Bark color question

Post by **alleyrat58** » February 26th, 2013, 2:19 pm

I don't really focus too much on bark. It doesn't seem to affect my comp score one way or the other. I think my comp score is more related to resting time than bark, but then I am certainly no authority on comp brisket.

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YouTube · Post by **Frank_Cox** » February 26th, 2013, 4:14 pm

also with the new scoring weights, the appearance weighting factor went down and the taste factor went up so it is not as big of a deal anymore...?

Post by **alleyrat58** » February 26th, 2013, 4:50 pm

I didn't see that the weights changed. Guess I should read the book more often. Ha ha. Appearance was already only like .5 while taste and tenderness were like 2 and 2.5 or something like that. I really try and focus on the face of the slices in brisket and not the bark. The judges don't really see the bark, they only see the color of the meat and the smoke ring. I like a nice 3/8" to 1/2" pink ring and a nice beige color on the meat. Both of those are controlled mostly by the chemicals in the rub and inject.

Again - just my .02...

YouTube · Post by **Frank_Cox** » February 26th, 2013, 9:49 pm

The weights now are weighted heaviest is taste, next is tenderness, and least is appearance

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streetsmoker75 · Post by **streetsmoker75** » March 23rd, 2017, 3:23 pm

So what I'm understanding here is like a 3 2 1 deal on the ribs... Just rub the ribs... Smoke for 3 hours.. Wrap and and mop with brewed tea...smoke 2 more hours.. Unwrap and smoke again for another hour... Never used tea for ribs but I do marinate pot roast in coffee before it goes in the Dutch oven

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Bark color question

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