Mike P.
TVWBB All-Star
I've seen some Great photos in the Gallery of pulled pork with excellent bark.
Going to do my second one one the WSM this weekend. Last time (My 1st cook on the WSM), I used only Kosher salt and fresh ground pepper. The BB turned out Great but not alot of bark compared to the fine ones I've seen here.
What should I coat the BB with to obtain said bark? Is there a special method I could use to make more bark?
I anticipate cooking conditions to be partly cloudy with OAT's 57 to 63 degrees and light winds. Will be using water in pan since my WSM runs on the hot side. Also plan to use hickory wood for smoke.
Any and all input Appreciated.
Going to do my second one one the WSM this weekend. Last time (My 1st cook on the WSM), I used only Kosher salt and fresh ground pepper. The BB turned out Great but not alot of bark compared to the fine ones I've seen here.
What should I coat the BB with to obtain said bark? Is there a special method I could use to make more bark?
I anticipate cooking conditions to be partly cloudy with OAT's 57 to 63 degrees and light winds. Will be using water in pan since my WSM runs on the hot side. Also plan to use hickory wood for smoke.
Any and all input Appreciated.