Re: What's in your smoker?
Quote:
Originally Posted by pnoon
Newbie question. How do you guys get that bark to be so dark? Is it the amount of rub/mop? Is it the cooking temp? Time on the smoker?
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I'm with Brent on this...
On the Tri Tip above, I used Ranchers Reserve All Natural "Cowboy Blend with Coffee" Steak Rub that was preceeded by a liberal dosing of Lea & Perrins Worchestershire sauce. And then a good dosing of Trader Joe's Organic Turbinado raw cane sugar
3.5 hrs at 225* and pulled a smidge over 150*
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