I am about to smoke up a brisket this weekend and want to fix a problem I've been having. I've had my Kamado Joe for about 5 years or so now and I've BBQ'd a ton of different meats on it. Everything always comes out tasting great but no matter what I do, I can not get a good bark....on anything. It doesn't matter what I do; different rubs recipes, spray every hour, no spray at all, water pan, no water pan, wrap mid-way through, foil wrap, butcher-paper wrap, no-wrap,.... it makes no difference. My rub always comes our mushy.
I believe my problem is with the moisture in the Kamado. I'm familiar with the Maillard reaction but I think with the Kamado being so insulated, its keeping moisture in the air that the rub never has a chance to dry. It makes for really moist meat but is not allowing a good bark to form.
BBQ Guru's, Please help, How do I fix this?
I believe my problem is with the moisture in the Kamado. I'm familiar with the Maillard reaction but I think with the Kamado being so insulated, its keeping moisture in the air that the rub never has a chance to dry. It makes for really moist meat but is not allowing a good bark to form.
BBQ Guru's, Please help, How do I fix this?
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