Well yes but smoking there is no "sear".
Â
surface moisture plays less of a part with bark in my opinion. You don't want your Q to get a dry surface for the most part as in my experience what you see is what you get. Dry outside, only a matter of time before the internal looks the same.
Â
As far as bark goes i feel like sugar (rub and/or other points), wet rubs like mustard or beef base, and fat play huge parts.
Â
i trim some fat but not much, your gonna trim it again before you eat most likely. I absolutely don't subscribe to the "fat side up bastes the meat while cooking".
Â
Bastes it? it melts and runs off in a very short time. I know I know.... Â I do brisket fat down to use the fat to protect from the bottom heat of my acorn smoker. I will flip it at the stall because it seems like a good idea, the fat is flavored more at that point and can "baste" all it wants, plus why not open the rig and lose heat flipping it at the start of the stall?
Â
Just my personal thoughts, they will be different next slab!
Â
The beauty of BBQ is we all try different things and they are all the right way to Q!!!
Â
Rub it and smoke it!!! (or don't rub it i don't care)
Holy hijack to a bark discussion