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Picked up a 16+lb Choice brisket from HEB this week ($2.48/lb). Done my last couple of briskets on the Kettle with the SnS, so a bit out of practice with the PBC. Going to be serving this at a Fantasy Football draft tomorrow between 12-2pm.
So looking for a little bit of advice from the group...
1) Given the size, 20 inches long, 16 lbs, should I separate this thing somehow (the flat/point)? Interested to hear about how split cooks have gone.
2) When should I throw it on, and how does that change if I do split it?
Thanks!
I am not the definitive expert, but I usually split the point from the flat. It allows for more control on the temperature of cook, I think it is safe to say the point will take longer than the flat. Best of luck! Dan
I have never split mine, although many do. I would think that you are looking at 10 hrs on the pit and then 3 to 4 hours resting time. If I was you, I would throw it on at 12 am. Then wrap it at about 175 F and take it up too 203 F. I have never done choice before, only prime, so I don't know if they cook faster or slower or at the same rate. But just make sure that its not too long that it hits the coals. If its too long, I would split it and hang both pieces independently. The cooking times will go down by about 2 hours I would think because the meat is not as thick after the split. Good Luck. Hope to see some pictures.
Pit Barrel Cooker "Texas Brisket Edition"
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I got three going right now and I split two of them.
I cut down the point past the tip of the flat (had already cleaned that fat out), and just folded that tip over when I hooked the flat to hang. This leaves a little bit of the point under the flat, albeit a flatter point.
I set my Auber for 265, the biggest was 13 pounds pre-trimmed, and I am pushing to get them done by 1700, hung 'em at 0945. Serving around 19:00 for the two I split. Both points are wrapped and getting done so I can burnt end them suckas.
Last edited by Jerod Broussard; September 4, 2015, 02:03 PM.
Thanks all! It is now split, rubbed with BBBR, and hanging out in the PBC. IGrill2 ranges are set and it's nap time for this guy! I will try to remember to get some picks when done. I am excited for my draft tomorrow, mainly because it means real NFL games are just around the corner! Go Texans!
Brisket got rave reviews at the draft party! Thanks for the input to all who gave it.
Put the brisket on at 11:30 last night. Didn't touch the PBC again until 8:30am. It held a constant temp all night. I did split it. The point was done at 8:30. And then flat was done at 10:30.
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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