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Old 04-21-2013, 09:37 PM   #11
El Ropo
Babbling Farker
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Join Date: 10-06-10
Location: Austin, TX

Looks just right to me. I don't understand why people worry about dark color on a pork butt/shoulder when it's gonna get pulled and mixed together anyways. That dark tasty bark is the best kind. The mixture of the dark bark, light n dark pork meat and pink smoke ring creates a visually appealing image, and it tastes good too.
Modded Brinkmann Gourmet. Basic UDS. Rescued 22.5" OTS. SJS Mini-WSM. Stubbs. B&B Oak Lump.

Cannondale 2009 F8 (for burning off all the great BBQ)
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