Hello,Im cooking a 14 lb prime saturday.Shes trimmed,rubbed and injected from yesterday sitting open in the frig.Everything i think is good to go.But its a really long piece of meat.So i guess my 2 questions are this:Since im going for the hang and dont wont the flat drying out too much,should i seperate the point and flat,since they are done usually from what ive read -at different times?(2)Has anyone ever double hung?Hang the point end as well as the flat.Im sure that would be really difficult.
Anyway thanks upfront.$70 piece of meat that i dont want to mess up.Ive got the thermoworks smoke and she is awesome,and i plain on wrapping at 160.
I've never cooked in a PBC but my first guess is to separate it. Why is it uncovered in the fridge? I'm sure some of the PBC'ers will be along with more experienced advice.
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A couple of things that I do.
1. Dry brine the night before.
2. I place the top hook about 4-5" lower so the brisket is up off the coal basket. The top will flop over but it is okay. (I do not separate the packer)
3. I hope you have some digital thermometers. They really help.
4. Your internal temperature will hit 140* in a couple of hours. This is normal. It will hit the stall around 150-160. Then keep cooking for 4-5 hours until it hits 180-185
5. Wrap in foil (Texas Crutch) around 185*
6. If it is prime you do not want to take it to 200* It will most likely be over cooked and fall apart. It will still taste good but you will not be able to slice it. It will just crumble.
7. I pull it around 190-195* They say to check for it to be probe tender but if it is your first one you will be nervous and may not be sure.
8. Wrap it in a bunch of loose towels and place it in a dry ice chest (faux Cambro) for about 2 hours. This is where all the magic happens.
9. When you open up the foil watch them juices they will be at the bottom. You will want to keep them to pour over the slices.
10. The slices should go against the grain and be about the thickness of a no.2 pencil. (Some people will cut a corner on the raw meat at the same angle as the grain that way when it is cooked you will know which way the grain runs. It can get confusing with all the excitement when you unwrap the meat so every little bit helps.)
This is so much fun and your family will think you are a hero!
I agree w/everything he said. My biggest problems w/big briskets in the PBC has been hot planning for a long hang that would touch the basket. Hooking it lower like he described helps solve that.
I would follow the cook advice over at the PBC website if it were my first time doing a brisket in the PBC. I.e. hang until it reaches 160, then wrap and place on the grate. I also think separating the flat and point is not necessary. Put your temp probe in the thickest part of the flat, avoiding the deckle (layer of fat between the flat and point), and wait for that to hit 200ish and start checking for probe tender. Just like a butt, the probe will slide in like into hot butter when it's done. Also, do not skip the cambro rest.
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I've cooked a few on my PBC. All of them prime. All were done between 190 and 197. A probe will slide in with little to no resistance as several have pointed out. I haven't wrapped all of mine, but when I do wrap I use butcher paper and not foil. I just like the result better. I DO strongly recommend the 2 hour nap in the cambro. There IS magic that happens there.
Okay she is almost at 160 for the wrap.Now im really focused on burnt ends.When do i seperate the point and flat to make burnt ends?Right when its prob tender around 195 ish?Or after she has rested for 2hrs and then seperate them to make the ends?Thanks for your help.
John "JR"
Minnesota/ United States of America
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If you are going to make the brunt ends, normally I would operate before the cook. Since you are where you are, I would separate them before the meat goes into the foil.
OR you can separate before the hold at the end of the cook, but you will loose some moisture doing it that way, but it should not be too big of a deal.
I've tried a couple of times separating before the cook. Just can't seem to do it right, despite watching many videos. I find it much easier to separate after.
Probably too late, but with briskets I double hook. For long ones I'll use a third hook and stick it off to the side so it will lift that side up and off the hot coals. Only picture I have.
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