October Weather on Santorini: October is much like May but the weather is moving in the opposite direction. There is often a large difference between early October (when days can be hot and sunny) and late October â when you can find some cool rainy days and visits to the beach seem a distant memory.
Bark is the combination of the spices that you rubbed on your meat and the smoke from your smoker, combining with the meat protein in a chemical reaction. Good bark on a brisket or pork shoulder will make the meat resemble a giant hunk of track ballast or a meteor (the flavor is out of this world too). Smoked meat, like onions, parfaits, and ogres has layers. There is the juicy inner meat, the thin, membranous pellicle, and then the bark protecting it all.
The brisket should have fat on it no more than 1/4 inch thick. Thicker fat will not allow the smoke to penetrate into the meat located under the fat. If the fat is too thick, trim it down until you reach the 1/4-inch thickness. Use a sharp knife and be careful.