Six months of trimming fat before the smoke finally showed up in the bark

Kim Fisher · 2026-09-09T09:00:11.295147+00:00

My pork shoulders used to come out with that mushy gray crust until I started trimming the silver skin down to a quarter inch and letting them sit uncovered in the fridge for 18 hours, and last weekend three neighbors asked what rub I switched to because the bark finally had that deep mahogany snap, so has anyone else seen that kind of overnight shift just from surface prep alone?

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Six months of trimming fat before the smoke finally showed up in the bark | BBQ Pitmasters - Free To Speak