Originally Posted by bigabyte
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.
Looking back at Chris' original post (quoted here), there seems to actually be two
questions begging for answers! First
, we need to come to a consensus as to what defines a "good" bark, then
we can argue about how to make it!!!