First PBC Brisket

[goosebr160]

My first brisket cook on the PBC is in the books. The point was delicious, but the flat was a bit dry in my opinion. The guests all loved it though.

It was an 11.86 lb choice packer. I trimmed off 2.37 lbs, so the total weight going into the cooker was 9.50 lbs.

I injected with butchers prime brisket horizontally every inch about 12 hours prior to cooking. Rubbed with BBBR just prior to cooking.

I did the 20-10-10 lighting technique with an over filled basket (takes about 20 minutes for the top coals to start ashing around the edges in my chimney). Brisket went on at 7:30 am. Pit temps were in the 275-300 range for majority of the cook.

My plan going in was to wrap in butcher's paper at 180 degrees, however it took 4 hours to go from 153 degrees to 161 degrees. At 1:45 I decided to wrap it at 161 degrees.

At 3:15 I added one chimney full of unlit coals. Is this how you all typically reload fuel? Or do you light the coals first before reloading?

At 5:40 the flat reached the magic 203 and was probe tender. I put in a faux cambrio until 7:00. Total time 11.5 hours.

Overall it was a good cook, however any tips or tricks for retaining moisture in the flat would be appreciated.

[Jerod Broussard]

I like to light when adding. It doesn't take much to extend the cook a couple hours.

If the flat wasn't dry you would not have had a brisket. The point didn't have much moisture (water) either, just plenty rendered fat to make it moist.

My best flats were wet-aged 42 days. They were not wrapped until about 194 internal, chilled, then reheated. Just a dry brine, no injecting, no extensive wrapping.

The flat is the purest form of - "It is what it is."

[Huskee]

I was going to comment something similar to Jerod. If you want a moist flat, cook a point! Ha ha.

Here's my personal experience. For an awesome flat, wet age a LONG time. The single best one I ever had was wet aged 69 days. Jerod's recommendation of 40+ is great if you're nervous about going longer. Also, from personal experience, wrap in foil not butcher paper if you want a less dry and more moist flat, but only wrap when the bark looks how you want it. The earlier you wrap the less bark you'll have, which may or may not be a bad thing, just preference. A slightly softer bark from the foil will add to the more moist feeling when eating the flat slices. Lastly, leave a good thick fat cap on the flat, that delectable goodness on each slice when it's in your mouth will add to the juicy sensation.

[goosebr160]

I'm not sure when the packing date was, but it did spend 21 days in my fridge. I will try aging one longer next time. I will also start earlier next time so I'm not stressing so much to have it ready at a reasonable time and I can go longer without wrapping. Thanks for the tips!

[Huskee]

The above photo looks phenomenal! It really looks delicious. Looks like the fat cap is plentiful and nicely browned for flavor.

[Jerod Broussard]

Like Huskee said, you pretty much knocked it out the park. I had 6 Angus briskets I served last Monday, One of them dudes was tough the other five perfect as can be. Starting early is always your best bet since you can hold these dudes for hours and hours.

[JakeT]

I agree that looks really good. Smoke ring looks really good too!

[gabulldog]

Great looking brisket! I've done three so far on my pbc--two choice and one prime and all the flats were a bit dry. I also wrap in pink butcher paper (I'm a Franklinphile) but may try the foil. I've found taking it to a minimum of 170 before wrapping gets the bark just right along with adding wood chunks throughout. Bet you can't wait for the next one!

[goosebr160]

I can't! Need to buy one soon to start wet aging!

[Butchman]

My PBC briskets were all large whole packers 2 took nine hours and the largest needed 12 hours. 2 of the 3 were near perfect flats. The best results for my cooks were the 2 that were in the cambro the shortest amount of time. Both were wrapped and stored for an hour or less.

[fzxdoc]

That's a really pretty brisket, goosebr160 . You've gotten some really good advice here about the flat and its moistness.

You probably already know this, but slice the flat as needed, don't slice the whole thing at one time. It dries out quickly after having been sliced.

Sounds like you did all things well--your drier-than-desired flat might have just been that particular brisket.

Perhaps you'll want to try a prime flat next time. For me, prime flats can be probe tender as early as 195° so begin testing earlier than you otherwise might.

About adding fuel to the PBC, I always take the meat out (so it doesn't get ashed), add lit coals from a chimney, and put the meat back. I don't like adding unlit coals to a waning fire, although many folks here do, so try it both ways and see what works for you.

Kathryn

[goosebr160]

Thank you fzxdoc. Unfortunately I have not been able to find prime briskets in my area. I also haven't searched too hard though. I did find out however, that one of my friends has a restaurant depot membership and got an Angus packer for less money than my choice. I will definitely be going shopping with him soon!

[grampa]

Try Costco, if you have one nearby. They seem to have prime beef, including briskets, regularly.

[RonB]

As others have said, nothin' wrong with what you did.

[Obi-Dan]

Pics look great and it sounds like your guests were happy. We're always our worst critics. Good job.

[Huskee]

Always. I always pick apart everything I cook (is this too salty? is this too peppery? is this too dry, it seems drier than the last one...etc) My wife gets tired of me being so picky with myself.

[goosebr160]

Very true Obi-Dan. I'm always my harshest critic!

[goosebr160]

Thank you all for your replies. One more question, what should I do with the leftovers?

[mnavarre]

Beans? Chili? Chop it and make really stupid sandwiches? Put it in Mac & Cheese? Vac pack it and freeze for when you need a Brisket Fix? Cheesesteak? Make burnt ends? Tacos? Tortas? Hash?

[fzxdoc]

Chop it into chunks and make Malcolm Reed's Smoked Chili recipe with it. You'll think you've died and gone to Chili Heaven.

Kathryn

[PappyBBQ]

Dang, that reads yummy! Into the files!

[HandsomeDave]

I agree with #fzxdoc. Malcolm's chili recipe is the best. Dang! Just thinking about it makes me want to cook some.

[goosebr160]

That sounds delicious!

[lual]

I would add to the above...for your initial question above--up your game: shop for briskets that are Certified Angus, Prime...or even Wagyu.

These cuts will have more marbling in the flat area--and should give you a better flat--assuming you cook it correctly.

When comparing briskets (if you find a selection in a store)--choose the brisket with the most visible marbling in the flat area.

Also--dry brine your brisket for a day, or more.

[RichRybak]

Flats are dry .... Period! Point is where it's at!

After doing pastrami and putting the corned flat in a steamer, it was very tender! So next time, I will try steaming the flat after the bark has completely set. I dont wrap until "color"........about 180.

Here's my calling card!