How To Achieve Great Bark

[FireMan]

Bark is good. Mo bark is Mo better. Dark bark is Mo crunchier, yessir. Nice work ther pardner.

[texastweeter]

Wrap only once bark is set, rubs with bigger particulates seem to produce better bark for me at least.

[ecowper]

I use coarse ground pepper, kosher salt, and granulated garlic and find it makes a big difference. I mostly don’t wrap until time to pull the meat and hold.

[Clawbear57]

Eric thanks for write up. It will come in handy as I haven't done many cooks.

[ecowper]

My friend, I hope to help as always. Trying to impart what I’ve learned through lots of tough experience. If you ever need some input, I’m happy to give it.

[Clawbear57]

Thanks

[BFlynn]

Good write up. It's helpful to have a concise overview, all in one place!


I'm following these tips anyway, and the bark from the PBC is good. We're getting together with extended family next weekend, in the Hill Country. I've been asked to smoke a brisket - which I'm happy to do.
The place we're staying has "a pellet smoker". I have no other info besides that. I'll be kind of going into this away game, a bit blind. I've never used a pellet machine before.

Any tips for better bark on a pellet smoker?

Brisket is already wet aged. Meat will be dry brine before I get there and I figure on either Big Bad Beef Rub or just POG. Smoking the point and flat separately to do burnt ends with the point.

[ecowper]

I think that the consistent approach is important. I’ve never used a pellet smoker either. But, if I was going to I would aim for that consistent 250F temp above all else, I think.