Eggspert
Full Fledged Farker
- Joined
- Apr 25, 2012
- Location
- Willmar, MN
I had some disagreement with my husband last night. He made an awesome brisket, but tried something a little different with the cooking and the bark on the brisket was a little tough. It had a bit of a beef jerky texture to it while the inside was moist and great. He really liked the tougher outside bark. I did not and felt it made the meat seem dry, even though it was moist meat.
He thinks brisket should have a crust on the outside, compared to the brisket we typically make that has a soft bark. I have never had brisket with a tough bark on the outside at competition judging or restaurants. So I ask you my brothers, should brisket bark be firm or soft? What scores better with judges. I think if you are not used to firm/tough bark and you get it, like myself you don't care for the texture. As a judge the tenderness of this brisket was perfect, but the tough bark killed it for me so if I were judging I would likely score 6-7 texture score.
Any thoughts or comments are appreciated!
Eggspert BBQ
He thinks brisket should have a crust on the outside, compared to the brisket we typically make that has a soft bark. I have never had brisket with a tough bark on the outside at competition judging or restaurants. So I ask you my brothers, should brisket bark be firm or soft? What scores better with judges. I think if you are not used to firm/tough bark and you get it, like myself you don't care for the texture. As a judge the tenderness of this brisket was perfect, but the tough bark killed it for me so if I were judging I would likely score 6-7 texture score.
Any thoughts or comments are appreciated!
Eggspert BBQ