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Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Secret to getting that beautiful bark on your pork butt
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Old 12-27-2010, 04:46 PM   #21
Soperbrew
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Originally Posted by therealrsr View Post
Respectfully disagree on turning up the temp. Many do this to finish up the meat faster, but there is an expense.

While true any smoked meat will develop an outer bark, the thickness and consistency can/will vary. Just offering a suggestion...
Ok, I stand corrected. I learned something here.
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Old 12-27-2010, 05:25 PM   #22
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Ok, I stand corrected. I learned something here.
+10000000 Thats what it is all about. We all learn from listening to others. Good show!!
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