Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First brisket in the PBC

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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 !

    Click image for larger version

Name:	image_1950.jpg
Views:	63
Size:	128.2 KB
ID:	17536 Click image for larger version

Name:	image_1951.jpg
Views:	57
Size:	109.5 KB
ID:	17538


    3 Hours into the cook
    Click image for larger version

Name:	image_1954.jpg
Views:	64
Size:	129.1 KB
ID:	17558


    5.0 hours in - time to wrap. Thermo-pop in thickest section.

    Click image for larger version

Name:	IMG_4483.JPG
Views:	61
Size:	104.1 KB
ID:	17616 Click image for larger version

Name:	IMG_4484.JPG
Views:	59
Size:	111.3 KB
ID:	17615


    and the finished product. That tiny point was oh-so-juicy and delicious !
    Click image for larger version

Name:	pit smoker sept briskit 2014 002.jpg
Views:	58
Size:	90.3 KB
ID:	17689 Click image for larger version

Name:	pit smoker sept briskit 2014 005.jpg
Views:	64
Size:	86.4 KB
ID:	17690 Click image for larger version

Name:	pit smoker sept briskit 2014 006.jpg
Views:	69
Size:	71.7 KB
ID:	17691
    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

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker


            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourácompleteáreview


            The Pit Barrel Cooker May Be Too Easy


            The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

            Click here to read our detailed review and the raves from people who own them


            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedáreview


            The Good-One Is A Superb Grill And A Superb Smoker All In One


            The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

            Click here to read ourácomplete review

             

            Comprehensive Temperature Magnet With 80+ Important Temps

            Amazingribs.com temperature magnet
            Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

            Click here to order.


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

            Click here to read our detailed review of the PK 360

            Click here to order directly and get an exclusive AmazingRibs.com deal