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Long time reader but first time posting up and asking a question. Thanks in advance to anyone who helps.
Here's my problem: I have been working with my egg for over a year now and I feel like I've gotten pretty good at making pork shoulders. The taste, moisture, and consistency are all exactly what I would like them to be. The problem is that I just can't get a good bark. I LOVE bark, it's my favorite part of BBQ, so obviously this is a killer for me.
Here's what I do:
Here's a shot of what I normally get:
Any thoughts on what I can do to get a better bark? Please don't assume I know anything, I'm mostly self-taught here so there may be something very elementary that I have missed.