Bark
The dark, flavorful crust that forms on the exterior of smoked meat during a long cook — the result of the Maillard reaction, smoke deposition, and rub caramelization.
Bark is one of the most prized elements of good BBQ. That dark, almost black crust on the outside of a brisket or pork shoulder isn't burnt — it's the product of hours of chemical reactions happening on the meat surface.
Three things create bark: the Maillard reaction (proteins and sugars browning at high temperatures), smoke compound deposition (particles from wood combustion adhering to the surface), and rub caramelization (sugars and spices in your seasoning transforming under heat).
Good bark should be firm but not hard, deeply flavored, and slightly textured. It should taste like concentrated smoke, pepper, and beef (or pork). If your bark is soft and wet, your smoker temperature was too low or humidity was too high. If it's hard and bitter, you ran dirty smoke or your temperature was too high.
How to Build Great Bark: - Use a coarse rub — coarse black pepper creates more texture than fine grind - Cook unwrapped for as long as possible before wrapping - Maintain steady temperature (250°F is ideal) - Don't spritz excessively — moisture softens bark - Ensure clean, thin blue smoke throughout the cook
When wrapping, butcher paper preserves bark better than aluminum foil. Foil traps all moisture and can make bark soggy. Paper lets some moisture escape while still speeding through the stall.