Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Brisket is on PBC - with updates

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket is on PBC - with updates

    8am a day brisket is on PBC. Updates coming.

    #2
    Groovy Cosmo Kramer.

    Only update I have out in the woods is a few crows and squirrels.

    Comment


      #3
      Looking good! Making me hungry!

      Comment


        #4
        Nice looking brisket!

        Comment


          #5
          Update 1. Little over 2 hours.

          PBC started to run a little hotter than I wanted. About 295F. I hit it with some tin foil to cover the vent and got it back down to 265F

          Little spritz with Apple cider vinegar

          Comment


            #6
            157F internal. Getting ready for stall. About 4 hrs in

            Comment


              #7
              160-165 is a pretty consistent stall if running 250-275.

              Comment


                #8
                Is it your first?

                Comment


                #9
                Yes 2nd. I got pulled away from house for last 3+ hours unexpectedly. Ha.

                Came back to PBC AT 225 and brisket at 170F. Going to open vent a little, remove foil and then wrap this sucker in butcher paper.

                Comment


                  #10
                  Wrapped at 4pm Internal temp 171

                  Comment


                  • fuzzydaddy
                    fuzzydaddy commented
                    Editing a comment
                    That is beautiful! I need to do a brisket soon.

                  #11
                  Bark baby bark!!!!!!!! Who let the dogs out????!!!!

                  Comment


                    #12
                    6.45pm and 190F internal. May not have a lot of time to rest

                    Comment


                      #13
                      A work of art in progress !

                      Comment


                        #14
                        Pulled it off at 198F. Would have loved to gotten it to 203 but needed some time to let it rest.

                        Pics to come but smells ridiculous

                        Comment


                          #15
                          Rest probably do more than another 5 degrees. Especially a good warm rest.

                          Comment

                          Announcement

                          Collapse
                          No announcement yet.
                          Working...
                          X
                          false
                          0
                          Guest
                          Guest
                          500
                          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          Yes
                          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                          /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here
                          2024 Weber Contest