Dark Crust on Pulled Pork

Kjunbob

I have had my Egg for about 5 months and I am about to embark on my 3rd pulled pork.. The previous two have been very good, but I would like to have a little more bark than the first two.  I had a small (1/8 - 1/4 inch) dark bark.. and is this normal?  From the pictures that some of you have posted, it seems that some of you have dark thick bark.  

What I have been doing it to amply spread mustard over the butt, then a good rub.. and then cook at around 280 until internal temp of 195 and the butt probes easily... 

Any suggestions?  

Thanks

Grillin_beers

Here's how I do a butt, and I get a good thick bark.

The night before I rub with mustard and two layers of rub.  I let it sit covered overnight.  Right before I put it on the egg I put another layer of rub on.  Then I smoke uncovered at 240-260 until its done.  1/8-1/4 inch isn't a bad amount of bark. 

lousubcap

More rub equals more bark as noted above.  For me, the best finish-line indicator is when the bone pulls clean regardless of temp.  FWIW-

fishlessman

coat with rub,then mustard, then enough rub to make the mustard disappear, indirect at 235. add a bunch of brown sugar to the rub. it will look like a meteorite when its done

ewyllins

I rub generously and go L&S @ 225, thats about 2 hours per lb, and start checking around 195-200 and pull when its ready, the buttah check.

Ladeback69

I do like above with mustard and lots of rub, then I put it in the fridge for an hour while I get the egg ready or prep the night before.  I think moisture helps create a good bark.  I also like starting out at 225 then take it up to 275 when it gets to 160-165.  I think the lower temp and longer time to get to 160 helps in making a good bark.

RRP

+ what the others have said, but keep in mind the higher the sugar content in your rub the darker and even possibly black your bark will be.

HoustonEgger

I rub mine the night before, put in the fridge and then add more rub before putting it on the cooker. And I use @MeatChurch honey hog - the sugar/honey gives it a great bark color

fishlessman

you also want to cut all the exterior fat off, more bark stuck to the meat