Bark

[burgs95]

Going to attemp my first brisket in next weekend. What are the keys to a successful bark? Is it the rub, mop, smoke? Thanks

Chris

 

[cinnamonkc]

Rub and spritz for me...you'll get lots of thoughts on this one I bet!

 

[richtee]

WOOOF!

 

[cinnamonkc]

LOL...I just laughed out loud at work and now people are staring at me funny!!

 

[seboke]

Just a genreous rub and a few spritzes for me

 

[gobbledot]

LOL @ Richtee, He full of himself today it sounds like...

pretty good though...

 

[meandmytwodogs]

SEAR IT!
I did a Smokin-Okie brisket two weeks ago and it cam out freakin awsome! Lot's of bark, delicioso!

 

[meowey]

MEEOOWW!!

LOL!

To answer the question, I agree with the rub and spritz. I spritz with 3-1 mix of Apple Juice and Captain Morgan's Original Spiced Rum. The sugars in the juice and rum caramelize to help build a good bark.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

[gobbledot]

Meow is there a rum taste on the meat when done? I am not a drinker (maybe I ought to start. ha ha ha) and dont know what it would be like or does it just give a good reaction with the sugar in the juice when added to the meat? Thanks..

 

[cinnamonkc]

The apple juice has sugar too, so you don't have to use the alcohol. I've never used the rum and I get a really nice bark.

Just a thought...wonder about applesauce...anyone know??

 

[meandmytwodogs]

I have not tried it yet, but I hear rubbing plain yellow mustard all over the meat leaves a great bark too. THey say you will not taste any mustard when it is done.

 

[cinnamonkc]

I did two butts last weekend, one with and one without. We couldn't tell a difference.

 

[walking dude]

my BARQ, comes from the high sugar content in the rub...........i don't spritz till 2 hours into the smoke

and here's proof

 

[capt dan]

hehehe good one, now sit! stay away from my leg! Hey!!

There are alot of opinions on Bark. I think that charcoal and wood smokers get a different bark than electrics, or propane models. ( I didn't say better, I said different)

I wait to foil my smoked meats longer than alot of people who foil, and I don't spritz/mop until meats start to look dry, at least 2-3 hrs into the smoke(fatties are an exception, because of the short smoke time).I like bark, and most folks I know, or cook for do too. The rub that you use has alot to do with it, and I think that the rub going on my meats at least 8 hrs before smoke makes a HUGE difference. I have tried the mustard massage( hehehe, thats what someone at the last comp called it), and I have found no difference in the bark or the taste, at least in the stuff I have smoked, so I don't bother with it anymore.

Just my opinion on this subject. Come on Rich, roll over!

Oh yeah...............................GO WINGS!!!

 

[capt dan]

This was not seared!



Foiled at 175,in a cheap foil pan.

 

[richtee]

Scratch my belly and I'll consider it :{)

 

[walking dude]

i always smoke with fat cap down...........but i have found, before i started foiling, sometimes the barq would get so hard, take a jack hammer to break it up............but when i started foiling........i found this helps moisten up the barq.........

 

[meowey]

I have also used bourbon. I read here on SMF that one member tried the rum instead of bourbon. (I think it was SWalker) I did ribs with both sprays one day and the family preferred the rum ribs because they were a little sweeter. I can't taste the rum or bourbon in the finished product. Straight apple juice will work just fine. A few folks use pineapple juice.

Hope this helps!

Take care, have fun, and do good!

Regards,

Meowey

 

[waysideranch]

I suggest we all talk gobbledot into drinking. It amkes tihngs more interesting. See I don't need speelll cjeck. Enhances the smokes. It does , I swear.

 

[meowey]

LOL!!

Take care, have fun, and do good!

Regards,

Meowey