Are you asking for just at home cooking or for a contest?
I’m not sure that thick, crusted, black charred bark would do well in a competition, to be honest.
I’ve never had one comment from a judge about my entry having too little bark etc. bark has never been mentioned on any of my entries.
The thick, crusted, black charred bark on brisket how do you get it? Is it the rub mostly or a combination of rub, temps, time and spritz? I've seen this on most of the Texas style bbq videos and am really eager to learn how.
The thick, crusted, black charred bark on brisket how do you get it? Is it the rub mostly or a combination of rub, temps, time and spritz? I've seen this on most of the Texas style bbq videos and am really eager to learn how.
I should be winning more. My cooksd are very mediocre / middle of the road.
I think I figured out why you don’t win. You’re confusing middle of the road with mediocre.
In KCBS bark is not your friendMainly comps but I'd shoot for it at home too.
I’m not sure that thick, crusted, black charred bark would do well in a competition, to be honest.