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Found a cheap trick for getting perfect bark on pork shoulder
I kept getting sad, flaky bark until I tried leaving the shoulder unwrapped in the smoker for the first 6 hours. Threw some brown sugar and paprika into the rub and the crust came out like glass. Has anyone else tried skipping the wrap?
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wadeyoung11d ago
Man I wish I knew this ages ago lol. My first few shoulders came out looking like a meteorite hit them with that sad flaky crust. Brown sugar and paprika combo sounds like a game changer though, I bet it caramelizes into something unreal. I always thought wrapping early was the move but now I'm thinking I was just overcomplicating it. Gotta try that glass shell thing next weekend for sure.
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I saw this guy on YouTube swear by a similar method, said the brown sugar basically turns into a candy shell if you hit the right temp. That glass-like crust youre talking about is no joke, it really locks in the moisture.
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