What is going in your PBC this weekend?

[Jon Solberg]

Well I dont get to post here. : (

I got no PBC.

You folk are prejudice


just sayin ;}

[fzxdoc]

Awwww, we'll let you watch. How's that?

[MBMorgan]

Well I dont get to post here. : (

I got no PBC.

You folk are prejudice


just sayin ;}

What, no PBC??? Out with you!!! Harumpf ...

[JDuffy]

Rubbed and ready for the PBC

[JPS]

This is my first weekend with the PBC. I did chicken Saturday, Ribs on Sunday. I had to go All American on Memorial day and do burgers and dogs. Lets give thanks to all who paid the price so we can do what we love.

[Njgolfnutt]

My two cooks this past weekend were a brisket flat and pork belly. I just can't get good results with a brisket. I took it to 160, wrapped it in pink butcher paper, back on to 200. Rested for two hours. came out dry. I'm guessing it wasn't a good hunk of meat. On the pork belly I followed Noah's directions to a T, and holy cow, was it fantastic. I never even ate pork belly before, but I think that will be my new go to. Any suggestions on bettering the brisket, brining maybe?

[MBMorgan]

Nothing ... DW and I are still working on leftovers from the last PBC cook ...

[fzxdoc]

My two cooks this past weekend were a brisket flat and pork belly. I just can't get good results with a brisket. I took it to 160, wrapped it in pink butcher paper, back on to 200. Rested for two hours. came out dry. I'm guessing it wasn't a good hunk of meat. ...Any suggestions on bettering the brisket, brining maybe?

I never trust brisket, since it's a notoriously tough/dry piece of meat, usually. That said, I love it. If I can find it prime or a nicely marbled Angus select, I grab it. I always, always inject it with Butcher's BBQ Brisket Injection. It has salt in it, so I dry-brine lightly. Because it has phosphates in it, it holds the moisture. Lots of competition folks use it for that reason. Even Meathead has good things to say about it.

Kathryn

[JDuffy]

My brisket came out really well, it was a Prime grade full packer, I just injected it with beef stock per meatheads Texas brisket recipe. this was only the second one I have tried, my first was a flat that came out quit dry.