- Messages
- 40
- Grill(s) owned
- Stampede
- RT-300
I have about a 7+ lb pork shoulder and want to get a nice thick bark, but still keep it juicy. Rubbed with maple syrup and my home made rub, cooked at 225° until IT of 175. foiled to 2(ish) more hours then back on the grill at 325° for almost an hour, depending ton the bark.
Does this sound like a good way of getting a heavy bark & still maintain the moistness?
How do you do it?
Does this sound like a good way of getting a heavy bark & still maintain the moistness?
How do you do it?