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Re: Pulled Pork Bark question
[Re: Aaron_H]
#1457723
09/22/15 09:25 AM
09/22/15 09:25 AM
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Joined: Oct 2000
Posts: 6,143
Clay-Trussville area
Big Al
12 point
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12 point
Joined: Oct 2000
Posts: 6,143
Clay-Trussville area
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If thicker, crunchier "bark" is what one is looking for, I would cook it over an open pit and not put it in a smoker. None of the BBQ I've ever eaten out of a smoker is near as good as open pit BBQ. And you don't have to rub anything on it to get good flavor. Just some good hickory or pecan wood. That's just my humble opinion.
"Said I never had much use for one; never said I didn't know how to use it".
-Matthew Quigley in "Quigley Down Under"
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