook quickly some take a long time. Don't plan a defiant time to eat fresh smoked meat. You will usually be disappointed. Smoked meat the next day is great.  Just my opinions Jted.

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