It’s impossible to dispute that eating barbeque is a sensory experience. Part of what makes this activity so enjoyable is the fragrance that comes off the pit and the appearance of the smoke ring as you slice into it.
The bark is an essential component of the experience. A flavorful, licorice black bark is often the reason you and your guests will return for a second, or even third, serving of smoked meat.
One of the characteristics of a great pitmaster is consistent, delectable bark. However, mastering the ability to generate a nice bark should not take a lifetime.
But just what is bark? Why is it so crucial, and how can you ensure that you receive a delightful bark every time you smoke?
Contents
What is bark?
Bark is a delicious crust that develops on your smoked meat.
It is really the consequence of many complicated chemical processes that occurred throughout the cooking process. The Maillard process and polymerization, in particular.
Bark develops when the surface of the meat is exposed to heat and oxygen. When the meat is additionally smoked, the bark becomes a dark, licorice hue. The bark will be a dark red, mahogany hue if not exposed to smoking.
T-ROY COOKS has a fantastic in-depth video on how to obtain a bark.
Watch this video on YouTube
Contrary to popular perception, caramelized sugar does not cause the brown crust on the meat to develop.
The ideal cooking temperature inside the cooker should be between 225 and 250 degrees Fahrenheit. Table sugar, on the other hand, does not begin to caramelize until it reaches 300°F.
When you use sugar-free massages, bark still develops, indicating that something else is happening on.
The exterior of the meat tends to dry out as it cooks. Proteins on the surface of the flesh bind together to create polymers. This is known as the Maillard reaction. As a consequence, a hard coating called the pellicle forms on the surface of the flesh. If you applied a spice rub to your meat, it will form a crust just on top of the pellicle.
And there you have it, in layman’s words, the bark.
How does your rub affect the bark?
Water-soluble and fat-soluble substances in your rub perform particular functions in the production of the bark.
Water-soluble elements in the rub, such as salt and sugar, will dissolve in the moisture of the meat or the moisture in the smoke as the meat smokes. The dissolved salt molecules will then enter the flesh.
The undissolved rub components will stay on the surface of the meat and begin to produce a glaze. Fats in the meat will render as the meat continues to simmer. The fat-soluble components in your rub will also dissolve at this time.
The dissolved elements in the glaze, coupled with the remaining undissolved herbs and spices, combine to produce a pasty material on the surface of the meat.
These ingredients on the top will dry out and produce the spice crust as the cook proceeds and the pellicle develops. Your delectable bark is made up of the pellicle and the crust.
Did you know that? Salty and acidic rubs, according to Prof Greg Blonder of Amazing Ribs.com, tend to create a bark quicker.
This may seem to be a possible shortcut, but don’t get too enthusiastic. While the bark may develop more quickly at first, this does not increase the quality of the bark towards the conclusion of the cook.
What are the basic ingredients in a rub?
We now understand the significance of a good rub in the formation of a bark, but what sort of rub should we use to generate a nice bark?
While meat rubs may be made in a variety of ways, the essential components should include salt, pepper, sugar (unless when cooking beef), and paprika. Onion and garlic powder are often used in the mix.
The spices you choose in your rub, as well as how much you use, will determine how thick your spice crust is. This is a key factor to consider while developing your bark formula.
How much chili are you willing to put in your spice crust? Making your own rubs is an excellent opportunity to experiment with various factors and determine your unique taste. A fantastic chance to push your limitations.
You may also take the store-bought approach and sample a couple of the greatest rubs on the market.
Personally, I keep a couple nice rubs in the cupboard for times when I don’t have the necessary components to create my own rub (or when I’m feeling lazy). Plowboys Yardbird Rub is my favorite, particularly for pork and fowl.
How does smoke affect the bark?
Smoke is also an important element in the formation of the bark. The longer your meat is smoked, the darker it will get as more smoke particles adhere to the glaze.
A piece of beef that has been smoked for an extended period of time (12 hours or more) may seem burned. However, upon closer examination, the bark on this flesh should be shiny, not dried and burnt. In reality, the flesh will not taste burned. On the contrary, it should be tasty!
Smoke is the second most critical ingredient in achieving a nice bark, after rub.
T-ROY COOKS, How To Get Good Bark on BBQ
The longer meat is exposed to smoke, the darker the bark becomes. It just occurs.
A piece of beef that has been smoked for roughly 15 hours may seem practically burned. But it isn’t. If done properly, excellent bark is a highly prized cut of meat.
The smoke particles adhere to the glaze and alter the original rub’s hue.
This is why you should avoid wrapping meat too fast, as the bark will not have had time to solidify.
How does temperature affect the bark?
Temperature management is a fundamental aspect of good grilling. This is also true while making a fantastic bark. The bark will not develop if the temperature is too low. If heat is too high, the meat will char.
Aim for temperatures between 225 and 250 degrees Fahrenheit.
Around halfway through the cooking time, moisture begins to drain from the meat, chilling it and delaying the cooking. This is known as the stall.
When enough moisture from the meat has drained, the rub will dry out and the Maillard process will commence. The pellicle will form when the chemistry of the meat’s outer layer changes.
The Maillard process will not occur if the temperature is too low, therefore maintaining a proper temperature during the cook is critical.
How does fat content affect the bark?
When it comes to the fat content of the meat, as with the temperature, balance is necessary to develop a superb bark. It’s not as simple as “the more fat, the better.”
Fat is required for the formation of the bark because the fat-soluble components of the rub melt and adhere to the spices, generating the crust.
However, if your meat is overly fatty, it may impede the formation of the pellicle by preventing heat and oxygen from reaching the proteins on the surface of the flesh.
In light of this, it is recommended that any extra fat be removed. Just enough fat should be left to render and produce a wonderful glossy sheen for the spices, smoke, and dissolved salt and sugar to adhere to.
How does moisture affect the bark?
There must be some moisture present in order for the water soluble components to dissolve and produce a bark. The moisture already present in the meat and the smoke are generally sufficient.
As a result, you don’t need to go wild basting your meat during the cooking process. Because the surface of the meat must dry out before the Maillard reaction can begin, too much moisture will prevent the bark from developing.
Tips & Tricks to guarantee a good bark
What actions can we take now that we understand how and why a bark forms to ensure we receive a nice one the next time we smoke some meat?
Here are some tips:
- As previously said, trim any surplus fat from your meat. You just need around an inch to an inch of fat on your meat.
- Don’t leave your meat in a pan while it’s smoking. This reduces airflow and keeps the surface from drying up. Place it on the grilling platter.
- Sugar may char and make your bark taste harsh. If you are a newbie, you may try using sugar as a baste during the last stages of cooking.
- Wrapping the meat with foil will not speed up the cooking time during the stall. This will cause harm to your bark. Because of the steam that builds within the foil, you may end up with mush rather than bark.
- Some pitmasters utilize butcher paper through the stall at the moment when the temperature reaches 160 degrees Fahrenheit and report no adverse effects. Others, on the other hand, claim that wrapping anything around your meat will kill it. We have an article that outlines the dispute between paper and foil.
- For the first two hours of the smoke, do not mop or spritz. Not only are you possibly washing away your rub, but you may also be preventing the crust from forming. After a few of hours, the crust will have formed. After this has occurred, it is fine to baste, mop, or spritz.
Rub recipe for getting good bark on brisket
This is when regional variances and barbeque styles come into play. You can’t go wrong with this amazingribs.com massage.
- 3 tablespoon coarsely ground black pepper
- 1 tablespoon granulated white sugar
- 1 tablespoon onion powder
- 2 teaspoons mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons chili or ancho powder
- 1 teaspoon chipotle or cayenne powder
Per pound of meat, use 2 teaspoons kosher salt.This rub does not include any salt. This is due to the fact that it is preferable to pre-salt your meat the night before. If your meat has not been pre-salted, add around 1 teaspoon of salt.
Another nice brisket rub is an incredibly simple Texas style, like Aaron Franklin’s brisket, using a basic salt and pepper rub.
Rub recipe for getting a good bark on pork
This is our own BBQ pork rub recipe.
It’s a traditional, sweet barbecue rub with a kick from the cayenne pepper. This may simply be raised or lowered based on your tastes.
- cupbrown sugar
- cupsmoked paprikasweet is also fine
- 2tbspcoarse salt
- 1tbspchili powder
- 1tbsponion powder
- 1tbspgarlic powder
- 1tbspblack pepperground
- 1tbspmustard powder
- 2tbspground cumin
- tspcayenne pepper
Wrapping it up
We hope you liked our guide to getting a tasty bark on your smoked pork. Anyone who has tasted masterfully smoked meat, replete with black, flavor-filled bark, would agree that it is a talent worth learning.
Do you have any further advice or queries about getting a nice bark? Share your thoughts in the comments area below.
And don’t forget to share if you liked it and found it helpful!
