smoke bark

[gman888]

Question for all of you.  When I do a pork butt or a brisket, when the meat is done the outer part of the meat is quite dark.  I think it is called smoke bark.  The meat is not over cooked, nor is the food 'burnt' as I have the Maverick temp probe.  I think the darkness comes from the smoke and humidity inside cabinet.  It isn't very visually appealing, though flavor is not compromised.  Again meat is not burnt.

Anyone else have this problem and how to prevent? I have the damper opened about 1/2 way and I do have a large aluminum cake pan with water to catch the pucks.

[muebe]

If you want to prevent the bark then wrap the butt in foil after the smoking period is over. This will keep the bark from forming and will speed up the cook process.

IMHO the bark is the best part of the butt and I love it myself ;D

[devo]

If you want to prevent the bark then wrap the butt in foil after the smoking period is over. This will keep the bark from forming and will speed up the cook process.

IMHO the bark is the best part of the butt and I love it myself ;D

Ya what he said X2
The Bark is the best part

[ghost9mm]

If you want to prevent the bark then wrap the butt in foil after the smoking period is over. This will keep the bark from forming and will speed up the cook process.

IMHO the bark is the best part of the butt and I love it myself ;D

Ya what he said X2
The Bark is the best part

X3

[mikecorn.1]

X4.
Bark is the shiznits.


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[Quarlow]

x5. Man you want the bark that is where the flavour is. When you pull the pork just take the bark and chop it up fine with a knife or cleaver and put it back into the pile. Now you got flavour.

[viper125]

x6 the barks what you go for! If not i'd just use the oven!

[Quarlow]

x6 the barks what you go for! If not i'd just use the oven!

And how spanky.

[dman4505]

Them pieces are called yummies around these parts
You don't prevent it...you want it

Don