Avoiding black bark on all meats

[Tom]

Something I'm continuing to work on, is whether I can continuously manage a cook by using certain techniques or methods to avoid black bark on my meat. I really am quite strongly turned off by the look of black bark on my meat and since we eat with our eyes first, to me, nothing looks better than a nice mahogany crust, whether it be brisket or pork shoulder.

Now, right off the bat, usually the first thing to avoid is cooking with sugars for a prolonged period of time, it's just a sure fire way to guarantee a black crust on your meat. In the case of a brisket, I'm not always intending to have anything brushed on the meat, sauce wise. I just serve a sauce on the side for dipping. I like the workflow of seasoning the raw meat, popping it in the smoker and pulling it out when it's done.

I cooked another brisket today that turned out to be the best yet on the 3D. Very tender, moist and flavorful. But I also have a near black crust, and I've only used a bit of yellow mustard and a rub that doesn't contain sugar.

I'm wondering if placement might help? Meaning if I put the brisket on the second from the top rather than the very top shelf, I might be able to avoid a bit of the blackening? It's only a guess, but I'm thinking the smoke that builds up right at the very top of the smoker before it leaves is sorta blanketing the meat a bit more when it's right up at the top. Maybe coming down just one shelf might help. I'll try that out on my next cook.

This was a 9.5 pound brisket that I trimmed about 0.5 pounds of fat off of, the cook started at midnight and hit 190 at 5pm, so  a 17 hour cook, set at 225 the whole time, no foil. The meat was still extremely cold in the center and somewhat stiff when I started. The probe read 34 degrees when it got started.

Obviously, using too much wood could cause a black crust. I just used two double filets of smokinlicious, one cherry, one red oak. I also know foiling will tend to wash off a bit of crust from the steam build up. All together, I'd love to dial in a simple approach that gives me a non sticky crust that isn't black. Now if that requires a brushed on glaze at the end that's allowed to set, so be it. But I'll continue to hack away at other approaches until then.

 

[Tom]

Pics

 

[RG 2.0]

Tom, sir you may be in the minority on this one. I love the black bark. As long as it doesn't have an acrid taste from bad smoke, it's perfectly fine, dare I say my favorite part of a butt or brisket!

 

[NDKoze]

I love the black bark too. Between my kids and I we all fight for it and are lucky if we have any left in the pulled pork by the time we are done pulling.

But, to each his own. Good luck in your attempts to change the bark color. My first thought would have been to reduce/eliminate the sugar in the rub, but it sounds like you already identified that.

What type of wood are you using? If using cherry/hickory/mesquite type woods, I would try some fruit/nut woods like apple, peach, pecan, etc. These wood give a lighter smoke flavor and may not darken the bark as much. Just a thought.

 

[RG 2.0]

The only way to stop it from getting black is to wrap it once it reaches the color you want. I don't use any sugar on my briskets yet they get as black as the butts that I do use some brown sugar in the rub. Once it looks like you want,  foil it and let it ride!

 

[Tom]

The brisket I did in the above pictures only had black edges, but was mostly the deep brown I was after. I suppose, the most hands off approach would be to just follow the same approach I did, then brush on a finishing glaze/sauce. Maybe do some trial runs on different types and see what color they set up as on the finished meat.

I guess what I was wondering was if anyone else noted different types of bark, depending on rack location. It's a stretch, but I thought I'd ask just in case.

 

[jcboxlot]

Sugar creates the bark on the outside.  All that "stuff" I shake on a butt doesnt really get inside the meat, but sure tastes fine when done

Why not just smoke the meats to 140 temp and transfer to an oven for the rest of the cook if you are worried for the bark. 

Once the wood dies off after 3 hours or so you might as well have in an oven.

Foiled.

 

[old sarge]

I got to say I love the crust.

 

[DivotMaker]

Sorry to "pile on," Tom, but there is a HUGE difference between good smoked BBQ bark that gets black, and burnt crust, like an over-cooked piece of meat on the grill.  If you char a steak until the outside is black, it gets bitter and "burnt" tasting (a little char, of course, is good, as in grill marks).  But, the color of BBQ bark does not effect the taste in any way other than positive!  It is not burnt, and I believe the vast majority of folks that eat BBQ actually expect it.  To me, golden-hued BBQ looks under-cooked.  Just my 2¢.

But, if you really want to eliminate the trademark of beautiful BBQ, I think the guys are right about wrapping it when it reaches the color you want.  You will sacrifice the great chewiness of the bark, but it will be pleasing to your eye.  Since you are the one that desires what you want (not us), we can help you try to get there!

 

[SconnieQ]

Just curious if there is paprika in your rub? I like to use a fair amount of paprika, and in my opinion, even though the paprika doesn't burn, it does seem to "absorb" the blackness from the smoke. Does not taste burnt, but does seem to contribute just as much, if not more to the black crust as a sugar component.

 

[drains]

I agree with the wrapping suggestion if you don't want the bark to get very dark. Personally it's my favorite part so I never have given it much thought. Good luck with it tom!