Competiton Bark????

[sniltz]

 Got a Que question?   I have always smoked my competition putts 4 hours open then wrap for the remainder of time.  I have always been told that meat will take all the smoke it will get in 4 hours.  Then wrap it to steam it to fall off the bone goodness.  The searing for 4 hours makes a good bark but, I think it could be better.   I put a thin layer of mustard on it then, I put a heavy rub on it.  Put it on around 275 degrees for 4 hours then wrap it.   My question is this.  How can I get a better bark for competition but, not dry it out?  I have heard that you can leave it open the whole time but, I have done this and it tends to dry out to much for competition.  So any help would be great!

 

[s2k9k]

I don't think Eric does competitions but I think his methods could probably do very good. Here is some pretty technical writing from him and  I'll tell you it works. Great bark and very moist and juicy pork. I have followed his methods and am a firm believer in them. This is the only way I smoke pork now:

http://www.smokingmeatforums.com/t/...t-dry-smoke-chamber-q-view-method#post_830635

http://www.smokingmeatforums.com/t/...dry-smoke-chamber-q-view-finished#post_855699

 

[chef jimmyj]

"  I have always been told that meat will take all the smoke it will get in 4 hours. "

So Cold Smoking Bacon for 10 to 20 hours is a total waste? Smoking Country Hams for 3 Days accomplishes nothing?

What you have been told is a common misconception and is based on confusion between " Taking " Smoke and " Absorbing " Smoke. You undoubtedly have been told that you are looking for a Good Smoke Ring in the meat. This happens because of a chemical reaction taking place between the moisture in the meat and the Nitrogen in wood/charcoal generated smoke. Since the surface of the meat will stay moist for about 2-4 hours during a smoke at 225*F, longer if using a Water Pan or Spritzing/ Mopping the Smoke will be absorbed and the Ring will form during this time and will stop after the meat surface is fully cooked and dries out, forming a Bark. 

[color= rgb(24, 24, 24)]Smoke is made up of a variety of Gases and Flavorful Particles. When smoke is being generated these Particles stick to the meat flavoring the surface based on type of wood used. As long as smoke is being generated these Particles will continue to settle on the surface of the meat and increase the flavor. So essentially, as long as you generate smoke the meat will Take Smoke...[/color]

[color= rgb(24, 24, 24)]Great bark is a combination of Heat, Time, Low Humidity, Sugar and the Maillard Reaction (Browning of Proteins). Moisture during the first few hours allows for good Smoke penetration but you need it dry in there for the Bark to get going. A healthy dose of a Rub containing sugar enhances the effect. If you go into Foil before a really good bark forms, your bark will be thin. Additionally the steaming that takes place in the foil softens any bark that did form. You want really heavy bark don't foil or delay foiling to the very end...Good Luck with those Competitions...JJ[/color]

 

[jarjarchef]

As usual Chef jimmy is on point.

My rub has a lot of sugar in it and I cook at 250-275 with no water pan, no spritzing and only foil during the rest. I find the higher temp helps me push through the dreaded stall. I am not a fan of the black look on my meats, so I go for a dark brown and the sugar helps with that, but if the temp gets to high it can hurt too.

 

[meatinc]

At competitions I still foil (crutch) my butts and brisket after they hit an internal temp of 165 - 170 - or whenever the color looks right for what I'm going for.  The most important step at the end of the cook is to drain 90% of the liquid out of the pan or foil you are crutching the meat in and leave the foil open so the steam vents and the meat stops cooking.  This usually takes between 20 and 30 minutes.  You can use a thermometer to monitor the process.  Once the meat has vented then it gets re-wrapped and back into the warming box or cooler - whatever you are using to rest your meat.

The bark on my comp meats is usually sufficient to the most fickle judges.

 

[sniltz]

 Chef Jimmy!  I was told that by my father and grandfather all my life so I didn't know any better.  But, that does make a lot of sense.  I want a great bark but, don't want to dry it out either!  Cause there is nothing worse than bitting a piece of pork and it be chewy and rubbery!

 

[chef jimmyj]

 Chef Jimmy!  I was told that by my father and grandfather all my life so I didn't know any better.  But, that does make a lot of sense.  I want a great bark but, don't want to dry it out either!  Cause there is nothing worse than bitting a piece of pork and it be chewy and rubbery!

I intended no disrespect to your family. This idea of not Taking Smoke after X Hours is really common and comes up all the time. Our teachers, Mom, Dad, etc, had their ways and beliefs and it is only us young, " Wise Asses " as Dad put it, get deeper into how and why thinks happen. My Dad thought I was NUTS when I told him to stop Boiling all the flavor out of his Ribs..." My family has been doing that way forever! You think you are so smart, Wise Ass, How are YOU going to get them tender? "...Low and Slow, Pops, you got to give them time for the connective tissue to break down. " 

 Dad stopped making Ribs after that but he sure did Request them a lot when he and Mom were planning to visit. 

...JJ

 

[weberlamp]

I have tried every configuration of foiling, in regards to time, temp, and rest.  My go to now is smoke unfoiled for 12 hours, foiled for 2 hours on the smoker, and 2 hours in the cooler, still in foil, and wrapped in a towel.  The 12 hours gives it enough time to develop a great bark, the butt is pull apart tender, with a great smoke ring.  I did it this way earlier this year and was a bit skeptical but everyone seem to like it.  I then placed 2nd in pork at my final comp of the year this past September with this method.  I cant see me changing anything going forward for a while.  In regards to what JimmyJ said, my rub is 25% sugar.

 

[diggingdogfarm]

Brine the butt and adjust the pH on the outside of the butt to be a tad alkaline and it's super easy to develop nice bark and keep things moist.

If smoke penetration is the goal and not just smoke cling....hot smoking or bbqing does cause smoke pentrration does taper off, if it doesn't stop entirely.
Keeping the temp relatively low to start will help prevent the problem, but stay safe.

"Cold smoking allows us total smoke penetration inside of the meat. Very little hardening of the outside surface of the meat or casing occurs and smoke penetrates the meat easily. Hot smoking dries out the surface of the meat creating a barrier for smoke penetration."

Source: http://www.wedlinydomowe.com/meat-smoking/cold-smoking

~Martin

 

[sniltz]

Chef Jimmy, I know you didn't mean any disrespect to my family.  I was just pointing out why I said that!  I agree people get stuck in the ways and it's hard to get them to make sense of things.  Your explanation was spot on and I tend to agree with you on the matter.