Theoretical Discussion - BARK

[deanoaz]

Okay, this is the BARK discussion, taken from the general starting Theoretical Discussion.  I will try to carry the points from the original thread into this one and not all the detailed input.  Please feel free to point out how I might have missed something:

• Sugars or any ingredient that carmelizes, causes good bark (some feeling that turbinado sugar is better)
• Bark will increase with the amount of time the meat is on the smoker
• The level of humidity in the smoker has not been agreed on whether it is a significant factor
• Bark can be built on most any meat smoked and is not limited to one or another

If there is any disagreement with the above points, enter them in following points.

 

[chef jimmyj]

" [color= rgb(24, 24, 24)]Sugars or any ingredient that carmelizes, causes good bark (some feeling that turbinado sugar is better) "...[/color]

[color= rgb(24, 24, 24)]Not entirely true. A well prepared Beef Brisket or Pork Butt will have a great bark with the only the addition of Salt and Pepper or some  Garlic Pwd, Onion Pwd and a little Cayenne for kick. This happens because of a breakdown of the meat Proteins into Amino Acids and their reaction with existing Carbohydrates in the muscle fibers independent of added sugar. [/color]

" The level of humidity in the smoker has not been agreed on whether it is a significant factor."...

Yes and No...High humidity in a short smoke will most definitely Inhibit bark formation. Bark is a balanced combination of the meat surface, Drying out, Undergoing the protein changes that develop Color and Flavor during the Maillard Reaction and the Caramelization of Sugars both naturally occurring and/or added. The 2-3 hours it takes to get a 5Lb Rib Eye Roast to 130*F IT at a Smoker temp of 225*F will have a near Zero Bark formation in a highly humid smoker. Conversely a 15Lb Beef Brisket smoked at 225*F for 20-25 hours will develop a great Bark regardless of Humidity.

" Bark can be built on most any meat smoked and is not limited to one or another. "...

Not exactly. Different meat protein densities and compositions under go the Maillard Reaction at different temperatures and to varying degrees. While Red Meats will pretty much all develop Bark at about the same time for a given temp. It is next to impossible to to get any type of Bark on Chicken/Poultry or Fish. At best you can expect some browning of the Chicken Skin and to a lesser extent the exposed meat at Smoker temps but no true Bark. Not to mention that by the time a good bark developed the Chicken would be inedible. The same holds true for Fish with the addition that the required Temperature to Brown Fish is well above 400*F and is not readily accomplished without the use of a Fat and being in physical contact with a Pan/Hot Surface or using the Radiant Heat generated by the 600-700*F temps of a Grill.

I'm not sure what you were looking for or what format you wanted but I hope this info helps...JJ

 

[pit 4 brains]

I think JJ just ended the theoretical portion of this one. 

 

[chef jimmyj]

I think JJ just ended the theoretical portion of this one. 

I guess I am a little dense because I am not sure what the goal of this thread is. If this is supposed to be a list of bullet pointed Facts/Rules, that can be trusted to be followed without additional detail as to why they are facts, then true the above info is out of place and I will happily move it to what ever thread the OP wants. But but a list of general statements whether they be Facts or Rules are only beneficial as a reminder to the experienced and does not necessarily help a Newbie. It is also important that they be completely true.

For example:    Make sure Smoked meats get to an Internal Temperature of 140*F within 4 Hours.

                        Pork Butts can be cooked to the point of pulling by figuring 1.5 Hours per Pound at 225*F

While all these statements are true theoretically as a beginner I still would have no clue as to why. Additionally there are no set rules. While the first statement is true for Ground, Probed, Injected, Factory Enhanced, Stuffed, Deboned or Boned, Rolled and Tied meat. There is absolutely no reason to get an intact 15Lb Brisket or Pork Butt to an IT of 140*F in 4 hours not to mention it most likely will not happen at smoker temps under 275*F. I have smoked many Pork Butts at 225*F and they NEVER are done in 1.5 Hr/Lb and a recent poll indicated that most respondents found at 225-240*F it took a minimum of 2 Hrs/Lb even with foiling. We all know that when it comes to our Art there are no rules just guidelines and the only thing you can count on is...Something Goofy almost always happens and learn as much as you can so you can deal with it...JJ

 

[deanoaz]

Well, as a relative newbie (having smoked a number of cuts, but not as much as most on the forum), I was attempting to maybe establish some guidelines that a newbie could have in-hand as they made their first smoking trials.  Whenever I have searched for information regarding such things as bark, smoking time, or temperatures, sauces, whatever, I get pages upon pages of threads/posts that may or may not provide useful feedback.  I have had this idea that it would be great to go to something such as a library-type area and pull up, for example, BARK.  Knowing that there are a lot of variables to consider, I visualized that it would just be some guidelines and points to consider in regard to that area.

The goal of my Theoretical Discussion was to be able to develop something like the above and I don't think I made that goal very clear.  I even thought it might work into a forum-member involvement project where specific individual members would take a topic to develop because of their expertise or interest.  But the valuable feedback I have gotten to this point seems to indicate to me that the details that would be required for something like this are just too extensive.  I guess I would agree that it is more of an art where the guidelines can't really be put down on paper.

Thanks for taking the time to provide the above feedback.  Maybe I'll just put something together for myself, that is developed over time from reading threads/posts and use it for "ideas to consider" when posting to questions by newbies regarding a specific topic.

 

[chef jimmyj]

Deano, I think your idea is a great one. It would be awesome to have a single place to go and have a compiled list of do's and don'ts for the most common meats we smoke. Unfortunately there is a tremendous amount of info to learn and it can't be compressed into one or a few sentences. Here is a good example of what one member compiled after repeated consultation with several of the the most experienced members...http://www.smokingmeatforums.com/a/smoking-ribs   This as you can see was quite a bit of work. It and other information like it can be found by reading the information posted under to heading Articles and then Instructionals  found on the Forum Home page. You are more than welcome to add information to these Articles or Instructionals but make sure you get complete and detailed information that has been verified by several of the Veteran Smokers. Welcome to the SMF and we all look forward to your continued input and the benefit of your experiences, Good and Bad. There is something to be learned from everything we do...JJ

 

[oldschoolbbq]

Yes, JJ , it would be a good idea , but all the different variables it would boggle some of the newbies , or as they say on "Punkin' Chunkin", "Will blow your face"

.

Different Smokers and Models , by category maybe and the type of fuel and in the case of wood -how to use it...

Don't get me started ; I haven't held a Sermon in a long time...

 I've been good

.

Have fun and...

 

[deanoaz]

It would be awesome to have a single place to go and have a compiled list of do's and don'ts for the most common meats we smoke.

It was never intended to be a list of do's and don'ts, but just some useful guidelines.  Don't worry, though, I got the message.  I'm bowing out.