Brisket cook - PBC x SV

[bbq_esq]

Gonna take another shot at a PBC packer. Done one before, mixed results, some very good slices but lot of lessons learned. I have a “Chairman’s Reserve” packer I got for a nice price. The BS branding apparently means “higher end choice and some prime”. I’m enough of a skeptic to just know that’s fancy branding for choice - if they had prime, it wouldn’t need the extra branding.

Anyway, pretty good looking brisket. I left way too much fat last time so I’m going the other way with a very aggressive trim. Cut out the deckle, trimmed down fat cap very low (little too low in some spots) cut out the fat between the point and flat as much as possible, tried to shape it and trim off the jagged or thin bits. Still a big hunk o meat.

Rub is 2:1 black pepper and salt only, dry brined for 48 hours. No binder.

Plan is to hang in PBC over KBB with some oak chunks. Let it ride until bark is where I want it, then foil boat on rack until probe tender. Last step is a long hold. Was going to try my oven but it doesn’t really maintain a temp below 175, and I’m back on an SV kick right now, so I’m gonna let it come down to around 140, vacuum seal (possibly with some smoked tallow I’ll have), and pop in the bath at 140 for 12 hours minimum.

Will update with pics. Love to hear what others are cooking up too!

[bbq_esq]

Brisket into PBC. Let it run for about 20 minutes before putting the meat in, still running a touch hot but probe is also right above the lit coals so not gonna get bent out of shape over it. Added 3 chunks of hickory, 2 on the lit coals, so lot of smoke pumping out right now. Smells good so that’s a good sign. Hopefully temps back down but I’m just chilling.

[bbq_esq]

Update from inside the barrel. Looking good! temps sitting around 250, meats at 118. Will continue to let it ride. I’m thinking 3 small chunks of hickory was plenty even for this sized brisket and one is just lighting.

Depending on how much it shrinks, I may or may not be able to do the SV hold. If that’s off the table, I’ll be resting in warm oven overnight.

[bbq_esq]

Decided to switch the brisket to the other bar so it wasn’t sitting right over the lit coals. Moved the temp probe and now it’s running around 260, or so it says. So who knows. Check again in like 2 hours to see the bark.

[bbq_esq]

Bark is looking veeeerrry good. Pit temps are running a little low but at this point I don’t know why I’m bothering looking. It’s still hot clearly. Briskets at 138. Not moving quickly. Maybe it’s stalled and I just have it probed wrong. Gonna check again after baby goes to sleep and probably get it in the boat.

[bbq_esq]

Into the boat! Bark looked and felt very good. I was tempted to take it longer but I can only stay up so late, so need to move it along. Love the color from the SP rub. Gonna start proving at 190. Hopefully the boat effectively breaks through any stall or I’ll be making a pot of coffee (or espresso martini) shortly.

[bbq_esq]

Weird. Pit temps plummeted under 200. Seems like it burned through all the coal which is crazy fast. I usually can get 10 hours easy on a full KBB basket. Lit up another half chinney and dumped in. Probably my only real complaint about this PBC, adding coal/wood but usually not an issue.

[bbq_esq]

So despite the title, no SV here. Couldn’t track down a big enough bag or container. Will order online for future. Instead, brisket went into faux Cambro for about 5 hours until it hit 141, at which I pointed it went into my oven on warm, which aims for 170 but fluctuates. Keeping the food between 140-160 by shutting off oven and will go back to cambro eventually. Will report on the food results when I slice at noon. I’m realizing I left a lot of cooking liquid/fat in there, nothing added but I’m hoping it doesn’t turn this to pot roast. Maybe I’ll drain it off?

[Donw]

Just personally I’m glad you skipped the SV step as that could soften your bark. While the boat is a good method while cooking once the cook is done I would just wrap that sucker fully in foil and hold in the oven on low until ready without thinking twice. Just my 2¢.🙂

[bbq_esq]

That’s basically what I did. Once bark pretty much was set, I boated but that was around 140, so not stalled yet. I like that the boat let me protect the edges and the flat a bit, while letting the bark and rendering continue exposed. Then at 170 when it stalled, it went fully wrapped into the oven until prove tender around 200.

Like I said, I’m a little worried I should have drained off some of the releases liquid and rendered fat but too late now.

[WayneT]

It’s really fun to apply lessons learned from previous attempts. Sounds like you had a solid plan going in despite not using the SV step. Sometimes you gotta roll with the punches, as with your charcoal issue. An espresso martini is worth the late night cook. 😎

[bbq_esq]

I’m considering just dropping the money on a real cambro. Timing is definitely my biggest struggle when it comes to BBQ. Finding that balance between ease and not serving leftovers. Fortunately this is a low stress cook, no big event or anything.

[fzxdoc]

I agree with Donw , the SV step would certainly have softened the bark.

FWIW, I find that my oven stays at around 160° if I put the metal handle end of a spatula in the door to keep it propped open just a little bit. The oven temp is set to its lowest setting, 150°, which swings 150° to 190° with the door closed but stays closer to 160° with the door propped open just a little bit.

Sounds like you've got some delicious eating just ahead.

Kathryn

[bbq_esq]

My oven is very ambitious and let me set it as low as 140, but from my tests, it’s not maintaining anything less than 175 reliable. I’ve got 2 layers of HD foil so the food is pretty stable, and I’ve been cracking the door/restarting the oven. I’ll go back to a cambro once we get closer to lunch time.

[STEbbq]

FWIW, I have something similar to this and it works great for holding briskets etc. for hours because of its length. I would have to double check the size but I think this is the same one. They offer larger ones for more or less the same money.

https://www.webstaurantstore.com/g/4071/cambro-gbp216110-customizable-insulated-pizza-delivery-gobag-holds-up-to-2-16-or-3-14-pizza-boxes

[bbq_esq]

I like that idea, takes me back to my pizza delivery days! I have a few things I need from that site too

[CandySueQ]

I replaced my Carlisle with this about 5 years ago. It has held up very well!

https://www.webstaurantstore.com/cambro-epp400110-cam-gobox-black-full-size-front-loader-insulated-food-pan-carrier-25-3-16-x-17-1-4-x-24-9-16/214EPP400BLK.html

[bbq_esq]

This came out very good! Flat a little dry, as to be expected, but burnt ends and point slices were excellent. I think the next experiment is injecting the flat. I think the long rest really helped with fat rendering and the SP only rub is definitely my preference for brisket.

[mrichie1229]

Excellent!

[HawkerXP]

That looks great!

PBC, PBC, PBC!

[Redwng]

Some great looking brisket!