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Overheard a judge in Memphis say sauce can't save bad bark, now I can't stop thinking about it
I was in Memphis last month for a contest and stood near two judges chatting between turn-ins. One of them said bark is 80 percent of the score before sauce even touches the meat, and the other one nodded like it was obvious. Now I keep going back and forth on this. One side says sauce is a crutch and real pitmasters get that mahogany color and crust right on the pit alone. The other side says sauce is part of the craft and a good glaze can lift average bark into something people remember. I've been cooking brisket 14 hours at 225 and my last two cooks had great flavor but weak bark, so maybe the judge had a point. Where do you all land on this? Is bark the whole game or does sauce deserve more credit than folks give it?
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reesel509d ago
Feel that bark struggle, been there with my own cooks.
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