MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


Reply
 
Thread Tools
Old 02-09-2010, 10:56 PM   #1
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default 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




Midnight Smoke is offline   Reply With Quote




Old 02-09-2010, 11:04 PM   #2
sdb25
is one Smokin' Farker
 
Join Date: 12-03-09
Location: Long Beach, CA
Default

yes, you are the only one who doesn't like bark.
__________________
-elbows deep in someone else's misery.
sdb25 is offline   Reply With Quote


Old 02-09-2010, 11:05 PM   #3
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Quote:
Originally Posted by sdb25 View Post
yes, you are the only one who doesn't like bark.
Really?
__________________







**************************
*** 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




Midnight Smoke is offline   Reply With Quote


Old 02-09-2010, 11:08 PM   #4
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

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

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.
BBQ Grail is offline   Reply With Quote


Old 02-09-2010, 11:09 PM   #5
mmmmeat
is One Chatty Farker
 
Join Date: 10-21-09
Location: Sierra Vista, Arizona
Default

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!
[URL="https://www.facebook.com/media/set/?set=a.158099507758.118446.578407758&l=bf4c9059c5&type=1"]GRUNTER[/URL]
[URL="http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs698.snc4/63846_434071187758_578407758_5224242_7882995_n.jpg"]UG
[/URL] [URL="https://www.facebook.com/media/set/?set=a.490010637758.259874.578407758&l=06aa73c27f"]GROGG[/URL]
[URL="fromthemouthofkstewart.blogspot.com"]MY BLOG[/URL]

[URL="http://www.facebook.com/mmmgto"]Facebookin it![/URL]
Avatar created by i really wish i remember, but they got skillZ
mmmmeat is offline   Reply With Quote


Old 02-09-2010, 11:14 PM   #6
BBQchef33
Grand Poobah and Site Admin
 
BBQchef33's Avatar
 
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
Default

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 Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, 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
BBQchef33 is offline   Reply With Quote


Old 02-09-2010, 11:15 PM   #7
bigabyte
somebody shut me the fark up.
 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Default

I love bark, hence the reason I love burnt ends. Not everyone likes it though. Nothing wrong with that.
__________________
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.
bigabyte is offline   Reply With Quote


Old 02-09-2010, 11:18 PM   #8
barbefunkoramaque
Babbling Farker
 
Join Date: 11-11-07
Location: Gone
Default

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
barbefunkoramaque is offline   Reply With Quote


Old 02-09-2010, 11:22 PM   #9
Midnight Smoke
somebody shut me the fark up.
 
Midnight Smoke's Avatar
 
Join Date: 01-24-08
Location: Southern Arizona Desert
Default

Quote:
Originally Posted by BBQ Grail View Post
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 View Post
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.
__________________







**************************
*** 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




Midnight Smoke is offline   Reply With Quote


Old 02-09-2010, 11:28 PM   #10
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

Quote:
Originally Posted by BBQchef33 View Post
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!
__________________
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.
BBQ Grail is offline   Reply With Quote


Old 02-09-2010, 11:30 PM   #11
KC_Bobby
Babbling Farker
 
KC_Bobby's Avatar
 
Join Date: 05-03-07
Location: Olathe KS
Default

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

KC_Bobby is offline   Reply With Quote


Old 02-09-2010, 11:34 PM   #12
BBQ Grail
somebody shut me the fark up.
 
BBQ Grail's Avatar
 
Join Date: 08-11-03
Location: Rocklin, CA
Default

Quote:
Originally Posted by KC_Bobby View Post
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...
__________________
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.
BBQ Grail is offline   Reply With Quote


Old 02-10-2010, 12:06 AM   #13
landarc
somebody shut me the fark up.
 
Join Date: 06-26-09
Location: sAn leAnDRo, CA
Default

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.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore

Yelonutz: me either, but, then again, I don't drink any less
[/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed]
[COLOR=Pink]SSS[/COLOR]
[/COLOR][/SIZE]
landarc is offline   Reply With Quote


Old 02-10-2010, 02:16 AM   #14
Phubar
somebody shut me the fark up.
 
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
Default

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 [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
Phubar is offline   Reply With Quote


Old 02-10-2010, 03:14 AM   #15
steveheyes
Got Wood.
 
steveheyes's Avatar
 
Join Date: 10-06-09
Location: Reading, United Kingdom
Default

Quote:
Originally Posted by barbefunkoramaque View Post
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
__________________
Royal Q Pit Crew (UK) My Favorite Toys:2x Pro Q Excel 20, Pro Q Frontier, Weber 22.5" Kettle
steveheyes is offline   Reply With Quote


Reply

Similar Threads
Thread Thread Starter Forum Replies Last Post
What the bark... caliking Q-talk 16 09-30-2010 07:15 AM
Bark or No Bark Billy Ribs Q-talk 11 08-19-2010 10:18 PM
Bark or no Bark Mike - CSBBBQ Q-talk 15 11-13-2008 06:54 PM
Bark Bark Bark???? Meat Burner Q-talk 16 04-27-2007 06:14 PM
Wood: Bark on or bark off? sodbuster Q-talk 12 08-31-2005 10:38 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 03:58 AM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts