Originally Posted by HumboldtSmokeBBQ
I agree with the 'no foil' crowd here.
I have mopped with a red pepper vinegar sauce that has added some real bite to the bark, but it is not needed. Also look into the amount of sugar in your rub.
I in halfway with Humboldt, sugar is needed at a higher quantity than one would think to create the bark texture, if your rub is easily dissolved into the meat then there goes your bark you rubbed on beforehand.
- 22" UDS & 16" UDS - 26" Char-broiler
Scrap Yard Weber Finds: OTS 22" Firepit DA(2001), Smokey Joe Silver EO(1995), 22" OTS J(1987), Weber 18.5" H(1986), 18.5" OTS Super Cool Red F(1984), 22.5" 3 Wheeler N(1991)*Donated to a friend*, 22.5" 3 Wheeler B(1980)