My first brisket

[TheGrip33]

Probably going to be my last.

PBC ran 250-275 like always for me.
Took 10+ hours
i wanted to wrap it at 165 but the bark never set.
So I let it roll naked.
I pulled it at 203°
Then let it rest about an hour.

Very Tender, only sorta juicy, good bark. Decent flavor.

Just too expensive!! I think it was around 70bucks. Like 18lbs before trimming. I took off about 6 lbs of fat!....

Should be less than a dollar a pound for as fatty and much trimming is required. Not to mention the cooking time.

Just a pain in the butt. If you don't cook em for 8 hours they're not fit to feed a dog.

I paid 3.99 and feel taken advantage of.....and I heard that was a good price!

I'm just venting.

But honestly ,Bless the hearts of the brisket brethren..... but I'll stick to pork butts and chicken and RIBS. Those come out beyond amazing.

PBC is totally awesome BTW. Pretty impossible to not make great BBQ on the PBC. Very pleased with it.



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[Donw]

It still looks good. I totally understand feeling that way. I had similar thoughts this week as I trimmed my packer and watched the trimmings pile keep getting higher and higher.🙂

[holehogg]

That brisket looks good.
Glad you had something to feel happy about the cook. ...the PBC ☺

[TheGrip33]

Thanks! I Always get happy when I think about the PBC. Good to hear from South Africa!

[HawkerXP]

Looks good. I agree with the price / amount of fat thing. Try a chuckie some time. Good beef flavor, smaller hunk of meat and better priced.

[pjlstrat]

+1 on the Chuckie, I did my first last weekend and loved it. That said I am doing a whole packer this weekend.

[RustyHaines]

+ 2 on the Chuck Roast.

[AverageJoe]

+3 on the chuckie. I did one a month ago on my PBC and llloooovvvveeeddd it.

[BRic]

Congrats smoking your first brisket . Looks goods .

[mountainsmoker]

It looks mighty fine. How did it taste. You got a nice dark outside layer. The fat in a brisket can sometimes keep a bark from forming.

[TheGrip33]

It was good! Sure Tasted better the next day. Just had a slice on a sammich with some red onion and mayo....that was amazing

[klflowers]

Looks must really be deceiving, cause that looks excellent.

[TheGrip33]

Thanks chief! With this new internet and stuff like temp probes and the PBC it must be alot easier now than it ever was before.

[AverageJoe]

Oh another thing to do with some of your leftovers, if you have any , add some to the filling of some jalapeno poppers.

[texastweeter]

Or filling up your friendly neighborhood Texans belly!

[TheGrip33]

I swear the more days pass the better it gets. So far I gave out plates to both neighbors, my GF and my mason buddy.....they all loved it ! And I still have a chunk the size of a football in my fridge so it's all gooood now. My mind may have changed about not doing another one .....just made Philly cheese steaks for dinner with it. Totally Amazing.

[texastweeter]

to ME brisket is one of the greatest deals on meat out there. Does it take time to break it down right, yes; is it sometimes persnickety, you betcha! But if you think about it, REALLY how much labor is it? After you get your routine down, it is really not THAT much work. Take the one that I have in the cooler resting for lunch in a hour for instance. Started life as a prime packer. Got her here, mixed up my injection (I have gotten it down to a powdered form, so it really just consists of adding the right measure and some water to a shaker bottle), and injected through the cryovack bag, then it went into the fridge for the next few hours. A few later after the injection had dime to distribute, I unpacked her and trimmed her up before dry brineing her and putting her back to bed over night. So far, total time invested: about 10 minutes. Then around noon yesterday, while grilling burgers, I lit up the pit to stabilize at 225°. Again, how long does it take to fill a chimney and light some newspaper? Dump when ashed over and toss on some wood. I then grab the brisket, a bottle of hot sauce, and my rub. Plop it on the middle grate, douse fat cap side with hot sauce, hit with rub and press in, flip, repeat, shut pit. She went all evening and all night with only having to add fuel and adjust damper once which took longer to walk out there to it than to do it. Around 0600 the maverick went off saying it was at 190°. She proved tender, so I wrapped it it foil and put her into a cooler. In about 45 minutes I'll unwrap, slice and serve. I bet there is honestly less than 30 minutes of work invested; the rest is just cook time. I agree that you get more product per square foot of cooker space and per dollar on pork but, but I MUCH prefer brisket. Some things are not about cost, after all, canned boiled chicken is pretty cheap, and has an even lower prep time...