Tried a salt block on my pork butt last weekend and got a weird crust

I threw a 8 pound pork shoulder on my offset Saturday with a Himalayan salt block under it for the whole smoke, thought it'd add some mineral flavor or something. Instead the bottom came out almost leathery and the bark was way too hard to pull through - totally killed the texture for me. Has anyone else messed around with salt blocks in a smoker or am I just doing it wrong?

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elizabeth4381h ago

Ive had better luck using the salt block as a preheat plate under the grate, direct contact wrecked my bark too.