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I made my first pork shoulder today and the meat was moist and tasty, but what is the secret to a crispy bark? I did foil them at 165, but when I was done I had a ton of liquid in the foil.
If I don't foil them, I am assuming that will crisp the exterior, but are there any other secrets?
Hi everyone,
I am new to SMF so thanks for all the wonderful information! I am looking to get a MES, but I live in WI so I want to know if I should be worried about the cold weather. In particular, I am looking to get the 30" black MES from Cabela's @ $199.
Will the heating element be strong...
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