First brisket in the PBC

[net_introvert]

Well, the cook was delayed a day due to weather, so I just put them on about an hour ago. Here's the pre-cooked versions, I am almost positive I didn't break them down correctly, but i'll probably just have some extra fat to contend with when they are cooked. Here's hoping they turn out ok, despite it being unseasonably chilly out today.

[BigBear]

That looks pretty good net_introvert . I'm sure it will turn out great. Good luck man. Post some after cook pics!

[net_introvert]

Seems to be going ok, at the 4 hour mark I just checked and the internal on both is at 145. I'd hoped to wrap them around 185, but due to unforeseen circumstances, may need to crutch them earlier than I'd hoped. I'm shooting for at least 165, if not higher, before I wrap them. I may need to finish them wrapped in the oven, which from what I've read shouldn't matter since it's just for heat and not smoke.

[net_introvert]

Ok, at 5 hours it seems like probably 75% of the charcoal has burned up. I'm starting to wonder if I'm not using enough, even though I filled it to the brim. They were at around 155 and I wrapped them, as I don't have a choice at this point. I opened the top up some to increase the heat, and it seemed to help. I'm going to check the PBC in an hour or so and see how the smoker temperature is. I may have to finish the crutch in the oven, as I don't think I'm going to have enough charcoal to finish these off. I wonder if the weather played a part, as it's only about 40 degrees with a 5-10 mph breeze today, and very cloudy. Not ideal weather for sure, but unfortunately I may have learned a $40 lesson today.

[CRO]

You should be ok. Remember, the brisket doesn't know when its wrapped in foil if its in the oven or your PBC after the bark is formed.

[net_introvert]

I think the biggest problem is that there was water in the PBC before the cook. I bought the cover, but it must not have kept all of the water from a huge rain we had recently out of the cooker. I got all of it out, but I think there was still quite a bit of moisture on the inside before I started. I got an OK bark, but they're in the oven now, wrapped, and the flat is about ready to go into a faux cambro. The point probably has a couple hours left before its ready to rest. I'll post results later tonight, hopefully they aren't too bad...*crossing fingers*.

[David Parrish]

Sounds like a good plan. Monitor the internal meat temps and don't rush the cook. You can still have a great meal.