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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind. |
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06-12-2013, 09:31 AM | #16 |
Full Fledged Farker
Join Date: 03-08-10
Location: Tecumseh, OK
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Brisket Bark is way over rated............. My best briskets have mushy Bark.
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06-12-2013, 10:28 AM | #17 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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Oh I will. I'm expecting the worst and hoping for the best. Like I said this is his thing. I'm trying to be a good teammate and let him roll with it. Sometimes the best thing is to let someone learn the hard way.
Who knows maybe it'll turn out better than his previous tries. |
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06-12-2013, 01:08 PM | #18 |
Quintessential Chatty Farker
Join Date: 09-14-05
Location: Vernon, Connecticut
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I can't see how the brisket will ever get any smoke flavor that way.
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Guy (Pitmaster) BBQ Team: Lawn Guyland Smokers Stupidity for Dummies …because sometimes, you just can’t dumb it down enough… |
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06-12-2013, 01:36 PM | #19 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
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I can't either but like I said sometimes you have to let people learn the hard way.
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06-12-2013, 11:17 PM | #20 |
Banned
Join Date: 02-07-11
Location: brenham, texas
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Butcher paper. I never have problems with bark
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Thanks from:---> |
06-13-2013, 05:26 AM | #21 |
On the road to being a farker
Join Date: 05-21-12
Location: St. Louis MO
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+1 on Butcher paper, it will not cook it as fast as being wrapped in foil but works great for brisket and pork butts. I have noticed when I wrapped in foil that the spots where the bark was mushy would be the areas that still had some "membrane" if that is what it is called on the brisket or fat on it. I am in no way a great brisket cook but in competition it seems to be that a tender moist brisket and an awesome smoke ring is much more important than the bark. Just my thoughts
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