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Bark

tjv
tjv Posts: 3,846
edited November -0001 in EggHead Forum
Any good ideas on creating thick, crunchy bark on butts or briskets. I'm thinking about doing a brisket this weekend and am in the mood for some killer bark. You know the bark, that looks too dry, too dark and too fatty but is oh so tasty....Can you do a flat like that or just the point with burnt ends? Do you keep the smoke rolling through the entire cook or what? [p]Man, I need to check the fridge for ample beerage too! thanks T
www.ceramicgrillstore.com ACGP, Inc.
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Comments

  • Jeeves
    Jeeves Posts: 461
    tjv,[p]
    Warning: Newbie till rebranded[p]I heard that the sugar is the key - and of course, the turbinado sugar (sugar in the raw, etc) is the key to getting good bark...?
    [ul][li]http://www.chowhound.com/topics/430511[/ul]
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  • mr toad
    mr toad Posts: 782
    tjv,[p]same question from me - i am helping son-in-law cook/smoke a butt next weekend - he is doing this for his folks at work, first one he has done and wants the best butt ever smoked[p]mr toad

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  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    mr toad,[p]Let the meat sit out about 10 min. Then pour a heavy coating of rub all over it. It will melt into the meat. Then add another heaving coating of rub and put to the egg. I dont use mustard as this works well too.
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  • Buster Dog BBQ
    Buster Dog BBQ Posts: 1,366
    tjv,
    Do you have a full packer brisket?
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    Buster Dog BBQ,[p]Some of the best bark I have achieved is by using Yellow mustard. One layer of rub, wrap in plastic wrap,into the fridge over night, unwrap in the morning, more rub, then mustard. Straight on to a 250 deg egg. Pull when done.[p]Just the way I do it.
    Mike[p]
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  • RJH
    RJH Posts: 129
    tjv, sometimes I use OO, but most often I smear with mustard. Then for the brisket I rub with 50/50 Dizzy Pig Cowlick and turbinado sugar, wrap it up and let it sit in the fridge a few hours. Then I pull it out and hit it again with more rub, to the point it seems like there might be too much. Then cook as normal (on your adjustable rig of course) and this always gives me great bark. As long as you're using something like OO or mustard to hold the rub, it will work with a flat as well, just not quite as fatty.[p]I do the same for butts, except I favor Bad Byrons Butt Rub.
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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    tjv,

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  • GriffinGaDawg
    GriffinGaDawg Posts: 332
    Byron makes a good rub*
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  • RJH
    RJH Posts: 129
    'nuff said?
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  • BurntRaw
    BurntRaw Posts: 565
    GriffinGaDawg,[p]Damn right! It's about time someone said it!
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  • Unknown
    Unknown
    GriffinGaDawg,[p]Guy walks into a bar, with his mangey, "talking dog."[p]"C'mon," he calls out, "Ask my dog, anything fer five bucks!"[p]First taker stolls up. "What goes on the top of a house?" he asks the tattered pooch.[p]"Rrrrrrooff!" barks the dog. The owner snatches up the five-spot, and calls out, "Next!"[p]Second guy plops down his money and faces off with the slobbery snout. "What's the opposite of smooth?"[p]"Rrrrruuufffff!" snaps back the dog. The owner grabs the second bill and stuffs it in his shirt pocket.[p]Those gathering around are sure they're getting scammed... yet up comes a burly hunk and demands of the dog...[p]"Who's the greatest baseball player ever?"[p]"Rrrrrrroooooooofffff!" growls back the dog.[p]The disgruntled barkeep throws the dog and his owner out into the street. The forlorn dog looks up at his handler and asks, "DiMaggio?"[p]
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  • BurntRaw
    BurntRaw Posts: 565
    Broc, just across the Muddy Mo from Omaha,[p]Well done!
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  • dhuffjr
    dhuffjr Posts: 3,182
    tjv,
    I use about 50/50 rub and turbinado sugar, of course there is sugar in the rub too so really sugar seems to be the key.[p]Rub the crap out of it. probably 1/2 a bottle or better of dizzy pig on a whole brisket and then sprinkle the sugar on top is how I do it.
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