Just got my Searwood 600… did a tri tip for the first go on it. Any recommendations on getting a better bark? Lose the water pan?
by iakopa84
5 Comments
TimeToMoveOn223
How did you prep the meat?
StevenG2757
Not probably the cut your are cooking but bark takes time to develop and 4 hours is on the short side. Good brisket bark does not develop for a few more hours.
Plus you are on a pellet grill which is not the best for creating good bark.
GreatJob2006
Put more rub on presmoke if you’ve let it sit overnight.
pourauthority
Use the smokeboost 180 temp for at least 2 hours then raise to your desired temp.
aim4squirrels
More coarse ground black pepper. Thicker the better. Use a binder to hold more on if necessary.
A rougher surface will promote better smoke adhesion and thus better bark formation.
You can use old black pepper if you’re worried about the “heat” from using too much pepper. Oxidized pepper isn’t as hot as fresh pepper, but it’ll work the same to form bark.
5 Comments
How did you prep the meat?
Not probably the cut your are cooking but bark takes time to develop and 4 hours is on the short side. Good brisket bark does not develop for a few more hours.
Plus you are on a pellet grill which is not the best for creating good bark.
Put more rub on presmoke if you’ve let it sit overnight.
Use the smokeboost 180 temp for at least 2 hours then raise to your desired temp.
More coarse ground black pepper. Thicker the better. Use a binder to hold more on if necessary.
A rougher surface will promote better smoke adhesion and thus better bark formation.
You can use old black pepper if you’re worried about the “heat” from using too much pepper. Oxidized pepper isn’t as hot as fresh pepper, but it’ll work the same to form bark.