Quote:
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.
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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!
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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 
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