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Porter Road Brisket Cook

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    Porter Road Brisket Cook

    Adding pics: I had a couple of prep pictures and a friend over for dinner took the one where I've cut into the brisket and am holding it.

    I purchased a couple of whole brisket from porter road a few weeks ago during their sale and I smoked a 10.5 pound one yesterday. Sorry, no pictures. A nine hour cook in my PBC using A DigiQ from BBQ Guru's ti keep temps at 275. I wrapped in pink butcher paper with some beef tallow spread on it (ala Jeremy Yoder from Mad Scientist Barbecue) when temps reached 170-185. This was after about 7 hours of cook time. Pulled at 9 hours exactly, temps from 203-212 (Accidentally let it go a little longer than I wanted to).I rewrapped with butcher paper and tallow as before, wrapped in foil, a towel, and then into my faux camber. Rested for four hours. Serving temp was 155. The point was incredibly moist and melted in your mouth like butter. The flat was a little dry in a couple of spots, but family thought it was great. I have another Porter Road brisket in the freezer. Am experimenting with ordering brisket on-line to see how they compare with the prime briskets I can get at Costco. Creekstone Farms in in the list. I may be able to get some through a friend 'wholesale'. Will keep you posted.
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    Last edited by Thomassen; March 22, 2021, 05:59 PM.

    #2
    I am a Porter Road fan, so glad you had a good experience. Never got the brisket, going to have to try it. I have also bought ribs from Creekstone, much better than Costco, but not as good as Porter Road IMO

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      #3
      Sorry, no pictures.
      WHAT????

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      • Thomassen
        Thomassen commented
        Editing a comment
        Pics added. One from a friend and the other two were pre pics. :-)

      #4
      Although a bit more expensive, I also recommend the A Bar N Ranch up Dallas way. Their American Wagyu briskets are fantastic. Got a 15# one on the way as I write this (https://www.abarnmeats.com/).

      Also, I saw the Jeremy Yoder and Harry Soo videos on adding tallow to the paper. Always looking for an edge. I don't think there's much to that but if it psychologically convinces you than go for it. I've even gone to the trouble of injecting it into the flat. Just made a greasy mess.

      Glad you enjoyed the PR brisket though, they are good.

      Comment


      • Thomassen
        Thomassen commented
        Editing a comment
        Adding tallow to the wrap lent to a more moist (maybe perceived) surface without compromising the bark.

      • bbqLuv
        bbqLuv commented
        Editing a comment
        Saw them also two, too. Render the trimmed fat and mop and add to wrap.
        Jeremy's video nailed it.

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