tag:blogger.com,1999:blog-2330256639533789875.post5663672524129276414..comments2023-10-25T03:20:47.139-07:00Comments on Indirect Heat: Burnt endsIndirect Heathttp://www.blogger.com/profile/00126752664799076406noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2330256639533789875.post-5946342491084432962010-07-22T21:54:35.290-07:002010-07-22T21:54:35.290-07:00Gary: I don't ever baste brisket. But bastin...Gary: I don't ever baste brisket. But basting might increase the bark if there was sugar in the baste. But that bark would mostly be burnt sugar, somehow less appealing than the nice cooked/dried meat with rub.<br /><br />*: Thanks. :)Indirect Heathttps://www.blogger.com/profile/00126752664799076406noreply@blogger.comtag:blogger.com,1999:blog-2330256639533789875.post-83414855815890538652010-07-22T21:05:31.802-07:002010-07-22T21:05:31.802-07:00Mrs Dude thinks it was great!Mrs Dude thinks it was great!*https://www.blogger.com/profile/14353006189723061591noreply@blogger.comtag:blogger.com,1999:blog-2330256639533789875.post-34588316756820720702010-07-21T23:20:52.562-07:002010-07-21T23:20:52.562-07:00I would think that basting dung the cooking time w...I would think that basting dung the cooking time would increase the thickness of the bark? What are your thoughts?<br /><br />GaryGary House, Tne "Outdoor Cook"http://www.cooking-outdoors.comnoreply@blogger.com