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I put a whole pork shoulder on my Weber kettle for 14 hours and it came out like pulled pork candy
I was messing around with a snake method setup and used a mix of hickory and apple wood chunks, aiming for 250 degrees but it ran a bit hot at 275 for most of the cook. The bark set up way darker and crispier than I thought it would, almost like a sweet, smoky candy shell. Has anyone else had their fire run hotter than planned but ended up loving the result?
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nina_harris393d ago
Sounds like a happy accident to me. My last attempt at a low and slow cook ran so hot I basically made jerky. That bark you're describing though, that crispy candy shell, is the dream. A hotter fire can really set the sugars and make the bark pop. Might have to "mess up" my temps on purpose next time.
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cameron9633d ago
A little extra heat can work wonders for the bark.
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