OK, I need help finding a Brisket post

[JCBBQ]

Actually, I'm not sure it exists...but it seems to me that there should be several but I can't seem to find them.

What i'm looking for is a Jerod Broussard step by step Pit Barrel Cooker brisket strategy. Temps, times, wet aging … the whole shebang. If anyone has a link like that handy, i'd be much obliged. Of course, Jerod, if you want to just write that up fresh...

I recently brought my PBC home so I'll be using it more than 5 times a year like I was when it was at my parents weekend spot. I realize I've only ever cooked chicken, and ribs on that sucker and I want to start putting it through it's paces.

[Jerod Broussard]

For me it's wet-age 40 or so days, if possible. Dry brine at least 2 days, 3 for crappy Selects. If the brisket is really long (over 20") I cut the thickest part of the point off to hang by itself. I double hook everything. I like to get the fat cap facing the middle of the barrel. If you insert the first hook at an angle it will turn the brisket when you hang it. I'll hang 5.5-6 hours then I go to the grate with fat cap down first to bark it up (if it needs it, most times it does). Flip to bark top of flat next

Typically run 250-280, but there have been times with 4 or 5 hanging 230 was all I could get out of her. With 4 or 5 hanging many will just barely be barked up enough when they get to 203-205, and there are 2 reasons for that: 1. Extra humidity prevents bark development, and 2. Extra "wet-heat" cooks them a little quicker, almost beating out bark development.

[Jerod Broussard]

JCBBQ yeah to prevent excess drying on thinner parts. You'll notice, especially that upper thinner portion of the flat, turn to a light gray which means you are rapidly approaching "jerky land."

[BourBonQ]

Jerod Broussard do you typically hang point up or down? TIA!

[Jerod Broussard]

BourBonQ ALWAYS point up. Tried the other way, not good.

[Troutman]

Watch it there Captain Hook, you're making that pellet pooper jealous

[BourBonQ]

Here's another great PBC brisket post, thanks to gabulldog ...

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/401263-central-texas-brisket-on-the-pbc

[JCBBQ]

Thanks!