Got Bark??

DENALI · BBQ Fan Joined: 08 Jun 2008 Posts: 231

Throwing on another butt tonight and i am looking to make more bark than normal. Looking for some suggestions. I normally just coat it in some mustard and use my own home made rub and end up with "some" bark which is fine by me but for this occasion it was requested "heavy on the bark"

Here is a pic of the typical bark my rub produces.....

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Canadian Bacon · Posted: Jan 09 2009 Post subject:

I use a mustard slather and rub,I spritz every hour with straight apple juice,I think the sugars in the apple juice produce the bark i like.
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kickassbbq · BBQ Pro Joined: 06 Jan 2006 Posts: 664 Location: mn

Want more Bark? Crank the heat to 375 the last hour. That's how I get a Bark like a dog!!!!!
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CrazyChef · Posted: Jan 09 2009 Post subject:

Try increasing the amount of brown sugar in your rub, and pack it on a little heavier.
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lantern · Posted: Jan 09 2009 Post subject:

Just before you put the butt into the smoker dust it with your rub again. It's good and sticky then and will hold piles of rub. As was mentioned above, spritzing with a sugary juice is good too.

Doc1680 · Posted: Jan 09 2009 Post subject:

Not sure if you foil. If so, try it without foiling. Mo betta bark!
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samson · BBQ Pro Joined: 30 Mar 2007 Posts: 869 Location: illinois

Sometimes I've rubbed the butt and wrapped it in saran wrap for a couple hours or overnight. Then unwrap it and it will be kinda pasty and wet and then re-rub it again. Turned out good for me.

I agree with the others too about the juice. More added sugar is more added goodness.

DENALI · BBQ Fan Joined: 08 Jun 2008 Posts: 231

Ryan Chester · Posted: Jan 09 2009 Post subject:

I use our Barbeque rub which has a good amount of sugar in it which produces some great bark. I will try and post the pics of a butt I did a few days ago so you can see the difference.
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orangeblood · BBQ Fan Joined: 14 Apr 2008 Posts: 211 Location: Texas

1. no foil
2. sugar in the rub
3. crank the heat for the last 30 mins to 1 hour (like kickass suggests)

Virginia Q · Posted: Jan 10 2009 Post subject:

The lower and slower I go the more bark I get. 225 for 14 hours misting with apple juice every two.
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Mrs. K.A.M. · Posted: Jan 10 2009 Post subject:

Oh Man

I love da bark Very Happy

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Canadian Bacon · Posted: Jan 10 2009 Post subject:

Buckeye Bob · Newbie Joined: 26 Oct 2007 Posts: 76 Location: Chicago, IL

I thought I had seen an idea on here one time to cut the shoulder in half and cook the two pieces which will give much more surface to form the bark on.

Buckeye Bob

GA84GW · Posted: Jan 10 2009 Post subject:

Another thing you can do is score the butt in a checkerboard fashion. I've done that on a few and it works out good. I would thick the additional rub and/or sugars would get it thicker if you just mean a thicker bark. We all know it is going to be good regardless so no biggie. What is the worst thing that can happen, they tell you to take it back home with you? Laughing

mrcustomsteel · Posted: Jan 10 2009 Post subject:

This thread's got me hungry just thinking about bark.

I think a wet slather with a lot of brown sugar helps with bark as opposed to a dry rub on butts. Along the lines of scoring, I like to de-bone (if there is one) and work the slather down into everywhere I can then tie it back into a ball with butchers string. Put it in a foil boat so you don't lose bark stuck to the grates. Drain off the grease when necessary and save that grease for basting ribs.

Dang, seeing all these threads on butts, I gotta fire up the smoker.
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Rojellio Es Caliente · Posted: Jan 10 2009 Post subject:

What about some "French Bark" action. On meat that had good brown sugar content in the rub.. sprinkle some more, then fire up the creme brulee torch and get-R-done.
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DENALI · BBQ Fan Joined: 08 Jun 2008 Posts: 231

Here is another question..... does coating it heavy with rub to make bark hinder the smoke penetration?
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There's Room For All Of God's Creatures!!! Right Next To The Mashed Potatoes!!!

BRBBQ · Posted: Jan 10 2009 Post subject:

The bark looks good on your pic.

Virginia Q · Posted: Jan 10 2009 Post subject: