Originally Posted by barbefunkoramaque
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.
I'd agree with all of that! (Sort of
One sticking point I see is "(crust)." Personally, I don't want anything
the least bit "crunchy" when I bite into a piece of meat. I feel the bark should complement the meat, not stand out in any way.