Ok, time for my third cook on this wonderful new grill! Going to try my hand at brisket. Not the best piece of meat ever, just a 2.5 lb piece of flat from my local grocery store (the nearest butcher shop is over an hour away), but between Meathead's recipe book and my PBC, I'm sure it will turn out great! Things I have learned from my last two cooks/ advice from this forum: light 30 coals, not 40, and relax!
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I wholeheartedly agree with relax. Once I learned to stop fiddling and let the heat and smoke and meat do their thing, my cooks got immensely betterComment
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Well, looks like I relaxed a little too much! But I'm sure it will still turn out fine... Hit my stall at 171 and wrapped, took care of a few things, checked it a bit later and it was at 180, so then I went to Walmart to pick up a couple things I was missing for the mop sauce... got back and it was at 214! It's been holding for a bit now, going to cut at 140, or 7 pm, whichever comes first.Comment
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Finished product. It was good, but I've learned a lot about what and what not to do for next time
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What a pretty smoke ring, COS_Chris ! Looks like that brisket was sliced along with the grain instead of against the grain. Is that right, or a trick of the camera lens? Slicing across the grain will surely yield a more tender piece of brisket.
Also, when I test the temp in a brisket especially, it can vary by as much as 5 degrees or more throughout the width and length of the piece. That temperature variance levels out during the faux cambro stage, and for me at least yields a pretty tender and juicy product. My point is that you may have had cooler spots than the 214 that you registered.
Did you use any wood with this cook?
How did the PBC temps behave?
Kathryn
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That was a goof on my part... the grain ran diagonal, and I forgot to cut/ mark it before I put the rub on, so... /shrug lol, it was still good though As far as the other stuff, I did use wood, I copied the "OCD method" exactly, even put my wood in the same spots. My PBC temps behaved a lot better than before. I was still running hotter than 225 of course, I think it stayed between 240 and 290 or so, which is a sight better than the 320s I was getting the other day.
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240 to 290 in the PBC is perfect, COS_Chris! Remember it's a pretty humid environment, too. I personally don't think the PBC is geared up for running well at 225. I've done it and the briskets at 225 were no better than those at 275. The shorter cook time is a plus too.
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Looks goodComment
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Rock on COS_Chris! Your brisket looks great and wow on the bark and smoke ring. Learning can be real tasty.Comment
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You mentioned having leftovers. I had some left over brisket and tri-tip. I had made something similar to Meathead's Texas Mop (with a lot more kick), so I cut the meat into cubes and threw them in the pot to add some extra flavor. After simmering for an hour or so, I removed the meat (and chipotles) and was going to throw them away since they had cooked for so long. But my wife tried the meat, and it was delicious! We threw it over rice like kind of a chili. This may turn out to be a regular use of leftover meat!Comment
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Welcome to The Pit! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa
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