Thread: Bark
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Old 02-10-2010, 09:38 AM   #15
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Join Date: 03-26-09
Location: NW, MO

Originally Posted by HumboldtSmokeBBQ View Post
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
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