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Large Packer going on the PBC tonight...

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  • smarkley
    replied
    Good Stuff!

    Leave a comment:


  • David Parrish
    replied
    Beautiful! Awesome cook!

    Leave a comment:


  • Jerod Broussard
    commented on 's reply
    hahaha, double duty brisket.

  • DWCowles
    replied
    Looks GREAT! Koy Schoppe

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  • Tim E
    replied
    That looks awesome Koy Schoppe !

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  • Koy Schoppe
    commented on 's reply
    Thanks! It helped my draft too! Distracted the other teams with brisket....

  • Jerod Broussard
    replied
    #dudeperfect right there!!!

    If you ain't cookin' for bark, why you cookin'

    Leave a comment:


  • Koy Schoppe
    replied
    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.

    Leave a comment:


  • Koy Schoppe
    replied
    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!

    Leave a comment:


  • Jerod Broussard
    replied
    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.

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  • Spinaker
    replied
    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.

    Leave a comment:


  • Danjohnston949
    replied
    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

    Leave a comment:


  • Koy Schoppe
    started a topic Large Packer going on the PBC tonight...

    Large Packer going on the PBC tonight...

    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!

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