Been a while

[phoccer]

Haven't been doing much BBQing lately, a small thing here or there. I've had a brisket sitting in the refrigerator for about 60 days and today was the day to bust it out. It was 12lbs untrimmed and I'm guessing 9ish trimmed. Took it out last night and salted then added a pepper garlic rub this morning. Decided to try Weber briquettes on the PBC today for something to do. It settled in at around 350 so the brisket was at 203 in about 3:15. That put the brisket done at 2 with dinner expected to be around 5. So I left it in the heavy tinfoil wrap and moved it from the PBC to a 170 degree oven for about 3 hours. Wow, talk about tender. This is the second time I've had something cook quickly on the PBC and then I put in a 170 degree over for 2+ hours. Lighting isn't the greatest but it works.
I went brain dead during the lighting process and started to put the coals from the chimney onto the top of the basket BEFORE having the basket at the bottom of the PBC. I realized my mistake and tried to quickly transport the basket with about 15 hot coals to the bottom of the PBC. I made it but the heat blew right through my heavy gloves and left my finger tips a bit "warm". Thankfully the finished product helps me forget that blunder.

[fzxdoc]

Nice to hear from you, phoccer . That's a gorgeous-looking briskie.

Kathryn

[CaptainMike]

Oh good grief fzxdoc, meet the phoccers! Intended or not that is funny! Great cook, BTW!

[Mr. Bones]

Way to Rock dat KC BBQ, Brother!!!

Couldn't ask fer a more juicy, tender lookin brisket...

Great bark, nice prominent smoke ring, as well!!!

Fine Job, all round!

[jecucolo]

That is real nice. The PBC does it thing and the food turns out perfect!

[HawkerXP]

Beautiful! Congrats! Welcome back.

[RonB]

Great lookin' brisket.

[Skip]

Nice brisket phoccer ! Good job.

[JeffJ]

phoccer Great to see you back. It's amazing to me how much the PBC has shattered long-held axioms like 225 being the optimal low/slow temp. It's remarkable that something that looks kinda like a garbage can produces such tremendous results on a consistent basis.

[N227GB]

That looks great!

I went brain dead during the lighting process and started to put the coals from the chimney onto the top of the basket BEFORE having the basket at the bottom of the PBC. I realized my mistake and tried to quickly transport the basket with about 15 hot coals to the bottom of the PBC. I made it but the heat blew right through my heavy gloves and left my finger tips a bit "warm".

My compact Weber chimney won't fit inside my PBCjr to dump it, so I add the coals with the basket sitting on the ground. I keep a pair of these pliers in my "PBC Kit" to lift the basket. I use them for moving the rebars, too, without gunking up gloves.

[phoccer]

I've got a pair of those pliers. Hadn't thought about using them. Great idea. Thank you.

[FireMan]

If that doesn’t make the news letter, well, ya just will have to make another one. 👍👍👍

[RobertC]

so the brisket was at 203 in about 3:15. That put the brisket done at 2 with dinner expected to be around 5.

Your original expectation was that the brisket would take around 6 hours?

[phoccer]

My guess was 4-5. I knew It would spend some time in the oven but not that much.

[RobertC]

I think the evidence shows that temperature, by itself, is an insufficient indicator of readiness. I think that when Franklin says 203 he's using that as a shorthand for exposure time at a given cooker temperature.