1st brisket on PBC tomorrow

[LSUBBQFan]

Been waiting to finally try a brisket and found an 11.2 pound USDA Prime at Costco before Christmas for the amazing price of $2.99/pound. The same day Winn Dixie had a Choice for $6.99/pound. Snagged and yesterday trimmed and dry brined.

I've been reading everything I can find on this site, as well as Meathead's new book (christmas gift and highly recommended). There's so much information, and of course not all from the PBC perspective, so wanted to outline my plan and solicit any feedback from you fine fellow Pit members.

After trimming I estimate it's about 8 pounds. I fear that in removing a lot of the fat between the flat and point that I may have "destabilized" it and perhaps should have left more fat intact for the cook. By the end I almost thought I had spatchcocked this sucker, LOL. Will this be a problem?

I plan to start around 7:30 a.m. with no hard deadline on eating -- this one's just for fun! I have a new roll of "pink" butcher paper (another Christmas gift) that I intend to use to wrap, either to crutch or at least for holding in FC for a couple hours after the cook.

My other questions are:

1) Any guess on approximate cook time I should expect? I'm thinking anywhere from 7-9 hours actual cook time but Noah's video says 6 (although not sure what brisket weight was). Oh - I did not separate the point from the flat.

2) I saw in another post where Jerod Broussard said he doesn't like to hang them longer than about 5 hours. Is that regardless of the stall? In other words, do you look for good bark formation during the first 5 hours and, once achieved, move to the grate? And where does wrapping enter the equation? I have also referred to Aaron Franklin's book and if I'm understanding correctly he doesn't wrap until after the meat exits the stall but also once he is satisfied with bark formation and color. Advice on these issues would be greatly appreciated!

3) When cooking a packer intact, which cut am I measuring to gauge doneness - the flat, the point or both? (I assume they won't cook at the same rate)

As always, I truly appreciate the helpful information given by everyone here. Will try to remember to take (and share) pics -- something I'm bad at following through with.

Thanks!

[Spinaker]

I have found that the number one thing not to do while cooking brisket is, Don't over think it. Just cook it.

Trim the brisket as Meathead says, leave about a 1/4 of cap on, trim any brown or discolored fat. You can cut as deep as you want into the Deckle (fat between flat and point) Even to the point of separating them. I don't like to separate mine on the PBC. I leave it intact and hang it. I use four hooks to make sure that the brisket doesn't end up in the fire. (Pics below)
I wrap my briskets at about 180 F if I am cooking for party or something. This makes the cook time about 8 hours. Wrap it, place the grate in the barrel and place the brisket on the grate.
I really like to let them ride unwrapped. You can get some gorgeous bark from the PBC. So let it ride for a while. There is plenty of moisture in the chamber, especially if your cooking a Prime brisket. Basically, I only wrap the brisket if I am satisfied with the bark that I have built up on the surface. This can take up too ten hours, depending on ambient temps.

You got this, Just Cook It!!

[LSUBBQFan]

Thanks for the tips and encouragement, Spinaker, and for the pics showing your hooking method.

[lschweig]

Do as Spinaker says and you'll be fine. You will also want to pull it around 203 and then foil and place in a faux cambro for at least 1 hr (2 hrs is better) to help soften all that connective tissue.

Remember we need pictures.

[Spinaker]

YES!!! Make sure you let that baby rest!~ @LSUBBQFan

Good call lschweig

[fzxdoc]

LSUBBQFan You've gotten some great advice here. Go forth and smoke that brisket! And let us know how it turns out.

If you want to know some average cook times, go to this topic:

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/12774-pbc-cook-times-including-pbc-temps-and-meat-veggie-weights-if-possible#post12774

Have a great time!

Kathryn

[Alex jardine]

LSU- I'm preparing for my first PBC brisket (and first brisket) tomorrow also, and got my prime packer from costco for the almost as good price of $3.29/#. This is a practice brisket for my birthday cook at the end of January, so I got a second and stashed it in the freezer. Since you posted this 2 days ago, perhaps you might have post cook knowledge to add to this.

I wanted to cook it "Franklin method" as much as possible, but my butcher paper is en route and not expected until 1/7.

My gameplan for this 14#er is:

Trim to 1/4", remove deckle and season with salt and pepper tomorrow at 6:30. Fire up the PBC with modified fzxdoc lighting instructions (12:6:6) and to get this brisket going at 7:30. I will be using Apple wood and a little hickory to supplement, but not much.

I am still unsure about the hang, flat down, sideways, or just let it chill on the grate the whole cook.

I plan to let it ride through the stall, and to foil wrap it around 180 if the time is too late, but not to add any broth. (cutoff time ~5:15)

1-2 hours in the cooler , with a hopeful carve time of between 6 and 8.

Its hard to get a good read on the cook time from RT -> 180, but based on PBC temps of 250-300 I used the 45minutes/# logic to get to a 10.5 hour cook pre-trim.

The brisket I got for later in January is the same size, so I expect to hammer out some of my processes on this cook.

I've got the same question as you for #3, where is the spot I should measure IT? I assume the flat since that would be the quickest to dry out.

[lschweig]

I usually go to the thickest part for my probe.

[jecucolo]

One thing that did on my last brisket is cut about 8" off the flat end and hooked it separately. It really made a difference. The long brisket just gets too close to the coals and dries it out.
It probably wasn't the best brisket in the world but I don't think I could make a better brisket! Off the chart in flavor and moisture. I put it on at 4:30 am, wrapped it at 175degrees, took it off at 1:00pm let it set for 1hour. I used meatheads brisket rub. 16 pounder trimmed to about 12 pounds. The PBC rocked the whole way at 260!
I'd post a picture but I keep getting error when I try.
Good luck!