Bark Boost


 

Shawn W

TVWBB Emerald Member
1/2C cider vinegar
1/2C rub
1T sugar
2T worcestershire sauce
2t gran garlic
2T dehyd minced onion
1T dried cilantro leaves
1T paprika
1T crushed chiles
1t cinnamon

The recipe above is provided as a guideline for the technique. Make one themed to the rub you are using (this one was used with my ancho chile rub).

Cinnamon was a feature ingrediant not found in the rub I used, specific to this layer. Save spices that loose their oomph over the long cook for this application.

Use about these proportions of wet/dry (or less liquid) ... you want it thick enough to not run off the meat.

Apply at least 2 hours before estimated removal from smoker to give it some time to dry up and firm up.

This made enough to do two eight pound chucks, but it was applied pretty thick (on all sides and top, not the bottom) and provided robust flavor, but the same amount could easily be used to do 2 or 3 times as much meat depending on your preference. It's potent! You've been warned.
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