When I cook a pork butt picnic in the oven, it comes out perfect - nice crispy bark, slightly oily, heavenly, and moist on the inside. I put the oven on 240 degrees, forget about it, and let it cook until internal temp is 200 degrees.
When using my 18" WSM, I prepare the butt the exact same way. I try to maintain the same temperature, forget about it, let it cook until the internal temp is 200 degrees. In the smoker though, I have the water pan filled. However, the bark comes out more dry and leathery... perfect on the inside, but the bark is not so great.
Any ideas?
When using my 18" WSM, I prepare the butt the exact same way. I try to maintain the same temperature, forget about it, let it cook until the internal temp is 200 degrees. In the smoker though, I have the water pan filled. However, the bark comes out more dry and leathery... perfect on the inside, but the bark is not so great.
Any ideas?