Your thoughts on bark - Page 2

Bigmista · 12-04-2008, 06:08 PM

Got a picture?

HeSmellsLikeSmoke · 12-04-2008, 06:16 PM

Pictures? Now this is what I am talking about.

http://tinyurl.com/66hn3w
(Lockhart and Luling Texas Brisket Bark Pictures)

LOUMAFF3 · 12-04-2008, 06:39 PM

This is obviously not a brisket but it had a real nice bark and deep dark ring. I figured I would share. These were just rubbed molasses and then a brown sugar and paprika based rub.

JimT · 12-04-2008, 06:47 PM

Quote:

Originally Posted by barbefunkoramaque

You're right... and it could be why NO ONE is arguing yet.

A good bark must be both a bark(crust), penetrate the meat, AND have a good, non-carbon or sooty taste. It should start as Black to Umber in color and give way to a deep, deep, deep red with a good smoke ring (not heat ring) behind that.

I'd agree with all of that! (Sort of

)

One sticking point I see is "(crust)." Personally, I don't want anything the least bit "crunchy" when I bite into a piece of meat. I feel the bark should complement the meat, not stand out in any way.

JimT

barbefunkoramaque · 12-04-2008, 06:59 PM

Crust... a crystalline experience. Those who have not been to the meccas should try it. I am not talkin basalt here. LOL

barbefunkoramaque · 12-04-2008, 07:01 PM

The ribs picture above are exactly what I am talking about... I would be saying... THIS IS NOT RIGHT with my mouth full of that Rib... LOL

I am a closet sauce and glaze lover.

Great ring on that farkin rib man

Look at the pic taken from the link my Texas brother from Vermont Posted.

Read my def, then go to the link and read how he wrote it tastes...spot on.

JD McGee · 12-04-2008, 07:28 PM

"I'm wondering what everyone thinks about what makes for a really good bark."

Brown Sugar...

barbefunkoramaque · 12-04-2008, 07:36 PM

Quote:

Originally Posted by JD McGee

"I'm wondering what everyone thinks about what makes for a really good bark."

Brown Sugar...

Yeah... if its playing on speakers while you're cookin. LOL

JD McGee · 12-04-2008, 07:44 PM

Quote:

Originally Posted by barbefunkoramaque

Yeah... if its playing on speakers while you're cookin. LOL

...how come you dance so good!

I'm a big fan of brown sugar on my butts...but I tend to go with raw sugar for my briskets.

barbefunkoramaque · 12-04-2008, 07:47 PM

Quote:

Originally Posted by JD McGee

...how come you dance so good!

I'm a big fan of brown sugar on my butts...but I tend to go with raw sugar for my briskets.

LOL NO Brown Sugar... Only white sugar mixed with Molassas allowed.

HeSmellsLikeSmoke · 12-04-2008, 07:55 PM

The texas brisket crust isn't sweet. It is very savory from the salt and cracked black pepper in the rub. The primary flavor comes from the deeply penetrating post oak smoke.

Fark, now I need me some brisket.

barbefunkoramaque · 12-04-2008, 08:30 PM

Quote:

Originally Posted by HeSmellsLikeSmoke

The texas brisket crust isn't sweet. It is very savory from the salt and cracked black pepper in the rub. The primary flavor comes from the deeply penetrating post oak smoke.

Fark, now I need me some brisket.

lol WHEN YOUR RIGHT YOU'RE RIGHT

Cliff H. · 12-04-2008, 08:53 PM

I was trying to make a rub similar to Tx BBQ Rub on my last cook and used lots and lots of brown sugar. I smoked four butts low and slow with no foil until they came of the wsm. The end result was a " for the most part " burnt bark.

The bark looked right but it was hard as a rock over half of the surface area. It was like jerky on the outside. The sugar was burnt. No question about it and it burnt below 250 deg.

Good bark should be firm on the outside but bite thru tender at the same time.

Like a warm M&M.

barbefunkoramaque · 12-04-2008, 08:59 PM

Texans don't really do pork butt. That was something those southern boys did... and thank god they did... its good!

I mean Texas is more noted for its brisket. The Butts came from the south.

bigabyte · 12-04-2008, 09:27 PM

That's a really good questions about what a good bark is. I guess you knwo when you eat it! It doesn't matter if it's crunchy or simply firm if it doesn't taste good. Looks would be important too I guess.

Dang, this may be harder to do than I thought.

I suppose what I was thinking, was a good tasting, firm bark that stood out. I ahve had some "crystalline" type bark like barbefunkoramaque mentioned. It's not crunchy, but firm, flavorful with extra-flavorful crystalline "bits". I really enjoyed that bark, but I suppose it does not have to be crystalline to be good.

Damn, now it's turning too subjective.

12-04-2008, 06:08 PM	#16
Bigmista somebody shut me the fark up. Join Date: 05-24-04 Location: Long Beach, CA	Got a picture? __________________ Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott

12-04-2008, 06:16 PM	#17
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Pictures? Now this is what I am talking about. http://tinyurl.com/66hn3w (Lockhart and Luling Texas Brisket Bark Pictures) __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-04-2008, 06:59 PM	#20
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Crust... a crystalline experience. Those who have not been to the meccas should try it. I am not talkin basalt here. LOL __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

12-04-2008, 07:01 PM	#21
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	The ribs picture above are exactly what I am talking about... I would be saying... THIS IS NOT RIGHT with my mouth full of that Rib... LOL I am a closet sauce and glaze lover. Great ring on that farkin rib man Look at the pic taken from the link my Texas brother from Vermont Posted. Read my def, then go to the link and read how he wrote it tastes...spot on. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent Last edited by barbefunkoramaque; 04-03-2011 at 02:34 PM..

12-04-2008, 07:28 PM	#22
JD McGee somebody shut me the fark up. Join Date: 06-28-07 Location: Duvall, WA	"I'm wondering what everyone thinks about what makes for a really good bark." Brown Sugar... __________________ "The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets...

12-04-2008, 06:39 PM	#18
LOUMAFF3 Knows what a fatty is. Join Date: 09-06-08 Location: SAYVILLE, NY	This is obviously not a brisket but it had a real nice bark and deep dark ring. I figured I would share. These were just rubbed molasses and then a brown sugar and paprika based rub.

12-04-2008, 07:55 PM	#26
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	The texas brisket crust isn't sweet. It is very savory from the salt and cracked black pepper in the rub. The primary flavor comes from the deeply penetrating post oak smoke. Fark, now I need me some brisket. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

12-04-2008, 08:53 PM	#28
Cliff H. is One Chatty Farker Join Date: 03-03-07 Location: Jonesboro Arkansas	I was trying to make a rub similar to Tx BBQ Rub on my last cook and used lots and lots of brown sugar. I smoked four butts low and slow with no foil until they came of the wsm. The end result was a " for the most part " burnt bark. The bark looked right but it was hard as a rock over half of the surface area. It was like jerky on the outside. The sugar was burnt. No question about it and it burnt below 250 deg. Good bark should be firm on the outside but bite thru tender at the same time. Like a warm M&M. __________________ Cliff Triple 5 Competition BBQ Formerly know as : Metro Appliances and More Cooking Team

12-04-2008, 08:59 PM	#29
barbefunkoramaque Babbling Farker Join Date: 11-11-07 Location: Gone	Texans don't really do pork butt. That was something those southern boys did... and thank god they did... its good! I mean Texas is more noted for its brisket. The Butts came from the south. __________________ Popdaddy is Dead - 1933-2011 - Pitmaster T is a free agent

12-04-2008, 09:27 PM	#30
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That's a really good questions about what a good bark is. I guess you knwo when you eat it! It doesn't matter if it's crunchy or simply firm if it doesn't taste good. Looks would be important too I guess. Dang, this may be harder to do than I thought. I suppose what I was thinking, was a good tasting, firm bark that stood out. I ahve had some "crystalline" type bark like barbefunkoramaque mentioned. It's not crunchy, but firm, flavorful with extra-flavorful crystalline "bits". I really enjoyed that bark, but I suppose it does not have to be crystalline to be good. Damn, now it's turning too subjective. __________________ 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.
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