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Competition BBQ *On Topic Only* Discussion regarding all aspects of Competition BBQ. Experiences competing or visiting, questions, getting started, Equipment, announcements of events, Results, Reviews, Planning, etc. Questions here will be responded to with competition BBQ in mind.


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Unread 03-18-2013, 10:13 AM   #1
Eggspert
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Default Competition Brisket Bark

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!
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Unread 03-18-2013, 10:24 AM   #2
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Quote:
Originally Posted by Eggspert View Post
if I were judging I would likely score 6-7 texture score.
I think that line says it all.
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Unread 03-18-2013, 10:29 AM   #3
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Personally, I like a nice crusty, barky exterior as well, but just on the CHANCE that a judge wouldn't, I can't see turning slices in that way.
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Unread 03-18-2013, 10:59 AM   #4
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I recently worked out my technique to get a more "crunchy" bark. I used to get a soft bark. I find the crunchy bark feels more authentic and gives a better overall taste and appearance. But that is just me...
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Unread 03-18-2013, 11:13 AM   #5
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Judges are instructed to do the "pull test" on a slice to help determine the tenderness. From what you are describing, the slice would pull fairly easily (like it should) but the bark would NOT. This would result in deduction in the score for tenderness. I personally like a bit of tooth to the bark, but if it doesn't pull the same as the rest of the slice you may be harming your scores.
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Unread 03-18-2013, 11:48 AM   #6
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Quote:
Originally Posted by Eggspert View Post
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!
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Unread 03-18-2013, 11:55 AM   #7
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Default Competition Brisket Bark

Quote:
Originally Posted by Rich Parker View Post
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Ditto!


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Unread 03-18-2013, 12:07 PM   #8
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bark is overrated in competition bbq...
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Unread 03-18-2013, 01:05 PM   #9
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I agree with Indianagriller...
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Unread 03-18-2013, 02:38 PM   #10
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X3.... no bark for competition briskets
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Unread 03-18-2013, 02:45 PM   #11
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bark and burnt ends to me have the same thought process with people. The name makes you think crunchy or crusty, to me I think the exact opposite. Soft flavorful juicy texture from outside to in.
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Unread 03-18-2013, 03:50 PM   #12
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A competition judge wouldn't know what real bark was if it hit them in the face! ;)
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Unread 03-18-2013, 10:58 PM   #13
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I don't like crunchy bark or soggy bark. I like it right in the middle, using butcher paper helps. I also agree that bark doesn't seem to be a factor in comps. even down here in TX. However, if you give them some nice in-between bark and some good meat- why not?
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Unread 03-19-2013, 07:56 AM   #14
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Quote:
Originally Posted by Rich Parker View Post
Remind him the wife is always right!
+1 they control half of every thing and all of one thing........ so if momma aint happy, nobodys happy!
Quote:
Originally Posted by indianagriller View Post
bark is overrated in competition bbq...
+1
Quote:
Originally Posted by Bbq Bubba View Post
A competition judge wouldn't know what real bark was if it hit them in the face! ;)
a judge that competes equal amount they judge would. unfortunately everyone bastes with pan juices and sauce when the meat is sliced before boxing which is technically against the rules. hell if you cant beat em, copy em!
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Unread 03-19-2013, 08:07 AM   #15
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Quote:
Originally Posted by Bbq Bubba View Post
A competition judge wouldn't know what real bark was if it hit them in the face! ;)
NICE!!! And people wonder why there is derision between cooks and judges!

Many of us "competition judges" are also cooks, so this comment really exhibits either a lack of knowledge on your part or something more sinister.

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