Oakridge/Stark modified Bludawg brisket

DUBBAGA · 01-17-2014, 06:50 PM

Finally found a really nice Choice packer at the local Walmart Neighborhood Market recently, and figured it was time to do a brisket. After reading many successful posts, it was time to try HnF - Bludawg style.

Started off with a floppy 12.7lb packer, and trimmed off 3.1lb of fat/grey meat.

I can't begin to explain how fantastic it was to work on the Stark Disposable Cutting Board

. Although this wasn't a monster brisket, it was still 2 inches longer than my largest standard cutting board, but it fit nicely on the Stark board. If you haven't tried them yet, you really should do so. Check out his info on the Sales and Ventures page. After it was trimmed (really ugly job doing the fat cap), it was rubbed generously with Oakridge Black Ops, and allowed to rest while the UDS was coming up to 300 (running KBB and red oak).

After the UDS was holding steady, the brisket went on for 4hrs.

At the 4 hours mark it was wrapped in parchment paper (modified Bludawg as no butcher paper), and returned for 1hr. Started to probe the flat, and it wasn't even close to ready. Checked again at 2hrs, and still wasn't probing how I wanted it, but I pulled it and hoped that the carry-over cooking would be sufficient to get it probe tender. Separated the point for burnt ends, and wrapped the flat back up.

This was the first time that I brought out the probe thermometer as I wanted to know when it had cooled to 150 for slicing.

Cubed up the point, tossed with more Oakridge Black Ops and some bbq sauce, and tossed back on the UDS to render and crisp.

Once the flat had cooled to 150 I started to slice. It was TOUGH!!! The rest on the counter didn't get it where I wanted, but I was not deterred. Re-wrapped the flat in heavy duty aluminum foil, included the drippings from the parchment, and allowed it to continue cooking at 300. It was another 2 hours before it probed tender, and to my surprise the thermometer was registering 213.

The burnt ends turned out fantastic, and the twice-cooked brisket was on point. I truly love Oakridge Black Ops, it is such a great product.

Thanks to Matthew (Stark) for making the prep a breeze, Mike (Oakridge) for making the end product delicious, and Bludawg for making the process simple.

SOB · 01-17-2014, 07:04 PM

You can have some higher temperature readings for probe tender doing a HnF cook. 213* ain't bad

JediDog · 01-17-2014, 07:08 PM

That brisket looks perfect.

MisterChrister · 01-17-2014, 07:11 PM

Fark that's a sexy piece of brisket!

ShencoSmoke · 01-17-2014, 07:11 PM

Good work, very nice. I am also in the middle of a love affair with black ops.

Happy Hapgood · 01-17-2014, 07:14 PM

Spectacular post, pic's and brisket!

Fwismoker · 01-17-2014, 07:21 PM

Looks Awesome! Don't be afraid to trim back the flat part way and lay it back over the point.

sliding_billy · 01-18-2014, 01:46 AM

Very nice job.

RT · 01-18-2014, 07:34 AM

Nice!!!!

aawa · 01-18-2014, 07:58 AM

Nice looking brisket.

Bludawg will tell you, always trust your probe to tell you when the meat is done. Don't go by time or internal temperature.

Also when cooking hot and fast, the meat internal temperature will usually end up much higher than doing low and slow cooking when done.

Bludawg · 01-18-2014, 09:46 AM

Looks real good like always say trust the probe differences in pit temp readings are different due to placement and thermo accuracy. The parchment could possibly have a different effect over BP?? Either way I would like a slice or 3 of that.

01-17-2014, 06:50 PM	#1
DUBBAGA is Blowin Smoke! Join Date: 07-31-11 Location: Beaumont, CA	Oakridge/Stark modified Bludawg brisket Finally found a really nice Choice packer at the local Walmart Neighborhood Market recently, and figured it was time to do a brisket. After reading many successful posts, it was time to try HnF - Bludawg style. Started off with a floppy 12.7lb packer, and trimmed off 3.1lb of fat/grey meat. I can't begin to explain how fantastic it was to work on the Stark Disposable Cutting Board . Although this wasn't a monster brisket, it was still 2 inches longer than my largest standard cutting board, but it fit nicely on the Stark board. If you haven't tried them yet, you really should do so. Check out his info on the Sales and Ventures page. After it was trimmed (really ugly job doing the fat cap), it was rubbed generously with Oakridge Black Ops, and allowed to rest while the UDS was coming up to 300 (running KBB and red oak). After the UDS was holding steady, the brisket went on for 4hrs. At the 4 hours mark it was wrapped in parchment paper (modified Bludawg as no butcher paper), and returned for 1hr. Started to probe the flat, and it wasn't even close to ready. Checked again at 2hrs, and still wasn't probing how I wanted it, but I pulled it and hoped that the carry-over cooking would be sufficient to get it probe tender. Separated the point for burnt ends, and wrapped the flat back up. This was the first time that I brought out the probe thermometer as I wanted to know when it had cooled to 150 for slicing. Cubed up the point, tossed with more Oakridge Black Ops and some bbq sauce, and tossed back on the UDS to render and crisp. Once the flat had cooled to 150 I started to slice. It was TOUGH!!! The rest on the counter didn't get it where I wanted, but I was not deterred. Re-wrapped the flat in heavy duty aluminum foil, included the drippings from the parchment, and allowed it to continue cooking at 300. It was another 2 hours before it probed tender, and to my surprise the thermometer was registering 213. The burnt ends turned out fantastic, and the twice-cooked brisket was on point. I truly love Oakridge Black Ops, it is such a great product. Thanks to Matthew (Stark) for making the prep a breeze, Mike (Oakridge) for making the end product delicious, and Bludawg for making the process simple. __________________ [I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown)

01-17-2014, 07:04 PM	#2
SOB Full Fledged Farker Join Date: 09-10-12 Location: Independence, MO	You can have some higher temperature readings for probe tender doing a HnF cook. 213* ain't bad __________________ Assassin w/ guru, lots of gateways, competition trailer, super fast BLACK thermapen! 180 and 700+ CLUB!!!!!!

01-17-2014, 07:08 PM	#3
JediDog is one Smokin' Farker Join Date: 02-23-08 Location: Ventura County	That brisket looks perfect. __________________ 2 Jumbo Big Drum Smokers Weber One Touch Silver Tejas Pit

01-17-2014, 07:11 PM	#4
MisterChrister Quintessential Chatty Farker Join Date: 04-28-12 Location: Wis-con-sin	Fark that's a sexy piece of brisket! __________________ Kettleheads Anonymous Charter Member

01-17-2014, 07:14 PM	#6
Happy Hapgood somebody shut me the fark up. Join Date: 03-17-12 Location: Shreveport, Louisiana Name/Nickname : Mike	Spectacular post, pic's and brisket! __________________ Cooking Equipment: Weber WSM, Weber GA, Weber Spirit E-310, Weber 22" OTG Charbroil Oilless Turkey Fryer Wife LuzziAnn 1956 model. Ink Bird IBBQ 4T Wi-Fi Temp Monitor, Superfast LSU Purple Thermapen & ThermaPop, Party Q Ink Bird Sous Vide, HF Flame Thower My Motto these days is "Low Stress, Low Drag". The Artist Formally Known as Toast

01-17-2014, 07:11 PM	#5
ShencoSmoke is One Chatty Farker Join Date: 07-02-13 Location: The Shenandoah Valley	Good work, very nice. I am also in the middle of a love affair with black ops.

01-17-2014, 07:21 PM	#7
Fwismoker somebody shut me the fark up. Join Date: 08-22-13 Location: Fort Wayne, Indiana	Looks Awesome! Don't be afraid to trim back the flat part way and lay it back over the point. __________________ Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url]

01-18-2014, 01:46 AM	#8
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	Very nice job. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

01-18-2014, 07:34 AM	#9
RT Full Fledged Farker Join Date: 07-27-13 Location: Shreveport LA	Nice!!!!

01-18-2014, 07:58 AM	#10
aawa Babbling Farker Join Date: 07-03-12 Location: Virginia Beach, VA	Nice looking brisket. Bludawg will tell you, always trust your probe to tell you when the meat is done. Don't go by time or internal temperature. Also when cooking hot and fast, the meat internal temperature will usually end up much higher than doing low and slow cooking when done. __________________ ~Ren~ Fat Kids Club Founding Member

01-18-2014, 09:46 AM	#11
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	Looks real good like always say trust the probe differences in pit temp readings are different due to placement and thermo accuracy. The parchment could possibly have a different effect over BP?? Either way I would like a slice or 3 of that. __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.