Pitmaster Club Black "Bark" Friday Brisket Cook - Who's In?

[ecowper]

I’ll be putting queso on the SnS in a couple hours. Meanwhile, enjoying you guys doing your briskets!

[RickyBobby]

That sounds like a phenomenal idea. I love cheese in pretty much any form but have never done smoked queso. I’ve been missing out, clearly!

[ecowper]

Smoke and cheese :-)

[Huskee]

Sorry Dewesq55 and Panhead John I didn't grab any selfies when I was out in the cold wind, but see below!

I gave it 4 hrs in the stickburner with oak then moved it to the kettle/SnS with almond wood chunks, since I was just too tired and needed a nap. Here it is nearing the wrap stage.





But, here you go. I snapped one in the mirror. I hope you believe me now.

[Dewesq55]

Woo hoo!

[tbob4]

Love the photo (meat)! Hahahahaha

[RickyBobby]

The final product! Flat wasn’t as tender as I would like, but it is certainly passable! Flavor is on point. Successful Bark Friday!!!

[FireMan]

Whoa Nellie!

[tbob4]

Wow - might not be tender to you but it sure looks moist!

[Huskee]

And here's my finished product. Fat cap was up so it's harder to see the smoke ring on the slices. There were 3 hungry families worth of moms, dads and kids who were standing behind me, plates in hand, so I didn't pose any great shots.

It was a successful Bark Friday!

[Dr. Pepper]

Wow! I aspire to that someday.

[Troutman]

Great bark on that puppy !!!

[Huskee]

Thanks all, you're way too kind. I periodically raised my temp to 300-340 for 15-20 mins at a time, then back down to 225-250ish. I think that helped amp the bark up a bit.

[RickyBobby]

Did anyone else cook one up? I know there were a couple other folks interested.

[tbob4]

I wanted to but had too much leftover turkey. Worst bird ever. I used my same recipe but bought generic Cajun Seasoning. Oh man, my subtle heat became a four-alarm bird. Never again will I sub out a brand for a generic with something tried and true.

[Panhead John]

Tony Chachere’s my friend. The only thing I use for the big bird.

[Huskee]

We haven't heard from Spinaker, he was going to make pastrami. I wonder if he did.

[Mr. Bones]

Sadly, had none standin by, in my Deep Freeze, an no suitable specimens presented themselves over th last several days, there to th grocery...

Onliest ones I seened were on th lean, scrawny side of 'Choice'

Not plunkin me no $Dinero$ down on that, just to fight th cook, beginnin, to end...

[RickyBobby]

Can’t say as I blame you one bit, brother. Next time!

[SheilaAnn]

I’m with you. I did not plan well enough! Next time for sure!

[holehogg]

SheilaAnn you have a year to plan for next Black "Bark" Friday 😅

[Troutman]

Here's my Akaushi half-brisket point I smoked on Friday. The flat is corning for pastrami next weekend. As far as the result, the meat is about the same as other American Wagyu we have available locally. That's not to say anything negative, it's so soft it just melts in your mouth. It's definitely in the Prime ++ category, and at $5.99/proud I ain't complaining !!

Anatomy of the cook.....

[Troutman]

Dr. Pepper Yes I arbitrarily picked a point and just cut it in half. I wanted a little more meat on the point, I’m chopping up in what you see and making some brisket burritos. You could separate the muscles and do burnt ends with the point meat only.

[RickyBobby]

Looks awesome Troutman ! I’ve been itching to try my hand at Pastrami again, I may have to do that with the next one I pick up.

[58limited]

That looks amazing. I think I will do my Akaushi brisket on the SnS kamado and see how the cook compares to my old kamado.

[Huskee]

My wife made me a leftover Bark Friday brisket omelette to bring to work. Yum!

[RickyBobby]

Delicious!!!

[Spinaker]

Some pork Belly burnt ends, beef ribs and Pastrami on the KBQ for Black Friday BBQ!

[Jfrosty27]

Oh my. We’re talking MEAT! Beautiful work pitmaster. 👍

[Spinaker]

Thanks! It was an amazing day! Lots of meat and good laughs. Troutman

[holehogg]

Oh boy.

[frailinryan]

Here is the brisket I did the night of Black Friday, ate it Saturday.

[Panhead John]

Beautiful job sir!

[Sid P]

Looks amazing! How was it?

[frailinryan]

It was good, flat was a little dry for my liking, but very tender.

[barelfly]

Ok…..so, today is Friday….so…here’s the start of my Black "Bark" Friday brisket….looking forward to this! Haven’t made brisket in some time, and time=3 years I think…..that’s craziness!

but, trimmed and rubbed with Oak Ridge BBQ Black Ops - so it’s double Black Bark Friday for me!!!!!!!!!!!