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First brisket in the PBC

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    First brisket in the PBC

    Here we go, first brisket. Notes so far:

    Brisket Cook 9/14/14

    5.2 pound CHOICE brisket from Costco
    Dri-brined overnight, rubbed with BBBR 15 minutes before hanging

    09:00 Coals (Kingsford Original) lit in large chimney using briquet bag as starter
    09:15 Dumped coals and distributed. Hung brisket 2 hooks 38F internal
    09:30 No big temp spike, hit 268 and started dropping. Cracked lid 1/2"
    09:45 335F, lid on - this got away from me a bit, meat internal 95F
    10:05 Foiled two rebar holes, temp had stuck at 302F, dropping now
    10:35 Stable temp at 276F meat internal 140F
    11:45 Pit 237F internal 150F to 160F depending on where probed Letting it ride
    14:00 Done waiting, internal temp still around 160F. Wrapped and onto grille
    15:30 Internal at 203F +/- depending on location. Into faux cambro

    2nd phase
    16:00 Added two chicken halves, almost frozen MMD
    18:00 Pulled out the chickens, crunchy skin at last !
    18:00 Brisket done resting - everything ready to eat !

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    3 Hours into the cook
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    5.0 hours in - time to wrap. Thermo-pop in thickest section.

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    and the finished product. That tiny point was oh-so-juicy and delicious !
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    Last edited by BruceB; September 16, 2014, 01:16 AM.

    #2
    Knee-ice....

    Comment


      #3
      looks great, make sure to post more pics.

      Comment


        #4
        I'm enjoying following along. Hope to hear more from you, Bruce, as the cook progresses. And then for the big finale: bark! smoke ring! a knife and fork!

        Kathryn

        Comment


          #5
          Looks great, that is a ton of rub!!

          Comment


          • BruceB
            BruceB commented
            Editing a comment
            I didn't put oil under the rub on this cook, but most of it stayed on. I guess I might have been a little heavy handed It sure made it tasty.

          #6
          That looks so good, Bruce. What was the total cooking time? And then how long did you rest it?

          Beautiful smoke ring on that brisket.

          Kathryn

          Comment


          • BruceB
            BruceB commented
            Editing a comment
            Thanks!

            6.25 hours cooking, 2.5 hours resting. Details updated above.

            I did mess up one thing. I put the fat cap side up when I wrapped it, so the bark on the other side got pretty soft. It was too late to put it back on to crusty it up again, guests were already picking at it!

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Thanks for the additional details, Bruce.

            One thing about putting the fat cap up when wrapping--you only do it once. It's one of those learning experiences that really sticks.

            Sounds like it ate good nonetheless.

            Kathryn

          #7
          Nicely done Bruce, and real nice pics too!

          Comment


            #8
            Wow! that looks soo awesome!

            Comment

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