PBC Brisket packer - need reminders

[BruceB]

Hi all

It's been a very long while since I've cooked a brisket in the barrel. I need some reminders on techniques.

I have a 9.6# Choice whole packer (Cash & Carry under $2/lb), it trimmed down to just at 8.0# . I decided to leave the hard fat between the point and the flat, since neither section is very thick, and I can cut it off after cooking and separating the two sections.

This will go on early tomorrow morning and I'm allowing 12 hours to eating time at 7 PM or so, but no hard deadline.

1) Hang point up ? Will I risk drying out the bottom of the flat since it's not very thick (maybe an inch) ?

2) Dry brine tonight I assume

3) Thick coating of rub before hanging - oil under ?

4) Through the stall hanging, then onto the grille to set the bark

5) Wrap in foil if needed to speed things up, fat cap down, no extra liquid ?

6) Rest for at least an hour wrapped up in the cooler

Anything else I'm forgetting ?

[MBMorgan]

Good refresher video here: http://www.pitbarrelcooker.com/videos/beef-brisket

[Jerod Broussard]

I don't like to hang more than 5-5.5 hours.

I like to dry brine at least 24-48 hours.

I use no oil, just rub, a fine mist of water before any oil.

I use grate to bark up both sides. Be careful of too much direct heat.

I might put a little water in the foil when I wrap.

1-2 hour rest does a brisket good.

[MBMorgan]

You should really listen to Jerod Broussard when it comes to brisket advice ... and to me. The only thing you should listen to from me is what I said about listening to Jerod ... turns out "Broussard" is Acadian for "brisket".

[flyby]

I can't wait to to try this one when I get the PBC - thanks Jerod Broussard!

[BruceB]

And we're off!

Lit the PBC using @frzxdoc instructions, but started the chimney on the gas side burner - why did I fool with newspaper and starters so long ?

At the end of the no-rebar startup, internal was 325F and not moving. The pit temp hung at 280F for the first half hour after stabilizing from hanging the 41F brisket, but at almost exactly a half hour later, it climbed to 298 and is stuck again. No panic yet, not running for the foil to block the rebar holes. Update- temp soared to almost 320F, foiled two rebar holes

[fzxdoc]

Let us know how it turned out, BruceB . When my temp climbs like that it usually means my PBC's lid is not on tight enough. I whap the rim with the rubber sole of my shoe and the temp settles right back down again.

Kathryn

[BruceB]

It ended up being wonderful! My wife is now a believer. I've been yakking so much about brisket, and she thinks she's not "a beef person". Ha !

Superlatives flying around everywhere

I'll post my time/temp chart tomorrow, and a couple of pics.

[BruceB]

Pictures up!