Possible first brisket this weekend.

[Clarkgriswald]

Clarkgriswald , if you haven't seen it already, you may want to look at the details of Henrik's cook on this topic:

https://pitmaster.amazingribs.com/fo...ous#post142497

He used salt and pepper and only wrapped it in foil when he put it in his faux cambro to rest..

He uses a BGE, not a PBC, but that shouldn't make a difference. It should inspire you for your cook! I know I'm inspired to do another one, just looking at his photos.

Let us know how your cook turns out. I wish you all the best![ATTACH=CONFIG]n142520[/ATTACH]

Kathryn

Sweet baby Jesus that looks sooo good! Still haven't decided to just do the flat or the whole packer. Have to see what Costco has today.

[Clarkgriswald]

For those who dry brine, do you put anything on the fat cap? What about putting rub on the fat cap?

[CurlingDog]

trim the fat cap down to a 1/4" ,dry brine and season it like the rest of the meat surface. tasty goodness!

[CurlingDog]

Clarkgriswald How are you weathering the 50knot winds we are getting today? did you postpone the cook?

[Clarkgriswald]

Clarkgriswald How are you weathering the 50knot winds we are getting today? did you postpone the cook?

Glad I'm not cooking today that's for sure. Definitely would have blown over. We got a ton of good size branches down, how are you doing up there? Still think I'm on for tomorrow. Its windier today than what they we're calling for so we'll see.

[mayapoppa]

As far as the wind, the only time I've had trouble is when I was seeing smoke coming out of the bottom vent. It was just torching the coals, and the pit temp climbed up to @400Ëš. So I would definitely try to have some kind of shelter or windbreak, and keep an eye on the vents and the temp.

[Clarkgriswald]

Well I bought a 12.25 lb packer from Costco,Prime grade it was $42. The other day all they had was 50 to 60 dollar ones so I was happy to see that. Trimming and brining soon.

[Clarkgriswald]

Do you guys/girls separate the point from the flat like meathead does?

[jecucolo]

Some do, some don't. I cook it whole. Because they are such different types of muscle meat it can be challenging to get the flat perfect. Funny thing, no matter how it turns out I never have left overs! I always attain hero status with the PBC !

[fzxdoc]

As long as it fits in my PBC without hanging too close to the fire, I like to trim as much fat off as possible between the point and flat (and leave about 1/8 inch of fat anywhere else) and cook it whole. Sounds like that packer had your name on it, Clarkgriswald . Good find.

Kathryn

[Clarkgriswald]

As long as it fits in my PBC without hanging too close to the fire, I like to trim as much fat off as possible between the point and flat (and leave about 1/8 inch of fat anywhere else) and cook it whole. Sounds like that packer had your name on it, Guest . Good find.

Kathryn

Well the packer was touching the coals. I didn't want to cut it so we'll see what happens. I'm expecting that part to be charcoal when it's done.😀

[Clarkgriswald]

I have the temp probe in the middle of the flat but near the point. I plan on pulling it off at 185 (got 40 more degrees to go) but isn't the bottom of the flat going to be done sooner and the point done later? What do you guys do?

[fzxdoc]

Hopefully Jerod Broussard will be by to answer that question, Clarkgriswald . I've never hung a brisket that touched the fire. If it's that long, I whittle a chunk of the end off and hang it too. I know some folks here let the brisket hang just above the coals, though. You may be all right, just sacrificing the end of that packer to the BBQ gods.

Kathryn

[Clarkgriswald]

Hopefully Guest will be by to answer that question, Guest . I've never hung a brisket that touched the fire. If it's that long, I whittle a chunk of the end off and hang it too. I know some folks here let the brisket hang just above the coals, though. You may be all right, just sacrificing the end of that packer to the BBQ gods.

Kathryn

Hopefully the brisket gods like it! I know it won't be my last attempt so it is what it is now. Smells soooo good.

What do I do about temps in the different places. Just worry about the probe temp? Thanks for all your help.

[Jerod Broussard]

I just go with the thickest part of the flat as for as probe tender or 205. If I can do a long rest for 4 hours, point should be fine. If the rest is much shorter I just cube the point, check for pull apart tender, if tender proceed from there with BBQ sauce to make burnt ends. If not quite tender, cover and cook some more to get it tender enough for the BBQ sauce.

[Clarkgriswald]

I just go with the thickest part of the flat as for as probe tender or 205. If I can do a long rest for 4 hours, point should be fine. If the rest is much shorter I just cube the point, check for pull apart tender, if tender proceed from there with BBQ sauce to make burnt ends. If not quite tender, cover and cook some more to get it tender enough for the BBQ sauce.

Thanks Jerod for all your help.