93_confirmed
Take a breath!
- Joined
- Apr 22, 2014
- Location
- Princeton, New Jersey
A few weeks ago I was doing a large cook on the WSM. I had 4-5 racks of ribs on the top rack and two pork butts on the lower rack with a full water pan throughout the cook. Usually I cook the butts on the top rack and what I noticed with this particular cook is the bark on the butts was much softer and a lighter color than when I have cooked them on top. I used the same slather/rub as I have done for previous cooks so I'm assuming the moisture from the rack literally sitting above the water is causing this issue.
Does anyone else have this problem and is there any way achieve a firmer bark for those meats cooked near the water pan? Any suggestions? :thumb:
Does anyone else have this problem and is there any way achieve a firmer bark for those meats cooked near the water pan? Any suggestions? :thumb: