I've smoked several different things now- pork shoulder, beef and short ribs. The problem is that I am not getting good bark. I've noticed on many of the posts that the meats are close to black with crust. I've sprayed apple juice on my smoked meats during the cooking process, but don't get the kind of crusting that I see in the pictures.
I'm using a gas powered upright smoker. Should I forgo the water in the pan in the later stages so that a better crust can form?
Thanks for the help...
I'm using a gas powered upright smoker. Should I forgo the water in the pan in the later stages so that a better crust can form?
Thanks for the help...