I bought a small brisket to grind up with some venison I harvested a couple of weeks ago, plan was to make some venison burgers along with some beef and fat from the brisket. I pulled out the meat grinder that I hadn't used since I had lent it out to my daughter, and lo and behold, a crucial part was missing from the grinder, the grinding knife. Dang! Well so much for that plan, so I decided what the Heck, I'm gonna cook this brisket. I went ahead and salted it and wrapped in saran wrap to sit in the fridge overnight or until I had time to cook the meat. Well today seemed like a good day, I was planning on working on my wife's suburban and helping my son with his Camaro so I might as well cook something on the PBC while I'm here. I love cooking on the PBC because there is really no messing with trying to maintain temps and adjusting vents, etc. I just light the thing, hang some meat on it and go. (Not that I don't like fiddling with grills and all, but sometimes I like to multitask). I decided I would try Meatheads BBBR for the first time, unfortunately, I was short a few ingredients. No chili powder(I used chipotle powder) and I forgot the sugar. I was liberal with the rub and since the brisket I had bought was really long and kind of skinny (It was longer than a rack of ribs) I decided to cut in in half so the bottom skinny part wouldn't be too close to the fire and dry out. I started the fire at 10:15 am and hung the meat in two pieces with the meat probe in the thicker cut of meat. I put 4 chunks of post oak on the coals for smoke. I figured that this thing would cook in 6 or 7 hours and faux cambro for an hour or so with dinner ready around 7. I was planning on cooking without wrapping. (I have previously wrapped at around 160 and cooked till 203 on the grate). My son hadn't shown up yet so I decided to monitor the PBC temps to see what was going on. I hung a grate probe from one of the rebars at about the same height as my two hunks of meat. Here are the temps and times I recorded: Started the fire at 10:15 am
Brisket went on at 10:26 am with sunny skies, 54 degrees and quite breezy.
PBC temp at 10:36 was 246, at 11:00 was 260 and at 12:34 was 270
After about three hours, the meat probe read 157. At 2:27 pm PBC was 252 and meat probe was 168. At 4:15 pm PBC was 275 and meat probe was 192. Then at around 5:00, I noticed meat probe was going down, now read 190. I was starting to worry that dinner was going to be late, so I pulled the meat and wrapped in foil with a little Shiner Bock beer for grins. Besides, I was getting thirsty. At 5:30, the meat probe hit 203 and I pulled the meat and wrapped in towels in a faux cambro. My wife was a little late getting home so we ended up eating around 8:00 pm. The brisket was outstanding if I do say so. The bark was more developed than my previous cooks when I wrapped at 160. The thing had some really tasty burnt ends. I love my PBC. And I learned a little about what temps it cooks at today.
Brisket went on at 10:26 am with sunny skies, 54 degrees and quite breezy.
PBC temp at 10:36 was 246, at 11:00 was 260 and at 12:34 was 270
After about three hours, the meat probe read 157. At 2:27 pm PBC was 252 and meat probe was 168. At 4:15 pm PBC was 275 and meat probe was 192. Then at around 5:00, I noticed meat probe was going down, now read 190. I was starting to worry that dinner was going to be late, so I pulled the meat and wrapped in foil with a little Shiner Bock beer for grins. Besides, I was getting thirsty. At 5:30, the meat probe hit 203 and I pulled the meat and wrapped in towels in a faux cambro. My wife was a little late getting home so we ended up eating around 8:00 pm. The brisket was outstanding if I do say so. The bark was more developed than my previous cooks when I wrapped at 160. The thing had some really tasty burnt ends. I love my PBC. And I learned a little about what temps it cooks at today.
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