Texture is good. Flavor is great. The only issue seems to be presentation. Had a guest ask why the the meat side didnt have a "crust." I knew what they meant...the dark almost black look on the meat side. How do I get that look without it being a burnt flavor or look?
Welcome to the forum Joe :)
What type of meat were you smoking?
Carolyn
Babyback ribs
Assuming you're using something close to the 3-2-1 method, baste with a sauce in the final "finish on the grill" stage and you should get a "crust." A sauce with high sugar content will "blacken" quicker.