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Why does nobody talk about how pellet grills kill bark on pork butts?
I've been using my Traeger for about a year now and I love it for ribs and chicken but I tried doing a pork butt low and slow at 225 for 14 hours last weekend and the bark came out soft. Not crispy at all. My buddy who runs a stick burner says it's because pellet grills don't get enough air flow to dry out the surface. But I see all these competition teams using pellets now so whats the deal. Is there a trick I'm missing or do you just gotta accept softer bark from a pellet smoker. Anyone else run into this or am I doing something wrong.
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gavin_kim32d ago
Try bumping the temp up to 275 like the other guy said. I ran into the same thing with my Camp Chef until I started wrapping in butcher paper around 165 and skipping the spritzing completely. It's like a lot of things in life where people overcomplicate stuff trying to be perfect when the simple way works just fine. My pop always said if you're fighting the tool you're using it wrong and that's pretty much what's happening here.
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