I've cooked a number of pork butts over the last few months, and while they have come out nicely - I'm not seeing the very dark, crisp bark that many of you are getting.
Here is my approach:
1. Cover pork in yellow mustard
2. Apply generous amount of Dizzy Dust
3. Cook indirect at 225 until 195-200 degrees internal
I'm getting some bark..but definitely not that meteorite looking stuff some of you guys get. Any suggestions?
Followup question - Is removing the fat cap/skin on Picnic a good idea for creating more surface area for edible bark?