Smokin',I don't know if this is something that should have been added in the Pork Archives[ under bark] or a new topic.
You can direct it where you think best.
We all have cross scored hams to get a crisper outside , by exposing more meat to direct heat and applying more seasoning.
I do this occasionally, when I am cooking several butts to present at once.
If I want to be purist and technically correct,this may not qualify as bark.
My intention was good eatin' and the same mixed look as might be in your presentation box and my diners seem to think it works fine.
I had to thaw 3 ,7.5 lb. bone-in butts,till about midnight.
I cross scored them about 1/2"-3/4" where I could find a place.
Mixed some leftover rubs, enough apple juice to make a paste, and some plain brown sugar.
Think I picked that up from drbbq.
Pasted them pretty heavy and threw them in at about 200�-210� and went to bed.
They were in the high 160�'s when I checked them the next morning and sprayed them with some apple juice.
I kicked them up to 250� and took them to about 195� internal.
Double foiled them and placed in the cooler for about 4 hrs.
I let three of the guests pull them while I finished other things.
They sprinkled with e.Carolina sauce while they pulled and mixed.
They presented and ate well,was the consensus.
Excellent "bark".
Original Post