[MarkinAZ]

Originally Posted by pnoon

So I have a question for the experienced (food) smokers here. What does it take to get that really dark crunchy bark?

I'll defer the 3 unit lecture series to Adam (T.G) to handle But I would recon it would be a longer period of time at lower temps, followed by some extra basting of sauce/spraying of liquids, etc. possibly along the way. Just thought I'd throw that in. It seems with the heavier pieces of meat (briskets, etc.), your cooking at the lower temps in the 200* to 225* range, and for periods between 8 to 12 hrs or so...

Wait to see what others have to kick-in...