Possible first brisket this weekend.

[Clarkgriswald]

Not sure I have a thread. Each cook is unique. I've had to rest overnight, I've had 4 brisket cooks on the Pit Barrel take 15 hours, I've done a couple in less than 6 hours.

And brisket slices oxidize very fast, lotta surface area on them dudes. My moist slices look like they have a clear oil slick on them. Worst thing to do is slice a whole brisket, fan out the slices, and start taking snap shots.

I was about to chop these up for a fundraiser, so I took a quick shot. You can see the slices aren't bubbling with moistness.

The next picture is about the typical barkness that I like to wrap at. That one was getting up there and I wasn't too worried about the butcher paper mushing things up. Even so, good bark always bounces back when you unwrap.

Next is another angle of the first.

I cooked one of the worst looking Selects for Christmas. I dry brined that dude over 48 hours. Barked it up BIG TIME. Chopped it all up....HOMERUN. Sliced it would have a disaster or close to it, I explained that to who I was cooking for. Wasn't a problem, they wanted a bunch of chopped. [ATTACH=CONFIG]n143037[/ATTACH] [ATTACH=CONFIG]n143038[/ATTACH]

[ATTACH=CONFIG]n143039[/ATTACH]

Those look awesome man! Can you come over and cook me up one 😀

The one on the butcher paper is totally cooked just letting it rest? Mine had zero wetness to it on the outside.

[Jerod Broussard]

No, that was at wrapping. If done I just wrap in foil.

[Clarkgriswald]

Jerod, what temp do you pulls yours off to crutch, if you do.

[Jerod Broussard]

No set temp. The bark tells me, but most are typically around 180 give or take.

[Clarkgriswald]

By the time mine hit 180 I was probably 11 hours.

[Clarkgriswald]

Those look awesome man! Can you come over and cook me up one 😀

The one on the butcher paper is totally cooked just letting it rest? Mine had zero wetness to it on the outside.

Ok Jerod I'm sorry. What do you mean between wrapping and done?

[Jerod Broussard]

Wrapping is wrapping to continue cooking until it is done. Done means there is no more cooking required and it can go rest for some time.

I check the internal temp when I wrap so I know how far I am from 200.

Brisket is $1.97/lb right now and no none needs anything cooked. Figures.

[Fine Swine]

SAMS is costing me $4.98/lb. up here in MD. Send me a big one!🤔

[Clarkgriswald]

Wrapping is wrapping to continue cooking until it is done. Done means there is no more cooking required and it can go rest for some time.

I check the internal temp when I wrap so I know how far I am from 200.

Brisket is $1.97/lb right now and no none needs anything cooked. Figures.

Cook some for people at work for a price 😀

So you wrap it in butcher paper and put it back on the grill? That does start on fire?

[Jerod Broussard]

Nope, however when removing, if you tilt it over just right and let some grease to pour out, you will see flames rise aboveth the barrel.

If people ask, I cook. I don't bug 'em.

[Clarkgriswald]

Nope, however when removing, if you tilt it over just right and let some grease to pour out, you will see flames rise aboveth the barrel.

If people ask, I cook. I don't bug 'em.

That's cool it doesn't start on fire. Didn't know that.

You have done lucky friends Jerod. Thanks for all your help.

[fzxdoc]

Thanks for the encouragement Kathryn. I honestly didn't have high hopes for the first time because I know it's not an easy cook. I do want to try another one soon. Do you cook yours in the 275 range?

I cook my briskets in the 250-280 range, Clarkgriswald . For my particular PBC, 275 is usually a sweet spot, so the temp stays there for much of the cook, but if it drifts lower to 250 or so, I let it ride. I don't start fiddling with the temp to goose it back up until it gets around 240 or 230.

I did one brisket cook on my PBC at 225 all the way. It turned out fine, but honestly I couldn't tell the difference in the taste, bark, or juiciness between doing it at 225 or at my 275 sweet spot except at higher temps it gets done faster.

I never do briskets, pork butts, etc. any more at 225.

Kathryn

[supergas6]

I agree with Kathryn 100%.

[Clarkgriswald]

I cook my briskets in the 250-280 range, Guest . For my particular PBC, 275 is usually a sweet spot, so the temp stays there for much of the cook, but if it drifts lower to 250 or so, I let it ride. I don't start fiddling with the temp to goose it back up until it gets around 240 or 230.

I did one brisket cook on my PBC at 225 all the way. It turned out fine, but honestly I couldn't tell the difference in the taste, bark, or juiciness between doing it at 225 or at my 275 sweet spot except at higher temps it gets done faster.

I never do briskets, pork butts, etc. any more at 225.

Kathryn

I couldn't keep a steady temp yesterday. Don't know if it was the wind or what. What kind of charcoal do you use Kathryn?

[fzxdoc]

Clarkgriswald, for long cooks I use Kingsford Original. For short, high temp cooks for poultry, I use Kingsford Competition.

With Kingsford Original, I can keep a good working temp in my PBC for 8 to 12 hours. For long cooks, if I remember, I try to overfill the basket so I never have to refill the coals.

I've only refilled the coals once, and it stirred up so much ash that I was afraid the meat would taste bitter, so I wiped it down. Plus it took a while for the dense white smoke to die down. From then on, I decided that I'd either never refill the coals or I'd for sure remove the meat before doing so.

Kathryn

[Clarkgriswald]

Guest, for long cooks I use Kingsford Original. For short, high temp cooks for poultry, I use Kingsford Competition.

With Kingsford Original, I can keep a good working temp in my PBC for 8 to 12 hours. For long cooks, if I remember, I try to overfill the basket so I never have to refill the coals.

I've only refilled the coals once, and it stirred up so much ash that I was afraid the meat would taste bitter, so I wiped it down. Plus it took a while for the dense white smoke to die down. From then on, I decided that I'd either never refill the coals or I'd for sure remove the meat before doing so.

Kathryn

That's what I was afraid of to when I had to refill. Is the competition a lump charcoal?

[fzxdoc]

Nope, Guest . The Kingsford Competition is briquet-shaped just like the Kingsford Original. It burns hotter and faster, though, which makes it great for the high temps I like to use on chicken and turkey.

Kathryn

[Clarkgriswald]

Good to know. Thanks Kathryn.

[JeffJ]

Kingsford competition is a poor choice for low/slow. It burns hotter which is problematic, but the bigger issue is that it burns out really fast.

But, like what fzxdoc said, for certain applications it works really well.

[JPP]

Wrapping is wrapping to continue cooking until it is done. Done means there is no more cooking required and it can go rest for some time.

I check the internal temp when I wrap so I know how far I am from 200.

Brisket is $1.97/lb right now and no none needs anything cooked. Figures.

As usual, YOU"RE KILLIN' ME, MAN!!!! Even for select that isn't too bad. I once got a hold of two choice flats at $1.99 a lb in cryovac. The first one cooked up ok, the second one I froze. If you're doing a HOF, DONT freeze it... EVER. It'll end up even drier than the fact it's just a flat.

[JeffJ]

I recently got a 17 pound prime packer from Costco at $3.59/pound. It teases me every time I open the freezer.

[Clarkgriswald]

You better please that tease and cook that thing!

[JeffJ]

I want to Clarkgriswald. Very much so. The problem I face is that it's a huge hunk of meat and I need to find the right occasion to cook it.

[PappyBBQ]

I cook for small numbers. Just me, the wife and two college age kids mostly (though neighbors HAVE been known to wander over coaxed by the heavenly smell). When I buy packers I separate the point from the flat. The flat I corn for corned beef and/or pastrami. The point I cook on the PBC. It's fattier and just "cooks better" to my way of thinking. Besides, then I get to make me some "burnt ends".

Shoot, now I've worked myself up and I'm gonna have to go get me a packer. St. Patties day is around the corner so I'd best get started!

[Clarkgriswald]

Glad to see my discussion made the mass email! A first for me.

Thanks to everyone for there help!