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Unread 09-18-2012, 08:58 PM   #1
Pastro
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Question Weber Bullet

I've been using a Weber Smokey Mountain Cooker for a few years. I consistently turn out some good que. BUT I have problems building up a layer of bark . Is it even possible to get good bark with a water smoker or do I need to step up to something with indirect heat? Any help would be appreciated! Thanks!
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Unread 09-18-2012, 09:01 PM   #2
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I have the same problem on my kettle, but I think its more the cook and not the cooker. I'd try adding more brown sugar/white sugar to the rub.
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Unread 09-18-2012, 09:03 PM   #3
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You can check on youtube there are plenty of videos of people using the bullet and achieving bark.

Maybe if you explain your process more the experts can chime in and help.
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Unread 09-18-2012, 09:04 PM   #4
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Have you tried smoking without the water. Replace the water with sand and cover with foil. That will give you a heat sink and then you can still maintain temp in the WSM. I would only change one thing at a time when you are trying a new process. Do everything the same but replace the water.
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Unread 09-18-2012, 11:27 PM   #5
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I have no problem getting nice bark in my WSM and most of the time I use the water pan. Can you give some more details on your cooks?
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Unread 09-19-2012, 12:09 AM   #6
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Yep, water should aid, not prevent bark. There is something else in your process.
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Unread 09-19-2012, 12:13 AM   #7
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Do you coat your meat in mustard before applying rub ? I use it on everything: brisket, pork butts and ribs.
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Unread 09-19-2012, 02:19 AM   #8
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Quote:
Originally Posted by javahog2002 View Post
Do you coat your meat in mustard before applying rub ? I use it on everything: brisket, pork butts and ribs.
Works every time for me too.....

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Unread 09-19-2012, 03:06 AM   #9
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Quote:
Originally Posted by Smoking Westy View Post
I have no problem getting nice bark in my WSM and most of the time I use the water pan. Can you give some more details on your cooks?
+1 I have no problem either, I use water in my pan and it's pretty damn humid here as well.
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Unread 09-19-2012, 06:49 AM   #10
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Always get great bark with the WSM, with or without water.

My rubs do have brown sugar in them. Not sure if that's why.
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Unread 09-19-2012, 07:41 AM   #11
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Quote:
Originally Posted by Toronto View Post
Maybe if you explain your process more the experts can chime in and help.
I prepare my pork butts the night before with a generous rub and then refrigerate. The rub is usually equal parts kosher salt and brown sugar along with garlic and onion powder, cayenne, white and black pepper, paprika and cumin. The next morning I go directly from frig to smoker, sometimes adding a little more rub on the way. I set the cooker at 225 and let it go until I get an internal temp of 180 to 190.

I attended a Chris Marks class on briskets and butts last Saturday in Cleveland and learned that I should be using yellow mustard as a base. Maybe I need to add more sugar?
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Unread 09-19-2012, 07:43 AM   #12
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Quote:
Originally Posted by Harbormaster View Post
My rubs do have brown sugar in them. Not sure if that's why.
Harbormaster, do you only use white sugar?
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Unread 09-19-2012, 07:44 AM   #13
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Quote:
Originally Posted by javahog2002 View Post
Do you coat your meat in mustard before applying rub ? I use it on everything: brisket, pork butts and ribs.
I just learned about using mustard at a Chris Marks class and plan on using it as a base from now on.
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Unread 09-19-2012, 07:48 AM   #14
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[QUOTE=Pyle's BBQ;2217143] Have you tried smoking without the water. /QUOTE]

Not yet, but now that you brought it to my attention, I'll have to give it a go. Does the sand radiate the heat well? Would it make the bullet run a little hotter than H2O?
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Unread 09-19-2012, 07:50 AM   #15
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Quote:
Originally Posted by Trumpstylz View Post
... but I think its more the cook and not the cooker.
I think you are right!
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