Separating the point from the flat in the PBC

[ztm200]

Hi Everyone!

after doing a number of brisket cooks on my PBC and having great successes and a few disappointments (mainly with the flat) I was interested in trying something new. I know that Jarrod always separates his briskets and I was thinking about trying it next week with a SRF Wagyu brisket to see if I could that flat a little juicier by monitoring it separately from the point. Any thoughts? I was also considering doing a beef broth injection for he first time. Keep on cooking!

[ztm200]

Also on another forum some people were suing that while they hung everything else they cooked their briskets on he grate the whole time and liked their results better. This seems completely counter to the PBC design, but I didn’t know if anyone had experience with this or, as someone else suggested, hanging it horizontally.

[Rfuilrez]

I’ve only ever cooked prime grade brisket in my PBC. I always separate the muscles. I have never injected with anything. Dry brine for a day or 2 if I can. I hang at 225 until about 180 internal then wrap tightly and usually toss in the oven at 210 to finish it off. Hold at 170 until ready to eat.

Obviously the point is going to be better than the flat but it’s always good eatin!

If I had me a Wagyu brisket I wouldn’t do it any different. I definitely wouldn’t experiment with something I didn’t know on such an expensive piece of meat. But that’s just my $0.02!

[RichRybak]

If doing Wagyu, aim for 190 IT to start probing.

[RichRybak]

I cook whole and cook flat in steamer to reheat. Comes out super tender!

[epope011]

I am doing a brisket tomorrow, likely only a flat . I was going to do it on the grate flat, and was meaning to ask the group about this. Seems like some people say the grate really helps the flat specifically. Curious any other thoughts on how best to cook the flat in the PBC - specifically addressing flat on the grate and whether to wrap with foil or plow through for more bark. I was leaning towards flat on grate and no wrapping. Thanks.

[smn1285]

Flat can dry out. So I bet wrapping is the way to go. Last time I did a flat I hung it and wrapped once it got the color I was happy with. I used butchers paper. And I injected it too.

[jfmorris]

I would wrap a flat on about any smoker if it were me, once it reaches 160 or so. I would be afraid it would dry out.

I don't have a PBC, but the way I see it the flat on the grate will be exposed to a lot more radiant heat than if it were hanging on the hook. The PBC video on doing brisket starts with it hanging, then goes to wrapped on the grate once it reaches 160 or so, if I am not mistaken.

[Jerod Broussard]

I've taken flats to 195 before wrapping and taken to 203. My driest was wrapped at 160, which makes it a meat quality and/or final temp deal.

For​​​​ the PBC I was cutting off the thicker end of the point. Helps bring the flat further from the coals. I typically had a little of the thin end of flat to fold over on itself.

[epope011]

Good thoughts. When do you inject - very beginning or just before wrapping?

[smn1285]

I inject and let it sit I the refrig over night before smoking.