|
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. |
|
Thread Tools |
06-11-2013, 07:16 PM | #1 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
|
Soggy Bark?
I never wrapped before i started competing. Now that I wrap at contest my bark is always soggy and rubs off. What in the heck is going on. How do you get hard bark after foiling. Please help!
|
|
06-11-2013, 07:28 PM | #2 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
For brisket, I foil in a pan fat side down. The outer edges of the brisket do end up somewhat submerged in juice, and steam does soften the bark, but if it was properly set before going into the pan, it shouldn't come off without direct contact. If you handle the brisket VERY carefully and DON'T TOUCH the bark AT ALL, you can place it back on the pit and about 10-15 minutes of 300* or higher will set that bark again. Insulated gloves or a large spatula are probably your best bet for moving it without messing up the bark.
|
|
Thanks from:---> |
06-11-2013, 08:01 PM | #3 |
is One Chatty Farker
Join Date: 07-21-05
Location: patchogue, n.y.
|
in many posts from winning competitors in the past the sacrifice of bark for tenderness is accepted. i think this is misleading for a new competitor who tries for great bark, which is in my oppinion a component of great bbq, and is scored down on tenderness.
__________________
Phil Better Days Barbeque Backwoods Party 3 WSMs 22" Weber Kettle Smokey Joe |
|
06-11-2013, 08:10 PM | #4 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
pretty sure ya forgo "bark".
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
06-11-2013, 08:29 PM | #5 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
|
Does anyone out there not wrap?
|
|
06-11-2013, 08:37 PM | #6 |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
have no idea, but in KCBS, i really don't think so.
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
06-11-2013, 08:40 PM | #7 |
Take a breath!
Join Date: 05-07-12
Location: Woodstock ga
|
Maybe I will start using pans instead of foil.
|
|
06-11-2013, 08:43 PM | #8 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
|
|
06-11-2013, 08:46 PM | #9 | |
Babbling Farker
Join Date: 04-22-10
Location: NEW ENGLAND
|
Quote:
how do you place with that?
__________________
[SIZE="3"][B][COLOR="Blue"][I][FONT="Lucida Sans Unicode"][/FONT]"YAWN"[/I][/COLOR][/B][/SIZE]-[COLOR="Red"][SIZE="2"]In memory of a friend.[/SIZE][/COLOR] avatar by grillman. patent pending. :mad2::becky: |
|
|
06-11-2013, 09:00 PM | #10 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
So far so good, but I only do a few comps a year. Last year I took 7th ribs in a pretty well established KCBS comp in Slidell, and a 3rd out of about 50 teams in an IBCA event. On average my scores have been higher without wrapping than with. I dont think ive finished outside the top 20 since switching. They are still plenty sweet, thanks to the sauce.
I think that when people talk about getting "layers" of flavor by wrapping, I believe that they are usually accomplishing the opposite. When I used to wrap my ribs became saturated inside and out with the same flavor due to sitting in all that sweet liquid. On top of that it was creating "jerky bark" when the outer layer of the sugar soaked ribs dried and caramelized during the final stage out of the foil. I don't think all this is a concern with butts and briskets. They are much thicker and don't soak up much when left whole unlike ribs. |
|
Thanks from:---> |
06-12-2013, 06:27 AM | #12 |
is one Smokin' Farker
Join Date: 09-06-09
Location: Cary, NC
|
One of my teamates (the one in charge of brisket) wants to foil first and then finish without the foil. Seems to me that might be the wrong way to go and the brisket will not take on any smoke. We'll let him do t this one contest and see how it goes.
|
|
06-12-2013, 08:49 AM | #13 |
Found some matches.
Join Date: 06-10-13
Location: Texas
|
When cooking low and slow, I foil around 165 (I actually use a pan and cover with foil, fat side down. Then at 190, open the foil up to re-set the bark.
Slrry, just realized I was in the comp area. I do not do comps - mods you can delete if needed. |
|
06-12-2013, 08:53 AM | #14 |
Full Fledged Farker
Join Date: 06-14-12
Location: Buna, Texas
|
Please let us know how that turns out for you....
__________________
Hale of a Good BBQ Pitmaster...2013-14 IBCA Third Coast Cooker of the Year...... |
|
06-12-2013, 09:08 AM | #15 | |
Quintessential Chatty Farker
Join Date: 07-14-09
Location: Lake Sinclair, GA
Name/Nickname : Hance
|
Quote:
Same/same in MBN and GBA. I think same in FBA too...
__________________
Hance - MiM/MBN/GBA CBJ and comp cook Lake Sinclair, GA (strategically about an hour from darn near anywhere) My competition daze are probably behind me now; I pretty much cook for family, friends, and frankly the peace and solitude I get from smokin' on an offset... Was Lang 84DX, now Bubba Grills 250R and many Weber grills |
|
|
Thanks from:---> |
|
|