Bark question

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

natej

Smoking Fanatic
Original poster
Mar 11, 2017
349
253
Victoria, Australia
Finally some weekends free on the horizon! :yahoo:

I have a question regarding bark & smoking unwrapped

I usually start off smoking around 220 when the meat goes on the UDS and over the course of the day i let it climb usually to about 265 - 275 then close off an intake just enough to let it cruize there.. unless on the way up it decides to sit at a certain temp depending on wind & outside temp (winter in Australia right now)

Ive noticed that whenever i cook unwrapped for the duration, the bark i have on the outside can be a little jerky like.. sort of tough

The bark doesnt taste burnt or charred at all or bitter.. just tough like jerky

I usually wrap whatever im smoking to avoid this happening and it does prevent it.. but id prefer to be smoking unwrapped

Any ideas on what could be going on here?
 
Nate, do you use allot of sugar in your rub? If so that could cause it.

Chris
 
I only usually use enough sugar to balancs the rub.. i use lump in the drum, im smoking some beef shin tomorrow, going to try a heat deflector and see if that makes a difference
 
I'm not a fan of tough bark either. I usually foil to temper the bark. I also  don't really care for the burnt look in food. Judging by the info in your two posts it almost sounds like your cooking directly over the coals(no deflector). I would think any sugar in your rub would start to burn at that temp. I don't use sugar in any of my rubs. Usually I just start with the basic SPOG and I go on the liter side with rub. To change things up I sometimes add other spices, but never sugar(unless it's part of the foiling ingredients). In my WSM I run a dry water pan and smoke at 250 to 275, and like you I put the meat on before the cooker reaches temp then throttle it down when approaching 240. If you don't want to foil then try cooking at a lower temp with the deflector plate. I'm confident you'll find what works for you. Everybody has a different opinion on what constitutes a good bark, smoke flavor, or even type of wood. It's all personal. Have fun.

p.s When you say shin - do you literally mean the shin bone?

Chris 
 
Yep that's bark.
If you want less of a bark, foil through the stall and remove once you are through the stall.
 
I'm not a fan of tough bark either. I usually foil to temper the bark. I also  don't really care for the burnt look in food. Judging by the info in your two posts it almost sounds like your cooking directly over the coals(no deflector). I would think any sugar in your rub would start to burn at that temp. I don't use sugar in any of my rubs. Usually I just start with the basic SPOG and I go on the liter side with rub. To change things up I sometimes add other spices, but never sugar(unless it's part of the foiling ingredients). In my WSM I run a dry water pan and smoke at 250 to 275, and like you I put the meat on before the cooker reaches temp then throttle it down when approaching 240. If you don't want to foil then try cooking at a lower temp with the deflector plate. I'm confident you'll find what works for you. Everybody has a different opinion on what constitutes a good bark, smoke flavor, or even type of wood. It's all personal. Have fun.

p.s When you say shin - do you literally mean the shin bone?


Chris 

Yeah some beef shin, its referred too sometimes as osso bucco

Thanks guys ill try a heat deflector and water pan and keep her under 250
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky