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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-09-2010, 10:56 PM   #1
Midnight Smoke
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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.
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Unread 02-09-2010, 11:04 PM   #2
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yes, you are the only one who doesn't like bark.
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Unread 02-09-2010, 11:05 PM   #3
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Quote:
Originally Posted by sdb25 View Post
yes, you are the only one who doesn't like bark.
Really?
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Unread 02-09-2010, 11:08 PM   #4
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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.
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Unread 02-09-2010, 11:09 PM   #5
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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) ;);)
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Unread 02-09-2010, 11:14 PM   #6
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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.
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Unread 02-09-2010, 11:15 PM   #7
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I love bark, hence the reason I love burnt ends. Not everyone likes it though. Nothing wrong with that.
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Unread 02-09-2010, 11:18 PM   #8
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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?
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Unread 02-09-2010, 11:22 PM   #9
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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.
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Unread 02-09-2010, 11:28 PM   #10
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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!
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Unread 02-09-2010, 11:30 PM   #11
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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?
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Unread 02-09-2010, 11:34 PM   #12
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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...
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Unread 02-10-2010, 12:06 AM   #13
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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.
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Unread 02-10-2010, 02:16 AM   #14
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I'm a barker...also never have troubles getting bark,I only use dry rub and no mustherd slather or something else.
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Unread 02-10-2010, 03:14 AM   #15
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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
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