Yesterday I summoned up the courage to attempt brisket. Well, the point half of a brisket. I turned the flat into a great corned beef for last St. Patty's day and froze the point. Part of the reason I had to work up the courage was that since new, my PBC temps have been all over the place. It had me wondering if it was really worth all the running back and forth, continually adjusting inlet air with my cone washers on the rebar. Just before this last cook I closed the lower inlet air 1/8". What a difference! I was able to dial in the temps between 219 and 240. I left twice, to do a few errands and the the temps stayed within the lower end of those numbers-amazing! In the past I couldn't leave as the temps would zing up to 300+.
As for the brisket, well, somewhere Meathead says just cooking just a point can be trouble. Mine was about 2-1/2 lbs and around 2" at the thick end and about 3/4" at the point end. It sloped like the continental shelf with alot of shelf. I took it up to 203 at the fat end and put it in the cooler till it reached 140. I used Big Bad Cow Crust and the crust was great, however the thin part was dry along with the fat end as well. I was cooking veggies when the brisket hit 196 and should maybe have checked it then. Or cut the thin section off and cooked it separately from the fatter end. And perhaps freezing for 8 months was a bad idea?
I am not too discouraged. Life is one big experiment and we hope for good results but know they don't always come out that way. I still am happy to eat my mistakes-even if I have to add sauce and chew a bit. As for the PBC I finally have more control over the temperatures and will use it more often.
As for the brisket, well, somewhere Meathead says just cooking just a point can be trouble. Mine was about 2-1/2 lbs and around 2" at the thick end and about 3/4" at the point end. It sloped like the continental shelf with alot of shelf. I took it up to 203 at the fat end and put it in the cooler till it reached 140. I used Big Bad Cow Crust and the crust was great, however the thin part was dry along with the fat end as well. I was cooking veggies when the brisket hit 196 and should maybe have checked it then. Or cut the thin section off and cooked it separately from the fatter end. And perhaps freezing for 8 months was a bad idea?
I am not too discouraged. Life is one big experiment and we hope for good results but know they don't always come out that way. I still am happy to eat my mistakes-even if I have to add sauce and chew a bit. As for the PBC I finally have more control over the temperatures and will use it more often.
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