Well I missed this the first time around, but, boy that's a HOME RUN!!!
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gabulldog do you also subscribe to Franklin's resting method? I've watched him several times comment on how to wait until the briskets internal temperature drops before having it rest (as in 1 hour plus). This is to prevent the temperature from continuing to rise and overcook.
My only issue with that method is I don't have equipment to hold a temp as low as 140 or whatever he has his set too. Plus, if I let the temp drop to say 170, how many hours will I have in a faux cambro before worrying about it dropping below 140.
I've let it sit out on the counter once in the butcher paper just because the timing worked out and it was delicious, but no way can I replicate the precise timing. Just curious what others do to hold after letting it cool. I guess the oven at 170, but I've read that dries it out too.Comment
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Yes, essentially. He always leaves out exact directions, but mentions it's different if you leave it in the air conditioning during the summer vs out on the back deck in direct sun light vs a fridge. When time permitting I have left it on the counter in my kitchen (in the peach paper) and if needed put it in a cooler once it drops down to 170 or so.
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I'm cooking my first PBC brisket today and am most certainly mimicking your exact procedure, but using foil instead of butcher paper because I have none. Those results sound and look amazing. Exactly what I'm going for. I've also been wet aging this brisket for 55 days. That isn't too long is it!? LolComment
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Good luck, ILikePigButts! I've not tried wrapping in tin foil but I imagine it will have some effect on the cook time and final texture. Let me know how it turns out as I'm always looking to fine tune things... -
gabulldog I've made a separate post about mine. I'm not sure how to link it here but it's titled PBC brisket emergency or something of the sort. Don't worry it ended up turning out well though lol. I had a good bark before wrapping in foil and it survived at the end of the cook though so it was all good.
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What's the difference between pink and white butcher paper? Is pink more absorbent?Comment
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Here's a link that explains things: https://jesspryles.com/what-is-peach...end-explained/
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Am smoking my first brisket this weekend using the Central Texas method posted here. I purchased a 13.5lb prime untrimmed brisket from Costco. Any idea of the yield after trimming? I'm hoping to feed 8. Is this enough?Comment
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Depend but on 17 lb it has been between 4-5 lbs of fat. It will be close. Might be a little under 9 lbs. I would say it should be ok. 1/2-1 lb per person. Give plenty of side dishesLast edited by jecucolo; October 23, 2018, 11:51 PM.Comment
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Agreed, that should easily feed 8 with side dishes.Comment
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Agree with everyone else. 1/3 - 1/2 lb per person (1/2lb is for hungry grown men). Figure trimmed around 10 lbs; 35% yield after smoking. Put it all together and you're getting about 10 servings. Don't forget the sides, or you won't have any leftovers for lunch the next day.Comment
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Thanks for the comments. A few questions. How many temp probes do people use, and where do you place them? Am planning to wrap with pink butcher paper. What kid of cook time am I looking at for aprox. 10 pounds? Planning to eat at 6:00-6:30. Am I looking at a beginning cook time of 6:00 or 7:00am? Here are pics pf what I have in the cryovac. I picked it because it was the most flexible.
Last edited by Thomassen; October 24, 2018, 10:39 PM.Comment
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I run my stickburner between 250-275°F, and a full packer usually takes me about 8-9 hours. If you give it an hour or two of rest you’re at the 9-11 hour mark. When it comes to barbecue it’s better to have it done early and spend extra time in the cambro than be late and have everyone complaining about how long barbecue takes.Last edited by Santamarina; October 24, 2018, 11:46 PM.
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Brisket...I took forever reading about cooking brisket (AR, Franklin, more videos than I can count) before I ever cooked one. I was so nervous the first time, especially since it was a USDA Prime packer and I was really worried about creating something inedible.
It it turned out great. Meathead and Aaron Franklin did a great job prepping me! Now I’ve done at least a dozen, and it’s always the biggest hit for parties.
I’ve always dry brined and used a modified version of BBBR for the dry rub. After reading this thread I’m going to do my next one true Franklin style - Dalmatian rub right before it hits the pit.
I’m fortunate that my local Costco almost always has beautiful PRIME full-packers for $3.79/lb. The local grocery stores sell Select brisket for $3.69/lb, so I see no reason to ever try it with less than PRIME beef!Comment
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I have put two probes in the brisket one at the point and one at the flat. The problem is the flat is going to get to temp faster then the point. On the Pit Barrel Cooker it is 12 hours from the time I put it in to the time I serve it. That includes the 2 hours in the faux cambro. If you are using a stick burner or kettle I would figure 16 hours maybe 18 though I’m not too sure about that seeing how I always use the PBC. A couple of thing to remember the brisket will get to the 140-150 range in a couple of hours don’t panic after that is when all the magic happens you hit the stall. I usually crutch at 180-185. The butch paper will be great. If you have Prime you really need to watch your temp.after the crutch. I would pull it at 195. Check for probe tenderness but you will probably be a little nervous so just take the Prime off then. If you have select or choice go to the 200-203 range. When you over cook a Prime it will crumble when you cut it it will be good but it will be a little disappointing. When you do the probe tender check just poke through the paper. After you cook a couple you will start to know what to expect and get your preferences down. Also keep notes it is amazing how much you forget between cooks. Use BBBR for Rub it’ really is good and don’t forget to dry brine for a couple of days. Blaze on!Last edited by jecucolo; October 25, 2018, 12:34 AM.Comment
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Good point on the temp. My first couple I took all the way to 203°F and the flat crumbled. It was absolutely delicious, but not the nice slices you see in photos.
There’s a lot of talk about "brisket is done when it’s done" and it’s totally true. The bend test is more accurate for brisket than temp.
This is the ONLY cut of meat I do to "feel" and not to temp. When it feels done, it’s done!
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Absolutely agree temp is an indicator but don't rely on that only, you need to probe it. When it's done the probe should almost feel like going into room temp butter. Enjoy the cook and remember the PBC generally cooks a little faster than a std. stick burner. Looking forward to pics.Comment
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Last question or two before cooking tomorrow. I've used the faux camber for pork butts that I've crutched in foil before. I plan on using Aaron Franklin's method of wrapping in pink butcher paper. If it finishes early, do I just wrap the butcher paper wrapped brisket in a towel and place in the cambro or do I foil it? And how long can it stay in the cambro? I've read of quick cooks (6 hours) and long cooks in the pbc. Rookie questions, here.Comment
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You can keep it in the pink butcher paper. I would say only to wrap it in foil if you don’t want any leaks getting all over your towels and cooler. I’m pretty sure I’ve had mine in a cambro for 6 hours before. The rule to be safe is that you do not want brisket temp getting below 140. -
The last three briskets I did were wrapped in butcher paper. I did not put foil on them, but I did put a disposable aluminum pan in the faux cambro to catch drips - the butcher paper saturates with juices and is messy. I held for 5 hours and was still in the safe zone for serving.
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Yeah don’t waste foil. It will leak juices but a towel atthe bottom will absorb them. It is amazing how hot it will stay you most likely won’t be able to touch it.Comment
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