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Smokin' Gnome BBQ
08-12-2008, 06:33 PM
I was wondering what you do to have a flavorful and "tender" pork bark. mine seems to be tuff, I spray and foil but I really dont think it becomes "tender". Any ideas? Thanks

KC_Bobby
08-12-2008, 07:41 PM
Do you foil? If so, when and do you add moisture?

Smokin' Gnome BBQ
08-12-2008, 07:58 PM
Do you foil? If so, when and do you add moisture?

I foil about 160-170, I add a couple of sprays of "juice" but the bark is still not bite through.I unfoil and pull around 190ish depending on turn ins, most time they sit for a couple of hours in a cooler. what do you think?

Ford
08-12-2008, 08:14 PM
try more liquid and make sure when you wrap it is a good seal. When you hold you can vent slightly if you want. I suggest you experiment a few times with how much liquid, different types and holding with and without vent. Hopefully something will work for you.

Smokin' Gnome BBQ
08-12-2008, 08:18 PM
try more liquid and make sure when you wrap it is a good seal. When you hold you can vent slightly if you want. I suggest you experiment a few times with how much liquid, different types and holding with and without vent. Hopefully something will work for you.
Should I foil money meat down in the liquid? I was basting/spraying with out much tenderizing luck. thanks for you help!!!

Sal

Ford
08-12-2008, 09:27 PM
Up. It will steam while in the smoker so it will get tender. And that's why you may want to vent so it will stop steaming.

Bbq Bubba
08-12-2008, 09:41 PM
If your barks that hard already when you foil, are you getting to much smoke or bad smoke?

Midnight Smoke
08-12-2008, 10:29 PM
Or maybe try a different rub?

VA BBQ PIRATES
08-13-2008, 06:45 AM
Sal, Is there a lot of salt in your rub and are you rubbibg several hours before you throw it on the smoker? Just thinking maybe the rub is pulling out a bunch of surface moisture leaving it dry and tough from the start.

Tom

BBQ_Mayor
08-13-2008, 07:04 AM
What temp are your running? You could be really baking the outside with higher temps?
With that said, what cooker you useing?

rookiedad
08-13-2008, 08:25 AM
I was wondering what you do to have a flavorful and "tender" pork bark. mine seems to be tuff, I spray and foil but I really dont think it becomes "tender". Any ideas? Thanks

can you post some photos?

Divemaster
08-13-2008, 09:31 AM
I foil about 160-170, I add a couple of sprays of "juice" but the bark is still not bite through.I unfoil and pull around 190ish depending on turn ins, most time they sit for a couple of hours in a cooler. what do you think?

I agree with Ford... I usually add close to a 3/4 cup of AJ to the package when foiling and have never had the problem.

Porky
08-13-2008, 09:58 AM
Hi Sal
Could the meat be sitting on a hot spot and drying out the meat? Just a thought.

Big George's BBQ
08-13-2008, 10:15 AM
When I foil on the grill and in the cooler it tends to steam and then I loose the bark texture. Has the bark color but is too soft.

Smokin' Gnome BBQ
08-13-2008, 06:56 PM
I think all the pointers are great!! I will try to add a little more "juice" and that may be the ticket! THANKS!!!