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Finally got a good bark on my brisket after 8 tries
I've been messing around with my offset smoker for about six months now, trying to get that dark, crunchy bark everyone talks about. Last Sunday I decided to skip the brown sugar in my rub and just go heavy on coarse black pepper and Lawry's. The thing came out with this beautiful mahogany crust that actually cracked when I sliced it. Anybody else find that simple rubs outshine the fancy ones when it comes to bark?
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