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Unread 08-25-2013, 12:35 PM   #10
somebody shut me the fark up.

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Join Date: 06-26-09
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Too much bark, of course there can be. But, that is burned, that is too much heat on one spot, as Bludawg said. The meat dried out too much, causing the meat to become hard and burned. It's not really bark.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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