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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.


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Unread 06-18-2012, 06:26 PM   #1
Leatherheadiowa
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Default What's your preferred bark builder for brisket and pork butts?

This weekend we cooked outside the box trying to build some better bark. We used some brown sugar along with Competition beef and pork from Oakridge BBQ. Things turned out well, 15/40 in pork & 12/40 in brisket but thought I would throw it out here for discussion.
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Unread 06-18-2012, 07:01 PM   #2
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competition brisket relly does not need bark. Just great one bit flavor and over the top moisture in conjunction with perfect tender ness. Pork needs some bark though. Its hard to get awesome bark when butts are foiled, but if you turn I sliced mm, sliced tubes, and pulled then sauce those pieces how much bark will actually get noticed. In competion I really don't worry about bark that much
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Unread 06-18-2012, 07:01 PM   #3
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Hickory on pork, hickory and oak on beef.
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Unread 06-18-2012, 07:06 PM   #4
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Baking soda will be the new thing.... thanks to BoShizzle...

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Unread 06-18-2012, 07:31 PM   #5
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Quote:
Originally Posted by southernstyle View Post
competition brisket relly does not need bark. Just great one bit flavor and over the top moisture in conjunction with perfect tender ness. Pork needs some bark though. Its hard to get awesome bark when butts are foiled, but if you turn I sliced mm, sliced tubes, and pulled then sauce those pieces how much bark will actually get noticed. In competion I really don't worry about bark that much

Bark in the box is a good thing. Couldn't you cook one butt in foil, for the good bite.... and another butt without foil, for the good bark?
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Unread 06-18-2012, 07:36 PM   #6
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Quote:
Originally Posted by thirdeye View Post
Bark in the box is a good thing. Couldn't you cook one butt in foil, for the good bite.... and another butt without foil, for the good bark?
One could absolutely do that. I use both butts I cook for mm and tubes so I would need a third butt and just don't have the room it. It is something to think about though
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Unread 06-18-2012, 07:51 PM   #7
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Quote:
Originally Posted by thirdeye View Post
Bark in the box is a good thing. Couldn't you cook one butt in foil, for the good bite.... and another butt without foil, for the good bark?
how would that work?

it's not like you can slice the bark off one butt and adhere it to another with the good bite.

not being a wiseass, i swear, just asking.

*edit*

i realized you may refer to a more pulled pork box. i get it.
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Unread 06-18-2012, 08:02 PM   #8
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Quote:
Originally Posted by boogiesnap View Post
how would that work?

it's not like you can slice the bark off one butt and adhere it to another with the good bite.

not being a wiseass, i swear, just asking.

*edit*

i realized you may refer to a more pulled pork box. i get it.

You could if you were really good with meat glue!
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Unread 06-19-2012, 07:09 AM   #9
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Sorry to ask but what are tubes?
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Unread 06-19-2012, 07:13 AM   #10
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BJ,
Are you defining "bark" as a hard crusty coating or a layer of surface flavor that is not necessarily hard and crusty??

The definition used affects the technique to get the desired results.

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Unread 06-19-2012, 07:23 AM   #11
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Quote:
Originally Posted by esselle View Post
Sorry to ask but what are tubes?
The tubes are a pair of muscles about as big as your finger that run parallel to the money muscle. They are located just behind it and on the bottom. Very tender and tasety
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Unread 06-19-2012, 08:01 AM   #12
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turbinado sugar seems to help with a nice bark, and it doesn't burn as easily as white or brown
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Unread 06-19-2012, 08:18 AM   #13
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Quote:
Originally Posted by boogiesnap View Post
how would that work?

it's not like you can slice the bark off one butt and adhere it to another with the good bite.

not being a wiseass, i swear, just asking.

*edit*

i realized you may refer to a more pulled pork box. i get it.
Yeah, I'm thinking the foiled butt could yield a mound (or other arrangement) of pulled or chopped pork... while the unfoiled butt could yield some chunks of meat with a nice bark.
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Unread 06-19-2012, 04:02 PM   #14
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Yes, I was referring to the crusty goodness on the outside. Sorry for the lack of clarity.
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Unread 06-19-2012, 04:47 PM   #15
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Not really looking for bark on my brisket...I use mollases and gatorade powder for my butts.
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