Saw the difference 10 years makes in a pit master's bark

I was watching a competition BBQ video from 2014 and noticed how much the bark on a brisket has changed. Back then, they were all about that jet black, almost burnt looking crust. Now at events like the American Royal, you see a mahogany red color that's way more defined. Has anyone else noticed how trimming and rub techniques shifted the look over the last decade?

2 comments

2 Comments

the_shane5d ago

People get pretty worked up over bark color like it's some huge deal. It's just brisket, it's gonna taste the same either way.

nathanb716d ago

Huh, that's a good catch. You think the switch to the redder bark is mostly about people using less pepper or changing how they trim the fat cap?