I've now been smoking for about a year and have only been able to get one of my barks crispy, the very first smoke i did lol
Inject my meat 12 hours before grilling
Put meat on smoker at 225* (it'll usually smoke between 225 and 245 for the duration of the smoking process)
when meat reaches around 150-160* i wrap or pan and put in oven.
NOW, i have tried wrapping very tight (first smoke came out crisp)
put in pan and put tin foil lid (came out moist)
Here is the kicker, on my smoke from the 4th, i pulled from smoker and wrapped VERY tight in tin foil and baked in oven until about 195-200*
Pulled pork, wrapped it in some towels and it rested for about 2 hours before i pulled it for eating.
NOW, the meat was crazy moist, very tasty and everyone loved it.
My question, what can i do to get a crisp bark?
As you can see from my process, the constants are the cook time and temp, i always use the same injection and same rub.
Now, every smoke i did last year, i used apple juice and white grape juice in my water pan in the smoker, on the 4th, i used stright water.
Am i keeping it TOO moist inside my grill to allow for a crisp bark?
Should i try removing the water pan and relying on my injection for the moisture?
Any help would be greatly appreciated!