Oh well, running slow. In the hot broth now, gonna run the crock pot tomorrow. To hungry to wait.
I’m no expert but I always hear add more rub if you want more bark…anyone else can feel free to correct me.Let's talk bark.
Shoulder just went in. I've normally run 200 220 on smoke for a long time then kicked it up a bit to push through the stall. Good smoke ring but no real bark.
Help me out guys, where's the bark?
I start checking mine around 195 for tenderness. It usually will shred apart between 200 and 205.So I ran it to 170 wrapped it in paper and a towel and put it into a cooler to rest for 2 hours. Dropped to 160. Great pork but nowhere near being able to shred it?