So I overheard a competition guy say bark doesn't matter...

I was at a BBQ supply shop last week in Austin and this competition pitmaster was telling a new guy that bark is just for looks. He said all the flavor comes from the smoke ring and the rub. I sat there thinking about the 10 pounds of brisket I've ruined chasing the perfect black crust. Is it just me or does bark actually affect the texture and mouthfeel way more than people give it credit for? Has anyone else run into this whole 'bark is cosmetic' argument before?

3 comments

3 Comments

reese_bell1mo ago

Wait, that competition guy said bark is just for looks? No way. I mean, the crunchy texture on the outside of a brisket is half the reason I even smoke meat in the first place. That black crust has a totally different mouthfeel than the rest of the meat, like a salty, peppery crunch that really balances out the juicy fat. Maybe it's just me, but I think people who say bark doesn't matter are probably just not getting a good enough crust to taste the difference.

river_bailey21mo ago

Hear you loud and clear man. That competition guy probably just never got a good enough bark to know what he's missing. I've been down that same road with pork shoulders, thinking I was doing something wrong because mine came out tough and burnt tasting at first. Then I figured out it's all about the temp control and letting that thing set right before wrapping. The shatter you're talking about is real, that crunch against the soft meat is like the best part of eating good bbq. People who say it's just for looks are either lying to themselves or they haven't had the real deal. Keep dialing in your technique, you're on the right track.

grantthomas1mo ago

Bro, that "salty, peppery crunch" part is exactly what I'm talking about. I spent three years trying to get that perfect bark on my pork butt and it drove me nuts until I finally dialed in my technique. The texture is everything to me, like that crispy edge on a pan seared steak but way deeper and more complex. I've had people tell me it's just burnt seasoning but they've clearly never had a properly rendered bark that shatters when you bite into it. Your mouthfeel point is dead on, that contrast between the soft fat and the crunchy crust is what makes brisket worth the 12 hour cook.