Pulled Pork: Difficulty Getting Bark to Develop

scott@regalstephens

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Using an Ironwood 650, and following the "Smoked Traeger Pulled Pork" recipe to the T from the app, I had little to no bark development on my cook. Don't understand why. Any help would be appreciated.
 

RustyJake

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Lots of variables when it comes to bark formation.
This article has some information that may help you understand how a good bark is formed and maybe some insight as to how you got the results you see.
https://www.smokedbbqsource.com/how-to-get-a-good-bark/

There are a few sites that give some great information on the subject.
 

Timmy

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GrillMeister

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These took around 22 hours at 225 degrees and bark was great. Nothing but Bad Byron's Butt Rub applied. No wrap, but water pans underneath for moisture and later fat catching.

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SmokinAL

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If you wrap, don’t. I find that kills my bark. Start your cook at a lower temp, once the meat reaches about 140-ish, then turn the temp up. I usually start my cooks off around 180-ish, then finish the cook around 250-275. I’m a bark guy and I find rubbing with mustard and I use a rub with a paprika base is what I enjoy the most.
 

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JPSBBQ

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I’m a take it or leave it guy with bark. It’s ok, but not the star IMO.

That said, the use of a mustard binder will create more surface area and crevices for the rub to adhere to. It sounds crazy/ minuscule but it’s true. Also, spritzing once the exterior has dried out will build bark and flavor if you use something flavored.
 

TheGrumpyGriller

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This was done over the weekend. Pit temp set @ 225 and ran for about 8 hours to 165, then put in a foil pan and covered in aluminum foil. It reached 205 about 4 hours later. I used Adobe Honey rub, and had a mustard binder on as well. Not that it matters for the bark, but I did inject it with Meat Church Hog Injection made with apple juice.
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