NW trout guy
New member
Hello all,
New to the forum. Bought a PR 850 a few months ago and learning.
I have done a couple of pork shoulders, but need some help on the bark formation. I have read a lot about ingredients in the rub, use of smoke tubes, smoke tubes, wrap versus non wrap etc and am trying different things.
I start my pork out at 230 degrees. I am using a rub with kosher salt, paprika, course black pepper and brown sugar. I have been using hickory pellets by Bear Mountain.
The problem is that after about 5 hours, I don't seem to be getting the nice darker bark and I don't understand it. I like the dark bark and I understand the mechanics of the meat, but need some help.
Is it the ingredients....?
Is it the temperature..?
Is it the type of wood..?
Thank you kindly for any help.
New to the forum. Bought a PR 850 a few months ago and learning.
I have done a couple of pork shoulders, but need some help on the bark formation. I have read a lot about ingredients in the rub, use of smoke tubes, smoke tubes, wrap versus non wrap etc and am trying different things.
I start my pork out at 230 degrees. I am using a rub with kosher salt, paprika, course black pepper and brown sugar. I have been using hickory pellets by Bear Mountain.
The problem is that after about 5 hours, I don't seem to be getting the nice darker bark and I don't understand it. I like the dark bark and I understand the mechanics of the meat, but need some help.
Is it the ingredients....?
Is it the temperature..?
Is it the type of wood..?
Thank you kindly for any help.
