Live-blogging the Brisket: Hour 6

August 21, 2016 by JOB at 12:13 pm

In the parlance of beef barbecue, the black crust that forms around the brisket in a slow smoke is known as the “bark.”

The purpose of the bark is to seal in the moisture so that – yes, I am going there – the bark is at least as good as the bite.

“The bark, you say?”

Affirmative. The bark.

“The bark.”

The Bark!