Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Bark

JacketD61
JacketD61 Posts: 2
in EggHead Forum
Been very happy with all my cooks on the egg since I got it about a year ago but wondering how to get more solid bark on pork butts and briskets.  I have always foiled  at 165 to the end and let rest in foil before cutting and serving and I'm sure that is when it is becoming mushy. It seems like cooking without foiling would be one thing to do to help but seems like others still have better bark results even when foiling.   Any tips for maintaining a better bark would be appreciated. 
· Share on FacebookShare on Twitter

Comments

  • RRP
    RRP Posts: 26,516
    edited February 2016
    To each his own, but I haven't foiled my butts for years for the very reasons you said! The other thing that has worked for me is to trim the fat cap down to within say a quarter inch thickness or so, but if I cut clear to the meat in spots so what! The thinner fat assures more bark and no foil means no mush.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Wolfpack
    Wolfpack Posts: 3,553
    You answered your own question- skip the foil and you will be good to go


    Greensboro, NC
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Just make sure to plan on a longer cook or raising the cook temp. 
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,516
    pgprescott said:
    Just make sure to plan on a longer cook or raising the cook temp. 
    Correct - or move on to the turbo method for butts! Turbo saves foil and saves time! 
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • bweekes
    bweekes Posts: 725
    Before you foil, are you spritzing? If so, that could slow the formation of a good crust. Of course, there are pros and cons to adding moisture and no shortage of opinions here on what method is better. I still think the biggest impact is foiling. Cut the foil, and you'll be fine. 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
    · Share on FacebookShare on Twitter
  • slovelad
    slovelad Posts: 1,742
    Could also be about what run you use. But honestly, if the meat tastes good. Who cares
    · Share on FacebookShare on Twitter
  • xiphoid007
    xiphoid007 Posts: 536
    +1 on turbo for butts. Much faster and great bark.
    Pittsburgh, PA - 1 LBGE
    · Share on FacebookShare on Twitter
  • WeberWho
    WeberWho Posts: 11,602
    Do you use yellow mustard for the butts? I stopped using mustard all together on meat because it became too much of a crust.
    "The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan

    Minnesota
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,312
    Two words:

    butcher paper

    Now that I have indisputably solved this problem I'll move on to another.  You're welcome.

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,516
    Foghorn said:
    Two words:

    butcher paper

    Now that I have indisputably solved this problem I'll move on to another.  You're welcome.
    I agree for briskets, but no for butts.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Foghorn
    Foghorn Posts: 10,312
    RRP said:
    Foghorn said:
    Two words:

    butcher paper

    Now that I have indisputably solved this problem I'll move on to another.  You're welcome.
    I agree for briskets, but no for butts.

    I'll give you that.  I have to admit that I have never done it on a butt.  I do them naked.  

    XXL BGE, Karebecue, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

    · Share on FacebookShare on Twitter
  • SmokingPiney
    SmokingPiney Posts: 2,319
    I don't foil butts. They go naked until done............bark is not a problem. 
    Living the good life smoking and joking
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Dont foil, don't wrap, just cook the meat.  Don't f with butchers paper cuz it doesn't matter. My opinion which should mean little to you.  The egg makes great food brother.  @SGH who is an amazing resource might disagree and you should trust his advice.   Too much over thinking me thinks.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    edited February 2016

    To achieve bark that is to my preference, I foil at 185.  This seems to allow the maximum bark to form, and still allow enough time for it to soften to how I like it.

    Edit ^^ that is for pork butts.  I never foil briskets.  I apply magical high priced pink butcher paper at about 175.

    Phoenix 
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    blasting said:

    To achieve bark that is to my preference, I foil at 185.  This seems to allow the maximum bark to form, and still allow enough time for it to soften to how I like it.

    Edit ^^ that is for pork butts.  I never foil briskets.  I apply magical high priced pink butcher paper at about 175.

    My advice was for briskets brother blasting, and butts!
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • blasting
    blasting Posts: 6,262
    bgebrent said:
    Don't f with butchers paper cuz it doesn't matter. 

    What? @bgebrent  you NEVER speak badly of the magical and revered butcher paper!  I feel like you are tempting fate.

    Phoenix 
    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    Great bark requires quite a few factors. Air flow, smoke, moisture (meat itself is enough), sugar in rub (too much will burn), temperature (too high burn too low no bark). Blah blah blah. 
    You can get good bark with some of these but the more "ideal" the scenario the better the bark. What say you @Darby_Crenshaw
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter
  • JacketD61
    JacketD61 Posts: 2
    Thanks for all the feedback, going to give the next butt or brisket a try with no foil 
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    blasting said:
    bgebrent said:
    Don't f with butchers paper cuz it doesn't matter. 

    What? @bgebrent  you NEVER speak badly of the magical and revered butcher paper!  I feel like you are tempting fate.

    As you know my friend I never speak badly of anything other than basketball teams out of North Carolina ;)  I also don't wrap butts or briskets.  Perhaps I am tempting fate?  It's really just because I'm lazy @blasting =)
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • cottonseed
    cottonseed Posts: 87
    No foil on butts.

    Score the top and bottom of the meat. Work your rub into the cuts.

    Also, ive found when using an injection, the solution runs out and sits on top of the meat. this helps form a noticeable thicker and crispier bark. 
    Atlanta, GA
    Large Egg ~1998 model
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 35,005
    the butts i get pretty much have no fat cap. im a fan of rub then mustard then more rub low and slow til done, you get really heavy bark this way =) i break the rules with brisket. heavy coat white sugar wrapped in saran wrap for 1 to 2 hours max in fridge, then wipe off the sugar,cover with salt and pepper, low and slow at 235 dome, again really good bark
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    I usually foil for timing reasons, and never have this issue. Maybe let the bark set a bit more prior to foil? I would agree that the bark will be thicker and more pronounced going naked, but it is hard to un-bark the butt with foil IMO. Once the bark is set and hardens a bit, I don't know how you can reverse that process. Hard to go wrong with Butts IMO
    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 37,823
    edited February 2016
    Don't know if there is a foil vs no foil tally here (too lazy to sort it out) but I'm in the no foil camp as well.  To me, foiling while still being cooked leads to the softening of the bark as you are essentially creating a steam bath like environment.  No science here-just observation.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    No foil on butts. I trim fat cap down to 1/4 " or less. I use mustard before rub. Bark is always great. I find that foil just gives you a mushier bark and meat. Only need ever for foil is if you are in time crunch. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • SmyrnaGA
    SmyrnaGA Posts: 438
    What if I add a bit of food coloring into the brine...  Hmmmm

    Large BGE, Small BGE, KJ Jr, and a Cracked Vision Kub.

    in Smyrna GA.


    · Share on FacebookShare on Twitter

Categories