I made my pig bark (pork rump roast on my 22" original)

[Larry The BBQ Guy]

Just took this off. Nothing fancy, but I really like how the bark turned out on this pork rump roast. I cook it for a total of 6.5 hours in my 22" original black. Here's the before and after.

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[Larry The BBQ Guy]

Here is another pic of the meat quartered. The bone pulled right out and it broke up into 4 equal pieces. My goal is to chill them wrapped so they get cold quick without drying out and serve it tomorrow sliced.

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[Fire Starter]

Lol looks a little Ruff haha nice 1 post it sliced if ya don't mung it b4 then


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[namtrag]

Looks delicious!


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[Larry The BBQ Guy]

Nice thing about chilling before slicing is that it actually slices instead of shreds. I heat it in a cast iron pan. Gets a nice little additional sear on it. I must admit though I did steal some last night before bed.

[HoosierKettle]

Looks tasty!


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[Dc_smoke309]

Looks dam good .


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[SMOKE FREAK]

That's gotta be good...

[hawgheaven]

That looks grate!

Nothing like making a pig bark... I make our dog bark a lot...