BlackHawk Brisket Version 1.0 - The Details

[Q-Dat]

Originally Posted by Pitmaster T

Bo shizzle.... I knew this would start something... they cannot help ignoring everything and focusing on the baking soda. LOL

People get distracted looking for a magic bullet.

[Pitmaster T]

Originally Posted by Boshizzle

I knew that baking soda helps to speed up browning onions and I knew that pretzels get their color from being dipped in baking soda/water so I figured why not try it on the brisket. If it works on those things it might just work on the brisket. I figured if it speeds up browning, that's what I needed for a HnF cook. Doing some reading I learned that the higher PH is what actually speeds up the MR.

I did not expect this answer and learned two things from it.... one I might use next time I make my onion soul bread. In fact... I might use it tomorrow when I have some considerble onions to brown. Hmmm

[Pitmaster T]

I still can't fugure out why i get a stellar bark and you have troubles.... you use 270 too right?

[Boshizzle]

I cook between 275 and as high as 300ish. Depends on how much I have in the smoker.

[Pitmaster T]

The only time I ever have a problem is if I screw up and put a fat cap up or something.

[Boshizzle]

IT may be the foil that I use. I usually cook 2 to 2.5 hours with smoke then another 2 hours in foil.

[Ag76]

Originally Posted by Pitmaster T

The only time I ever have a problem is if I screw up and put a fat cap up or something.

You should add this to the Final Edict.

[Durzil]

Originally Posted by Boshizzle

IT may be the foil that I use. I usually cook 2 to 2.5 hours with smoke then another 2 hours in foil.

Meaning your usage of foil or the actual brand?

[Boshizzle]

Foil in general.

[Pitmaster T]

Originally Posted by Ag76

You should add this to the Final Edict.

That should not sound that way. The fatcap should be placed different places depending on different circumstances. So fat placement is crucial only depending really on your gear. In my case what I meant by screw up is.... if you see the video, you will see I cover those suckers with a lot of rub and often, if I am not organized, I place a fatcap up.... in my case that cooks the meat side crispy and the fat side is soggy.

[Ag76]

Originally Posted by Pitmaster T

That should not sound that way. The fatcap should be placed different places depending on different circumstances. So fat placement is crucial only depending really on your gear. In my case what I meant by screw up is.... if you see the video, you will see I cover those suckers with a lot of rub and often, if I am not organized, I place a fatcap up.... in my case that cooks the meat side crispy and the fat side is soggy.

So you are not saying to always put your brisket on the pit fat side down? That is what I thought you meant.

Or are you saying that whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)?

I plan on watching the videos when I get a chance.

Thanks.

[Pitmaster T]

Originally Posted by Ag76

So you are not saying to always put your brisket on the pit fat side down? That is what I thought you meant.

Or are you saying that whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)?

I plan on watching the videos when I get a chance.

Thanks.

Fat, foil, butcher paper, plastic wrap (which is what I use mostly) all those things are tools rules that one may need to pull out depending on circumstance. I meant this:

Whether you put the fat cap up or the fat cap down is dependent on your type of pit - i.e., fire in a fire box on the side of the pit (fat cap up) vs fire on the bottom of the pit below the meat (fat cap down)---- basically where your most aggressive heat comes from. I have a pit that has a very hot diverter plate because the smoke travels under it before it enters the main chamber.

Lots of guys that have softer pits (that means they are gentle or run gentle) put that fat up.

I can say one thing... my rub is pretty cool because I wrap my stuff tighter than anyone with foil and it gets immersed in its own juices but when it sits a while it pops back.

[Pitmaster T]

Hey sjitxllzle? Tomorrow I am doing a video on Fajitas. This means onions and peppers will be cooked in bulk on my flat grill.

Do you want me to film a baking soda experiement?

[Boshizzle]

Heck yeah!

[Boshizzle]

Pitmaster T when u gonna start selling your rub? I got money in hand waiting.