My pork shoulder bark went from pale to perfect in just 2 hours

I was smoking a 9 pound shoulder on my offset last weekend and the bark looked weak after 6 hours. I moved it from the top rack directly over the firebox, where the heat is more direct. The difference was crazy, it formed a deep, dark crust in the next 2 hours without burning. The key was that radiant heat from the coals, not just smoke. Anyone else find a sweet spot on their smoker that fixed a bark problem?

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1 Comment

betty_white391h ago

Had the same issue with my old Brinkmann. Putting a water pan under the meat to catch those drippings made all the difference, got that crust right where I wanted it.