Competition Brisket Bark

Eggspert · 03-18-2013, 10:13 AM

I had some disagreement with my husband last night. He made an awesome brisket, but tried something a little different with the cooking and the bark on the brisket was a little tough. It had a bit of a beef jerky texture to it while the inside was moist and great. He really liked the tougher outside bark. I did not and felt it made the meat seem dry, even though it was moist meat.

He thinks brisket should have a crust on the outside, compared to the brisket we typically make that has a soft bark. I have never had brisket with a tough bark on the outside at competition judging or restaurants. So I ask you my brothers, should brisket bark be firm or soft? What scores better with judges. I think if you are not used to firm/tough bark and you get it, like myself you don't care for the texture. As a judge the tenderness of this brisket was perfect, but the tough bark killed it for me so if I were judging I would likely score 6-7 texture score.

Any thoughts or comments are appreciated!
Eggspert BBQ

Fatback Joe · 03-18-2013, 10:24 AM

Quote:

Originally Posted by Eggspert

if I were judging I would likely score 6-7 texture score.

I think that line says it all.

Wampus · 03-18-2013, 10:29 AM

Personally, I like a nice crusty, barky exterior as well, but just on the CHANCE that a judge wouldn't, I can't see turning slices in that way.

Jaskew82 · 03-18-2013, 10:59 AM

I recently worked out my technique to get a more "crunchy" bark. I used to get a soft bark. I find the crunchy bark feels more authentic and gives a better overall taste and appearance. But that is just me...

bbq.tom · 03-18-2013, 11:13 AM

Judges are instructed to do the "pull test" on a slice to help determine the tenderness. From what you are describing, the slice would pull fairly easily (like it should) but the bark would NOT. This would result in deduction in the score for tenderness. I personally like a bit of tooth to the bark, but if it doesn't pull the same as the rest of the slice you may be harming your scores.

Rich Parker · 03-18-2013, 11:48 AM

Quote:

Originally Posted by Eggspert

I had some disagreement with my husband last night. He made an awesome brisket, but tried something a little different with the cooking and the bark on the brisket was a little tough. It had a bit of a beef jerky texture to it while the inside was moist and great. He really liked the tougher outside bark. I did not and felt it made the meat seem dry, even though it was moist meat.

He thinks brisket should have a crust on the outside, compared to the brisket we typically make that has a soft bark. I have never had brisket with a tough bark on the outside at competition judging or restaurants. So I ask you my brothers, should brisket bark be firm or soft? What scores better with judges. I think if you are not used to firm/tough bark and you get it, like myself you don't care for the texture. As a judge the tenderness of this brisket was perfect, but the tough bark killed it for me so if I were judging I would likely score 6-7 texture score.

Any thoughts or comments are appreciated!
Eggspert BBQ

Remind him the wife is always right!

Dragline · 03-18-2013, 11:55 AM

Quote:

Originally Posted by Rich Parker

Remind him the wife is always right!

Ditto!

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indianagriller · 03-18-2013, 12:07 PM

bark is overrated in competition bbq...

glenntm · 03-18-2013, 01:05 PM

I agree with Indianagriller...

roksmith · 03-18-2013, 02:38 PM

X3.... no bark for competition briskets

Jacked UP BBQ · 03-18-2013, 02:45 PM

bark and burnt ends to me have the same thought process with people. The name makes you think crunchy or crusty, to me I think the exact opposite. Soft flavorful juicy texture from outside to in.

Bbq Bubba · 03-18-2013, 03:50 PM

A competition judge wouldn't know what real bark was if it hit them in the face! ;)

JS-TX · 03-18-2013, 10:58 PM

I don't like crunchy bark or soggy bark. I like it right in the middle, using butcher paper helps. I also agree that bark doesn't seem to be a factor in comps. even down here in TX. However, if you give them some nice in-between bark and some good meat- why not?

jmoney7269 · 03-19-2013, 07:56 AM

Quote:

Originally Posted by Rich Parker

Remind him the wife is always right!

+1 they control half of every thing and all of one thing........ so if momma aint happy, nobodys happy!

Quote:

Originally Posted by indianagriller

bark is overrated in competition bbq...

+1

Quote:

Originally Posted by Bbq Bubba

A competition judge wouldn't know what real bark was if it hit them in the face! ;)

a judge that competes equal amount they judge would. unfortunately everyone bastes with pan juices and sauce when the meat is sliced before boxing which is technically against the rules. hell if you cant beat em, copy em!

bbq.tom · 03-19-2013, 08:07 AM

Quote:

Originally Posted by Bbq Bubba

A competition judge wouldn't know what real bark was if it hit them in the face! ;)

NICE!!! And people wonder why there is derision between cooks and judges!

Many of us "competition judges" are also cooks, so this comment really exhibits either a lack of knowledge on your part or something more sinister.

03-18-2013, 10:13 AM	#1
Eggspert Full Fledged Farker Join Date: 04-25-12 Location: Willmar, MN	Competition Brisket Bark I had some disagreement with my husband last night. He made an awesome brisket, but tried something a little different with the cooking and the bark on the brisket was a little tough. It had a bit of a beef jerky texture to it while the inside was moist and great. He really liked the tougher outside bark. I did not and felt it made the meat seem dry, even though it was moist meat. He thinks brisket should have a crust on the outside, compared to the brisket we typically make that has a soft bark. I have never had brisket with a tough bark on the outside at competition judging or restaurants. So I ask you my brothers, should brisket bark be firm or soft? What scores better with judges. I think if you are not used to firm/tough bark and you get it, like myself you don't care for the texture. As a judge the tenderness of this brisket was perfect, but the tough bark killed it for me so if I were judging I would likely score 6-7 texture score. Any thoughts or comments are appreciated! Eggspert BBQ

03-18-2013, 10:29 AM	#3
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	Personally, I like a nice crusty, barky exterior as well, but just on the CHANCE that a judge wouldn't, I can't see turning slices in that way. __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

03-18-2013, 10:59 AM	#4
Jaskew82 is One Chatty Farker Join Date: 06-20-11 Location: Mooresville, NC	I recently worked out my technique to get a more "crunchy" bark. I used to get a soft bark. I find the crunchy bark feels more authentic and gives a better overall taste and appearance. But that is just me... __________________ Hillside BBQ 2013 Stumps Classic - Delivered 4/15/13 Large BGE - Rescued 2012 2010 WSM 22.5" 2010 Weber genesis gas grill Rescued 22.5 Weber One-touch gold Yellow Thermopen BBQ Guru CyberQ 2011 Built UDS - Retired

03-18-2013, 11:13 AM	#5
bbq.tom is One Chatty Farker Join Date: 11-23-10 Location: Hillsborough, NC (UNC "TarHeel" country!)	Judges are instructed to do the "pull test" on a slice to help determine the tenderness. From what you are describing, the slice would pull fairly easily (like it should) but the bark would NOT. This would result in deduction in the score for tenderness. I personally like a bit of tooth to the bark, but if it doesn't pull the same as the rest of the slice you may be harming your scores. __________________ [COLOR=black][B]TOM[/B][/COLOR] [SIZE=1][COLOR=sienna]Emergency REP - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=sienna]CMJ - KCBS (100+ club) & Carolina BBQ League (NCBBQA)[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CBJ - MBN, NCBS, NCPC, SBN[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]CTC - KCBS[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]4 Lil' Pigs Competition BBQ Team[/COLOR][/SIZE] [SIZE=1][COLOR=#a0522d]270-Sumo, LANG, BDS, & Holland Epic[/COLOR][/SIZE]

03-18-2013, 12:07 PM	#8
indianagriller is one Smokin' Farker Join Date: 06-03-09 Location: Columbus,Indiana	bark is overrated in competition bbq... __________________ JAMBO Pit, 700 Club, 180 Chicken x 6,180 Ribs, 180 Brisket American Royal #WCO

03-18-2013, 01:05 PM	#9
glenntm On the road to being a farker Join Date: 04-13-10 Location: Chandler, AZ	I agree with Indianagriller... __________________ I.A.B. 30 BBQ Chandler, AZ

03-18-2013, 02:38 PM	#10
roksmith is one Smokin' Farker Join Date: 04-21-09 Location: Marietta, Ohio	X3.... no bark for competition briskets __________________ 4000 sq inch Wood Burner named Brutus - KCSB member/judge# 32129

03-18-2013, 02:45 PM	#11
Jacked UP BBQ Babbling Farker Join Date: 06-09-08 Location: Forker River, NJ	bark and burnt ends to me have the same thought process with people. The name makes you think crunchy or crusty, to me I think the exact opposite. Soft flavorful juicy texture from outside to in. __________________ Jacked UP BBQ vending Ocean County Pig Assassins competition team retired and is now known as Jacked UP BBQ Fec 750 Fec 100 Large Spicewine

03-18-2013, 03:50 PM	#12
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	A competition judge wouldn't know what real bark was if it hit them in the face! ;) __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 Last edited by Bbq Bubba; 03-18-2013 at 06:16 PM..

03-18-2013, 10:58 PM	#13
JS-TX is Blowin Smoke! Join Date: 02-17-10 Location: San Antonio, TX	I don't like crunchy bark or soggy bark. I like it right in the middle, using butcher paper helps. I also agree that bark doesn't seem to be a factor in comps. even down here in TX. However, if you give them some nice in-between bark and some good meat- why not?