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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 02-10-2010, 09:18 AM   #31
Midnight Smoke
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Originally Posted by ZILLA View Post
Psssst, Steve and Funk like women that bark, pass it on.......
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Unread 02-10-2010, 09:23 AM   #32
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Great thread! I have had good bark and also bark that is not so good. Bitter bark bites!!!
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Unread 02-10-2010, 09:43 AM   #33
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Originally Posted by Phubar View Post
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.
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Unread 02-10-2010, 09:46 AM   #34
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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.
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Unread 02-10-2010, 09:50 AM   #35
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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.
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Unread 02-10-2010, 10:03 AM   #36
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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.
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Unread 02-10-2010, 10:14 AM   #37
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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
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Unread 02-10-2010, 10:30 AM   #38
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Quote:
Originally Posted by MilitantSquatter View Post
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!
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Unread 02-10-2010, 10:53 AM   #39
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Default 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.
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Unread 02-10-2010, 10:57 AM   #40
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I like the bark, but my wife and most of my family doesn't.
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Unread 02-10-2010, 11:50 AM   #41
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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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Unread 02-10-2010, 11:58 AM   #42
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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.
I like bark and I like women...

I don't like women that bark...
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Unread 02-10-2010, 12:13 PM   #43
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Quote:
Originally Posted by sampson View Post
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.
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Unread 02-10-2010, 12:14 PM   #44
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I like Most bark and have gotten real hungry after reading this thread
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Unread 02-10-2010, 12:23 PM   #45
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Quote:
Originally Posted by BBQ Grail View Post
And maybe you just don't like bark...
I'm just asking

Quote:
Originally Posted by bottomsupbbq View Post
Great thread! I have had good bark and also bark that is not so good. Bitter bark bites!!!
For this reason
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