For this one though, I made two changes. I used a commercial rub. And, instead of keeping the surface of the flat as smooth as possible, I used a fork to cut some shallow "troughs" in the surface of the meat going in the same direction as the grain. I did this in order to create more surface area for the bark to adhere to.
Looks like you hit the meat side with a wire brush!
06-16-2012 06:34 PM
It was a strong fork. :-P
06-16-2012 06:57 PM
06-16-2012 11:17 PM
Originally Posted by El Ropo
One of the few who get it. Thanks, bro!
06-17-2012 12:48 AM
Looks good! I have actually thought about doing something similar to the meat surface with something like those spiked dough rollers, but with more and smaller spikes, but I've never come across anything that quite fit the bill.
Looks like the fork did quite well though.
06-17-2012 05:34 AM
That is EXCELLENT looking brisket...
06-17-2012 05:53 AM
After taking 15 hours for my last brisket and getting no sleep, I am definitely doing a blackhawk 2.0 the next time I fire up my smoker.
06-17-2012 08:51 AM
Wow, this is quite a bit different from a thick bark, because it has depth into the meat and not just built on "top" of the meat, brilliant!!!
Wow. This is spectacular. I've backed you up with this idea on previous threads when people disagreed with your method, look at the results, and it keeps getting better!
06-17-2012 11:04 AM
That looks perfect Bo, good looking bark and plenty of moisture throughout. The fork trick makes sense and as simple as it is, it has never crossed my mind before thanks.
mr dirts bbq
06-18-2012 12:53 PM
BO: i must say i do enjoy reading your posts and "borrowing" your ideas, your definitely a mcgyver of sorts and you really enjoy bbq'ing and it shows, thank you for another great thread and great looking pron as always
06-18-2012 01:20 PM
So did you just use the exact same technique with refridgerator and molasses and such and the only thing you changed was fork and the rub itself, or was this completely different and all you did was trim->fork->rub