PDA

View Full Version : Where's the bark?


Roguejim
10-07-2015, 01:55 AM
Most all the brisket photos I see here have fairly heavy bark, sometimes even black. In the video below, A. Franklin's brisket has hardly any bark that I can see. I'm not criticizing his brisket, that's for sure. Great mahogany coloring, but I guess I'm just used to seeing heavy bark on brisket.

Go to 6:45
BBQ with Franklin: The Payoff - YouTube

blockhd
10-07-2015, 02:04 AM
To me, it looks flat out perfect :-)

Harbormaster
10-07-2015, 06:14 AM
My thoughts:
Heavy dark bark is produced when there is sugar in the rub.
Based on what I have read and seen, Franklin doesn't use sugar, so there won't be the heavy dark bark.
I use brown sugar in my rub and my briskets get that dark bark.
YMMV.

Deebo
10-07-2015, 08:55 AM
He still gets a good amount of bark and crunch because his rub contains a lot of coarse ground pepper.

yakdung
10-07-2015, 09:09 AM
Welcome to Texas. Perfect.

Shagdog
10-07-2015, 09:15 AM
My thoughts:
Heavy dark bark is produced when there is sugar in the rub.
Based on what I have read and seen, Franklin doesn't use sugar, so there won't be the heavy dark bark.
I use brown sugar in my rub and my briskets get that dark bark.
YMMV.

I disagree with the sugar thing.. I mean, sugar CAN help make a darker bark, but its not necessary. I never use sugar on a brisket and mine always come out black. I do not wrap, and I always felt like that was the big difference.. I think how and when you wrap is one of the biggest factors on how your bark ends up. There is an episode where he does 3 briskets, one with foil, one with paper, one with nothing.. I think that one is pretty telling..

This is just Salt Pepper Garlic lemon pepper

http://i791.photobucket.com/albums/yy197/Shagdad1126/7679A1BD-61AF-4071-87CE-210AFA93165D_zpslw7ptteg.jpg (http://s791.photobucket.com/user/Shagdad1126/media/7679A1BD-61AF-4071-87CE-210AFA93165D_zpslw7ptteg.jpg.html)

yakdung
10-07-2015, 09:18 AM
https://youtu.be/lnRRDSYgdmw

Fwismoker
10-07-2015, 09:25 AM
Everyone has a different definition of what good bark is. I for one hate black bark and AF's is about as perfect as you can get.

Bludawg
10-07-2015, 09:26 AM
Shagdog is correct.

aawa
10-07-2015, 11:33 AM
Shagdog is correct. I do my briskets with Butchers Ground Pepper and Kosher salt and these is the bark that I am used to getting. I end up wrapping in foil if/when the bark gets to a certain color.

http://i.imgur.com/FVHLEmi.jpg

http://i.imgur.com/B4Iwi5w.jpg

landarc
10-07-2015, 01:59 PM
Here are a couple of shots of recent cooks that I consider to be near perfect cooks. The bark in each of these was crisp, salty with a pepper accent. Smoke was excellent, but, it was easy to slice through and the bark adhered well.
http://i166.photobucket.com/albums/u105/landarc/brisket2_zpsju0oqxoz.jpg

http://i166.photobucket.com/albums/u105/landarc/bark1_zpsft74atje.jpg

Note that the bark is not the heavy, crunchy, high build bark many like, I prefer this thinner, crisp bark. All of my rubs have a small amount of sugar in them, I don't buy into the "sugar burns" theory, as it doesn't do so for me.

snapper-G
10-07-2015, 02:41 PM
last pic looks like heaven!

Springram
10-07-2015, 02:43 PM
The recipe calls for 50/50 16 mesh dustless ground pepper and kosher salt. AF uses Morton Kosher Salt as the grains are very similar in size and texture to the 16 mesh pepper. Some guys seem to think you need to measure the quantity of each by weight rather than volume. No where can you find AF calling for the measurement to be done by weight. Not in his videos nor in book. Just simply 1/4 cup of Morton salt and 1/4 cup of 16 mesh pepper, etc

The only difficult part is getting the 16 mesh pepper. I have to order mine via internet.

When you follow his recipe, you get wonderful bark. Also use butcher paper to wrap the brisket. Not foil.

landarc
10-07-2015, 02:47 PM
Incidentally, I get my bark with no slather or adherent, but, that is why I include a small amount of sugar

Roguejim
10-07-2015, 03:51 PM
Thanks. I just learned there is no standard for bark.

pjtexas1
10-07-2015, 03:58 PM
foil gets a bad wrap...

using foil takes a little skill. you can't just wrap at a certain time or temp like bp. you have to make sure the bark is SET. some use the fingernail scrape test but if the bark is soft it will just get worse in foil. wrap too soon and you get pot roast. bp is way more forgiving.

darkoozy
10-07-2015, 04:53 PM
No sugar in this rub, wrapped in butcher paper. Texas style burnt ends...


http://www.bbq-brethren.com/forum/picture.php?albumid=859&pictureid=9583