Brisket PBC Cook, injected rendered fat cap

Jeff_Carley

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Joined: Jan 2017

Posts: 68

Location: Rapid City, SD
#1

Brisket PBC Cook, injected rendered fat cap

January 18, 2017, 01:19 PM

My last weekend Brisket smoke. Using Mesquite Kingsford charcoal, on the PBC. 13 hrs with the combro added in, pulled at 203.

Something fun that I did. I trimmed my fat, threw it in the freezer for an hour or so, then tossed it into my meat grinder, fine grind, and then rendered down all the trimmings. This gave me more fat juices than my previous attempts without grinding it. I let that liquid cool until it was around room temp, then injected into the brisket. Rested overnight. Added Dalmatian rub, and smoke. Simple. Turned out fantastic.
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RonB

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#2

January 18, 2017, 02:01 PM

Great looking meat.
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Baker Dan

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#3

January 18, 2017, 02:02 PM

Cool looks great
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Spinaker

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#4

January 18, 2017, 02:39 PM

I've done that. Loved it. it just kinda made a mess so I haven't done it since. But it was a great result. Ima gonna have to try that one again!! Thanks for the reminder!!

The PBC always puts out a wonderful smoke ring. I have yet to figure it out. But with that particular cooker I ALWAYS get killer smoke rings. My other cookers too, but nothing like the PBC. Wonder why?

Last edited by Spinaker; January 18, 2017, 02:47 PM.
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Catmandu

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#5

January 18, 2017, 02:45 PM

Looks fantastic! How long in the cambro?
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1 comment

#5.1

Jeff_Carley commented

January 18, 2017, 05:42 PM

Editing a comment

two hours. would have loved to done a few more hrs. took it down to 155
DWCowles

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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#6

January 18, 2017, 02:49 PM

Beautiful!
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MBMorgan

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#7

January 18, 2017, 03:33 PM

Nice!!
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kill2grill

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#8

January 18, 2017, 05:04 PM

How many wood chunks are you starting the cook with and how many times did you have to replenish?
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1 - 3

3 comments

#8.1

Jeff_Carley commented

January 18, 2017, 05:54 PM

Editing a comment

i start with a full basket, then remove 40 briquets, light those for 20 min (due to my altitude). dump those into the basket already placed in the PBC hang the meat and thats it. can go up to 12 hours before my heat is gone below 210.

#8.2

kill2grill commented

January 19, 2017, 01:15 AM

Editing a comment

Ah.... sounds like you kept to the mesquite briquettes?

#8.3

Jeff_Carley commented

January 19, 2017, 08:22 AM

Editing a comment

kill2grill, yeah I kept the mesquite, love the extra flavor those pass off.
HawkerXP

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#9

January 18, 2017, 08:23 PM

Jeff_Carley How many pounds was that slab o beef?
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1 - 2

2 comments

#9.1

Jeff_Carley commented

January 19, 2017, 08:22 AM

Editing a comment

full packer, 13 and some change. I trimmed a lot from it though. would imagine it came out more to 9 something.

#9.2

HawkerXP commented

January 19, 2017, 10:03 AM

Editing a comment

Thanks Jeff_Carley
PappyBBQ

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#10

January 18, 2017, 08:51 PM

Dang. Just ate a nice vegan meal... Now I'm CRAVING some BBQ! Looks GREAT!
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