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.


No announcement yet.

Brisket - round 2

  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket - round 2

    Well with all the good advise I just couldn't wait to get another brisket on the PBC. This time I got a "Supreme" Choice 13lb packer. The meat manager said the supreme was better than a choice but not a prime....so I went with it. Change a few things in the cook as well. I used a simple salt and pepper rub and didn't dry brine as I didn't have time. I'll dry brine the next one. Injected with beef stock. I hung for about the first hour, then I went to the grate with the fat side up. I was thinking I could render the fat down into the meat helping to keep it moist. After 5.5 hours the temp was at 165 and it was time to wrap. Instead of foil I used parchment paper and didn't add any extra liquids. This brisket stalled for a long time, 4 hours , before the flat hit 198 and the point hit 203. Time to rest for 45 minutes. Total cook time was just over 9 hours. Slicing I could tell right away a big difference from the last one. Very tender but not falling apart. I did achieve a good smoke ring, good flavor, tender, and juicy meat (although not as juicy as I would liked). The pull test was also successful. I didn't get all the fat to render so I'll just have to trim a little more next time. I think I'll also put it fat side down next time as I don't think it helped to be up. My wife and I both loved this cook. She said it was the best she ever ate...but isn't that what she's supposed to say?
    Thanks again for all the advice on such a great site!!

    I also moved the coals closer to the air vent as another member posted. My experience is that it helped keep a steady temp, ~270, for about 5 hours. The outside temp dropped to the 50s and the pitt dropped to around 240s at the 7 hour mark. I checked the coals and they were all burned up at 7 hours. I added more coals, a full basket, a it seemed to struggle to maintain 250. Perhaps too many ashes in the bottom. Not sure on that, but the PBC wasn't keeping temps at all after a new set of coals.

    Ready to hang.
    Click image for larger version

Name:	IMG_0028.JPG
Views:	65
Size:	136.8 KB
ID:	23933
    Click image for larger version

Name:	IMG_0030.JPG
Views:	69
Size:	178.6 KB
ID:	23934

    Ready to wrap. Used parchment paper.
    Click image for larger version

Name:	IMG_0031.JPG
Views:	64
Size:	84.6 KB
ID:	23935
    Ready to eat. Felt like the flat was a bit dry, but really good. Click image for larger version

Name:	IMG_0034.JPG
Views:	74
Size:	94.4 KB
ID:	23936 Click image for larger version

Name:	IMG_0034.JPG
Views:	77
Size:	94.4 KB
ID:	23937 Click image for larger version

Name:	IMG_0037.JPG
Views:	65
Size:	135.1 KB
ID:	23938

    Wow that looks delicious, ghipes. I'm glad to hear that this was a successful brisket cook for you. The key must have been the quality of the meat, compared to your last (first?) brisket cook. Dry brining might have helped with the more moisture that you were looking for, but if you and your wife loved it, maybe you shouldn't mess with perfection.

    I know Meathead says to trim the fat cap down to 1/8 inch. I think he says that the smoke ring won't penetrate areas thick with fat. Your slices bear that out. The briskets I bought were already trimmed that closely, so I lucked out.

    Interesting that your coals were spent after 7 hours. I've never had that happen to me, and I've done 9 and 10 hour cooks, with the coals still going at the end. Maybe scooting the basket closer to the vent caused the fire to burn so hot that it burned itself out in 7 hours? I seem to recall Noah saying that a basket will last 8 hours (at his elevation), but I'd have to check on that to be sure.

    Congrats on a successful and satisfying cook! You've got some good eating ahead of you this week.


    ETA: maybe when extra coals are needed the basket could be set on a couple of bricks to lift off all that ash. I never heard about anyone having to do that, but maybe the temp would have been closer to what you wanted if the new coals got more air from underneath. It's food for thought, anyway. Thanks for writing your observations on maintaining the temp throughout a long cook.
    Last edited by fzxdoc; October 6, 2014, 10:50 AM.


      Good job... mystery solved somewhat!



      No announcement yet.
      Rubs Promo


      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

      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

      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

      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

      Click here to see our list of Gold Medal Gifts

      The Cool Kettle With The Hinged Hood We Always Wanted

      Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

      Click here for more about what makes this grill special


      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.

      GrillGrates Take Gas Grills To The Infrared†Zone

      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

      Click here for more about what makes these grates so special

      The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

      kamado grill
      Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

      Click here for our article on this exciting cooker