Originally Posted by kapndsl
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.
I understand what you are saying, but have a problem with it as well. If it is the best Q, then it should win. Maybe I'm just not cut out to be a competition cook.
Senior member of the Brethren
Weber Platinum Kettle, Weber OTS, Meco square grill, ECB, UDS, WSM, a camping grill, Blackstone flat top X 2,The MOAB, and now the proud owner of a YS640, MOINK.
Pitman for Andy Groneman at the All Things BBQ cooking classes.
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Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead.