So, I am finally getting the time to do one of the wagyu briskets of got from SRF. It's about 15 lbs before trimming. My PBC normally runs about 260. I am wanting to serve dinner around 5pm. Any suggestions or advice on how long I should cook it? After watching Franklin's video comparing wrapping vs naked I think I want to go naked with about 60-90 minutes in the cooler at the end. This is only my second brisket on the PBC so any and all advice will be greatly appreciated.
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Last edited by Northside Brian; December 28, 2016, 08:31 AM. -
I assume you mean 260...I'd say 9-10hrs up toward 12 on the cooker is my best guess. My experience is the higher fat content the quicker the cook, or at least the less time needed to be delicious. Err on the side of leaving too much fat cap on vs trimming too much off. -
Oooh sounds fantastic. I keep eyeing off wagyu at costco but haven't pressed the button. Good luck with the cook!Comment
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Northside Brian - How did your SRF briskets turn out? I'm going to do the first of mine on the PBC next weekend, and would like to hear how long yours took, and how they turned out.Comment
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15.8 lbs before trimming. 7 hrs unwrapped with the PBC @ a pretty constant 260. Wrapped for 2 hrs and in the cambro for another 2. It was the best piece of meat I have ever eaten. The point was melt in my mouth tender. Sorry I dont have pics. Was to busy imbibing with friends and eating. I think on my next one I am going to go naked the whole cook and wrap when I cambro it just for a comparison.Comment
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