First Brisket cook on the PBC

[Sbuchanan813]

I am sure directions have been given already, but I am cooking a 3 lb brisket for the Superbowl, as well as a bunch of wings, and want to do both on the PBC. I have never cooked brisket so I am completely lost as to what to do. The brisket was already trimmed, just need directions on how to make it amazing. I have all day Sat. to Brine it ... should I do a wet or dry brine? A recipe would be great.. Any help would be great as well!!! Thanks in advance guys and gals. Also.. if anyone has a wing recipe as well, want to make some awesome smoked wings.

[broilking4]

Ask and you shall receive. Recipe from this site and more.

http://amazingribs.com/recipes/beef/texas_brisket.html

Scroll down 1/2 way for the actual Texas style Brisket recipe. Meathead has a lot of great info in this article that I'm sure you'll find helpful. Have a great Superbowl party!!

[fuzzydaddy]

..and here's a post by a PBC expert on cook times that you might find helpful. https://pitmaster.amazingribs.com/fo...ts-if-possible

[Koy Schoppe]

You can go to the PBC website and they have a video on cooking wings. I have followed that a time or two and it turned out great. The other option I do is to smoke the wings till they are done. Then in a large pan, I combine BBQ sauce and honey (or siracha if you want some heat) cook on stove till reduced somewhat. Then stir in wings to coat.

You probably know this but the brisket should be done cookingn well in advance so it can rest (wrapped in foil )in a cooler surrounded by some towels for at least an hour or two. The wings should only take 20-30 minutes. They can be done in advance as well if you are going to do the stove top sauce as that will warm them back up a bit.

[Sbuchanan813]

Hey everyone, so my super bowl cook went really well. Dry brined the brisket over night, then used the memphis rub mentioned here. Have to say it had a bit of a kick and was quite spicy at times which I really like, but might tone it down next time. I also decided to inject organic beef brine before hanging. One thing I messed up on, but thankfully was able to correct, was hanging my brisket when the PBC was shooting high temps. This was my fault and I kept the lid off way too long while lighting the coals. Instead of 12-15 min which is always flawless for me, I let the coals burn around 21 minutes or so. I was trying to put my meat therm. into the brisket and just took too much time. When I hung the meat and closed the lid, temps hit 415 degrees. It died down to 290 after about 10-15 min, but it may have cooked the brisket too fast to begin with. It started to crutch around 148 degrees so I took it off, double foiled it with 1/2 cup of organic beef broth, and put it back on the PBC. It took less than 1.5 hours to get to temp, and I wrapped it in a towel and put it in a cooler for 1.5 hours. While it was resting I started my wings. using the PBC all purpose seasoning I liberally coated the wings since the rub uses little salt, and put them down. while those were down, I made my Apple Honey BBQ glaze, waited 40 min, then coated each side with the glaze, then let cook for another 35 min. These cooked at a temp of 275 and came out perfect. Best wings I've ever had. The brisket was really amazing as well. Never had brisket so moist and tender in my life. I didn't get the smoke rings I wanted, and I think that is possibly due to the high temps at the beginning, but the bark was out of this world, and the taste was even better. All in all, this was a great cook, and everyone at the party loved the food. Thank you guys and girls for all the feedback and tips.

[DWCowles]

Nice cook Sbuchanan813

[Jerod Broussard]

A Smoke Ring is great for pictures and white boxes.

Man that stuff looks gooooooooood.

[Jon Solberg]

Looks really good. Like J-Rod says, smoke ring brings no flavor.

[fzxdoc]

Glad that PBC came through for you, Sbuchanan813 . I've often put meat in the PBC when it is 400+ to start, and it turns out just fine. That big mass of meat cools the PBC temp down pretty quickly. I would guess that 10-15 minutes of the PBC temp moving from 415 to 290 most likely barely warmed the outside of that brisket. Sounds like a good piece of meat, some great instructions from Meathead and others here, and your own talent as a Q'er brought that brisket around to home plate in winning style. Congrats! The wings look awesome too. How was the steak?

Kathryn

[BigBear]

Congrats on a great PBC cook Sbuchanan813 ! BTW, cool looking knife in the New York strip picture.

[JeffJ]

Congrats on the cook and the detailed write up is appreciated.

[Sbuchanan813]

Hey everyone thanks again. I love being able to come here to share my experiences. Big Bear, the knife is a Miyabi Santoku. Pure birchwood handle, and carbon steel. Best knife I have ever used... and I paid the price for the best as well.(don't tell the wife) The New York strip was out of this world. The picture doesn't give the true size justice but it topped out at about 2.5 pounds. I seared each side on my Weber then hung it for about 20 min and it came out a perfect med rare. The PBC was at about 250 at this point. Never cooked a steak on the PBC before so wanted to try it out. Threw some Peach wood in to give it a hint of smoke flavor.

[Jerod Broussard]

Googled that knife, first pic is a birchwood, wide-mouthed the price. OUCH!!!