BlackHawk Brisket Version 2.0

Boshizzle · 06-16-2012, 07:15 PM

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 - http://www.bbq-brethren.com/forum/sh...d.php?t=135353 .

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.

El Ropo · 06-16-2012, 07:22 PM

Wow! Beautiful!

Pitmaster T · 06-16-2012, 07:28 PM

Looks like you hit the meat side with a wire brush!

Boshizzle · 06-16-2012, 07:34 PM

It was a strong fork.

Pitmaster T · 06-16-2012, 07:57 PM

Hmmm cool

Boshizzle · 06-17-2012, 12:17 AM

Quote:

Originally Posted by El Ropo

Wow! Beautiful!

One of the few who get it. Thanks, bro!

Q-Dat · 06-17-2012, 01:48 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.

daninnewjersey · 06-17-2012, 06:34 AM

That is EXCELLENT looking brisket...

CenTech · 06-17-2012, 06:53 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.

columbia1 · 06-17-2012, 09:51 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!!!

mallorjc · 06-17-2012, 10:41 AM

All I'll say is I just bookmarked this and http://www.bbq-brethren.com/forum/sh...d.php?t=135353 .

Thanks!

twinsfan · 06-17-2012, 10:54 AM

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!

HB-BBQ · 06-17-2012, 12:04 PM

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, 01:53 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

Myrdhyn · 06-18-2012, 02:20 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

06-16-2012, 07:15 PM	#1
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	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 - http://www.bbq-brethren.com/forum/sh...d.php?t=135353 . 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. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

06-16-2012, 07:22 PM	#2
El Ropo Quintessential Chatty Farker Join Date: 10-06-10 Location: Austin, TX Name/Nickname : Roger	Wow! Beautiful! __________________ 22.5" WSM nicknamed Fuel Hog! Rescued 22.5" OTS. 18.5" OTS. SJS Mini-WSM. Building UDS ver 2.0. HEB briqs (rebranded Royal Oak). Pecan/Hickory/Cherry/Apple/Peach woods. 2016 Fuji Absolute 2.0 LE (for burning off all the great BBQ)

06-16-2012, 07:28 PM	#3
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Looks like you hit the meat side with a wire brush! __________________ Popdaddy Survives Harvey Flood - Barely. Edict. Certified KCBS Judge Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl

06-16-2012, 07:34 PM	#4
Boshizzle somebody shut me the fark up. Join Date: 01-26-10 Location: Virginia	It was a strong fork. __________________ Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it.

06-16-2012, 07:57 PM	#5
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Hmmm cool __________________ Popdaddy Survives Harvey Flood - Barely. Edict. Certified KCBS Judge Sauna girl, oh Sauna Girl, where once there was a world, for one breathe shining moment who was known as................... Sauna Girl

06-17-2012, 01:48 AM	#7
Q-Dat Babbling Farker Join Date: 12-04-08 Location: Pearl River LA	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, 06:34 AM	#8
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	That is EXCELLENT looking brisket... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

06-17-2012, 06:53 AM	#9
CenTech On the road to being a farker Join Date: 06-20-11 Location: Frisco, Texas	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. __________________ UDS

06-17-2012, 09:51 AM	#10
columbia1 is one Smokin' Farker Join Date: 01-15-12 Location: Kalama Wa.	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!!! __________________ [URL="http://tombstonebbq.com"]"Tombstone BBQ"[/URL] PNWBA Board Member and Certified Judge. KCBS Custom 72" reverse flow smoker, 18" WSM, Weber Elite, ECB. and misc grills. [URL="https://www.facebook.com/TombstoneBbq?ref=hl"]Tombstone BBQ on Facebook[/URL]

06-17-2012, 10:41 AM	#11
mallorjc On the road to being a farker Join Date: 03-16-12 Location: Greensburg PA	All I'll say is I just bookmarked this and http://www.bbq-brethren.com/forum/sh...d.php?t=135353 . Thanks! __________________ Masterbuilt, Webers and cast iron - Pittsburgh style! Know your butcher!

06-17-2012, 10:54 AM	#12
twinsfan is one Smokin' Farker Join Date: 05-28-11 Location: New Jersey	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! __________________ Bell Mt. BBQ- Sourland Mountains, NJ, http://bbqapprentice.blogspot.com/

06-17-2012, 12:04 PM	#13
HB-BBQ is Blowin Smoke! Join Date: 06-14-07 Location: Huntington Beach, CA	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.

06-18-2012, 01:53 PM	#14
mr dirts bbq Full Fledged Farker Join Date: 01-24-12 Location: yorktown, new york	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 __________________ charbroil offset, custom trailer pit, 46" vermont castings gasser, 18" kettle, big poppa smokers engineered drum kit smoker than was never picked up = NEW TOY! :becky: and last but not least: a never ending 20' comp trailer project:doh:

06-18-2012, 02:20 PM	#15
Myrdhyn Full Fledged Farker Join Date: 12-22-10 Location: Huntsville, AL	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 __________________ Weber Performer Platinum; 14.5" WSM; Old Country Over n Under.