I'm wondering what everyone thinks about what makes for a really good bark. This is the list of things I came up with off the top of my head that people usually suggest trying to achieve a good bark. If you have any other suggestions, please let me know:
- More sugar in your rub for more carmelization.
- Using a slather before putting rub on (and do you have a specific slather other than yellow mustard that you believe makes bark better for a particular reason?)
- Letting rub rest on meat overnight and adding another layer before cooking.
- Using a spritz/mop while cooking (any specific kind you think makes bark better for a particular reason?)
- Using a coarse textured rub, a fine textured rub, or a combination of both.
Thanks for any and all suggestions, they are greatly appreciated.