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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-04-2008, 06:08 PM   #16
Bigmista
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Got a picture?
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Unread 12-04-2008, 06:16 PM   #17
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Pictures? Now this is what I am talking about.

http://tinyurl.com/66hn3w
(Lockhart and Luling Texas Brisket Bark Pictures)
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Unread 12-04-2008, 06:39 PM   #18
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This is obviously not a brisket but it had a real nice bark and deep dark ring. I figured I would share. These were just rubbed molasses and then a brown sugar and paprika based rub.




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Unread 12-04-2008, 06:47 PM   #19
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Quote:
Originally Posted by barbefunkoramaque View Post
You're right... and it could be why NO ONE is arguing yet.

A good bark must be both a bark(crust), penetrate the meat, AND have a good, non-carbon or sooty taste. It should start as Black to Umber in color and give way to a deep, deep, deep red with a good smoke ring (not heat ring) behind that.
I'd agree with all of that! (Sort of )

One sticking point I see is "(crust)." Personally, I don't want anything the least bit "crunchy" when I bite into a piece of meat. I feel the bark should complement the meat, not stand out in any way.

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Unread 12-04-2008, 06:59 PM   #20
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Crust... a crystalline experience. Those who have not been to the meccas should try it. I am not talkin basalt here. LOL
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Unread 12-04-2008, 07:01 PM   #21
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The ribs picture above are exactly what I am talking about... I would be saying... THIS IS NOT RIGHT with my mouth full of that Rib... LOL

I am a closet sauce and glaze lover.

Great ring on that farkin rib man

Look at the pic taken from the link my Texas brother from Vermont Posted.

Read my def, then go to the link and read how he wrote it tastes...spot on.
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Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM..
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Unread 12-04-2008, 07:28 PM   #22
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"I'm wondering what everyone thinks about what makes for a really good bark."

Brown Sugar...
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Unread 12-04-2008, 07:36 PM   #23
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Quote:
Originally Posted by JD McGee View Post
"I'm wondering what everyone thinks about what makes for a really good bark."

Brown Sugar...
Yeah... if its playing on speakers while you're cookin. LOL
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Unread 12-04-2008, 07:44 PM   #24
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Quote:
Originally Posted by barbefunkoramaque View Post
Yeah... if its playing on speakers while you're cookin. LOL
...how come you dance so good! I'm a big fan of brown sugar on my butts...but I tend to go with raw sugar for my briskets.
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Unread 12-04-2008, 07:47 PM   #25
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Quote:
Originally Posted by JD McGee View Post
...how come you dance so good! I'm a big fan of brown sugar on my butts...but I tend to go with raw sugar for my briskets.
LOL NO Brown Sugar... Only white sugar mixed with Molassas allowed.
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Unread 12-04-2008, 07:55 PM   #26
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The texas brisket crust isn't sweet. It is very savory from the salt and cracked black pepper in the rub. The primary flavor comes from the deeply penetrating post oak smoke.

Fark, now I need me some brisket.
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Unread 12-04-2008, 08:30 PM   #27
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
The texas brisket crust isn't sweet. It is very savory from the salt and cracked black pepper in the rub. The primary flavor comes from the deeply penetrating post oak smoke.

Fark, now I need me some brisket.
lol WHEN YOUR RIGHT YOU'RE RIGHT
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Unread 12-04-2008, 08:53 PM   #28
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I was trying to make a rub similar to Tx BBQ Rub on my last cook and used lots and lots of brown sugar. I smoked four butts low and slow with no foil until they came of the wsm. The end result was a " for the most part " burnt bark.

The bark looked right but it was hard as a rock over half of the surface area. It was like jerky on the outside. The sugar was burnt. No question about it and it burnt below 250 deg.

Good bark should be firm on the outside but bite thru tender at the same time.

Like a warm M&M.
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Unread 12-04-2008, 08:59 PM   #29
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Texans don't really do pork butt. That was something those southern boys did... and thank god they did... its good!

I mean Texas is more noted for its brisket. The Butts came from the south.
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Unread 12-04-2008, 09:27 PM   #30
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That's a really good questions about what a good bark is. I guess you knwo when you eat it! It doesn't matter if it's crunchy or simply firm if it doesn't taste good. Looks would be important too I guess.

Dang, this may be harder to do than I thought.

I suppose what I was thinking, was a good tasting, firm bark that stood out. I ahve had some "crystalline" type bark like barbefunkoramaque mentioned. It's not crunchy, but firm, flavorful with extra-flavorful crystalline "bits". I really enjoyed that bark, but I suppose it does not have to be crystalline to be good.

Damn, now it's turning too subjective.
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