Advice on first Brisket

[jasonevans84]

Hey Everyone, I am attempting my 1st brisket tomorrow for some people at church. I plan on doing Noah's method since it is my first Brisket on the PBC.

It is a 17lb prime cut. my question is how long should I expect to cook it?

I was thinking of putting it on at 6:30lbs hoping it would be done by 5pm, ??? is this enough time or will it take longer

also if I get it done earlier can I put it in my oven to rest on a hold setting?

[smokinfatties]

Jason,

If you dig around there will be plenty of different opinions on cooking method, temps, etc. 11 hours for 17lbs should be plenty if you separate the point and flat, if you are cooking it whole as a packer I would wake up a little earlier.

Wrapping in foil or butcher paper will help speed up cook time. you can ALWAYS hold a brisket for up to about 4 hours in a faux cambro- i.e. empty ice chest preheated with hot water and then empty hot water out and insulate the wrapped brisket in towels. I usually wrap at 165-170 and keep on cooker (or in the oven) to finish. Once your brisket gets probe tender- 195-205 degrees then I would ventilate the wrapped brisket to prevent too much carryover cooking and put in faux cambro. You should have plenty of bark before wrapping or else it will all come off! usually 4-6 hours on smoker will get you the bark you desire.

Oven works fine to keep warm. Slice as close to eating time as possible. For cook temps I would aim for 250 range if you're on a time frame.

Take pictures!

Paul

[smokinfatties]

Actually, it looks like the PBC tends to cook fairly quick so you should be good on timing. Some other folks may have a better idea of brisket cook times on PBC

[ecowper]

My understanding is that the PBC will tend to cook faster since your barrel temp is 275-300. But I'll defer to Jerod Broussard and fzxdoc on that.

At 225-250 on a WSM, I typically need 14 hours, give or take, for a full prime packer.

As for holding it, get an ice chest that the brisket can fit into easily. Wrap the brisket in foil (two layers). Make sure your foil is nice and tight. Then wrap it in towels .... I layer a couple under the brisket, and a couple on top, as well. Close up the ice chest. That's a faux cambro! Can hold your brisket above 140 internal temp for 4 hours, no problem.

Your brisket will be much better if it has at least an hour in the cambro.

[Huskee]

Jerod Broussard is both the brisket king and the PBC king, and fzxdoc is the PBC queen. You'll be in great hands when they get a chance to help you here.

[Jerod Broussard]

Some have found that a brisket hanging in a PBC running 275 will cook a brisket as fast as a UDS running 325 with the brisket lying flat on the grate.

8-10 hrs is probably the longest it will take.

[rototiller78]

Question for you Jerod...What are your thoughts on cooking a brisket in the PBC hanged sideways and not down? Is that a dumb idea? Have you cooked a brisket in the PBC that way?

[JeffJ]

If you start running short on time wrapping will seriously speed up your cook - just make sure you've established good bark prior to wrapping.

[Huskee]

Never noticed before, but I like your signature....all 1,000 words 👍

[JeffJ]

I recently changed my signature, @Huskee

Thanks for noticing. :-)

[jasonevans84]

Brisket has been pulled, put it on at 7:30 ish....and was done at around 3pm.... Temp times were amazing stayed between 260 and 280 for the most part. Pictures will follow when I slice it

[fuzzydaddy]

7-1/2 hours...nice. Doing a brisket on my new PBC is on my list. Looking forward to your pictures!

[Bob's BBQ]

Congrats! - Did you crutch it?

[jasonevans84]

here are the pics Bob's BBQ I did crutch around 1pm, about 5 hrs into the cook. The temp was about 180. I probable Could have done without it

[Bob's BBQ]

Wow - that looks great! Just picked up a 15# prime. Hope my results look as good as yours.

[Spinaker]

Yuuuuuup. There's that smoke ring! The best smoke rings I've had is from the PBC

[DWCowles]

Beautiful!!!

[jasonevans84]

1 mistake I did make was I don't think I hung it high enough on the brisket. The bottom of the brisket burnt a little bit and a very small portion of the bottom seemed dry and burnt.

But my small group absolutely loved it.... Everyone thought it was restraunt quality or better

[AZRedneck]

Excellent job sir! I woulda been proud to be a part of yer small group for those fixins!