Originally Posted by bigabyte
I didn't mean to make it sound like rub was the key for bark. Any and all suggestions are welcome.
Also, just so you know, I have my own method I like (and it is nekkid), but I am gathering these ideas for a bark experiment.
Oh no no no buddy
, remember like I said and also wrote you in PM, it will depend on your smoker... I can do stuff in mine that would dry out a brisket in another smoker so those tips you list make be ways to immolate a full uncovered cook. The slather for instance is a good example. I have used that. Its a trick of time... slathers and sugar will create a crust quicker, which if you foil, you will need that time back.
Pork butts though... slather, rub and fat down then flip half way and ignore. i pan those too for other reasons.