I watched the finials of BBQ Pitmasters yesterday. Their pork and brisket, which included so called burnt ends, had no bark. There was BBQ sauces and glazes splashed everywhere and on everything. Is this some type of new trend? Aren't burnt ends supposed to have nice bark (hence the word "burnt") with a succulent middle? They also placed their brisket and pork into an aluminum pan covered with foil and the meat was emerged in broth and butter. How does the smoke get to the meat when it's covered with foil? To me that's just roast beef, not BBQ smoked brisket. I'm at a loss here how this can be considered true smoke meats. I'm sure they are tasty...but???
Give me true smoked meat with some bark or give me...just give me a bowl of Lucky Charms cereal.
Give me true smoked meat with some bark or give me...just give me a bowl of Lucky Charms cereal.