The bark is the carmelization of the sugars, the meat, the rubs and sprays or mops. It takes a while to form, so high temps that cook the meat faster just browns the meat and the bark doesnt have a chance to form before the meat is done cooking. Using your pics as a guide, my butts look like that at about the 8 hour mark before the bark starts to set up. Before that, its just browned.
You also MUST have an ample amount of sugars which can come in many forms, Turbindo, Brown sugar, fruit juices, molassas, syrups, honey or BBQ sauces(maple works nice on turkey as does honey). When and how you use it depends on the type of sugar you use and the rate at which they carmelize. A fruit juice for instance can be used early and throughout the cook, but a molassas or syrup should be applied at the end or they will burn. I use apple juice throughout the cook, and may add syrups, honey or molassas, in small amounts later on in the cook to add flavor and enhance the bark. Tomato and heavy sugar based sauces will burn so should be used in the last 30-45 minutes.
As far as your temperture control goes, are you using the door thermometer or are you using a probe or oven type. ???
The door thermometer has been proven to be very inaccurate. Especially if you dont have a baffle installed. The temps should be measured inside the chamber with a seperate thermometer, not at the door. Also temperature control should be done at the damper on the firebox. If you have to close that damper more than 1/2 then your fire is too big. It helps a little to move the fuel away from the smoke box opening too. If it cant be controled withthe damper, either the damper is outr of whack and allows to much air, or your fire is just plain old too big. Bleeding heat off bu opening the chamber door should be a last resort. I will have a 300 degree chamber at the initial onset of the fire, but once i closwe the fdamper a little, temps come right down.
On beef cuts and large pork cuts its ok to start high and let them temps drop, but for ribs ore chicken, i would wait till the temps are no higher than 250-260 before putting them in, then let them drop further to 220-240.
I hope ya dont mind, but i am going to copy this into your post in qtalk. Others members will be able to add to it and some may appreciate the information.
