Originally Posted by jetfxr27
Doing another one tonight. Anyone help with this question? Also how to keep the bark from getting to done so it doesnt create a crust you cant slice through.
I have found that the bark will "loosen up" if you foil for a period of time. I'm sure other will chime in.
Great pron and I, too, would hit that!
Cookshack sm055, UDS, Smokey Joe, Southwest Pit, couple of Weber kettles, an old gasser, and a weed burner.
Gary, KCBS -CBJ
Certified Nebraska MOINK Baller, KCBS - CBJ
Semper Fi, when in doubt empty the magazine