You sometimes see a very dark piece of meat as a result of a longer low and slow session.

Sometimes you may even think it is burnt.

But if it is done well, it really adds value.

So, what exactly is this?

The answer is 'bark'

Bark is actually a crust that is created by a chemical reaction of fat, moisture, smoke and heat, salt, spices and sugar.

The sugar is not necessary in principle, but the caramelization gives it extra flavor of course.

That was the short explanation, but you do have quite a bit of influence over this process.

For starters, you can't have bark on a layer of fat, so try to always trim the meat if bark is important to you.

Afterwards you need to add a rub, because these are the necessary ingredients.

The salt in the rub is absorbed into the meat, but the rest of the herbs are not, they remain on the surface, and this certainly also determines the taste.

The choice of rub is a point of attention, because that flavor will also influence the crust somewhat.

By placing the meat with the rub on the BBQ, the heat and smoke will do their work.

The chemical process that occurs between these elements will cause the bark to form. The longer the smoking process, the darker the bark.

Be careful with dry herbs such as pieces of thyme because they can burn.

So if you're making pulled pork or ribs, for example, pay attention to the color before wrapping them.

If you don't wrap them they will definitely be darker, and probably get a crispier crust. It's your preference whether you do this

Most of the flavor is in this crust because this is where all the flavors come together.

So if you pay some extra attention to the bark, it will again give a better result

How to list:

1. Make sure you remove any thick layers of fat from the meat and pat it dry.
2. If you want to pull meat, it is easier to cut a large piece into a smaller piece, then you also have more surface area that can generate bark
3. Choose a good rub, with plenty of flavor of your choice, and rub the entire piece, not just the top.
4. Place the meat on the grill and not in an aluminum tray, because then the heat and smoke can reach everywhere.
5. For a crispy crust you should not use aluminum paper when wrapping. Preferably butchers paper or just not wrapping. But everything depends on the heat and the time you have
6. Place a water pan in your bbq. The moisture you make with this is enough to make a good bark. Spraying occasionally is possible, this also promotes the smoke ring, but make sure you do not spray the rub off
7. Take your time. The longer you smoke the darker the bark.