No bark

[Dave G.]

Pork shoulder
Yellow mustard, rub is 50:50 brown sugar vs spices.
Smoked 3 hours at 225 -> internal temp to 165F. no bark
Foil wrapped and cooked to 205F at 255F

Fall apart tender and delicious.

Any tips for getting good bark?

 

[Walleye Hunter]

I put mine on at 165 for about six hours before I turn it up and I get a good bark. I wrap it at the stall and finish it in the electric oven and the bark never goes away.

 

[BobbyQ]

I'm still learning my grill but in my experience so far a setting of 225 is too low for a good bark to develop. I cooked my pork butt at 250-260 from beginning to end. Wrapped in foil after 4.5 hours and IT of 165. Great bark and smoke flavor after 10.5 hours and IT of 200-205.

 

[Slimpicker]

I agree with Bobby, 250° and longer before wrapping if you want bark... I never foil wrap during the cook on pork, only after it reaches close to 200° then pull off, wrap in foil and towel and in a cooler for 2 hours.... BARK is great and pull is easy

 

[PriceMP5]

Pork shoulder
Yellow mustard, rub is 50:50 brown sugar vs spices.
Smoked 3 hours at 225 -> internal temp to 165F. no bark
Foil wrapped and cooked to 205F at 255F

Fall apart tender and delicious.

Any tips for getting good bark?

Wrapping in foil kills bark, try butcher paper if you would like to keep the bark you created. There is a learning curve to butcher paper though

 

[ScotchnSmoke]

Pork shoulder
Yellow mustard, rub is 50:50 brown sugar vs spices.
Smoked 3 hours at 225 -> internal temp to 165F. no bark
Foil wrapped and cooked to 205F at 255F

Fall apart tender and delicious.

Any tips for getting good bark?

After buying the unit I have I realized it didn't put out quite as much smoke as some of the others. I, like you was expecting a bit more bark. So after doing some research and listening to some tips from other users I picked up this:

https://www.amazon.com/gp/product/B06Y3SL196/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Added nice bark and works great to add smoke. And I agree with the comments on the longer smoke time. Good luck.

 

[GrillMeister]

I don't wrap til the pork is through the plateau (the period where it sits at 175 internal forever while all the fat and connective tissue renders out). If I wrap, it's around 190, and only if I'm going to finish it in the oven inside.

 

[BobbyQ]

After buying the unit I have I realized it didn't put out quite as much smoke as some of the others. I, like you was expecting a bit more bark. So after doing some research and listening to some tips from other users I picked up this:

https://www.amazon.com/gp/product/B06Y3SL196/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

Added nice bark and works great to add smoke. And I agree with the comments on the longer smoke time. Good luck.

I just picked up a LIZZQ unit. Same principal but has a hex shape cross section.

 

[BobbyQ]

I've only use the LIZZQ smoke tube twice now. first time on the Traeger the pellets stopped burning. I guess I didn't let the flame burn long enough before blowing it out. second time I used it in my Weber gas grill for some steaks and the pellets kept burning with a flame and the flame wouldn't go out. I'm not finding the happy medium yet

 

[ScotchnSmoke]

Sorry, Bobby, I don't know about the LIZZQ unit in particular. I've used the one listed in my post several times and it does a great job. And since I've got a 575 I need extra smoke.

 

[GrillMeister]

I've only use the LIZZQ smoke tube twice now. first time on the Traeger the pellets stopped burning. I guess I didn't let the flame burn long enough before blowing it out. second time I used it in my Weber gas grill for some steaks and the pellets kept burning with a flame and the flame wouldn't go out. I'm not finding the happy medium yet

I used the LIZZQ a couple of days ago, filled it with Mesquite from B&B for my brisket. I always tap it several times to get the pellets to settle and pack tight. That helps in making sure it does not go out. I then light it with a MAPP torch and let it burn like a candle for few minutes before blowing it out and putting it in the Traeger.

 

[ScotchnSmoke]

The tamping it tight and the lighting with a torch is probably important no matter what type you use. I use exactly the same procedure GrillMeister describes when using my unit. Works like a charm

 

[BobbyQ]

Thanks @GrillMeister, @ScotchnSmoke for the help. I didn't do either. I'll make sure to next time.

 

[BobbyQ]

Sorry, Bobby, I don't know about the LIZZQ unit in particular. I've used the one listed in my post several times and it does a great job. And since I've got a 575 I need extra smoke.

LIZZQ is basically the same as yours except it's a hex shaped tube. I light it with a propane torch.

 

[BobbyQ]

Used the LIZZQ again for my spatchcock turkey and it worked great. I gave it a long burn time before settling it on the grill. It made hours of blue smoke