Well you came to the right place to find out about all things BBQ! however if your like me a Visual learner here are a couple of Videos to go along with the wealth of info you can find on AR! here is a video I did about doing a Brisket on the BPC: https://youtu.be/YkBLuJ37MXc Since you have not had a chance to reply to Jerod Broussard if you have done a brisket before here is another video (not done by me) about how t trim a Brisket (non competition style) https://youtu.be/g3TsNaiFx_s hopefully these vid's and Amazing Ribs can set you on the track to great Brisket!!! lastly here is a Self Contained video I made outlining fzxdoc method for getting the PBC up to temp https://youtu.be/zwCvBqgzfBs
Last edited by GadjetGriller; May 30, 2017, 11:40 AM.
Absolutely required reading, if not already done, would be to start with Meathead's article on Texas Beef Brisket (http://amazingribs.com/recipes/beef/texas_brisket.html) and read through the whole thing. Make sure to click links as you go for more great info on things like brining, trimming, 2-zone cooking, science of rubs, the crutch etc.
I found the only difference, really, when translating his techniques to the PBC, is that cook time is reduced compared to what he describes in the article.
Then also watch Noah's video over at the PBC website to get an idea of the logistics of hanging a big ol' hunk of brisket on the PBC.
In short, you're using Meathead's step-by-step but substituting a few key things that are specific to the PBC (cook time and cooker temp, mainly).
I did my first brisket on the PBC back in January and this worked out fine for me.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Let us know if you need more help with this cook. Youtube and manufacturer's website instructions are great, to a point. Let us help you, we have a lot of folks, including myself, that have cooked many many briskets on the PBC.
Thank you guys...I have never really trimmed a brisket or anything like that. I saw and read most of meatheads article for trimming and things like that. But looking for more of what to do after you trim and its ready for the pbc.
Do the pbc videos talk about specific temps, times and when to pull it and wrap it?
Thank you guys...I have never really trimmed a brisket or anything like that. I saw and read most of meatheads article for trimming and things like that. But looking for more of what to do after you trim and its ready for the pbc.
Do the pbc videos talk about specific temps, times and when to pull it and wrap it?
Double Hook it. If it is close to 19" long I cut the thickest part of the point off and hang it separate. I did two like that yesterday.
It's good for the barrel to run around 275. I'll hang for 6 hours max, then lay on the grate giving each side a turn to bark things up. Once barked take an internal temp and wrap, then take her to the 203 internal promise land.
That is a cool method. At the 6 hour mark also seems to be near where the stall is. I have had it take 3 hrs to go from 155 to 165. Was worried because Noah's video says it takes 6 hours total for the cook. So I planned on a 6 hr cook and we would have it that evening. Well wasn't done until 9PM.
At what temp do you wrap it, Jerod? Or is it based on the bark formation?
One thing you must consider that many do not. Before Noah posted his videos of how to do things, he basically tried everything. His approach is to run the meat up to 150 to 160 and then crutch. After trying one naked all the way and butcher paper, I can confirm that, at least for me, double foil at 150 to 160 is the way to go which is exactly what Noah does. If you observe a stall at around 150, just wrap and crutch regardless of the temp of the meat; then push it right on through.
Temperature at the 195 to 205 isn't nearly as important as texture. If the temperature probe through the foil to the meat inserts like butta, she's done. Check in more than one spot.
After it's done, wrap the foil wrapped brisket in foil and drop it into a cooler for at least 2 hours. The longer you go, the better it is, and I have done it for up to 6 without any issues.
hi guys...think i'm going to do the brisket this friday. been so busy havent had a chance.
one question as i read...since the pBC generally cooks at higher temps does that mean you avoid the stall? it said the stall happens with low and slow cooks, not when its done at a high temp. so do i not need to crutch midway through the cook or does it vary?
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
You will probably stall, but the timing and temperature may vary from the "classic" schedule. Don't worry. As Jerod Broussard said, it will take a little less time in the PBC but it is very tasty! If you wrap, I'd wait until you've got the bark you want. Remember the Cambro at the end. It is important to get at least two hours rest. More if you can up to four.
John "JR"
Minnesota/ United States of America
******************************************** Grills/Smokers/Fryers Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer *******************************************. Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
********************************* Accessories Big Green Egg Plate Setter
Benzomatic TS800 High Temp Torch X 2 Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner Eggspander Kit X2 Finex Cat Iron Line FireBoard Drive Lots and Lots of Griswold Cast Iron Grill Grates Joule Water Circulator
KBQ Fire Grate Kick Ash Basket (KAB) X4 Lots of Lodge Cast Iron Husky 6 Drawer BBQ Equipment Cabinet Large Vortex Marlin 1894 .44 Magnum Marquette Castings No. 13 (First Run) Smithey No. 12 Smokeware Chimney Cap X 3 Stargazer No.10, 12 ******************************** Fuel FOGO Priemium Lump Charcoal Kingsford Blue and White B&B Charcoal Apple, Cherry & Oak Log splits for the C-60 ************************************************* Cutlery Buck 119 Special
Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Every time I cook my briskets in the PBC I wrap at about 180 F-190 F. I wrap by color. I want to make sure that we have just the right amount of bark on the brisket before I wrap. I disagree with Noah on wrapping at 150 F-160 F, it is way to early. While this will ensure that your brisket will hold onto moisture, there is a cost. BARK. And that my friends, can not be infringed upon. To me, bark is at the very heart of great BBQ flavor. The picture below was taken right before I wrapped at 185 F. Look at that bark formation. That is what I am going for. The foil is merely to get the cook finished. The PBC is done doing it's thing. So now, all I need from the PBC is to heat the brisket to probe tender. Then once it hits probe tender, it goes in the cambro for a long hold.
Comment