I'm so darn new but I want some bark!

[rocketman]

Hi Everyone,

I got this Masterbuilt 30 incher with legs on it as a gift. I have already learn a lot from you guys. Is it possible with this thing to get "bark" on meat?

Thanks!

Rob

 

[driedstick]

Hey Rob  welcome aboard, Dont have that smoker I have a fridge smoker that can only get to 220 tops and did my first pork butts this last weekend and had great bark. Have not tried a brisket yet but remember low and slow. you will get bark. There will be more SMF folks that can help you out more than I

Have fun.

 

[so ms smoker]

  You will get a better bark if you don't foil or add water to the pan.

  Mike

 

[chef jimmyj]

Welcome to the SMF Family...Some Sugar in your Rub goes a long way toward great Bark. Turbinado ( Sugar in the Raw ) is the first choice of many. Spreading Brown Sugar on a Cookie Sheet and drying it in a 200*F Oven, stir occasionally, will give it a slightly high Caramelization point and stop the Rub from clumping...JJ

 

[rocketman]

Welcome to the SMF Family...Some Sugar in your Rub goes a long way toward great Bark. Turbinado ( Sugar in the Raw ) is the first choice of many. Spreading Brown Sugar on a Cookie Sheet and drying it in a 200*F Oven, stir occasionally, will give it a slightly high Caramelization point and stop the Rub from clumping...JJ

Thanks for the help Chef.

 

[tom walker]

Rocketman Rob,

Welcome to the galley.

A little bit depends on where you're cooking because of the local humididdy ~ er, hewmaditty !

The dang HUMIDITY levels.

Here in the swamp in the summer it takes a lot more fuss but on a good dry day I find a good, sweet "finishing sauce" brazed on at about 215 to 225 degrees for an extra hour (or two) without foil does the trick.

Try a terriaki glaze sometime for a change.

Naturally, dry climate works better.

Or you could just tease the neighbor's dog.

No, no! I said tease not braise.

Bark is a build-up of caramelized sauce as stated above by. the more sugar in the sauce, the more caramelization.

It only occurs by intensionally making it happen. Repeated misting, swabbing, using a specifically made finishing sauce can all be used but the process still requires de-moisturing the taisty goo until it gets almost to the jerky stage.

That takes time and watchfulnessness. Low and Slow, Bro. Low and Slow.

And share photos when you get it. We all love to see other folks success.

 

[s2k9k]

Hi Rob! 

to SMF!!! We're happy you found us! You've come to the right place, we have over 40,000 members and over 800,000 posts so you should be able to find almost anything you want to know. Remember the search bar at the top can be your best friend for finding answers fast!

You might want to check out Jeff's Free 5 day E-course it will teach you all the basics and a whole lot more!

 

[smokinhusker]

Hello and welcome to SMF!

 

[rocketman]

Thanks...I already subscribed to it. Very helpful.
 

 

[rocketman]

So I did my  first 5lb chicken yesterday. I decided to stand up the bird using a rack in hopes of a quicker finish time...it didnt work out that way but the bird came out so good. It was a 5.5 hr smoke using mesquite at around 200-215. I pulled it out of smoker at 160 then I let it sit for at least 40 min under a foil tent. When I cut into the thigh it nearly exploded with juice. Best chicken I ever tasted. Thanks for this site. Very helpful. This is what I smeared all over it.

What I put in the rub:

1/4 cup olive oil

2 T brown sugar

1 T paprika

1 T garlic powder

1/4 t cayenne

1/4 t black pepper

1/2 t kosher salt

I got this from:

http://www.frankiemakes.blogspot.com/2011/12/smoking-chickenmov_4021.html#more

 

[diggingdogfarm]

Welcome to SMF, Rob!



~Martin