10.5 hours of bark

[Jerod Broussard]

Cooking a brisket for a lady at church. Decided to give it the PBC treatment. I was grilling on the kettle.

Smelled better than it looked. 182 internal and wrapped in foil with a little water. 350 oven for about 1.5 hours should finish her up.

This brisket had multiple miscuts, but still a good Choice nonetheless.

[DWCowles]

Beautiful! Brisket King 👑

[Jerod Broussard]

Thanks Smoker King

[DWCowles]

No... Paul is the Smoker King

[Jerod Broussard]

He has business, you doin' it in the backyard!!

[JeffJ]

If it smelled better than it looked the smell must have been ridiculous as it looks awfully good.

[Notavegan]

I wish I could mess up brisket that good Jerod.

[RonB]

Great lookin' brisket Jerod.

[Skip]

Nice looking Brisket.

[Steve Vojtek]

That's just off the hook!!!!

Just a question I don't have a PBC but does any of the briskets or other food ever get so tender it falls off the hook?

[Obi-Dan]

I've had two things fall off the hooks. The 1st was a butt & it was user error. The 2nd was a rack of ribs. I'm not sure what happened. I had several racks going & just one fell. Because the bones didn't separate I assume I errored. Both times I was able to salvage everything but some bark.

[Steve Vojtek]

Good to know it can be salvaged.

[LA Pork Butt]

Looks a lot like the one I did Sunday except I separated the flat from the point.

[Breadhead]

I always separate the point from the flat so I can make burnt ends out of the point. Burnt Ends... the Caviar of BBQ.😜

[LA Pork Butt]

Breadhead I don't often make burnt ends. I think I'll give them another go, but I like the point better than the flat.

[Breadhead]

When i separate the point and flat I put the point higher up in the dome than the flat. It will reach probe softness an hour or 2 sooner than the flat. I remove it to cube it into squares and coat it with some BBQ sauce. I put it in a disposable aluminum pan and smoke it some more.👍

[Jerod Broussard]

That's just off the hook!!!!

Just a question I don't have a PBC but does any of the briskets or other food ever get so tender it falls off the hook?

Theoretically you could get there, hence the reason all butts get tied.

[Steve Vojtek]

Thanks. Just asking because of .........MCS....
I like to be "prepared"...

[Jerod Broussard]

5 hour rest. 145 when I awoke.

[abandonedbrain]

Aw, c'MON, you had to have painted that smoke ring on!!! Looks like lipstick...

Awesome job. This summer I'll do a full packer... don't wanna mess up a Prime cut like that with temp issues!

[Jerod Broussard]

abandonedbrain It started off so hot I didn't think it would have much of a ring.

[PappyBBQ]

Beautiful. Simply beautiful...

[Spinaker]

Looks gorgeous Jerod. Wrapping at 180 F is amazing. Should be the new 165 F.

[Jerod Broussard]

I wrap based on bark but I need to know when I wrap how for I am from 200-ish.

[Spinaker]

I hear ya. For me that hits at about 180 F on the PBC. Jerod Broussard

[fzxdoc]

Wowza.

[abandonedbrain]

So let me ask... I did a brisket flat a couple weekends ago. It came out great, but of course took longer than planned by a few hours (don't it always?), so we used the chicken I cooked along with it to do tacos. When I finished it and had it resting in a cooler in a towel, I cut it up and tasted it. It was great! However, ain't no one eating brisket in my house at 11:45PM on a school night. Except me. And the dog.

Anyhoo, I vacuum-sealed the slices (four to a bag, figured each bag would make a good sandwich) and let them rest in the fridge for 6 hours, then threw them in the freezer in the morning.

Can I just warm those slices up like I do with shredded pork, just tossing the bag in a pot of water around 170F and letting it warm up for 20-30 minutes? Or is brisket more picky, needing a quick zap in the nuker instead?

[abandonedbrain]

Some day, I'll sneak an SV into the kitchen, but for now, doin' it just like Grandma used to do it!

[abandonedbrain]

Ooooh, Breadhead -- For a sammich, which bread do you prefer, and how would you prepare it? BBQ in town does sourdough 3/4" spritzed with EVOO and grilled...

[Breadhead]

abandonedbrain ... for sandwiches I like high hydration (about 85%) sourdough Ciabatta bread. It has a light fluffy crumb that's better for sandwich bread. I usually just brush on some butter and toast it lightly on a griddle.

[DWCowles]

Beautiful! Didn't expect no less from the BRISKET KING!