Bark Testing

[JPGators17]

I would like to experiment with different brisket rubs and see how the bark turns out for each, but I don't want to buy a whole packer for each test. Y'all think using chuck roast would be an adequate alternative test subject?

[klflowers]

I don't see why not. That is a pretty good idea. Or you could section a packer out and try it that way.

[texastweeter]

I have done the exact thing while developing my brisket rub. I use 1/2 racks of St.Lewis ribs for pork rub.

[texastweeter]

as long as I didn't crutch. Crutching a "bROASket" seems to skew the results for me.

[JPGators17]

Great to know. But you still crutch the briskees?

[texastweeter]

yes. The chucks nasked finish about when the briskets would get wrapped.

[RonB]

That should work and you could cut the chuckys in half so that you could test more rubs on fewer hunks o' meat.

[Ahumadora]

Same piece of meat with 2 different rubs....... gettin fancy....

[texastweeter]

Ahumadora the math there makes me go cross-eyed...or maybe it's just the bourbon...

[RonB]

texastweeter - exactly!

[Nuke em]

Another idea would to take a chuck and grind it up to make some patties and use that. Then you could have a bunch to experiment with. Then make em into chuck hamburger type sandwiches