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Unread 06-16-2012, 06:15 PM   #1
somebody shut me the fark up.

Join Date: 01-26-10
Location: Virginia
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Default BlackHawk Brisket Version 2.0

I did another experiment today trying to improve the bark on my HnF brisket. I cooked this one just like I did the first one - .

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.

Here are the results. I think it came out excellent.

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