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?
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?