Thread: Bark on a BGE
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Old 07-31-2010, 09:40 AM   #15
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Join Date: 12-20-07
Location: denton tx

I find deep bark formation forms late in the cook. My butt and brisket cooks go 11-13 hours. Not sure about what sugars, mustard and rubs do, but if you keep opening the dome, that can impeade bark formation. If you foil with liquid late in the cook, it can strip away bark. Fat layers on the meat surface can also play with bark development. On the egg, best to put fat cap down, on the bottom. Don't have meats touching. Meats over other meats can limit bark development on lower meats as top meats drip. Bury wood chunks in the lump and add one chunk right on the lump burn when loading the meat. Use chunks not chips. How you load the egg can impact bark formation, light vs heavy load, as it plays with air circulation around the meat. Need to do these cooks indirect. The pic below was one of my first cooks on the xl egg.

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