I've had my smokin it smoker for about a year. I've been smoking meat for 15 years and I'm stumped. Why can't I seem to get any real bark to develop on a pork but? I haven't changed my method: layer of mustard, dry rub smoke it at 225. I'm almost ready to give up and go back to my stick burner. Any suggestions are appreciated as I'm expected to smoke some butts for the new year. Help......
Where's the bark???
- Thread starter Heltonckb
- Start date
NDKoze
Moderator
SuperDave said:
Totally not true that you won't get great bark in these smokers.
I get absolutely great thick bark candy (everyone's favorite) on ALL of my Boston Butt as well as rib smokes. You will however, not get crispy chicken skin unless you are bypassed with an Auber and can take your smoker up to 325-350 degrees.
I am not sure what is going wrong with yours, but here are some questions:
1. Are you smoking with the butt foiled at ANY point during the process? If so, don't use foil during any of this process other than for your double-wrap and rest after you pull it out of the smoker!
2. What rack are you smoking on? You should be placing the butt in the smoker on the highest rack you can where you can still get your thermometer probes in.
3. Fat cap up or down? I always do up and have never tried down. Not sure if this would cause the issue or not.
4. Drip pan anywhere inside the smoker? If so, don't use it!
5. Are you using a water pan? If so, make sure it is on the floor of the smoker bumped right up against the smoke box.
6. How much if any fat are you trimming off prior to smoker? I trim very little off of mine.
Don't give up yet. We'll get you there.
Attachments
Do you have any pictures of your finished product? I am new to smoking, and have only used Smokin It, but the bark I receive, we are pleased with. I have posted new images in the #2 section, as well as the Pork section on a couple of my last smokes, with great results.
If anyone can help you, you will likely find this information on the forum here. Good luck to you.
If anyone can help you, you will likely find this information on the forum here. Good luck to you.
I have been smoking the butts mid level in the smoker. The fat cap is trimmed and facing up. I never foil the meat. I do not use a water pan and the drip pan is exterior to the smoker. What do you think. I'm wondering if the smoker doesn't allow enough moisture to escape and that is what causes the bark failure.
Another suggestion is to be sure you are getting the proper temperature in the box. Use a Maverick or other probe and check it on the shelf you want to cook on. If the temp is to low it's harder to get the bark. Make sure when you are calibrating that you put a foiled wrapped brick or other "load" so you don't get erroneous temp swings.
NDKoze
Moderator
The temp swings are nothing to worry about as long as your average is in the ball park.
The next time, don't trim your fat. I usually just trim any spots that look kind of dirty. That fat will pretty much all render out and is a big part of the bark formation. I think trimming the fat cap could be your biggest problem.
The next time, don't trim your fat. I usually just trim any spots that look kind of dirty. That fat will pretty much all render out and is a big part of the bark formation. I think trimming the fat cap could be your biggest problem.
DivotMaker
New member
Here's a basic question: What kind of rub are you using? If you are using something that doesn't contain any sugar, you likely won't see good bark (nothing to caramelize). Try your method with something like Famous Dave's Rib Rub, or Meathead's Memphis Dust...if you don't get good bark, there's something else going on! I NEVER fail to get great bark, and have many satisfied eaters that will vouch for it. Total myth about no good bark in an electric!
