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Unread 12-04-2008, 11:33 AM   #13
RichardF
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Brisket or butt, I get my bark the same way. I use a mustard slather and my rub is typically 1/4 to 1/3 sugar. Cook at around 225* for as long as it takes. I'll spray (really more of a mist) with apple juice at what I guesstimate the mid-point of the cook-time will be and only after I'm sure the bark has set-up. Does no good to wsh the rub away. I do not foil while cooking.

I pretty-much always get good bark

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