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.
Originally Posted by JimT
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!!!