BBQ Bark

The Tasty Side of BBQ

Tips and Techniques

Tips for Finding BBQ While Traveling

Finding great BBQ while traveling can be challenging but also very rewarding. Whenever I travel I am always on the lookout to experience the local BBQ scene. You never know when you will stumble upon some really great barbecue. Take a look at some of my methods and you’ll be on your way to finding crave worthy smoked meats when you travel.

Research and Plan Ahead

You have to do your homework before your trip if you want to find some great BBQ. After all nothing worth having comes without a little hard work. When you find one of those classic BBQ Joints with tasty meats you will be glad you put in the advanced reconnaissance. Lucky for today’s BBQ Fans we have that wonderful invention called the Internet. 

The first place I normally go when looking for a great BBQ place to try is an internet search engine. My search engine of choice is Google as they have the best results (my opinion) and features that will help you create a barbecue dining list. Typically I start with a search like bbq in dallas. You may need to add the state initials of you are going somewhere like Washington as there are over 80 cities in America named Washington.

Let’s take a look at a sample search for bbq in Dallas conducted on my laptop.

search for bbq in dallas
Search for BBQ in Dallas

Google returns localized results because they understand the intent of my search is to find bbq places in Dallas. The screenshot above is called a Map Pack in the digital marketing world. The first thing I do after getting this result is to click on More Places at under the last local listing. This is called the Local Finder as it has expanded our list of BBQ Restaurants in Dallas. The results are broken up into 20’s plus a local ad or two 

From here I begin to click on the results for further information. When I click on one of the results I get additional information like reviews, hours, photos and a link to their website. Since I work in the Digital Marketing space I know that reviews can be manipulated so I don’t put too much weight on the average star rating. I will read some reviews, especially reviews that have photos because those can tell a story with text as well as pictures.

I spend more time checking out the photos the business as well as their customers have uploaded. The photos from a business are often staged and the best possible example of a particular dish. The customer uploaded photos are more often representative of the food you will actually get when you eat there yourself. You can sort the photos in a number of ways to get a picture of what you can expect when you arrive.

I normally sort first by the Latest Photos as those give me a glimpse of the food and the atmosphere that I will probably experience when I arrive. As I am looking at the pictures I focus my attention on the customer uploaded photos. Google does a great job of categorizing the photos allowing me to hone in on the items of special interest to me. Every restaurant will not have all the same categories of photos especially if there are not that many photos uploaded.

For me Brisket is King so I like to find the Brisket tab if the listing has one. If the pictures look fantastic for the Brisket, the hardest meat to cook that will help them make the short list. The Menu tab can also provide some great information about their offerings including sides and desserts. I also check out the tabs called Vibe and Food & Drink. The Vibe tab helps identify things I enjoy like tables instead of booths. Also, many times when checking out a place the photos reveal that they don’t really have a lot of seating to accommodate a group. 

When I am ready to visit the website I right click on the button and open in a new tab. That way I don’t lose my spot in the search results. Something to note here is to not let the appearance of the website put too much influence on your decision to add them to your shortlist or not. Be sure you take note of the hours some BBQ Restaurants are not open 7-Days a week or even all day. Traveling on Sunday’s is especially difficult because many BBQ places are not open on Sunday.

I also take note of any information about the Pitmaster. Many Pitmasters have great stories of how they developed their craft and opened their Restaurant. These stories can also shed some light on the style and flavor of the BBQ served.If they have a signature sandwich, meat, side or dessert I like to give it a try. If the Pitmaster is proud of something you can probably count on it being one of the best items on the menu. BBQ isn’t just about the flavor it is also about the people, culture and experience of enjoying great barbecue. 

Create a Shortlist of Potential BBQ Targets

The internet research I described above is meant to help put together a shortlist of potential places to eat Barbecue. Be sure you either print off your list or save a copy on your phone so you will be ready when it’s lunch or dinner time. Here are a few things I add to my list in preparation for the trip.

  • Name and Address
  • Days and Hours of Service
  • Signature Dish if they have one
  • BBQ Style
  • Any Other Notable Items

After doing the research this short bit of information is all I need to be prepared to sample the local BBQ scene wherever I am traveling. Plus, it comes in handy when you are with a group and the inevitable questions of where do we eat start. Not everyone likes BBQ so if you are traveling with a group make sure you note any non bbq menu items available. I know who doesn’t like BBQ but you don’t want to get out voted so be prepared. For example I have a daughter that doesn’t like BBQ so when traveling with her it is good to find a joint that at least has hamburgers or fried chicken strips.

Check out Social Media Profiles

BBQ inspires ravid fans and strong emotions among those that enjoy the smoked meats. Popular restaurants can have large followings and lots of engagement on their posts. You can find out alot about a place on their Facebook and Instagram profiles. Some BBQ joints have a changing menu with items only served on particular days. They will also post menu items that are only available for a limited time. Special offers or discounts are often shared on social media so you might get an opportunity to save a little money on your visit.

side dish sweet potato casserole

Ask the Locals

Once you have arrived it also doesn’t hurt to ask the locals where they go for great BBQ. You may find some of your initial research is validated when they tell you to try a place that is on your shortlist. When talking to the locals they can also give you some insights on things like parking, how long the wait is, live music and other things of interest to you. For example, one of the things I ask about is the sauce. Is it thick? What is the flavor profile, sweet, spicy, vinegar etc.?

Keep in mind that everyone’s tastes are a bit different. I have been told many times that a particular place was the best or the worst and my experience turned out to be the opposite. 

I hope these tips have been helpful and maybe even encouraged you to develop your own process for discovering great BBQ while traveling. It is a big beautiful BBQ World out there so head out there and enjoy it. 

Learn More About BBQ Bark

What is BBQ Bark and why do we care? No, it has nothing to do with a tree. BBQ Bark is the flavorful crust that develops on our Brisket, Ribs, Pork Butts and other meats as we smoke them to perfection. The bark is where your rubs, sauces, fat and meat juices are changed by the fire and heat into tasty morsels of greatness. If you have ever seen someone carefully selecting pieces of pulled pork they are more than likely looking for bark.

Most everyone enjoys a little bark on their meats and some like me can’t get enough of it. If you watch any of the cooking show competitions on TV you will often hear the judges talking about different textures in the meal. A little crunch to go with the soft or tender bite goes a long way with the judges. It’s much the same for BBQ. We love a juicy and tender bite to our Brisket for example, but when you add the element of crunch or bark to that bite it’s a match made in heaven.

bbq bark on brisket
Brisket BBQ Bark

For some all the flavor of the bite comes from the bark. When bark is done right you should taste the meat as well as the flavor profile from the bark. That profile comes from the rub, smoke, heat, moisture and sauce (if used). Besides tasting great the bark also gives your meat a pleasing appearance. After all, we eat first with our eyes. A brisket with no bark might as well be a roast.

Tips for Developing BBQ Bark

  • Start With a Good Dry Rub
  • Time is Your Friend Don’t Rush the Cook
  • Don’t Wrap in Foil
  • Don’t Crowd the Meat
  • Place Meat Directly on Grates or Hang in Smoker

A good dry rub is the foundation for your bark to develop. Two key ingredients to help develop a good bark are salt and sugar. Be careful with the sugar though as it can sometimes burn putting off an unpleasant flavor. If you are a Hot and Fast style cooker you will definitely want to be mindful of using sugar in the rub.

Cooking at lower temps for a longer time will also aid in building a great bark on your proteins. If you are using a stick burner or a pellet smoker you should find your sweet spot between 225-275 degrees. I use a Pit Barrel Cooker so I am closer to a hot and fast style cooker than a low and slow cooker. My PBC runs the first part of the cook around 300-315 degrees. I can get a good 7 hours out of a full basket of coals which is plenty for me whether I am cooking Brisket, Pork Butts, Chicken or Ribs.

Probably most of us backyard BBQ cooks will wrap a Brisket or Pork Butt around 165 degrees. I also wrap both of these meats knowing that I am reducing the amount of bark I am going to get with that process. This is where I choose a little more tenderness and moistness over more bark. When I first started out I always wrapped with foil adding some liquid as well. I have switched to wrapping with Peach Butcher Paper and not adding any additional liquid. The paper produces more bark for me than wrapping with foil while still producing tender, juicy meat.

Make sure your meat has plenty of room inside your smoker for proper air flow. Whether you are hanging your meat or putting it on the grates, air circulation is key. If you crowd your meat letting it smush together you will not be creating any bark between the meats that touch. Having plenty of air flow also allows the smoke to penetrate as much of the surface area of the meat as possible.

Going along with proper airflow, place your meat directly on your grates or hang it if your smoker allows for it. I know many barbecue cooks place their meat in pans or trays when they put their meat on. I have had plenty of good BBQ that was cooked in a pan. But when it comes to bark, not so much. It is hard for bark to develop on the meat sitting in liquid. Depending upon your smoker you can add a drip pan to catch the drippings if you like.

If you are like me and my family you want some tasty bark with your BBQ especially Brisket, Ribs and Pork Butts.Keep these tips in mind the next time you fire up your smoker. One of the aspects of barbecue I love is that there is not one absolute method that works for everyone. What works for me may not work for you and vice versa. So, keep cooking and developing the methods and flavors that make you and your family lick your fingers with every bite.

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