So it goes....it was bound to happen.I scored a point and a flat...corned beef brisket....at Wal Mart. Prices were 3.99lb, I was happy with this. As I love MH's Pastrami recipe, and well, nearly any Pastrami recipe that involves me creating it....off to the races.
In laws were up, needed the Weber kettle for other duties. Decided to fire up the PBC for Pastrami'd brisket. Put in the grate, lit 40 coals in the chimney, all was perfect. 225 for 4hrs. Then...the temps dropped. 197....I cracked the PBC lid.....and went on to eat eat a great dinner, have coffee, desert,....only to find the PBC running at 497! Never ever seen it run this hot. Nice to know.
So the meat was a bit smaller than when I left it. Note dramatic understatement. I pulled it right then and there and double foil wrapped it. In to the fridge it went. Bottom side was BLACK. Fortunately, I had the fat cap down on the flat and the point was a fatty mess so perhaps...just maybe...I'll get away with this.
It's cooling in the fridge now. I've tasted the charred rub that flaked off.....not bad. A bit "burnt black pepper", but overall, I don't think it'll be a toss away. Fingers crossed. It's Sunday eve dinner, after all. I think it'll work out fine as long as I can get those muscle fibers to contemplate relaxing tmrw. Normally I'd steam, but tmrw I may do the long and low in the oven. TBD .
Moral of the story...we all pretty much know that cracking the lid on the PBC will raise temps quickly. I've crisped chicken skin in this fashion, raised temps as needed when doing other meats.....though I confess I had NO IDEA that an hour of a cracked lid equalled nearly 500 deg. I wouldn't have thought it possible on the PBC as I struggle with low temps more often than not. Turns out it's really not that hard, just have a few drinks and go to dinner;-)
In laws were up, needed the Weber kettle for other duties. Decided to fire up the PBC for Pastrami'd brisket. Put in the grate, lit 40 coals in the chimney, all was perfect. 225 for 4hrs. Then...the temps dropped. 197....I cracked the PBC lid.....and went on to eat eat a great dinner, have coffee, desert,....only to find the PBC running at 497! Never ever seen it run this hot. Nice to know.
So the meat was a bit smaller than when I left it. Note dramatic understatement. I pulled it right then and there and double foil wrapped it. In to the fridge it went. Bottom side was BLACK. Fortunately, I had the fat cap down on the flat and the point was a fatty mess so perhaps...just maybe...I'll get away with this.
It's cooling in the fridge now. I've tasted the charred rub that flaked off.....not bad. A bit "burnt black pepper", but overall, I don't think it'll be a toss away. Fingers crossed. It's Sunday eve dinner, after all. I think it'll work out fine as long as I can get those muscle fibers to contemplate relaxing tmrw. Normally I'd steam, but tmrw I may do the long and low in the oven. TBD .
Moral of the story...we all pretty much know that cracking the lid on the PBC will raise temps quickly. I've crisped chicken skin in this fashion, raised temps as needed when doing other meats.....though I confess I had NO IDEA that an hour of a cracked lid equalled nearly 500 deg. I wouldn't have thought it possible on the PBC as I struggle with low temps more often than not. Turns out it's really not that hard, just have a few drinks and go to dinner;-)
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