therealrsr

Recipes 

Respectfully disagree on turning up the temp. Many do this to finish up the meat faster, but there is an expense.

While true any smoked meat will develop an outer bark, the thickness and consistency can/will vary. Just offering a suggestion...

Myrdhyn

Recipes 

Definitely agreed on mustard then rub then the apple juice+cider (though I often also use 2:2:1 juice:apfelwein:vinegar) every hour or two. Though I generally don't start doing the squirt it until after initial few hours of smoke are up.

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Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

dataz722

Recipes 

I have tried both with and without the mustard and while there is very little difference I do prefer it without.

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Myrdhyn

Recipes 

I find the mustard less important than a solid, even rub covering and the spritzing after your done with the initial smoke hit. To me the mustard is more like a safety net than a necessity.

__________________
Left tap: Myrd's IPA
Right tap: Heffeweizen
Kegged: Blimey's ESB, Apfelwein, Ed's Haus Pale Ale
Fermenting: Air, but soon to be Ode-to-Arthur and more Apfelwein.

BOBrob

Recipes 

new to brew maken , old guzzler though. I LOVE MY SMOKERS! try honeymustard & apple cider after the rub. 2 to 1 on the mustard & cider let it sink in for at least 12 hours. slow smoke to 165 internal temp. then kick it up to190-195 for the last hour. I use the same on kings on the grill.

ruffdeezy

Recipes 

I use lots of brown sugar in my rubs and that helps with the bark I believe

pernox

Recipes 

Bingo!! Sugars will caramelize over the duration of the smoke, and mike a nice crispy bark.

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"God forbid we should ever be twenty years without such a rebellion.... And what country can preserve its liberties, if its rulers are not warned from time to time, that this people preserve the spirit of resistance? Let them take arms.... The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants." - Thomas Jefferson, in letter to William S. Smith, 1787

ranchonodinero

Recipes 

Rinse, pat dry, slather with cheap yellow, then rub. 220 or so then ramp up to 250 at 10 hours. Cook till 190 or 200 internal. And use an BGE!

Sawdustguy

Recipes 

+100 We cook competition BBQ and the real key to good bark is sugar. Yellow Mustard is just a glue to adhere your rub to whatever you are smoking. you will never taste the Mustard. The rubs we use on Pork contain alot of sugars so we can get that nice carmelization which is crucial to good bark. We have also been known to use brown or turbinado sugars.

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Guy

Brewery URL: Black Dog Brewery NY

BBQ Team URL: Two Fat Polocks BBQ Team

ranchonodinero

Recipes 

I'm lazy but lately I've been using Saltlik BBQ rub-spicy and that coupled with mesquite smoke!