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Old 01-24-2005, 07:54 PM   #8
somebody shut me the fark up.
chad's Avatar
Join Date: 08-13-03
Location: Clearwater, FL

I'm not trying to control the forum -- it's just that we're discussing competition turn-in and the timing and methodology may change. Tim is sounding out competitors to see what their consensus is for getting bark under the constraints of a cook off.

But, if you get good brisket bark using a technique different from the forum then stick with it!! Brethren don't have the only answer (heck we even argue over mustard!) - but all the different techniques will yield good product - just a bit different.
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