Central Texas Brisket on the PBC

[FireMan]

You have just earned you way onto the Pit All-Star team. Great cook, great pics, great detailed writing. Great work man!

[Butchman]

Excellent detailed post. I too had phenomenal results with brisket on the PBC. In my experience, the temps inside the barrel are higher toward the top where the rebar is, therefore, I recommend cooking brisket with the flat at the bottom and the deckle at the top. My cooks usually take about 9 hours and I probably don't crack the lid as often as I'm shooting for a lower temp around 250. IMO the PBC is the ultimate brisket cooker!

[gabulldog]

I'll try that next time! So far I've been nothing but impressed by everything I've cooked on the PBC. Huge fan!

[HawkerXP]

Very nice. Only thing I could add is.........invite me over next time! Looks marvelous!

[Hi, my name is Joe]

You sir have inspired me to try brisket a different way. Nice writing and nice picks, you delivered the total package.

[Nhorton]

Excellent review and write up of your PBC process! That Kroger packer looks like a champion cook! Again, great write up and thanks for sharing!

NPH

[Oakgrovebacon]

I enjoyed your write up and your pics, wonderful detail! I’m impressed! Now that you have mastered brisket- there are no limits. Great looking cook! Thanks for taking all of us in the pit along.

[hoovarmin]

Great write up and great pics. I'm wondering whether it would hurt to dry brine with a lighter salt load since the salt is going to go to the interior of the meat, and also salt the exterior with your rub. I'm certainly not the expert in this place, but I would think you would get more tenderness as the meat should hold on to more moisture during the cook. I'd be interested to hear what the rest of the gang here thinks on that.

[gabulldog]

I would be too as I would love to try that but Meathead has me worried that the end result would be too salty. I'm not willing to give up that traditional salty Texas bark but would love to take advantage of the dry brining process...

[PappyBBQ]

Excellent write up! Really enjoyed reading it. I can't add much to what others have added. I use Prime packers from Costco and they usually run about 2.99 a pound. I test for tenderness with a probe, not so much by temp as others have stated, and a 2 hour cambro rest at a minimum where practical. I'm on a low sodium diet, so i lightly dry brine and use Meathead's BBBR as it's salt free. Great results with it.

You hit it out of the park dude! Made me lick my screen!

[Thomassen]

Thank for posting! I purchased Franklin's book a couple of weeks ago, have been watching his videos, and have been dreaming (literally) about smoking a brisket in my PBC, Franklin style. Haven't done a brisket yet. See one coming soon!

[fzxdoc]

Thanks for reviving this topic, Thomassen . It reminded me that I need to try Franklin's method on my PBC.

Thanks again, gabulldog for the excellent writeup. Have you modified your Franklin/PBC Central Texas brisket method in the intervening year?

Kathryn

[ColonialDawg]

Woof #DGD

[gcdmd]

Sa--LOOOT!!!

[gabulldog]

I haven't changed much, fzxdoc. I've gotten more consistent with my trimming and am hoping I get better at judging the feel of a done brisket. I've also gotten more confident letting the brisket hang til closer to 180 just to maximize bark. I've had to get started earlier in the morning for this reason too. Waiting for the weather to cool off some down here before I do another!

[au4stree]

Great write up and details. I did a BAC packer from Restaurant Depot last month on my PBC. I hung it similar to your's but the point was closest to the coals. My thought was it could withstand the heat better. I've since learned that hanging it perpendicular to the coals is the way to go and wrap when appropriate. Either way, I'm like you, I'm loving brisket H&F off the PBC.

[gabulldog]

Thanks for the words, I'll have to try that hanging method. Do you use hooks on both ends and hang on both rebar?

[au4stree]

gabulldog, yes that's what I'll do going forward. Hang with 2 hooks on point and flat ends. Hang from both bars. IMO, dry brining makes a huge difference.

[fzxdoc]

gabulldog I'm curious about using the Franklin method of spritzing the brisket with the mixture of Worchestershire sauce and water. In a cooking environment as humid as the PBC is, doesn't that fight the brisket's tendency to form bark?

I'd love to use that method since Worchestershire is a umami-enhancer, but have never spritzed any sort of meat in the PBC because I'm a bark hound. I'm guessing you are as well.


Kathryn

[gabulldog]

I am! You're probably right, the spritzing isn't necessary other than maybe the added flavor. I'll skip it next time and see if it makes a difference. The PBC is so easy I guess I look for extra things to do!

[fzxdoc]

I hear you, gabulldog . As much as I echo that the PBC is a chicken whisperer, it makes one heckuva good brisket, and with a brisket cook you feel like you ought to be doing more than just sipping beer and waiting for the goodness to happen.

Kathryn

[archer2010]

gabulldog , Great post! I have shied away from brisket, too. Your writing and pictures have inspired me. Will be checking out the selection at my local Costco.

[archer2010]

Whoops. Just realized the date on the original post; but my comment stands.

[gabulldog]

My Costco has been carrying whole prime grade packers since last Xmas but the price has creepers up a little. I'm flattered that this post has been resurrected!