Hey guys long time no talk to. I switched jobs and things have been crazy...
Anyway I have a "gig" in a couple of weeks and have some questions about bark???
I love the taste of my brisket and pork. However the one thing I am lacking is a good bark. I think this is because I smoke, then foil, then put in the ice chest to rest. I read somewhere in her where Richtee (whats up man?) said to put it in the oven or on the grill after foiling. Sounds logical... Can this be done at low temps on the smoker or are we talking 300* plus? Also. does anything else contribute to a good bark besides sugars, alcohols, and rubs(thick or thin?) Let me know what has worked best for you guys.
It is good to be back on here talking to you guys again, I hope yoe are all doing well!!
Will
Anyway I have a "gig" in a couple of weeks and have some questions about bark???
I love the taste of my brisket and pork. However the one thing I am lacking is a good bark. I think this is because I smoke, then foil, then put in the ice chest to rest. I read somewhere in her where Richtee (whats up man?) said to put it in the oven or on the grill after foiling. Sounds logical... Can this be done at low temps on the smoker or are we talking 300* plus? Also. does anything else contribute to a good bark besides sugars, alcohols, and rubs(thick or thin?) Let me know what has worked best for you guys.
It is good to be back on here talking to you guys again, I hope yoe are all doing well!!
Will