fzxdoc yes, I’ve done them this way multiple times. It turns out a great product, bark always comes out nicely. I won’t wrap until I’m happy with bark. The trick is to keep it flipped and rotated.
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But, au4stree , isn't the bark compromised by wrapping it in foil with the mop sauce?
Just wondering,
K.Comment
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fzxdoc I use beef consommé in my wrap and pour as to allow the meat to soak it up. That’s not to say there isn’t liquid left, but I don’t just dump it in there. Yes, there is some softening of the bark, but my preference is such that I don’t really care for a "hard" bark. I barely use a whole can, maybe 3/4 can. I’ve tried an intense spray and no other liquid, that works too.Comment
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au4stree , my PBC with rebars out can easily get to 500° or more. That's one heckuva high heat briskie cook. Good to know about flipping and rotating during the pre-wrap first two hours. I may try this on a well-marbled brisket. Thanks.
KathrynComment
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Tomorrow I plan to cook a 5 lb flat in a PBC Jr. since a large packer is just too big for finishing on the grate in a Jr. So, what recommendations for hooking and hanging a flat that size? Does it matter where the hooks go and which side hangs down? Once it reaches around 155° to 160° I'll pull it, wrap it in pink paper and finish it until around 203°.
Also, I now have a FireBoard so should I probe the hanging flat just at the top or also down a ways? Once I wrap it does it matter where I probe it when it's laying flat?
I'm hoping for Kathryn's cook time expectations for a 5 lb brisket but I'm guessing that those came from a full-size PBC so I'm not sure how much it will be impacted (if any) by using the PBC Jr.5 lb flat at 250 degF PBC temp: 4.5 hours to 155 deg; wrapped and placed in PBC for 1 hour to 203 degF; let rest (wrapped?) for 2+ hours. Total cook time: 5.5 hours .Total time 7.5 hours
Thanks in advance for everyone's suggestions and help.Comment
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BoomerSooner Double-serial hook the flat for extra insurance. Hook through the thick end. Insert probe at the mid-thin end. Wrap at 170-180° if you like a nice bark. Take to probe tenderness, which may be less than 203°. Start earlier than planned just to be safe. Only slice off what you will be serving to keep the flat from drying out.
You've got a pretty tasty dinner ahead. Enjoy.
KathrynLast edited by fzxdoc; February 23, 2020, 07:04 AM.Comment
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I like to hang mine point end up. I will thread the probe through the rebar hole in the side then wrap it around the rebar so it hangs down the middle. That seems to work fairly well. You really don't need to be too exact, the PBC just has to do its thing.
I would forget about the probe once you have it wrapped and laying flat on the grate. The wrap is protecting the brisket from any temp spikes so you should be just fine.Comment
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