First Brisket on the PBC - A Prime Grade Whole Packer from Costco

[TBoneJack]

I bought a Prime brisket from Costco today. It weighs 10.81 lb, and at $2.99/lb it cost $32.32 before tax. A fair price, IMHO.

I've cooked Choice briskets on my WSM, but I've never cooked a Prime brisket, nor have I cooked a brisket on my PBC. So please feel free to offer any Prime/PBC advice.

Here's my plan:

1. Inject with cold, no-salt-added beef broth tonight, and refrigerate overnight.
2. Tomorrow, trim fat cap to 1/4 inch.
3. Dry brine for 3 hours in refrigerator with 1/2 tsp/lb kosher salt.
4. Apply thin coat of olive oil and coat liberally on both sides with Big Bad Beef Rub.
5. Allow brisket to warm for a few minutes on the counter.
6. Hang edge-wise somehow in PBC so bottom of brisket doesn't get too close to coals.
7. Cook with Kingsford Blue Bag charcoal with a bit of oak wood for smoke flavor.

Wish me luck, and feel free to school me. I want to get it right.

[Jerod Broussard]

If there is no salt in the beef broth injecting is not needed. Unless you feel like all them needle holes will make it more tender.

[Butchman]

Jerod, I am unable to start a topic. I have no problem replying to topics. Is this because I'm in the free trial membership or is there some other reason? Can you help me?

[PappyBBQ]

I've cooked Costco Prime Briskets and I'll second Jerod Broussard on the no injection required. Also thanks to the aforementioned master, I found mine probe tender at 195 and removed at said time. I used Spinaker's OCD method of loading the charcoal basket and got over 11 hours of burn time - more than enough for my brisket cook. Your plan sounds good! Make sure and share pics!!! Good luck!

[ecowper]

I personally have never seen any advantage to injecting Prime brisket. Basically, all you are doing is putting holes in it and dealing with a bunch of broth shooting back out.

[Jerod Broussard]

...and at the walls, ceiling, misc. family members, and any other inanimate objects that are around.

[ecowper]

Jerod Broussard this is why I don't inject prime brisket. My wife hates being covered in beef broth

[Jerod Broussard]

hehehehehehe

[ecowper]

Next comment, I would recommend wetting the brisket with water, not oil, and then applying your rub. Turns out that the rub adheres better with water, and most of your spices are water soluble, thus they break down better

[ecowper]

Final comment .... I would take your brisket straight from the fridge to the cooker. Meathead and Doc Blonder have shown that smoke adheres to cold meat much better than warm meat.

feel free to ignore my input, of course.

[Jeff_Carley]

^^ Spray with PAM right before putting on. In a study that doc has the oil sprayed pad absorbed more oil that the water soaked and dry pad. for what its worth

[TBoneJack]

Thanks everyone. I appreciate your suggestions.

I won't inject, and I'll use water instead of oil to coat before applying rub.

[RonB]

Another suggestion would be to dry brine as soon as possible. For thick cuts of meat, I like to dry bring at least 24 hrs, and 48 is even better.

[ecowper]

RonB absolutely agree

[ecowper]

Here's my approach to prime brisket, for what it's worth

1. 24-36 hours ahead of cooking, trim ... and I trim excessively. I get my fat cap down to about 1/8 inch and cut out a lot of the fat along the seam between point and flat
2. 24 hours ahead of cooking, I dry brine
3. 2 hours ahead of cooking, I apply my rub (normally garlic powder and pepper, but could be BBBR)
4. 2 hours ahead of cooking, fire up the smoker ... I want a stable fire, clean smoke when I start cooking .... but this may be a bit different on a PBC ... take meat straight from fridge to cooker ... I like to put my meat on my smoker with meat temp between 35 and 40 F
5. Cook the brisket in a humid, smokey environment about 250F until the brisket's bark is well set
6. Wrap the brisket and cook until I am at about 195 internal temp .. then start checking meat tenderness
7. Between 195 and 203, when meat is probe tender, pull the meat
8. Hold in a faux cambro for at least 1 hour
9. Slice brisket when internal temp is about 145

[HawkerXP]

Thanks to all here, this is pretty much what I've been doing with brisket, and again, THANKS to all here I have made a few people really happy. Food wise that is.

[Mitchl]

TBoneJack your plan looks solid and just about same as my brisket prep. Just put my Costco 16lb on this evening for tomorrow evening. Mitch

[TBoneJack]

Can brisket be refrigerated a few days after purchase before cooking it? And is this advantageous in any way?

[Butchman]

Absolutely, however I don't think it improves or does not improve your cook. Dry brining for a day or so would improve the cook or flavor IMO.

[Spinaker]

I keep my briskets in the cry-o-vac for 30 to 45 days before i cook them. A little wet aging never hurt anyone!.

[TroyOHchatter]

I see a lot of opinions. I have made what two BBQ judges I work with (I don't compete) said my brisket is is competition quality. I am a true blue PBC client, as in, it was made for me. I do very VERY little and I don't obsess.

I use USDA Prime from Costco exclusively. I use the lighter fluid method of lighting the cooker, and as soon as the basket is lit, I go back in, pull the brisket out of the fridge, cut off the excess fat, use basic salt and pepper all around, and in 15 minutes, I hang it, throw a handful of Mesquite chips on the fire, insert a wired thermometer, put the lid on, and walk away.

An hour later, I put another hand ful of chips on, and then walk away. At around 155 to 160, I pull it, wrap it double foil with a half cup of water, and then place it on the rack. I bring it up to around 200, probe tender, pull, wrap, cooler for at least 2 hours.

I have no blowers, no thermometers for the cooker, no black magic, I just let the PBC do its job.

Now, my thoughts. USDA choice these days is what Select was about 10 years ago. Even some of the Angus looks as red as a big rubber ball with very little marbling, thus the current obsession with rubs and marinades. They need it to take a piece of unremarkable meat and compensate.

The USDA prime cuts from Costco are the real deal, be it steak, roasts, prime rib, or brisket. It doesn't need the help. So you know, the cattle rancher did the hard part so you dont' have to do anything radical to get good results.

As far as all the ridiculousness with modding a PBC, meh, you basically are p****ing up a rope. It works like a gem with no intervention. If it doesn't, check your charcoal. I have gotten bad charcoal bought straight from both Lowe's and Home Depot during their sales, an indication they must warehouse it in a sauna or something.

That's all.

[Johnbbq]

Totally agree. A PBC is so darn easy to use and the results are so astounding!

[TBoneJack]

Hello again, this brisket cook is going to happen on Friday, on its "Sell By" date. I've had the brisket well refrigerated all week, and I'll dry brine beginning tomorrow sometime. I'm not sure how long to brine.

Spinaker , someone mentioned that you have a long-burn-time method of starting the charcoal that lasts for 10+ hours. Would you happen to have a link to that method?

The main things I'm trying to decide now are:

1. Dry brine time (24 hours?).

2. Smoke wood (right now, it's gonna be oak & apple).

Thanks everyone.

[Spinaker]

As I mentioned above, Do worry about the sell by date. I keep mine in the fridge for 30-45 days with no problem. I have even gone up too 60 days. No big deal. But that wet aging seems to help with tenderizing.

[Spinaker]

You got it man. Here it is. Comment #23. Please, let me know if you have any questions.

[DeusDingo]

my general rule for dry brine is 12 hours per inch of thickness.

i put mustard on my brisket to get the rub to adhere, i think it works well