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Unread 07-02-2012, 07:07 PM   #4
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Originally Posted by dfaarc View Post
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?!
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