Brisket On The Bronco…My Best Ever?

[ofelles]

Some level anyway!

[bardsleyque]

you gona give him some Old Rasputin?

[Troutman]

ecowper I tell him all the time to ditch the Rocky Mountain P**s Water but he won't listen. I may try to introduce him to some real beer in Rockdale. If you hold him down I'll shove the funnel down his throat

[ecowper]

Panhead John

Sorry my friend, no PBR allowed. Only Coors Light!

You and my wife. what am I gonna do with the two of you?

Nice brisket cook, even if you are a Coors Light drinker. And you're totally right about the Pit upping our game. It's been a huge impact, for sure.

[Panhead John]

Sorry my friend, no PBR allowed. Only Coors Light!

[bbqLuv]

Everything looks great, but you left out the PBR.

[Panhead John]

Yeah Jim. One load got me 9 hours, and I probably had enough left to go a couple of more hours! And yeah, those $99. days are long gone. They’re $350. now. I got mine for $300. back in April.

[Troutman]

Forget the brisket for a moment, I just wanna know one thing. When did you grow a beard??

[Troutman]

Actually I think 58limited cooked the thing and gave it to PJ to post

[Panhead John]

She didn’t get sick, so I guess she liked it. 😂 She’s not a big meat eater these days, but she liked it.

[CaptainMike]

Haha!!, Jiggly is good! How did Mom like the brisket?

[Panhead John]

Here ya go Richard. I added some more detail about my experience on this post. Scroll to the bottom.

https://pitmaster.amazingribs.com/forum/fuels-discussion-not-for-grills-and-smokers/charcoal-aa/1110535-kingsford-long-burn-is-discontinued#post1111671

[Panhead John]

Since I didn’t have a leave in thermometer here at Mom’s, I was checking the internal temps periodically with an instant read. It varied in spots from 199*-203* on my last check. I pulled it right then. That whole thing was jiggly like jello. It didn’t seem overcooked to me at all. Also, the probe went in like it was room temp butter!

[CaptainMike]

Very nice John!! Question about finish temp, did you take it all the way to 203 or is that where it probed tender? The results are all that matters, and I might be splitting hairs, but I haven't had a prime brisket hit 200 before it was PT. Usually PT's around 197 - 198.

[Richard Chrz]

I need to get some B&B charcoal, I’m not a fan of kingsford for a long cook. Thank you for sharing that tid bit as well!