The Science of the Bark: How Rubs and Humidity Form the Crust

The 'bark' on smoked meat is a complex crust formed by spices, dissolved proteins, and smoke condensation. This process relies on humidity: moisture on the meat surface dissolves the rub, forming a glaze that smoke compounds stick to.

Maintain cooker humidity and use a classic salt and pepper rub to create a dark, crisp bark on your meats.