Hi all, It's been a very busy month or so. In fact I've had a Slow and Sear sitting in the box in the hallway for a month that I haven't opened yet. But I was able to give a Costco brisket, dry brined 48 hrs. and rubbed with BBBR a try today. It came out ok...not good but not bad either. The major issue was, I must have been a little heavy handed with the salt. Edible but requires a lot of water near by.
Fired up the PBC at 6AM. I put the meat on at 7AM, temp 270F. At noon it hit the stall at 155F held that until 3PM. At 4PM it stalled again at 174F and stayed there until 7PM. It was getting kind of hungry out by then and I was eyeing the peanut butter jar pretty steady by this point. But I was able hold off and by 8:30 the brisket reached 196F and was probe tender. I sliced of a few slices off the flat and put the rest in cambro (I wasn't about to wait any longer for dinner). I'm not too disappointed with the results for the first cook, learned a bit for the next cook.
Bill
BTW I neglected to add that the brisket was wet aged in the original vac pack for 32 days.
From the point
Fired up the PBC at 6AM. I put the meat on at 7AM, temp 270F. At noon it hit the stall at 155F held that until 3PM. At 4PM it stalled again at 174F and stayed there until 7PM. It was getting kind of hungry out by then and I was eyeing the peanut butter jar pretty steady by this point. But I was able hold off and by 8:30 the brisket reached 196F and was probe tender. I sliced of a few slices off the flat and put the rest in cambro (I wasn't about to wait any longer for dinner). I'm not too disappointed with the results for the first cook, learned a bit for the next cook.
Bill
BTW I neglected to add that the brisket was wet aged in the original vac pack for 32 days.
From the point
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