First time smoking

Discussion in 'Roll Call' started by canadian smoker, Jan 9, 2016.

  1. Just got a smoker for my birthday, I have a roast marinating over night. Wondering how to get a nice crispy outer skin on the roast?
  2. bdskelly

    bdskelly Master of the Pit OTBS Member SMF Premier Member

    Happy birthday.  Bark on the meat will occur during the smoking process.  Some rubs with sugar as an ingredent  will also contribute. 
  3. demosthenes9

    demosthenes9 Master of the Pit OTBS Member

    What kind of roast do you have ?   As BDSkelly stated, bark will occur during the smoking process IF given enough time.    But, if you are smoking something like a ribeye, top round, or tenderloin roast that you only want to take to mid rare, it won't be in the smoker long enough for a good bark to develop.   With something like that, you'd want to smoke first and then finish with a reverse sear to get a nice crust.
  4. [​IMG]   Good morning and welcome to the forum, from a nice chilly day in East Texas, and the best site on the web. Lots of great people with tons of information on just about  everything.  

    Good advice from above post


Share This Page