Quote:
Originally Posted by MOhillbilly
Bark is over rated. Rendering the fat properly is more important IMO.
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Agreed.. with a larger roast, you may find it helps to foil it for a bit.. this will soften the meat, keep the moisture in, and really make a nice product. It kinda helps the bark re-dissolve though. I wouldn't try to bark a roast...
If you do foil it, just unfoil it and cook it a bit that way at the end.. maybe an hour, to let it dry up some.. that will help.