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

[ddmcwhirter]

For Mr. Bones...I trying to see the scene of lovely women shopping in their pjs, while you peruse in your pjs. Heck, I may try that.

[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!!!!!!!!!!!

[Sid P]

Looks amazing! How was it?

[Panhead John]

Beautiful job sir!

[frailinryan]

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

[holehogg]

Oh boy.

[Spinaker]

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

[Jfrosty27]

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

[Troutman]

That's just plain awesomeness right there John.

[Spinaker]

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

[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.

[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.

[RickyBobby]

Delicious!!!

[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.