Hi,
I'm currently running a Camp Chef pellet smoker, and am really struggling to get bark development.
My rub is salt, pepper, onion powder, garlic powder, and paprika.
I'm smoking at 275 degrees, and can't seem to get bark even at the 5 hour mark, when the meat is basically done. At that point, the meat is starting to get dry, and there's barely any bark formed.
I'm using a smoke tube, but only filling it half way.
I'm theorizing that I need to reduce the heat, but there is just too much conflicting information. Some say use sugar. Others say sugar is just for color. Some say lower temperature for more time. Some say higher temperature for better bark formation. Some say add a water pan (but it's already crazy humid).
I can't even spritz or wrap because the bark is just non-existent.
One thing I do know is that it's very humid right now, and I'm assuming that's likely one of the factors in the slow bark formation.
Thanks.
I'm currently running a Camp Chef pellet smoker, and am really struggling to get bark development.
My rub is salt, pepper, onion powder, garlic powder, and paprika.
I'm smoking at 275 degrees, and can't seem to get bark even at the 5 hour mark, when the meat is basically done. At that point, the meat is starting to get dry, and there's barely any bark formed.
I'm using a smoke tube, but only filling it half way.
I'm theorizing that I need to reduce the heat, but there is just too much conflicting information. Some say use sugar. Others say sugar is just for color. Some say lower temperature for more time. Some say higher temperature for better bark formation. Some say add a water pan (but it's already crazy humid).
I can't even spritz or wrap because the bark is just non-existent.
One thing I do know is that it's very humid right now, and I'm assuming that's likely one of the factors in the slow bark formation.
Thanks.