Am I The Only One That Does Not Like Bark? - Page 3

Midnight Smoke · 02-10-2010, 09:18 AM

Quote:

Originally Posted by ZILLA

Psssst, Steve and Funk like women that bark, pass it on.......

bottomsupbbq · 02-10-2010, 09:23 AM

Great thread! I have had good bark and also bark that is not so good. Bitter bark bites!!!

stiffy · 02-10-2010, 09:43 AM

Quote:

Originally Posted by Phubar

Surprised me too!
My bark is a bit crusty and soft and holds the flavours of the rub.
No bitter,burned taste....even my blackest porkneck turned out tasty and boy was that 1 black!!!

Agreed, I like it the best in Pulled Pork, tho the least on a brisket, depending on the rub used.

HeSmellsLikeSmoke · 02-10-2010, 09:46 AM

Don't say you don't like bark until you have had brisket in Lockhart, Texas or, although I have never had the pleasure -- yet, cooked by Pitmaster Donny T., ThirdEye, or Bigmista.

prudog · 02-10-2010, 09:50 AM

There is probably a lot of comparison made between a deposit of creosote vs a crusty layer of salt. I see huge bark differences between my Lang and my Stumps cookers. Another variable is that I always use a foil pan in my Stumps so it is a relatively clean cooker. Also, the forced draft fan provides a much cleaner burn with a cleaner burning fuel source. Then it depends on cooking temps and rubs. The salt is a big attraction perhaps as much as the change to chewy texture. I'm just saying everything is relative.

BobBrisket · 02-10-2010, 10:03 AM

Bark is the chit. I eat most of it myself as I pull or slice the meat. Had my mom and dad helping me pull 6 butts one time and everytime I looked over, Mom was saving all the bark on the side. I said why you separating that stuff? That's the best stuff. "I know, that's why I'm saving it for me!" I'm not arguing with Mom.

MilitantSquatter · 02-10-2010, 10:14 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

Don't say you don't like bark until you have had brisket in Lockhart, Texas or, although I have never had the pleasure -- yet, cooked by Pitmaster Donny T., ThirdEye, or Bigmista.

Yep.. I've not yet (hopefully soon) had the pleasure yet of eating BBQ at the Texas meccas but it's what I envision when I think of great BBQ and bark...

Check out the bark from Black's Barbecue in Lockhart. The whole clip is great but check out the 1:24 mark as an example. http://www.youtube.com/watch?v=PHLpsvUdhfo

traviosoway · 02-10-2010, 10:30 AM

Quote:

Originally Posted by MilitantSquatter

Yep.. I've not yet (hopefully soon) had the pleasure yet of eating BBQ at the Texas meccas but it's what I envision when I think of great BBQ and bark...

Check out the bark from Black's Barbecue in Lockhart. The whole clip is great but check out the 1:24 mark as an example. http://www.youtube.com/watch?v=PHLpsvUdhfo

Been there. My uncle lived in Lockhart. Great BBQ in that area. Oh yeah, bark is great!

Ford · 02-10-2010, 10:53 AM

A number of observations. First off in your post you talk about cooking a butt for 15 hours I assume in an offset or some such pit. Foiling with liquid will help but it's really the lack of moisture in a pit. When I do a couple of butts at a contest in my FE I need to foil or it gets pretty hard. I cook about 12-14 hours. When I cook 16 butts in the pit I don't need to foil. All that moisture in the meat keeps the cooking chamber moist and gives me a quality product for vending. 10-12 hours at 250. It works about the same for brisket.

Now I think the on pork butt the bark is where 90% of the flavor is so I try hard when hand chunking/shredding to mix in the bark so when I do take tongs and put on a bun every customer will get some bark for flavor.

I think bark on brisket flat is over rated. To crunchy is not good IMHO. If doing burnt ends from point then it needs some crunch to offset the tender fatty texture of point.

paddledawg · 02-10-2010, 10:57 AM

I like the bark, but my wife and most of my family doesn't.

GWA · 02-10-2010, 11:50 AM

I like the bark from a pork butt most times. As far as from a brisket, I'd have to say no.

sampson · 02-10-2010, 11:58 AM

Quote:

Originally Posted by barbefunkoramaque

I like women, therefore I like bark. Its okay to like men though... just not for me. Cuz I like women.

I like bark and I like women...

I don't like women that bark...

Lake Dogs · 02-10-2010, 12:13 PM

Quote:

Originally Posted by sampson

I like bark and I like women...

I don't like women that bark...

I like bark, I like women, I like women that like bark.

I bark, and I like women that bark.

Barking.... the next... I dont know, have to
think on this some.

pahutchens · 02-10-2010, 12:14 PM

I like Most bark and have gotten real hungry after reading this thread

KC_Bobby · 02-10-2010, 12:23 PM

Quote:

Originally Posted by BBQ Grail

And maybe you just don't like bark...

I'm just asking

Quote:

Originally Posted by bottomsupbbq

Great thread! I have had good bark and also bark that is not so good. Bitter bark bites!!!

For this reason

02-10-2010, 09:23 AM	#32
bottomsupbbq Full Fledged Farker Join Date: 08-17-09 Location: Snohomish Downloads: 0 Uploads: 0	bark Great thread! I have had good bark and also bark that is not so good. Bitter bark bites!!!

02-10-2010, 09:46 AM	#34
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont Downloads: 0 Uploads: 0	Don't say you don't like bark until you have had brisket in Lockhart, Texas or, although I have never had the pleasure -- yet, cooked by Pitmaster Donny T., ThirdEye, or Bigmista. __________________ 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-73, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

02-10-2010, 10:03 AM	#36
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Downloads: 0 Uploads: 0	Bark is the chit. I eat most of it myself as I pull or slice the meat. Had my mom and dad helping me pull 6 butts one time and everytime I looked over, Mom was saving all the bark on the side. I said why you separating that stuff? That's the best stuff. "I know, that's why I'm saving it for me!" I'm not arguing with Mom. __________________ UDS, Pit Barrel Cooker-Courtesy of Poobah, WSM, 22.5 Weber Kettles-K and DR Stamped, 18.5 Weber Bar-B-Kettle, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver B, Lil' Chief Smoker, Lodge Sportman Grill, Backyard Fire Pit, Dutch Ovens, Discada Set Up, Turkey Fryer! BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment......"You're a good cooker, Dad!"--My Son. DAN!

02-10-2010, 10:53 AM	#39
Ford is Blowin Smoke! Join Date: 04-14-07 Location: Lakeland Florida Downloads: 0 Uploads: 0	To bark or not to bark .... A number of observations. First off in your post you talk about cooking a butt for 15 hours I assume in an offset or some such pit. Foiling with liquid will help but it's really the lack of moisture in a pit. When I do a couple of butts at a contest in my FE I need to foil or it gets pretty hard. I cook about 12-14 hours. When I cook 16 butts in the pit I don't need to foil. All that moisture in the meat keeps the cooking chamber moist and gives me a quality product for vending. 10-12 hours at 250. It works about the same for brisket. Now I think the on pork butt the bark is where 90% of the flavor is so I try hard when hand chunking/shredding to mix in the bark so when I do take tongs and put on a bun every customer will get some bark for flavor. I think bark on brisket flat is over rated. To crunchy is not good IMHO. If doing burnt ends from point then it needs some crunch to offset the tender fatty texture of point. __________________ Ford Owner/Head Cook/Chief Bottle Washer for Great Lakes BBQ & Feed Competition BBQ Team FBA Member, KCBS Member & KCBS Certified BBQ Judge Spicewine medium, weber kettle, gas grill

02-10-2010, 12:14 PM	#44
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Minneapolis, MN Downloads: 0 Uploads: 0	I like Most bark and have gotten real hungry after reading this thread __________________ Phil UDS, Weber Kettle, #5 Kamado up for refurbishing, [COLOR=blue]Blue 'like my Smoke' Thermapen [/COLOR][COLOR=black]IMBAS certified MOINK! baller, KCBS CBJ & CTC avatar and logo by smilinsantasbbq.com [/COLOR]

02-10-2010, 09:50 AM	#35
prudog On the road to being a farker Join Date: 08-12-09 Location: Huntsville, AL Downloads: 0 Uploads: 0	There is probably a lot of comparison made between a deposit of creosote vs a crusty layer of salt. I see huge bark differences between my Lang and my Stumps cookers. Another variable is that I always use a foil pan in my Stumps so it is a relatively clean cooker. Also, the forced draft fan provides a much cleaner burn with a cleaner burning fuel source. Then it depends on cooking temps and rubs. The salt is a big attraction perhaps as much as the change to chewy texture. I'm just saying everything is relative.

02-10-2010, 10:57 AM	#40
paddledawg Got rid of the matchlight. Join Date: 01-26-10 Location: Castle Rock, CO Downloads: 0 Uploads: 0	I like the bark, but my wife and most of my family doesn't.

02-10-2010, 11:50 AM	#41
GWA On the road to being a farker Join Date: 01-17-10 Location: Thornwood, NY Downloads: 0 Uploads: 0	I like the bark from a pork butt most times. As far as from a brisket, I'd have to say no.

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