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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Old 06-16-2012, 06:15 PM   #1
Boshizzle
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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 - 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.





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Old 06-16-2012, 06:22 PM   #2
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Wow! Beautiful!
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Old 06-16-2012, 06:28 PM   #3
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Looks like you hit the meat side with a wire brush!
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Old 06-16-2012, 06:34 PM   #4
Boshizzle
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It was a strong fork.
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Old 06-16-2012, 06:57 PM   #5
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Hmmm cool
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Old 06-16-2012, 11:17 PM   #6
Boshizzle
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Quote:
Originally Posted by El Ropo View Post
Wow! Beautiful!
One of the few who get it. Thanks, bro!
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Old 06-17-2012, 12:48 AM   #7
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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.
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Old 06-17-2012, 05:34 AM   #8
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That is EXCELLENT looking brisket...
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Old 06-17-2012, 05:53 AM   #9
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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.
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Old 06-17-2012, 08:51 AM   #10
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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!!!
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Old 06-17-2012, 09:41 AM   #11
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All I'll say is I just bookmarked this and http://www.bbq-brethren.com/forum/sh...d.php?t=135353 .

Thanks!
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Old 06-17-2012, 09:54 AM   #12
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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!
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Old 06-17-2012, 11:04 AM   #13
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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.
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Old 06-18-2012, 12:53 PM   #14
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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
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Old 06-18-2012, 01:20 PM   #15
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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
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