Hey all. I did pork shoulder on my still pretty new PBC tonight for the second time. It turned out pretty alright, but I want more bark. I had the shoulder on there for about 3.5 hours and then wrapped it when it hit 160. It only took another hour for it to get to 205.
I'm thinking that I just need to put more time into it and not wrap in the future. Any advice? Thanks!
Smokin-It 3D
Weber Kettle with an SNS
Masterbuilt kettle that I call the $30 wonder grill
Bullet by Bull Grills gasser
Anova WiFi sous vide machine
Thermoworks Thermapen and Chef Alarm
Wrapping does or can stop the bark formation, so your plan of not wrapping will help for the next cook. Also, what kind of rub did you use? That can help as well, from my experience.
It's as simple as don't wrap until the bark is where you want it, regardless of what cooker you are using. In a PBC, you probably don't need to wrap at all.
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Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
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