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Unread 12-03-2008, 09:06 PM   #1
bigabyte
somebody shut me the fark up.

 
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Default Your thoughts on bark

I'm wondering what everyone thinks about what makes for a really good bark. This is the list of things I came up with off the top of my head that people usually suggest trying to achieve a good bark. If you have any other suggestions, please let me know:

- More sugar in your rub for more carmelization.

- Using a slather before putting rub on (and do you have a specific slather other than yellow mustard that you believe makes bark better for a particular reason?)

- Letting rub rest on meat overnight and adding another layer before cooking.

- Using a spritz/mop while cooking (any specific kind you think makes bark better for a particular reason?)

- Using a coarse textured rub, a fine textured rub, or a combination of both.

Thanks for any and all suggestions, they are greatly appreciated.
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