Dry Bark?

ryanfx · 01-22-2013, 05:44 PM

Hey all,

I've made pork shoulder a few times now (4-5) and I can't seem to get that blackened bark that I always see in pictures and videos. Now I don't use sugar, but I see a lot of youtube videos where they don't either and they still get that blackened crust.

I cook on an Akorn with a big water pan beneath my shoulder (using an 18" Weber grate underneath to support the pan) and just throw the shoulder directly on top of that. That's it. I cook at 250ish grate temp (measured with a Maverick) the whole time and go till it's at just about 200 IT. The outside got so dry the first time I started foiling the cooks after that which resulted in juicier meat but obviously missing more bark. It pretty much stays a pink color and just starts looking dry...

I rub with a bunch of spices, but not sugar (not appropriate with my current diet)

I feel like I'm missing something here...

Offthehook · 01-22-2013, 05:49 PM

Maybe too much moisture or water. Dryer heat and sugar will help but I would try with dry heat first.

Just to add, I have heard of people using Splenda to substitute sugar. I have no idea what it would do to bark but it may be worth a shot in sauces.

Bbq Bubba · 01-22-2013, 05:52 PM

Lose the water pan if possible.

You GOTTA cook with wood to get that black crust.

PatAttack · 01-22-2013, 05:52 PM

Try it next time without the water pan. You may be surprised!

ryanfx · 01-22-2013, 06:10 PM

Does the charcoal make a huge difference? I am not using lump, I'm using blue bag.

Offthehook · 01-22-2013, 06:32 PM

Quote:

Originally Posted by ryanfx

Does the charcoal make a huge difference? I am not using lump, I'm using blue bag.

Lump gets hotter and may produce more dark bark, I use kingford blue bag to get a nice mohoghany color.

Pitmaster T · 01-22-2013, 07:26 PM

The other advice is sound... if that is what it is.

I wrote a thread called brisket and your rub... the principle on rubs is, George Clinton is crucial. Every time you add another spice, you reduce the ratio of Funk (Clinton). There is a stark difference between my briskets or butts made with Just seasoned salt (darker crust), and seasoned salt and butt glitter, and the tri level process, which is the last two applications PLUS my dirty dalmatian final rub. Lots have also expressed tremendous success with a lemon salt/montreal seasoning final rub.

Offthehook · 01-22-2013, 07:31 PM

This is the color I am going for before I wrap more or less

Pyle's BBQ · 01-22-2013, 10:43 PM

I also use an Akorn. I don't use a water pan or wrap in foil. I do put a pan under the butts to catch grease. I get an nice color on mine. You may want to try a higher temp at the end of the cook.

Bludawg · 01-22-2013, 10:52 PM

Listen To "T" he speaketh the truth!
9 lb butt Salt.. er I mean Geogre Clinton and Hickory

No water is ever present in my pit.

Q Junkie · 01-22-2013, 11:02 PM

Quote:

Originally Posted by Bludawg

Listen To "T" he speaketh the truth!
9 lb butt Salt.. er I mean Geogre Clinton and Hickory

No water is ever present in my pit.

Tear the roof off that mutha!!

ryanfx · 01-23-2013, 08:38 AM

Quote:

Originally Posted by Bludawg

Listen To "T" he speaketh the truth!
9 lb butt Salt.. er I mean Geogre Clinton and Hickory

No water is ever present in my pit.

Was sugar added? Cooked with mainly wood or charcoal?

NickTheGreat · 01-23-2013, 08:48 AM

I never use sugar in my rubs, rarely foil, and never use a water pan. I always get a nice dry bark. Hasn't been noticeably different with the KBB or lumps.

Ole Man Dan · 01-23-2013, 09:54 AM

Try it once w/o a water pan...
Your smoker will also come up to temp quicker w/o the water pan.

(Salt also helps make a great 'smoke ring'.)

Follow the advice of Pittmaster 'T'...
He's BTDT.

01-22-2013, 05:49 PM	#2
Offthehook is One Chatty Farker Join Date: 12-04-12 Location: Los Angeles, CA	Maybe too much moisture or water. Dryer heat and sugar will help but I would try with dry heat first. Just to add, I have heard of people using Splenda to substitute sugar. I have no idea what it would do to bark but it may be worth a shot in sauces. __________________ Taylor-WSM 18.5 with Wifi Stoker, Kamado Smoker BBQ, and lots of charcoal. 180 club-Chicken

01-22-2013, 05:52 PM	#3
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Lose the water pan if possible. You GOTTA cook with wood to get that black crust. __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

01-22-2013, 05:52 PM	#4
PatAttack somebody shut me the fark up. Join Date: 07-19-11 Location: In the Marsh	Try it next time without the water pan. You may be surprised! __________________ "You have never lived until you have almost died". "For those who fight for it, life has a flavor the protected will never know".-Unknown Vietnam Soldier 22" WSM 22" Weber Gold Weber Smoky Joe Weber Gasser Rec-Tec 590

01-22-2013, 07:26 PM	#7
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	The other advice is sound... if that is what it is. I wrote a thread called brisket and your rub... the principle on rubs is, George Clinton is crucial. Every time you add another spice, you reduce the ratio of Funk (Clinton). There is a stark difference between my briskets or butts made with Just seasoned salt (darker crust), and seasoned salt and butt glitter, and the tri level process, which is the last two applications PLUS my dirty dalmatian final rub. Lots have also expressed tremendous success with a lemon salt/montreal seasoning final rub. __________________ I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. ABOUT PITMASTER T Edict. Grace Jones Rubber Grabber Binder

01-22-2013, 10:43 PM	#9
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Madrid, IA	I also use an Akorn. I don't use a water pan or wrap in foil. I do put a pan under the butts to catch grease. I get an nice color on mine. You may want to try a higher temp at the end of the cook. __________________ Bryan, Team: Pyle's BBQ Yoder YS640; Good-One "Trail Boss" 60T; Weber Kettle rotisserie ring; Big A$$ Rotisserie; New Braunfels offset smoker; Weber Smokey Mountain; Backyard Bombers BBQ HJM Μολὼν λαβέ

01-22-2013, 06:10 PM	#5
ryanfx Found some matches. Join Date: 06-15-12 Location: Pittsburgh	Does the charcoal make a huge difference? I am not using lump, I'm using blue bag.

01-22-2013, 10:52 PM	#10
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Listen To "T" he speaketh the truth! 9 lb butt Salt.. er I mean Geogre Clinton and Hickory No water is ever present in my pit. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

01-23-2013, 08:48 AM	#13
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	I never use sugar in my rubs, rarely foil, and never use a water pan. I always get a nice dry bark. Hasn't been noticeably different with the KBB or lumps. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

01-23-2013, 09:54 AM	#14
Ole Man Dan is one Smokin' Farker Join Date: 07-24-11 Location: Gadsden, Alabama	Try it once w/o a water pan... Your smoker will also come up to temp quicker w/o the water pan. (Salt also helps make a great 'smoke ring'.) Follow the advice of Pittmaster 'T'... He's BTDT.