Bark

IRubMyMeat BBQ · 02-09-2010, 10:29 PM

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

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

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

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

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.

02-09-2010, 10:32 PM	#2
MilitantSquatter Moderator Join Date: 09-17-05 Location: Mooresville, NC	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 ? __________________ XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 02-09-2010 at 11:12 PM..

02-09-2010, 10:34 PM	#3
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	No foil __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

02-09-2010, 10:35 PM	#5
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	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. __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

02-09-2010, 11:00 PM	#7
sdb25 is one Smokin' Farker Join Date: 12-03-09 Location: Long Beach, CA	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! __________________ -elbows deep in someone else's misery.

02-10-2010, 12:36 AM	#9
Rookie'48 Quintessential Chatty Farker Join Date: 11-12-06 Location: Des Moines, Iowa	Ditto ^^^^^ ! __________________ Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff.

02-09-2010, 10:35 PM	#4
Smoothsmoke Babbling Farker Join Date: 01-20-10 Location: Monterey, CA	Perhaps the rub you use does not have a lot of sugar?

02-10-2010, 07:56 AM	#10
seattlepitboss is one Smokin' Farker Join Date: 02-05-09 Location: Seattle, WA	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

02-10-2010, 08:00 AM	#11
aquablue22 Babbling Farker Join Date: 11-26-08 Location: Ormond Beach, Florida	No Foil, No Spray and let the heat carmelize the sugar in the rub......... __________________ Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!!

02-10-2010, 08:49 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	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. __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

02-10-2010, 08:57 AM	#14
HumboldtSmokeBBQ is one Smokin' Farker Join Date: 08-06-09 Location: Humboldt County California	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. __________________ Custom Built Santa Maria Grill. ABS Pit Boss. UDS

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