The BladeForums.com 2024 Traditional Knife is ready to order! See this thread for details:
https://www.bladeforums.com/threads/bladeforums-2024-traditional-knife.2003187/
Price is $300 $250 ea (shipped within CONUS). If you live outside the US, I will contact you after your order for extra shipping charges.
Order here: https://www.bladeforums.com/help/2024-traditional/ - Order as many as you like, we have plenty.
I know but I'd still cut my darn throat lol.. my grandpa always shaved with one I was always to afraid to try it lolthey are far from fancy
the blades cost about .10ea much better than $40 for 4 Mach 3's or whatever they run now
I know but I'd still cut my darn throat lol.. my grandpa always shaved with one I was always to afraid to try it lol
Resident assistant thread jacker
I was hoping he was going to Trader Joe's but he kept on going.thats cool
i havent tackled a brisket yet but when I do im going to use the Black Ops rub
everything i have read says its the one to get
Black Ops is indeed a fantastic rub. I am really a fan of Oakridge BBQ's rubs in general, they make a lot of good stuff and are great people.
Here are some brisket pointers from someone who has cooked a whole lot more briskets than I have but after trying a number of different things, this is the process I always come back to. It consistently turns out damn good brisket.
1 packer 12-15 lbs.
Trim off the hard fat on each side of the flat thin the fat cap to 1/4"
Mix your Rub (or go with Black Ops from Oakridge):
- 1 part kosher salt
- 4 parts medium grind Black pepper (this is a true 50/50 BY weight) - apply a coat of rub you need to be able to see the meat through the rub clearly
Pit/Cooking:
- Pre heat the pit to 300 deg - place brisket on the pit Fat Cap Down and point to the firebox unless it is a reverse flow cooker then point to away from fire box
- Maintain pit between 275-325
- Cook Brisket 4 hrs
- Remove from pit wrap in a single layer of Butcher paper - return to pit fat cap up.
- After 1 hr probe the thicket part of the Flat only! If it isn't *probe tender it should be within 1 hr. (i've only had one that went a little longer)
- Once it is probe tender remove from the pit keep it wrapped in the paper you cooked it in and allow it to rest on your counter until the Internal temp reaches 150 this will take about two hrs.
- Don't ever slice more than you can eat big pieces retain moisture and won't dry up on you like slices will.
*PROBE TENDER - This is the feel that is mimicked by cutting room temperature butter with a hot knife, there should be no drag.
damn Abe
they are all great
but.......
the 3rd straight razor down is beautiful
gotta use the silvertip badger brushes
1/4" slice should hold up under it's own weight and be pull apart tender - this was my 4th of July brisket, nailed it for America's birthday.
Happen to dabble in sausage makin' as well - these happen to be Jagerwurst which was destined for the smoker to pick up a little plum smoke before getting an ice bath.
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Thanks Phillip, unfortunately most are not mine anymore. Got converted to Fiddlebacks![]()