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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 04-27-2007, 03:22 PM   #16
Mooner
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Quote:
Originally Posted by tonto1117 View Post
"Bark" is the outside "crust" of the meat. It is extremly flavorful from use of slathers, rubs, mops and sprays that are used throughout the cooking process, and is highly coveted.
Couldn't have said it better myself...
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Unread 04-27-2007, 06:14 PM   #17
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Putting back on smoker/fire after foiling is a great idea, does anyone put a brisket back on to firm up bark after resting/holding in a cooler???
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