Quote:
Originally Posted by CatinKS
I bought a smoker last month and cook a pork shoulder and ham. My goal is to cook a brisket and make some burnt ends some day. This week thought I would practice with a large chuck roast before try a $50 brisket.
I would be interested in any suggestions on how to make the best bark for the roast and some ribs on the side.
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Pellet or stick burner?
Bark is over rated. Rendering the fat properly is more important IMO.