Originally Posted by dfaarc
What temp are you cooking at? What does the bark taste like?
Standard 250, give or take a fluctuation or two. Pork shoulder cooked to the 190ish range. Nothing out of the ordinary.
I don't recall it tasting bad at all. It seemed normal tasting but it just looked burnt.
When I drop the sugar from the rub/injection it's totally not black.
Then I see the guys on TV injecting with sugar and they don't have the black?!