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burned outside on a pork Butt question
Hey guys got a quick question.
I smoked a pork butt last week and have a question about it. It was a 12 hour smoke 225 degrees and I had the interior temp of the meat at 210 degrees when I pulled it off. The meat was very good but the problem I had is this. The outside was as black as sin and about a 1/16th of an inch thick. I pulled the meat and cut the black (burned?) part off. So what did I do wrong? I did not foil it because I wanted the hickory smoke to get to it. But now I think I should foil it later on in the cook. But not sure when I should and even if I should.
Any help or advice would be great.