Second PBC Brisket

[texastweeter]

Anyone have a bottle of bourbon, a lawn chair, and some popcorn handy? Lol.

[texastweeter]

Bullet to the head... AverageJoe

[AverageJoe]

texastweeter will I do have some Fireside also. Colorado made Bourbon. Wicked smooth

[texastweeter]

AverageJoe sounds interesting, I'm game. Is it readily available, or local craft?

[goosebr160]

It's on! Ended up touching the coals so I had to put it on the rack. Mild crisis averted.

[fzxdoc]

Nice sized brisket. Picture perfect, really.

Kathryn

[TBoneJack]

Dry brining definitely has some merit. After all, salt is cheap and good. Case closed.

I'm just saying that it's not the game changer it's purported to be, as evidenced by Aaron Franklin and Jeff Sevall. Professionals of the highest rank.

Does dry brining help, especially for Choice or lower grades of meat, or for less experienced cooks? I'd say "yes".

But I cook only Prime briskets, wet aged for a minimum of 28 days. So maybe that mitigates my lack of dry brining.

Your results may vary, depending upon the grade of meat you select, and upon your experience level. But I'd say that dry brining is over-hyped, much like mega doses of vitamin C was in its day.

[goosebr160]

Not too bad. Meat went on at 1, got woken up at 5:45 with temp at 200. Now we're slowly creeping back up after cracking the lid a bit.

[fzxdoc]

Father's Day briskie cook is looking good!

I bet you'll get rave reviews.

Kathryn

[goosebr160]

Just about ready to wrap. Quick question though, would you start checking for probe tenderness when the point reaches 190 or the flat? As you can see, they are about 14 degrees apart.

[goosebr160]

From a little research here on the pit, looks like I should focus on the flat temp.

[fzxdoc]

Yup. Plus the point usually catches up pretty quickly.

K.

[texastweeter]

flat for sure. It will fall apart when sliced if over cooked.

[goosebr160]

Checked at 195 degrees 1.5 hours ago and it wasn't probe tender yet. It then stalled at 195. I'm thinking once it exits this stall, it should be good. In the mean time, I'd like to mention I used the OCD method for lighting the charcoal for the first time. 12 hours later, we're still cruising at 243 degrees with the lid cracked!

[texastweeter]

Check it again. After 190, temp doesn't matter. Remember at this point, it is time more than temp (assuming over 190) that renders collagen and fat.

[goosebr160]

Just under 12 hours and 196 degrees it was probe tender. Stuck it in the faux cambro for 2.5 hours. It was perfect!

[fzxdoc]

Wow, that's beautiful, goosebr160 . Congrats, pitmaster!

What was your ave PBC temp throughout the cook, the weight of the brisket, when (what temp) you wrapped, and faux cambro length of time? With your permission, I'd like to add that info to my PBC Cook Times... sticky.

Thanks

Kathryn

[AverageJoe]

goosebr160 Ok. I just went to the common acronym page before I asked this and it wasn't on there. I think it is one that Huskee needs to add on to the list. What does OCD stand for with your lighting method of the coals. I work in medical admin field and that can mean a lot of things and for some reason it is just not clicking with me.

[goosebr160]

AverageJoe it stands for Obsessive-compulsive disorder. It's also a method of lighting that Spinaker came up with. Comment 23 on this thread shows a picture. Its quite tedious and takes some patience to set up, hence the name. https://pitmaster.amazingribs.com/fo...mp-graph/page2

[AverageJoe]

goosebr160 I must be lazy LOL. I just dump my charcoal in, filled up my weber chimney (which will be changing out soon) with charcoal from the center of the basket till I cant see the wire grate anymore making a crater in the middle of the load left in the basket, lite those and get them in the center crater.

[David Parrish]

Just under 12 hours and 196 degrees it was probe tender. Stuck it in the faux cambro for 2.5 hours. It was perfect!

NICE! That Not Just For Beef Rub really helps with the smoke rang

[goosebr160]

That Not Just For Beef Rub was delicious! Thank you David Parrish

[fzxdoc]

Oh man, you had me at smoke ring. I've got plans to try the NJFB rub; I got some a few weeks back. Definitely going to give it a go soon.

Kathryn

[jfmorris]

goosebr160 All I can say is WOW! That is one of the best looking briskets I've ever seen. Amazing!

So just to clarify, this cooked the entire way on the grate, rather than hanging? Did you flip it, or just keep fat cap up/down the entire time? Was there a wrap at any point before faux cambro?

[goosebr160]

Thanks jfmorris! Yes, it was on the grate, fat side down for the whole cook. I wrapped it in foil when the thickest part of the flat was about 175.

[jfmorris]

@goosebr you've inspired me to try a brisket without wrapping until at least 175 - I've been wrapping at 160. On my kettle+SNS though, I will need to roll with fat cap up, since the heat is higher as you go above the grate. Fat cap down towards the heat entirely makes sense on the PBC.

[goosebr160]

Yeah, that makes sense, I'd probably do it with the fat cap up on the kettle as well.

[smokin fool]

KA-boom, not one thing wrong with that picture.
Betting they're won't be leftovers.

[goosebr160]

There were a few leftovers, making burnt ends with Meatheads Texas mop and the leftover drippings for dinner tonight!

[AverageJoe]

One heck of a gorgeous brisket you have there. That is one thick smoke ring as well. Nice work

[Thomassen]

Delicious looking! You nailed it.

[HawkerXP]

PBC, PBC, Pbc…………….nice!