Bark

Discussion in 'Beef' started by burgs95, May 12, 2008.

  1. burgs95

    burgs95 Newbie

    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
     
  2. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

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

    richtee Smoking Guru OTBS Member

    WOOOF! [​IMG]
     
  4. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    LOL...I just laughed out loud at work and now people are staring at me funny!! [​IMG]
     
  5. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Just a genreous rub and a few spritzes for me
     
  6. gobbledot

    gobbledot Meat Mopper

    LOL @ Richtee, He full of himself today it sounds like... [​IMG] pretty good though...
     
  7. SEAR IT!
    I did a Smokin-Okie brisket two weeks ago and it cam out freakin awsome! Lot's of bark, delicioso!
     
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    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
     
  9. gobbledot

    gobbledot Meat Mopper

    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..
     
  10. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    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??
     
  11. 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.
     
  12. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

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

    walking dude Smoking Guru SMF Premier Member

    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

    [​IMG]
     
  14. capt dan

    capt dan Master of the Pit OTBS Member

    hehehe good one, now sit! stay away from my leg! Hey!![​IMG]

    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!!![​IMG][​IMG][​IMG]
     
  15. capt dan

    capt dan Master of the Pit OTBS Member

    This was not seared!



    Foiled at 175,in a cheap foil pan.
     
  16. richtee

    richtee Smoking Guru OTBS Member

    Scratch my belly and I'll consider it :{)
     
  17. walking dude

    walking dude Smoking Guru SMF Premier Member

    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.........
     
  18. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    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
     
  19. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    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.
     
  20. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    LOL!!

    Take care, have fun, and do good!

    Regards,

    Meowey
     

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