Originally Posted by DFLittle
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.
DF is right--as "almost" always
My "home cooking" does not resemble what we do for competetion.
No problem for me--two different worlds and goals.
"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera" and Sherman.
Now cooking with a Fast Eddy PG500
Proud Pellet guy cooking on real wood.