The "Official" Fiddleback OFF-TOPIC thread!!!!!!!!

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

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I left work on Friday and as I was turning right I noticed a jeep with a sticker that said "Aboriginal Living Skills School"
Cody Lundin was right behind me. I know the picture doesn't show it but I promise it was!!

 

I was hoping he was going to Trader Joe's but he kept on going.

 

Hey Phillip. I was majorly into shave gear as well. Still use straights and a couple DE's.

 

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.

 

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.

 

Westy good info. I'll have to try the black ops as well. My last rub went bad wrong. Too damn hot to eat.

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Thanks Phillip, unfortunately most are not mine anymore. Got converted to Fiddlebacks

 

Me as well

 

Phil I've got a kamado as well and a Weber Smokey Mountain and a home built barrel smoker and...

My best briskets have come off the kamado with an indirect setup. One of my buddies dads cut me a circular 1/4" steel plate that is about a 1/2" narrower than the diameter of my firebox. I set it on top of this plate stand that I found at Lowes for $7 bucks and I was off and cooking indirect.

 

Dang that looks good!

Any deer hunters around here? This is a hind quarters that I cooked up whole on the kamado this winter.


Cooker was all in:

 

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Westy that's making me so hungry. YUM!!!