First Brisket on PBC!

[SRA]

2nd weekend and third cook with the PBC. Trying out a small brisket this time . Put some salt and a light rub on it last night. Forgot to put olive oil on it before hand. :-( Fired up the PBC and hung it. 2 hours in and the brisket is at 145 and the pit is at 295. I'm planning on pulling it at 150, putting it in a double wrap of tin foil with some beef broth. I will the place it on the grate until it hits 203. Depending on the time I plan on putting it in a cooler wrapped with a towel for a bit. Wish me luck.

[Ernest]

You are cooking on the PBC, you don't need luck.

[Jerod Broussard]

I'd lay it down, fat cap up, on the grate, to bark up the flat some before I wrap when it hits 150 internal.

[SRA]

I'd lay it down, fat cap up, on the grate, to bark up the flat some before I wrap when it hits 150 internal.

I wish you could have told me that a few minutes BEFORE I wrapped it. It's already on the grate wrapped. Now the wait.

There really wasn't much bark on it at all when I wrapped it. Just the "normal" golden PBC color. I wonder if it is better to just start it out naked on the grate?

[SRA]

Brisket came out very good. It could have been a little more tender but all in all it was good and I am glad I gave it a shot.

[fzxdoc]

Glad to hear that, SRA. The next brisket will be even better, I bet. It's a tasty learning curve that we're all on!

Kathryn

[Jerod Broussard]

I hang mine for at least 5.5 hours, then go to the grate to bark up. Fat cap first if it needs it. Then wrap.

Resting, make that good WARM resting, promotes tenderness. On cheaper Selects it takes at least 2-3 hours.