I want to try Brisket on the PBC

[Verdez]

Thank you guys!!!


So Spinaker you wrap and cambro at 180 and then let it get to 203 in the cambro? I will try this...but do you ever find the bark is not as ideal after its been wrapped? And if so, throw it back on the pbs to get the bark bacK?

I think i will choose prime if i can, is that too much for my first time?

[EdF]

If you find it affordable, why not?

[abandonedbrain]

Verdez I've only ever done choice flats, but from everything I've seen and read, prime will get you a quicker finish as it doesn't need to be heated to a higher temp like choice does. It's probe-tender earlier (probably because it has more marbling). That may also equal more moisture kept in the meat. But the choice flats I've done have been very juicy (done to about 180F and wrapped, then raised to 205F slowly in an oven, no juice added in the wrap, then cambro for an hour or so), and I haven't been able to tell choice apart from prime for flavor yet. {shrug}

The way I look at it, choice was FAR more affordable for me to mess up on my first time around in the PBC, and I was very satisfied with my first flat! I haven't done a packer yet... but even an 8lb. flat gave me quite a bit of sliced meat, about 24 slices 1/4" thick. I just slapped four slices into each vac-seal bag for freezing; thawed in 150F water, one bag is enough for a great sandwich for two people (just simple toasted white bread and some BBQ sauce is all it needs)!

[Spinaker]

Verdez
No. I wrap at about 180 F - 190 F. Then it goes back on the smoker until it hits probe tender. Then it goes into the cambro. Sorry if that was confusing.
I only wrap when I am using the PBC. I don't like leaving the meat hanging until probe tender. There is no reason to risk it, and the bark is where I want it by this time. And I think it saves the bottom edge of the brisket from being too over done. So I wrap it and put it onto the grate in the PBC. I don't generally wrap anything unless I am cooking on the PBC. The bark can suffer, but they get wrapped and put in the cambro anyway. Wrapping for the last 10 - 15 degrees isn't that big of a problem. Especially when compared to if you had wrapped at 160 F.

Get PRIME any time you can. Prime will make a better end product, no question.

[MBMorgan]

"you wrap and cambro at 180 and then let it get to 203 in the cambro?"

Verdez - You wrap at about 180 (possibly adding a bit of liquid to keep things moist) then return the wrapped brisket into the PBC on the grate. Remove the wrapped brisket from the PBC at (or near) 203 when it is probe tender. You then place the wrapped brisket in the cambro and let it "rest" for at least 2 - 3 hours before slicing and serving.

If there aren't enough hot coals left in the PBC, you can just put the wrapped brisket in your oven at about 275 and let it come up to temperature there before moving it into the cambro.

Edit: Oops ... looks like I was typing at the same time as Spinaker . If our answers differ, trust him, not me ... ...

[Verdez]

Hey guys...little update. I finally was able to get my hands on a brisket and find some time to cook it. My wife surprised me and found a choice flat at Costco @ 4 lbs after trimming. I got it up to 170 and have now wrapped it in foil with some beef broth. So waiting for "probe tender" and 203 as instructed. Not sure if I gave it enough time for it to really bark up (cooked for about 4 hrs), but I was afraid it would get too dry.

Thanks again for walking me through this, and I'll update later with some pics.

[phoccer]

Focus on probe tender. Could be at 190, could be at 203. Start testing around 190 and when it slides in like it's going into soft butter, you are set.

[JimLinebarger]

Also look at this video by Franklin where he goes into a little more detail on the trimming of the brisket.

https://www.youtube.com/watch?v=yaMgt1Altys

[Verdez]

Thank you phoccer ...i thought i was just looking for 203....Its at 193-194 for a while. But not quite tender. Will check it agin in a moment.

Thanks Jim, will check it out!

[phoccer]

That's definitely a general target and likely what you'll find with the PBC or any cooks at higher heat but always good to start checking at 190 just in case. Plus you get to peek.

[abandonedbrain]

Verdez So, what was the verdict? Did you ultimately end up enjoying your flat? And are you ready to take on a full packer?

[Hi, my name is Joe]

I'm curious too. I was eyeing a prime full packer this past weekend but got scared by the $120 price tag...($9.99/lb)

[phoccer]

:O Where is that? Was it grass fed? I've seen prices that high on grass fed beef. Just picked up a 14 lb packer at Costco for $2.78/lb here in Kansas City last weekend.

[Hi, my name is Joe]

My local butch is a place called Galvinells. We live in the north eastern corner of MD. Lots of dairy cows in the area. They had choice packers there for $6/lb.

My local walmart had choice for $3.50/lb but I don't mind paying extra for some cow that lived in a pasture and did cows stuff all day.

But for $2.78/lb I might send you a check and a few stamps

[phoccer]

Ah, local butcher and probably grass fed. Good stuff. I know the local farms around here offer brisket but I haven't looked at their prices. Guessing it's higher but may be worth the extra money. I'll have to look and try.

[Verdez]

Hey, yeah my flat did not have a good ending. It ended up that I had to pull it before it got to probe tender status. I had a party out of town that I was leaving for and had to pull it early. I thought I would have plenty of time, but it never seemed to progress. It was just staying around the same temp of 190 or so, but not tender.

So I need to try again. The flavor was good, but it was not tender. I'll try to add pics from my phone, but I will try again!