Originally Posted by RoosterBooster
What temp do you cook at, that could be a factor. Fat up or down shouldn't have anything to do with it. Could be due to something (too much sugar) in the rub. Certain spices can also cause that. Could be caused by the heat source to close to the meat. Putting a rack on top of a steamer pan filled with liquid (I use 1/3 apple juice, 1/3 sider vinegar, 1/3 water and add a little bourbon) can help with that if you want a lighter bark. Some people kill for that dark smoky bark.
Oh no, I DO want the darker bark...and I usually have no problem getting it.
I smoke at 230 until I get 165 internally, then I pull and foil...then put back in smoker until I hits 200 internally, then I'm done.