Did pork butts 2 times in the past couple weeks. First one came out with very nice crispy bark and the second came out with dark, but kinda soggy bark. I followed TasunkaWitko's recipe for both, and the only difference was the first one I put on a finishing glaze on. Both were finished up at 190+ degrees.
Any ideas on how to make sure the bark is nice and crispy next time?
Maybe finish it off in the oven at 350 degrees for the last 30 minutes uncovered?
Thanks!
Todd
Any ideas on how to make sure the bark is nice and crispy next time?
Maybe finish it off in the oven at 350 degrees for the last 30 minutes uncovered?
Thanks!
Todd