I've had my GOSM big block for about a year now. I've done pulled pork, brisket, ribs, big turkey, and chicken all with decent success. One issue I have been having, and I assume it's just because it's a gas smoker, is not being able to get a good hard bark on my pork/brisket.
So, what I figured was causing the biggest issue was all the moisture during the foil stage. The meat does melt in your mouth, but I really want to get some bark. So the last couple of porks I've done, I skipped the foil stage and just left it uncovered on the smoker the whole time.
I've tried this the last 2 times with pork and I've also noticed a huge issue of not being able to get the pork temp higher than 165 or 170. If it's going to pass that temp it must take FOREVER. I've had to pull the porks off the smoker and throw them in the oven at 350 to get the temp to go up after that.
Am I doing something wrong? Is this a by-product of not doing a foil stage?
Thanks for any tips/advice in advance.