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If barbecue is black, hard and dry, it has been overcooked. I agree - if it is dry, it is usually overcooked. But "bark" is usually black in color and is desirable on Boston butts and brisket and even ribs to a lesser degree. Bark should not be hard though. Here's a newsletter I did recently on bark... www.bbqsuccess.com/bbq-bark

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Q: Why is barbecue black hard and dry?
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