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IRubMyMeat BBQ 02-09-2010 10:29 PM

Bark
 
1 Attachment(s)
The last 2 butts i have done the bark has not turned out "barkish". They had good color and it looked like bark but it was easy to rub off it wasn't crispy. I spray the butts once or twice while smoking so i am not adding that much moisture to it. I do foil them at about 170 degrees and dont add any juice to the foil. Should i maybe increase the temp at the end of my cook to kind of seer them? Any thoughts would be appreciated

MilitantSquatter 02-09-2010 10:32 PM

try not to use spray or foil and see if that gets you closer to what you are looking for... it should.

Are you looking for crunchier, hard bark or a softer, chewier tender bark ?

what temp are you cooking them at now ?

BBQ Grail 02-09-2010 10:34 PM

No foil

Smoothsmoke 02-09-2010 10:35 PM

Perhaps the rub you use does not have a lot of sugar?

bigabyte 02-09-2010 10:35 PM

I find bark does not stick as well after foiling as well. Of course, I'm sure someone will chime in with tips on how to make great bark with foil.

dig'em 02-09-2010 10:51 PM

Quote:

Originally Posted by BBQ Grail (Post 1175738)
No foil

Bingo

sdb25 02-09-2010 11:00 PM

I used to have the same problem. With butts, I no longer spray anything on them (doesn't add anything, whether it be flavor or moisture). I also stopped using water pans long ago. Foil only after it's out of the cooker and resting.

Good luck!

hbar2028 02-10-2010 12:29 AM

Quote:

Originally Posted by sdb25 (Post 1175756)
I used to have the same problem. With butts, I no longer spray anything on them (doesn't add anything, whether it be flavor or moisture). I also stopped using water pans long ago. Foil only after it's out of the cooker and resting.

Good luck!



Agreed.

Rookie'48 02-10-2010 12:36 AM

Ditto ^^^^^ !

seattlepitboss 02-10-2010 07:56 AM

You have to realize that once you foil, you are switching cooking processes to one which is essentially braising. It will soften the meat but at the expense of the bark.

One thing you could do is to cook as normal, pull the pork, put it all back into a pan and smoke the pulled pork itself for awhile. While that won't get you any more bark, it will make the bark you have a little crunchier, and it will add smoke flavor to meat pulled from the inside.

seattlepitboss

aquablue22 02-10-2010 08:00 AM

No Foil, No Spray and let the heat carmelize the sugar in the rub.........

RubMeTender 02-10-2010 08:21 AM

Quote:

Originally Posted by sdb25 (Post 1175756)
I used to have the same problem. With butts, I no longer spray anything on them (doesn't add anything, whether it be flavor or moisture). I also stopped using water pans long ago. Foil only after it's out of the cooker and resting.

Good luck!

I agree that you should only foil after its done to let it rest, but depending on your smoker, I think spritzing or mopping a butt makes a huge difference.

Phubar 02-10-2010 08:49 AM

I think that the spritzing helps to get a nice bark,maybe next time I'll try to make 1 with and 1 without spritzing.

HumboldtSmokeBBQ 02-10-2010 08:57 AM

I agree with the 'no foil' crowd here.
I have mopped with a red pepper vinegar sauce that has added some real bite to the bark, but it is not needed. Also look into the amount of sugar in your rub.

stiffy 02-10-2010 09:38 AM

Quote:

Originally Posted by HumboldtSmokeBBQ (Post 1176010)
I agree with the 'no foil' crowd here.
I have mopped with a red pepper vinegar sauce that has added some real bite to the bark, but it is not needed. Also look into the amount of sugar in your rub.

I in halfway with Humboldt, sugar is needed at a higher quantity than one would think to create the bark texture, if your rub is easily dissolved into the meat then there goes your bark you rubbed on beforehand.


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