Since I've become "backyard serious" about my smoking I have always used MMD rub on my pork roasts, and with that rub I've never had one take on the meteor-like dark bark that others have. What is the difference? What rub ingredients cause that thick, crunchy bark that aren't in MMD? I love MMD, but I'd like to step up the bark results I've been getting, so fire away with the tips!
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Are we talking about pork shoulder? What smoker are you using? How long are you smoking the "roast". I think we need a few more details to be able to help you..
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I think it has to do with the amount of sugar involved in your rub, the heat (temp) of the pit, and how much airflow your cooker has. Interested to hear what others say.Comment
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Pork butt/shoulder, picnic, etc. All kinds, big, small, bone-in, boneless. I"ve smoked them at 225 and 250. Mine turn out more of a deep dark red, not meteor dark, and the bark is not thick and crunchy.Comment
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I think I'm very liberal in my rub application. I've added as much as will stick to it and not fall off, and that's with applying olive oil or mustard coat first.Comment
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Smoked in my large BGE at 225° for about 14 hours...👍Attached FilesComment
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I think it depends on the cooker and the rub. I get different results from different cookers, an haveta alter accordingly...Last edited by Mr. Bones; March 27, 2017, 05:20 PM.Comment
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It's all about surface evaporation. The number one thing you can do is, not wrap.
I get much better bark on my KBQ, the convention fan really help to build that bark!
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Primarily the weber kettle 22" w/ SnS, followed by the PBC, then the pellet. -
Meat Church/ Deez Nuts Pecan Rub. Great stuff!!! https://www.meatchurch.com/collectio...nuts-pecan-rub
JPGators17
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@JPGators I will differ to Dave for advise on the SNS.
However, for the PBC I might be able to help. What temp do you you usually run on the PBC?
Most of them run at about 275 - 290 F. It is important that you put the meat on the PBC while cold. I even put mine in the freezer while I get everything ready to go. This will help the meat suck up the smoke but it also gives the meat more time in the fire because your starting with a colder piece of meat. Try to go an entire cook on the PBC with out wrapping at all. On mine, by about 185 F I have enough bark built up and I can go to the wrap. You can see the hook mark in the bark!! I also think that rubs make a difference. Check out the one below. I used Oak Ridge BBQ, Black Ops. It even says on the package, "Build Serious Bark!"
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That's beautiful man. I have a BBQ guru on my pbc, so I cook at 225 - 250. I'm thinking that a different rub may have those results too. I'll definitely try the freezer trick, makes sense to me. -
let me know how it goes. I wanna get this figured out! You should be killing the bark! JPGators17
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As Meathead has shown spices dissolve better in water that oil so I stopped using oil and now just water even if I have to slightly wet the meat to get plenty of rub on it. Once I started doing that my bark has just kept improving.
A while back there there was a thread about mustard vs no mustard with side by side comparisons and since then I have stopped using mustard as well without losing bark as I saw you mention using it.
For a long time I had trouble also getting it to look like a meteorite and finally just put as much rub on as it would hold, let it set for just a tad, and then redusted it slightly and immediately into the cooker at as cold of a meat temp as possible. Since doing that I have been quite happy with my bark.
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So water is enough by itself for the rub to adhere well to the meat? -
I am with you. I never use mustard. I just rinse the butts, dab them dry and then apply the rub. When the salt is applied (in the rub) it pulls moisture to the surface. This is plenty of moisture to get the rub to stick. JPGators17 lschweig
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JPGators, can you tell a little more about cooking on your PBC at 225 with the Guru? I use the Guru on my XL BGE and get fantastic results. I also have a PBC and sometimes have difficulty maintaining consistent temps. I did a taste test recently. I cooked 3 racks of ribs in my BGE and 3 racks in my PBC. Used Meathead's last meal ribs recipe and technique. Main differences were time, temp and fuel. Cooked at 225 for about 6 hours on BGE using lump and about 3 hours on PBC around 275-300 using KBB. My friends said both were great, but all liked BGE ribs a little better. I think they there were a little more tender and a little better bark. Not sure if it was due to more time at lower temp. I'm wondering if I can get similar results on my PBC cooking at 225 if I can maintain the temp with the Guru. ThanksComment
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JPGators17, I too have a PBC and have been toying with the idea of heat control. Do you notice any ash being blown around. Would you buy your device again for the PBC or no? -
Jeff_Carley I have not noticed any ash being blown around. The guru was already with my pbc when I got it on CL, so I have never used it without it. I probably wouldn't have bought the pbc alone bc I require temp control. -
not bad. great find for you, for sure. I did some digging and am thinking about pulling the trigger this summer on the guru
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Thoughts:
1- MMD is 50% sugar per recipe. It should form sufficient bark. I get nice bark with MMD on my Weber Genesis.
2- I think the airflow idea is spot on. While the Genesis has various limitations, it has a TON of airflow due to the venting associated with gas. Not familiar with the PBC with the Guru, but I wonder how much your fan is working to keep it in the 225-250 range? I think the PBC likes to run hotter naturally, which it's fans say works great.
3- I'd nix the mustard. It's basically spiced and thickened oil. It doesn't work for flavor diffusion as well as water and it doesn't evaporate the same way. I know it works okay, but water works better.Attached FilesComment
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Airflow, airflow, airflow... I agree airflow is an important element in cooking.
The reason that brick ovens are considered to be the best ovens for bread and pizza baking is...- The bricks once preheated are a great source of radiant heat.
- The large air intake opening allows an abundant amount of airflow.
- The large exhaust vent up Top for the circulating air to escape.
- The shape of the dome that guides the circulation of the airflow which is convection heat.
Last edited by Breadhead; April 11, 2017, 12:23 PM.Comment
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I contacted BBQ Guru and they suggested the XL dome adaptor. They said they have a PBC in their showroom with a Guru installed. Instructions are to slightly bend the dome adaptor by hand to match the curvature of the barrel and drill a hole to line up with the screw to the bottom vent hole. Insert the adaptor from inside the barrel where the bottom vent hole is located. Using the same screw for the PBC vent cover they tightened the adaptor so that it pulls up snug against the inside of the barrel. I bought the adaptor to give it a try. Will report back after the first cook.Comment
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