Am I The Only One That Does Not Like Bark?

Midnight Smoke · 02-09-2010, 10:56 PM

I know, I may get really slammed for this one.

It seems everyone says that the Bark is the best part of a Butt or a Brisket. I have now cooked enough Butts, I would say at least 75 and a few Briskets, that seems to be a enough for an educated statement.

To me the Bark is a thick, usually overcooked, hard and crusted outer layer of the meat. I just don't get it as to, why this is something that people crave.

I see the Bark as a protective layer that seals in the juices and flavor of the meat but for eating is to say the least, not very appetizing.

I have tried Foil, this seems to soften the bark somewhat, still to me undesirable and no Foil producing a definite crust layer that I could use for a Flip-Flop. Regardless the Bark is about 1/8 inch of hard coat.

With most all my cooks that go on for 10-15+ hours how can anything that is exposed to the heat and smoke that long be good?

This is a serious observation and not intended to be a disagreement as to your cooking skills of those of you that disagree. Only looking for your opinions and advice.

sdb25 · 02-09-2010, 11:04 PM

yes, you are the only one who doesn't like bark.

Midnight Smoke · 02-09-2010, 11:05 PM

Quote:

Originally Posted by sdb25

yes, you are the only one who doesn't like bark.

Really?

BBQ Grail · 02-09-2010, 11:08 PM

No you are not. I'm the only one in my family that likes the bark. I usually chop it up pretty fine and leave it in the pulled pork.

I think more people would not like bark if they saw a pork but with bark come off the smoker. But most people see the stuff already pulled.

mmmmeat · 02-09-2010, 11:09 PM

depending on the mood... im generally with you.. but sometimes, i like chewin on that hard flavord flipflop material...but i think you are right in the statement that is is a jacket holdin in all the (real) good stuff (pharahrasing) ;);)

BBQchef33 · 02-09-2010, 11:14 PM

im not a big bark fan either and no one in my fmaily likes it, so if im not foiling, i spray towards the end to soften it up.

I dont like the hard crust on briskets at all, but i dont mind the thinner one on pork butts.

bigabyte · 02-09-2010, 11:15 PM

I love bark, hence the reason I love burnt ends. Not everyone likes it though. Nothing wrong with that.

barbefunkoramaque · 02-09-2010, 11:18 PM

I like women, therefore I like bark. Its okay to like men though... just not for me. Cuz I like women.

Women like Mindy Vega.. what were we talking about?

Midnight Smoke · 02-09-2010, 11:22 PM

Quote:

Originally Posted by BBQ Grail

No you are not. I'm the only one in my family that likes the bark. I usually chop it up pretty fine and leave it in the pulled pork.

That make a good point! If chopped fine the flavors will mix nicely with the meat, giving it a nice texture!

Quote:

Originally Posted by BBQchef33

im not a big bark fan either and no one in my fmaily likes it, so if im not foiling, i spray towards the end to soften it up.

I dont like the hard crust on briskets at all, but i dont mind the thinner one on pork butts.

Me too, the Butts seem to have a better Bark taste than the Beef. But again, only to me if chopped fine like Larry mentioned.

BBQ Grail · 02-09-2010, 11:28 PM

Quote:

Originally Posted by BBQchef33

im not a big bark fan either and no one in my fmaily likes it, so if im not foiling, i spray towards the end to soften it up.

I dont like the hard crust on briskets at all, but i dont mind the thinner one on pork butts.

So, you don't like hard crusts on your butt either!

KC_Bobby · 02-09-2010, 11:30 PM

Is the crust burnt? What rubs are you using? Could it be that the sugar in the rub is burning?
Is the crust bitter? How much wood to you use? Could it be oversmoked?

BBQ Grail · 02-09-2010, 11:34 PM

Quote:

Originally Posted by KC_Bobby

What rubs are you using?
Is the crust bitter? If so, it could be oversmoked
Is the crust burnt? If so, it could be that the sugar in the rub is burning

How much wood to you use?

And maybe you just don't like bark...

landarc · 02-10-2010, 12:06 AM

I like the bark on the butts and brisket that I cook, but, I have had some pulled pork and brisket with hard nasty bark that is like wood chips. I hate that stuff.

Phubar · 02-10-2010, 02:16 AM

I'm a barker...also never have troubles getting bark,I only use dry rub and no mustherd slather or something else.

steveheyes · 02-10-2010, 03:14 AM

Quote:

Originally Posted by barbefunkoramaque

I like women, therefore I like bark. Its okay to like men though... just not for me. Cuz I like women.

Women like Mindy Vega.. what were we talking about?

LMAO!!!

I like women too therefore I like bark

02-09-2010, 10:56 PM	#1
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert Downloads: 0 Uploads: 0	Am I The Only One That Does Not Like Bark? I know, I may get really slammed for this one. It seems everyone says that the Bark is the best part of a Butt or a Brisket. I have now cooked enough Butts, I would say at least 75 and a few Briskets, that seems to be a enough for an educated statement. To me the Bark is a thick, usually overcooked, hard and crusted outer layer of the meat. I just don't get it as to, why this is something that people crave. I see the Bark as a protective layer that seals in the juices and flavor of the meat but for eating is to say the least, not very appetizing. I have tried Foil, this seems to soften the bark somewhat, still to me undesirable and no Foil producing a definite crust layer that I could use for a Flip-Flop. Regardless the Bark is about 1/8 inch of hard coat. With most all my cooks that go on for 10-15+ hours how can anything that is exposed to the heat and smoke that long be good? This is a serious observation and not intended to be a disagreement as to your cooking skills of those of you that disagree. Only looking for your opinions and advice. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

02-09-2010, 11:04 PM	#2
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA Downloads: 0 Uploads: 0	yes, you are the only one who doesn't like bark. __________________ -elbows deep in someone else's misery.

02-09-2010, 11:08 PM	#4
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA Downloads: 0 Uploads: 0	No you are not. I'm the only one in my family that likes the bark. I usually chop it up pretty fine and leave it in the pulled pork. I think more people would not like bark if they saw a pork but with bark come off the smoker. But most people see the stuff already pulled. __________________ Larry The best way to reach me is with email: larry@thebbqgrail.com

02-09-2010, 11:09 PM	#5
mmmmeat is One Chatty Farker Join Date: 10-21-09 Location: Sierra Vista, Arizona Downloads: 0 Uploads: 0	depending on the mood... im generally with you.. but sometimes, i like chewin on that hard flavord flipflop material...but i think you are right in the statement that is is a jacket holdin in all the (real) good stuff (pharahrasing) ;);) __________________ Til next time, chew carefully, and dont let your meat loaf! GRUNTER UG GROGG MY BLOG Facebookin it! Avatar created by i really wish i remember, but they got skillZ

02-09-2010, 11:14 PM	#6
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	im not a big bark fan either and no one in my fmaily likes it, so if im not foiling, i spray towards the end to soften it up. I dont like the hard crust on briskets at all, but i dont mind the thinner one on pork butts. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

02-09-2010, 11:15 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	I love bark, hence the reason I love burnt ends. Not everyone likes it though. Nothing wrong with that. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

02-09-2010, 11:18 PM	#8
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone Downloads: 0 Uploads: 0	I like women, therefore I like bark. Its okay to like men though... just not for me. Cuz I like women. Women like Mindy Vega.. what were we talking about? __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

02-09-2010, 11:30 PM	#11
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Gardner KS Downloads: 0 Uploads: 0	Is the crust burnt? What rubs are you using? Could it be that the sugar in the rub is burning? Is the crust bitter? How much wood to you use? Could it be oversmoked? __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

02-10-2010, 12:06 AM	#13
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	I like the bark on the butts and brisket that I cook, but, I have had some pulled pork and brisket with hard nasty bark that is like wood chips. I hate that stuff. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

02-10-2010, 02:16 AM	#14
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	I'm a barker...also never have troubles getting bark,I only use dry rub and no mustherd slather or something else. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

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