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Unread 12-04-2008, 06:05 PM   #15
barbefunkoramaque
Babbling Farker
 
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You're right... and it could be why NO ONE is arguing yet.

A good bark must be both a bark(crust), penetrate the meat, AND have a good, non-carbon or sooty taste. It should start as Black to Umber in color and give way to a deep, deep, deep red with a good smoke ring (not heat ring) behind that.

Quote:
Originally Posted by JimT View Post
Looking back at Chris' original post (quoted here), there seems to actually be two questions begging for answers! First, we need to come to a consensus as to what defines a "good" bark, then we can argue about how to make it!!!



JimT
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