So I got the brisket itch last weekend and was able to pick up an 8lb flat from "Whole Paycheck" oops I mean Whole Foods for only $6.49 a lb. Not bad considering they usually are a little more pricier than that. Too boot it was from a grass fed cow from CO. So following Dr. Blonde's video on salt, I kept it Texas traditional and did only olive oil salt and pepper overnight in the fridge. Saturday morning at 0730 I lit the PBC with a chimney (40 briquettes) using the standard KF blue and white. Once the cooker was ready I put the flat on with the watchful eye of my ET732 and opted to just set it on the rack fat side down instead of hooking it. The PBC temp settled down between 235-245 for the initial three hours. I hit the stall at 167 for about 5 hours. Opted to not to wrap it (time was not an issue). Around 5pm the flat temp was right around 196 and the PBC had been at 230 for the last 10 hrs, so I peaked for the first time and decided to flip it just to give the other side a chance with the direct heat. Pulled it an hour later right at 203, wrapped it and threw it in The yeti for an hour. I think the picks speak for them selves. But it was fu*#ing awesome! Thanks for all the great advice on the forum folks! Nick
Announcement
Collapse
No announcement yet.
Brisket flat on the PBC
Collapse
X
-
Administrator
- May 2014
- 19875
- Clare, Michigan area
-
Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
-
Club Member
- Jul 2014
- 108
- Signal Mountain, TN
-
Pit Barrel Cooker
Weber Kettle Silver 18.5
Maverick ET-733
weber digital thermometer
make my own rubs
favorite beer: the one in my hand
So was the total cook time about 10 hours? Seems like your PBC held some nice "low and slow" temps.
Looks superb.
Comment
-
Moderator
- Nov 2014
- 14119
- Land of Tonka
-
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
Duuuude, this is unreal. Very nice job. The PBC is awesome but this takes some talent. Great colors as well!!
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7688
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Wowza, that's one pretty brisket, Nick. Congrats on powering through the stall and getting that great result!
Kathryn
Comment
-
Thanks everyone! Yeah my PBC seems to hold temps pretty good. I am at sea level so I have the air damper open just a quarter like the directions say. Yeah the total cook was right around 10 hours, the outside air temp was around 65 I think. I probably killed a twelver during the cook... Thanks again friends
Comment
-
Right on - I am about to try my first HOF (11 pounder) on the PBC this weekend and was on the fence about crutching.
After seeing your pics I am gonna shoot for a total unwrapped cook!
Comment
-
No, thank you - I appreciate the insight and my knowledge of beef grades is somewhat limited anyway - especially brisket which is a rare commodity down here. This was the first time in months that I found one under $7 / pound.
I'm like Pit Boss in that regard - if its a choice between top sirloin, NY Strips, Ribeyes or even Chuckeyes and brisket all at the same price, you can be I'll be leaving the brisket in the meat case.
Before coming to AR and getting educated (somewhat), I always thought the absolute best was CAB - now I know that is more of a marketing gimmick more than a serious standard grade.
Thanks again Huskee - I think I'm gonna go with the Tatonka Dust on this one. Dry brining tonight and hope to cook Saturday since I'm off work for a change. I'll definitely post pics if a success since it is my first HOF over 6 lbs and the first brisket on the PBC.
I used the Tatonka Dust (came free w/ Vortex purchase) on some sirloins last week and was pleasantly surprised (reverse seared w/ garlic ghee over the Vortex). Going to use 50/50 pecan and hickory - I know that isn't true TX brisket, but mesquite is just too pungent for me - or I just am using too much when I used in the past.
-
-
Founding Member & Owner of SnS Grills
- May 2014
- 4890
- Charlotte, NC
-
- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- LOTS of accessories
- Favorite Beer - Fat Tire
- Favorite Bourbon - Woodford Reserve
- Favorite White Wine - Cakebread Chardonnay
- Favorite Red Wine - Yes, Please
- President/Owner - SnS Grills
Announcement
Collapse
No announcement yet.
Comment