My first PBC Brisket

[Blue Lou]

this is my first brisket on the pit barrel cooker. I'm going to try to post photographs and a video of the brisket going on it was a lot of fun. OK that's all for now more later.

[kmhfive]

Maybe you're not the only one looking forward to the brisket!

[Blue Lou]

LOL pretty sure there are few other in the house that have hopes that it will turn out good. It is a scary chunk of meat to cook.... I don't want it to be dry and chewy.

[stevespurrier]

May try one next weekend. Looking forward to your posts

[Blue Lou]

Hi Steve... will keep you posted.

[Blue Lou]

So we're coming up on two hours about an hour and fit 45 minutes, PBC temperature is 260 right on the nose, and the brisket is 150.4. more updates later.

[Blue Lou]

So the PBC was doin about 260 and I thought I wanted to get the temperature up a bit so I cracked the lid and it shot up to 325 which was fine...put the lid back on and now we're down to 311 I love the pit barrel Cooker. Brisket is at 1:56.7

[Wando52]

Nothing wrong with 260 IMHO

[stevespurrier]

keep it coming. good luck!

[RonB]

Nice lookin' brisket.

[Blue Lou]

Thanks Ron I am having fun smokein it...

[stevespurrier]

curious...whats the weight of that hunk of meat?

[Blue Lou]

Hi Steve, yeah that was a 9 pound brisket. And I just took it off the hanger and wrapped it in foil at 170 and now it's sitting on the great.

[Blue Lou]

Here's a shot of the brisket when it came off at 170 and just getting ready to put it in the tinfoil and set it on the great

[DWCowles]

Beautiful!

[kmhfive]

That's some good bark! Let us know how it finishes.

[Blue Lou]

Will Do... its all most 3 pm commin up on four hours the last hour in foil, on the grate.. and it is at 187.8.

[Blue Lou]

I wanted to just leave hang, but, was worried that 60 bucks in brisket would fall in the fire. Also, its local beef that the butcher said was great meat... all in all I put it in the foil. what do you guys think? could have let it hang?

[Wando52]

I have always wrapped mine, have not tried just letting it hang

[Blue Lou]

well, its been 5 hrs 15 mins... the Brisket is at 201 PBC is 294. in a couple of degrees I will put it wrap up in the cooler.

[Mr. Bones]

Great Job, cain't wait fer th' finished pics!
Enjoy, Pit Meister!!!

[Wando52]

Was that a choice or prime brisket? Sounds like you nailed it, let us know what you think

[Blue Lou]

That's a good question, butcher said it was local beef and very good, but not graded....does that sound right.

[Blue Lou]

Well it was the best brisket I have had ever and I am 57.... it wasn't at all dry, and it was so tender I can't believe it was brisket. I'm going to post pictures of the final product but thanks for coming along with me on this first cook a brisket I guess I'll do it again I was worried about it but wow .