I notice these smokers do not create a solid bark the way some do. I've noticed it with this smoker and a similar brand I had in the past. I attribute it how well sealed these are and how small the hole is. A lot of moisture remains in the smoker while cooking creating a sort of braise/steam type heat. Does this happen to anyone else? Any way to combat this other than using a secondary heat source at the end by either grilling or broiling.
Bark
- Thread starter ccase39
- Start date
NDKoze
Moderator
I get awesome chewy bark all the time.
Can you describe your smoking process in detail? For example, brine/no brine, binder, fride rest, foiling, rest afterward, smoking temp, internal temp when pulled, etc. This may help us help you figure out what may be causing the issue.
When you say solid, are you saying crunchy? Because that is not what I usually go for. I like to see a nice dark chewy thick bark. But if it is solid/crunchy, that is not what I am looking for. Can you explain what you mean by solid bark?
Can you describe your smoking process in detail? For example, brine/no brine, binder, fride rest, foiling, rest afterward, smoking temp, internal temp when pulled, etc. This may help us help you figure out what may be causing the issue.
When you say solid, are you saying crunchy? Because that is not what I usually go for. I like to see a nice dark chewy thick bark. But if it is solid/crunchy, that is not what I am looking for. Can you explain what you mean by solid bark?
I meant chewy with a little pull to it as far as what I am looking for. As far as brisket I use prime and trim fat to a little less than 1/4 inch. I rub it with straight kosher salt and cracked pepper and let it come up to room temperature. I smoke at 225 until it's around 195-205 or until it wabbles or a fork goes in it easily. I never foil during the cooking process but have wrapped the last couple in foil and dropped in a cambro for a couple hours. I didn't expect to get much tooth to the bark on those though. I don't brine or inject. The time in which it comes off to the time I cut it varies. I do usually let it sit an hour or two. I use mostly hickory with a small amount of mesquite and a little cherry or Apple if I have it.
NDKoze
Moderator
It sounds like you are already aware that the foiling prevented the bark from firming up on those smokes.
My main suggestion would be to make sure you use a binder of some type. I typically use plain old yellow mustard or canola oil. This will help make your bark more substantial and not impart any other flavor.
For pork butts, smoking at 235 will help firm up your bark. I still prefer 225 for brisket, though. I still get great chewy bark when smoking at 225. But, bumping to 235 will make the bark even chewier without any loss in moisture in your meat.
I would also skip the step of bringing the meat to room temp. Our motto here is cold meat into a cold smoker. Do not preheat your smoker or let your meat come to room temp. This allows your meat to absorb as much smoke as possible before the internal temp hits 140, at which point the meat pretty much stops absorbing the smoke and instead it just builds up on the outside of the meat and can become bitter. This may help with the bark process too.
I have smoked butts and briskets brined and not brined. I have an injector, but I am guilty of not using it very often because I get pretty darn good results with only the brine. Up until about a month ago, I had not smoked a Boston Butt unbrined for 2+ years. But, I had a last-minute Boston Butt smoke that I did with a simple mustard binder, my favorite rub, and into the cold smoker at 225 until the butt hit 190. The results with my standard Sam's Club pork butts that are very consistent in quality, were noticeably sub par from my brined butts. If you haven't tried brining, I would strongly encourage you to give it a shot. I don't think it really had anything to do with the bark issue. But is just a great preparation tip that can make a huge impact.
I usually use a disposable tin mini-loaf pan filled with water or apple juice placed on the bottom of my smoker floor resting right up against the smoke box. But, if you want to really maximize your bark, skipping the water pan may be a good idea.
This is what I can think of for now. We'll see what suggestions others have. All I can say is that I have never had a problem with my bark. My only problem is that I have teenage boys that love it as much as I do and I have to fight them off with the bear paws to ensure that some bark gets mixed in with the pulled pork.
My main suggestion would be to make sure you use a binder of some type. I typically use plain old yellow mustard or canola oil. This will help make your bark more substantial and not impart any other flavor.
For pork butts, smoking at 235 will help firm up your bark. I still prefer 225 for brisket, though. I still get great chewy bark when smoking at 225. But, bumping to 235 will make the bark even chewier without any loss in moisture in your meat.
I would also skip the step of bringing the meat to room temp. Our motto here is cold meat into a cold smoker. Do not preheat your smoker or let your meat come to room temp. This allows your meat to absorb as much smoke as possible before the internal temp hits 140, at which point the meat pretty much stops absorbing the smoke and instead it just builds up on the outside of the meat and can become bitter. This may help with the bark process too.
I have smoked butts and briskets brined and not brined. I have an injector, but I am guilty of not using it very often because I get pretty darn good results with only the brine. Up until about a month ago, I had not smoked a Boston Butt unbrined for 2+ years. But, I had a last-minute Boston Butt smoke that I did with a simple mustard binder, my favorite rub, and into the cold smoker at 225 until the butt hit 190. The results with my standard Sam's Club pork butts that are very consistent in quality, were noticeably sub par from my brined butts. If you haven't tried brining, I would strongly encourage you to give it a shot. I don't think it really had anything to do with the bark issue. But is just a great preparation tip that can make a huge impact.
I usually use a disposable tin mini-loaf pan filled with water or apple juice placed on the bottom of my smoker floor resting right up against the smoke box. But, if you want to really maximize your bark, skipping the water pan may be a good idea.
This is what I can think of for now. We'll see what suggestions others have. All I can say is that I have never had a problem with my bark. My only problem is that I have teenage boys that love it as much as I do and I have to fight them off with the bear paws to ensure that some bark gets mixed in with the pulled pork.
Awesome. I will try a binder on brisket and follow your tips. I usually brine "white meat". Never thought of brining beef. I usually use a little brown sugar mixed with horseradish creole mustard on my pork but I haven't done that since I got the new smoker. I'm gonna throw a few on tonight although I won't have time to brine.
DivotMaker
New member
Chris, you'll never get a "great" bark with salt and pepper alone. A binder will help, but you really need a little sugar in your rub. On brisket, add a little white sugar to your rub (or brown sugar). Sugar is essential to getting the "Maillard reaction," which is what creates the chewy bark you desire. It's not the smoker, or whether you use a water pan or not; it's a chemical reaction you are looking for. Check out this post, from Amazing Ribs:
Crust, Caramelization and the Maillard Reaction
I never fail to get absolutely killer bark in the SI. The secret is preparation, with the right rub.
Crust, Caramelization and the Maillard Reaction
I never fail to get absolutely killer bark in the SI. The secret is preparation, with the right rub.
40 caliber
Member
I find the killerhoggs rub (available on amazon) has a good brown sugar base and I love it on my butts. er, pork butts that is......
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