Possible first brisket this weekend.

[Clarkgriswald]

It's been a long time since I used my PBC. Had some foot surgery so I've been laid up. In my time off I've been watching a lot of bbq shows and the brisket is calling me but I've never cooked one before. Went to Costco yesterday and they had prime grade ones but they are at least $60. I hate to spend that much to have it turn out like leather. They also have just the flats which are 20 to 30 dollars depending on size. It will most likely be just me and my wife so I was thinking of just getting the flat.

Is just a salt and pepper rub a good starter rub for the first time and I do have butcher paper should I use that for the wrap with foil over that?

I'm reading about all different kinds of temps on when to pull it off or not to pull it off? If the probe goes through like butter it's done?

One last thing, it's going to be very windy here on Saturday. Is it worth trying to do a brisket in the wind like were expected to have. 30mph+

Thanks for all your help.

[Crunchy]

Our CostCo rarely gets the prime packer briskets. I do a choice flat about every two weeks. They're delish. Great for dinner the day of the smoke, and great for sandwiches for as long as it lasts (which is never long in our house.) I trim the fat and then dry brine overnight. Salt and pepper would certainly work. I usually use Meathead's Big Beef Rub. My stall usually comes in the mid 160s. I'll wrap in double foil, with whatever good beer I have lying around. Cook to about 205. I almost always end up resting in the fauxbro for a couple hours. I bought the PBC thinking mostly about ribs and chicken, but brisket became our family's favorite pretty quickly.

[LA Pork Butt]

My only thought is that with a 30 mph wind you will need to really stop down your vents, and if your cooker leaks you may have trouble keeping temps if you are cooking at 225. I don' think know how heavy your cooker is but could a 30 mph wind blow it over?

[Spinaker]

Clark,
(Should be Clark Brizwald)
I would get the Prime briskets. Don't bother with the other ones for your first cook. You want as much marbling as you can get at this point.
As for the rub. You can go with the very traditional dalmatian rub or you can use Meatheads recipe. I use Oakridge BBQs "Black Ops" Rub. In my opinion, the best out there.
Typically, I run mine in the smoker until about 180 to 185 F internal. By that time, i have enough bark built up and she is ready to be wrapped. However, you can wrap at 165 F too if you want. Its more just personal preference. If you want more bark, let it go to about 185 F if you want less wrap it at 165 F. (It will be done much faster if wrapped at 165F) I take it off at 202 F. For me, that is the golden zone of Brisket. If the probe is reading less than 202 F but it slides in effortlessly. Its done. But if you don't want to go by feel, just go till it hits 202 F.
As for the wind. Try to shelter it as much as possible. it will still run okay, but you may find your temps yo-yoing a bit more than normal.
AS I have stated before, to me, the Brisket mountain is not as hard to summit as many would have you think. Just take your time, have patience and all will work out just fine.

I hope this helps.

Clarkgriswald

[Clarkgriswald]

Thanks for feedback guys. My only concern for this weekend is the wind. It's a couple days away so maybe the forecast will change.

[Clarkgriswald]

Our CostCo rarely gets the prime packer briskets. I do a choice flat about every two weeks. They're delish. Great for dinner the day of the smoke, and great for sandwiches for as long as it lasts (which is never long in our house.) I trim the fat and then dry brine overnight. Salt and pepper would certainly work. I usually use Meathead's Big Beef Rub. My stall usually comes in the mid 160s. I'll wrap in double foil, with whatever good beer I have lying around. Cook to about 205. I almost always end up resting in the fauxbro for a couple hours. I bought the PBC thinking mostly about ribs and chicken, but brisket became our family's favorite pretty quickly.

Our Costco's around here must have good meat suppliers because they always have prime meats. Not a lot of them but some.

[Clarkgriswald]

Clark,
(Should be Clark Brizwald)
I would get the Prime briskets. Don't bother with the other ones for your first cook. You want as much marbling as you can get at this point.
As for the rub. You can go with the very traditional dalmatian rub or you can use Meatheads recipe. I use Oakridge BBQs "Black Ops" Rub. In my opinion, the best out there.
Typically, I run mine in the smoker until about 180 to 185 F internal. By that time, i have enough bark built up and she is ready to be wrapped. However, you can wrap at 165 F too if you want. Its more just personal preference. If you want more bark, let it go to about 185 F if you want less wrap it at 165 F. (It will be done much faster if wrapped at 165F) I take it off at 202 F. For me, that is the golden zone of Brisket. If the probe is reading less than 202 F but it slides in effortlessly. Its done. But if you don't want to go by feel, just go till it hits 202 F.
As for the wind. Try to shelter it as much as possible. it will still run okay, but you may find your temps yo-yoing a bit more than normal.
AS I have stated before, to me, the Brisket mountain is not as hard to summit as many would have you think. Just take your time, have patience and all will work out just fine.

I hope this helps.

Guest

Maybe after a couple briskests I will change my name!

The prime brisket is just a massive peice of meat to hang in the barrel. Do you cut yours in half so it doesn't hit the coals?

[Clarkgriswald]

What are you guys doing so that the rub sticks to the meat and do you let it get up to room temp before you put it in the PBC. I have Grove lump charcoal and my choice of wood is either cherry or apple or nothing at all what do you guys think.

[Shumanite]

Take caution using lump charcoal-- Noah has temps base on standard Kingsford. I just haven't bothered trying lump in my PBC. I'd use a couple chunks of Apple and Hickory to balance out the flavor profile, but that's just my preference.

[Powersmoke_80]

Clarkgriswald Go for it dude! Personally, I would go with the prime whole packer as the point is the best like a rib eye. I would do dry brine for 2 days then Big bad beef rub it will stick just fie from the moisture in the meat and put on cold straight out of the fridge. Leftovers freeze well in vac bags and are great for sandwiches at a later date. as long as you block the direct wind you will be fine.

[jecucolo]

I did a brisket 2 weeks ago and the wind never stopped. My temp stay good in my PBC.
I would dry brine the brisket the night before. This site has easy sure fire ways to cook brisket.
On my first PBC brisket I followed Noah's direction. It was excellent.

[Huskee]

You'll probably get a much better per-lb price by getting the packer compared to the flat only, right? I'd def do that. If you decide not to cook both, you can freeze the point or flat for another day after you dry brine the whole thing. In either case I'd say for best results leave about 1/4" of fat cap on, don't get too knife-happy and trim it all off.

[Clarkgriswald]

What would be a good dry brine?

[David Parrish]

1/2 teaspoon of kosher salt per pound and let the meat sit uncovered in the fridge a couple of days.

[Clarkgriswald]

1/2 teaspoon of kosher salt per pound and let the meat sit uncovered in the fridge a couple of days.

Thanks for the info. If I use salt as the dry brine and salt and pepper as the rub will the meat taste too salty?

[Meathead]

Yes. Just put the s&p on the night before and the salt will penetrate.

[CurlingDog]

Clarkgriswald I'm up in Port Wash, and given the weather due for us this weekend, I think your PBC will be none the worse for wear as long as it doesn't blow over. the milder than normal temps should have minimal impact on BTU's created. Mitigate as you can, of course, but I think you will be fine.

The only other comment i will add is... for your first time doing a Brisket, follow Meathead s instructions and you won't be disappointed. There are a lot of ways to cook brisket, but he is pretty precise in the steps to take and it helps ensure your efforts and money are not wasted on false steps. http://amazingribs.com/recipes/beef/texas_brisket.html