Yikes is right! Did you use any wood to provide smoke in the initial few hours on the grill? Spritzing with various concoctions every hour or 2 is a good way to develop a nice bark as well.

Yes, I've had soaked hickory chips out there the whole time and the smoke ring is nice. It's just not super black and crusty on the outside.

I did my usual rub but did not do a mop. I have done that in the past and never thought it did much. Last time I made butts. I didn't do it and they were beautiful.

That is the way we prefer it. I don't care for the burnt outside everyone calls bark and my husband refused to eat it. I like a smoke ring and pull apart tender, but nor brunt crust.

I did 2 hours with no water and a slightly higher temp, 275, and it's perfect!

That's a whole butt.

Sherry I hear you, but I like it black. This is not as black and crusty as preferred but it has a good smoke flavor and is still good.

Perfecting my q falls into the same category as perfecting croissants, don't need to go there.....

Looks perfect to me. Glad you solved it!

Bark does not mean 'burnt'.

"Bark is formed through two chemical processes; Polymerization and the Maillard Reaction. Everything starts when moisture from the meat and water vapor from the smoke dissolve the water-soluble ingredients in the rub..."

how to get bark when smoking meat

Sure, it is easy to burn food by overcooking at high heat or just put it directly on coals. And food will taste biter and tough. Put a marshmallow directly in flames and it will burn quickly or toast it low and slow above the flame and it will caremelize a golden brown.

Peel and boil or steam potatoes is perfectly fine but cut into quarters and roast will bring any roasted or grilled vegetables to aother level of scent and flavor.

Contrary to the name, burnt ends aren't actually burnt. They're just cooked to a point where the bark is predominant, lending a fantastic crunchiness you won't find if you overcook a steak.

all about burnt ends

And some like boiled hot dogs, steamed well done burgers, un-toasted buns. White bread with a cold cheese slice. Most seem to prefer toast with breakfast and a grilled cheese.

We prefer bark and burgers med-rare on the rare side with 'bark', the maillard reaction.

Momofuku Bo Saam,

Sherry, you should see what I do to an ear of corn lol!

Well, if it is charcoaled, sorry charred, probably not. I don't begrudge anyone for what they like, but we don't like burnt, sorry charred, lol. I don't think I will be trying Mexican street corn anytime soon. Maybe the spices, which we like, but not the burnt.

I adore anything Cajun, but even I don't like blackened and my husband won't even consider it.