- Feb 26, 2011
- 12
- 10
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?
If I don't foil them, I am assuming that will crisp the exterior, but are there any other secrets?