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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. |
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04-25-2007, 09:50 PM | #1 |
Quintessential Chatty Farker
Join Date: 02-22-07
Location: Springfield, MO
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Bark Bark Bark????
I love bark! If you foil and cooler, how do you get the crispy bark? It is so good!
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my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155 |
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04-26-2007, 05:16 AM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Either foil later in the cook, don't foil at all or you can try foiling as usual, coolering as usual and then putting back on the grates to firm up after a long rest in the cooler..
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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 |
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04-26-2007, 05:29 AM | #3 |
somebody shut me the fark up.
Join Date: 05-04-05
Location: Coral Bay, USVI
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I foil by creature of habbit mod and I dont get the bark. Since the first time Ive done butts Ive always done them the same way and they turn out great and Im just the type that doesnt fark with whats working. Ive seen the pics of the burnt looking bark and Ive meant to try it without foiling but never have.
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Cat Sass BBQ - Competition BBQ Team Community Development VP - Secret Squirrel Society (but we don't exist) Member: KCBS. CBJ New Braunfels Bandera - refurbished; Two Big Green Eggs; 6' fire pit; Weber Kettles; Superfast Blue Thermepan |
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04-26-2007, 07:26 AM | #4 |
is One Chatty Farker
Join Date: 06-29-05
Location: Dallas, TX
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Yeah, I never foil brisket or butts- at least not while cooking. I prefer not to foil and cooler for holding afterward, but my timing is not always spot-on. Bark is da bomb!
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Shohn ECB w/mods Weber Smokey Joe 18" Weber Kettle 22" Weber clone kettle Curb-foundling char-broil gasser WSM: Assembled! First cook: 8/25/06 Fanatical devotion to the Q |
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04-26-2007, 07:42 AM | #5 | |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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Quote:
I love the Bark as well....and burnt ends........need BBQ
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Surf'n'Smoke BBQ Team |
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04-26-2007, 08:52 AM | #6 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Yesterday was the first time I did not foil my brisket and butt during the cook. I had real bark like never before. The bark was still crunchy after being foiled and rested in a cooler for two hours.
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www.facebook.com/BarkinDawgsBBQCatering |
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04-26-2007, 09:22 AM | #7 |
is One Chatty Farker
Join Date: 10-20-05
Location: mn
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You can foil at 150, cook to 180 internal, unfoil, crank the heat on your smoker and go to 195-200 internal. That will get you the Bark Back.
I don't want no stinking meat, I just want the Bark!!!!!!!!!! Smoke On!!!!!!
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04-26-2007, 09:32 AM | #8 |
is one Smokin' Farker
Join Date: 07-18-06
Location: Southeast Missouri
Name/Nickname : Mooner
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Exactly what KickAss said. IMO to really get tender competition meat you have to foil, this is really what helps break down connective tissue and collagen. When your meat gets to a certain temp, usually within 10-15 degrees of it being fully cooked just take it out of the foil and let the heat dry out the outside again. Your bark will be back!
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MOFO Chapter Blue Moon Porkers Yoder ys1500 / Masterbuilt 1050 / Pit Barrel Cooker |
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04-26-2007, 11:07 AM | #9 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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What he said!!!
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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04-26-2007, 12:27 PM | #10 | |
Babbling Farker
Join Date: 11-05-04
Location: New York City
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Quote:
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04-26-2007, 12:56 PM | #11 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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I get really confused about bark and descriptions.
Never really sure what the descriptive terms mean to different folks. Here is what little I think I know. For thick bark, I use lots of rub. For less bark, I use less rub. I have even got a "bark" on brisket using just salt/pepper/sugar for a minimalist sort of rub. That was nice. For a bit of firmness in the bark, I add more sugar. If I want it even firmer, I add even more sugar. If it is "crisp" or "hard" and tough to bite--I use less sugar. I foil when the color is right and cook till tenderness is (hopefully) correct then cooler. I take it out of the foil and slice or pull as desired. I describe my bark as "firm" but it not "hard" or "crispy". I do not feel like I will chip a tooth eating it. I have never produced bark I considered "Mushy". I may be just lucky. For ribs, I have tried a lot of sugar in the rub/glaze. That gives a shiny smooth finish that looks really good. But, when I slice, the caramelized coating has a tendency to chip or break off and does not give a clean professional looking cut. This is especially true if I have put them back on high heat to "set the glaze"--becomes like a "hard candy" if I am not careful. I guess it is a matter of balance. And, there is more to it than just the sugar amount. I just focused on one piece of the puzzle. Just my thoughts from my limited experience. TIM
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04-26-2007, 01:29 PM | #12 |
is One Chatty Farker
Join Date: 12-16-05
Location: North Carolina
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04-26-2007, 02:00 PM | #13 |
somebody shut me the fark up.
Join Date: 07-21-04
Location: Keller, Texas
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I do them about like Kapn. Even foiling, the bark is firm and chewy. I foil when the bark sets and temps get arount 160. I really don't care for crispy bark. Even burnt ends get sauced, so they end up chewy. I usually don't sauce my "bark bites" from the pulled pork, so they're moist, chewy and ready to eat.
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04-27-2007, 09:11 AM | #14 |
Got Wood.
Join Date: 04-16-07
Location: Rogers, AR
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This is going to be a dumb question from an obvious newbie:
What is "Bark"?
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04-27-2007, 09:20 AM | #15 |
is One Chatty Farker
Join Date: 02-26-07
Location: ADA, MI
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"Bark" is the outside "crust" of the meat. It is extremly flavorful from use of slathers, rubs, mops and sprays that are used throughout the cooking process, and is highly coveted.
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