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Getting More Bark

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  • Scott Wat
    commented on 's reply
    Thanks for the tips everyone! I won't wrap the next one.

  • BFlynn
    commented on 's reply
    I do that too. Cut in half = more bark.

  • scottranda
    commented on 's reply
    Yep!! Cut in half. And no wrapping.

  • vibemore
    replied
    Thanks, everybody!

    Leave a comment:


  • fzxdoc
    replied
    What they said. PBC makes great pork butts. Run at 275ish. And no wrapping.

    No faux cambro either.

    Kathryn

    Leave a comment:


  • HawkerXP
    replied
    I also cut butts in half. Double the surface area for more bark! WOOF, WOOF!

    Leave a comment:


  • HawkerXP
    commented on 's reply
    +2

  • Greygoose
    commented on 's reply
    This ^

  • Ahumadora
    commented on 's reply
    +1

  • Steve R.
    replied
    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.

    Leave a comment:


  • vibemore
    commented on 's reply
    I made Meathead's Mephis Dust and that's what I used.

  • barelfly
    replied
    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.

    Leave a comment:


  • Jerod Broussard
    replied
    Don't wrap at all. Running 275-ish I wanna say 6-8 hours was the norm.

    Leave a comment:


  • vibemore
    started a topic Getting More Bark

    Getting More Bark

    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!

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