Today I did my first, prime, full packer brisket on the PBC. I used BBB rub. I hung the full brisket from the rebars. I averaged 270.9 on the ambient temp. I wrapped in paper when the bark set around 170. Placed it back on the grate until probe tender at about 207. Then I let it rest for 1.5 hours. I wish I took pics. It looked wonderful. Jiggled and everything. When I sliced it, it was moist. It had a nice smoke ring, although not as think as some that I've seen on line. It should have been perfect except I could hardly taste any smoke flavor and even the seasoning was muted. I usually use foil to wrap but I opted for paper this time because I was afraid with the humidity in the barrel it would soften the bark. Could the paper have affected my brisket? I've not used paper before and I would have expected it to have more smoke flavor than wrapping in foil. I was really disappointed with how it turned out.
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Perfectly Boring Brisket.
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Paper usually keeps the flavors from becoming muter. Foil makes it taste a bit washed out and braised. I suspect you didn't use enough wood. Brisket is a big chunk of meat with a strong natural beefy flavor. On my trailers I either use all wood (oak) in the sniper stickburner, or a LOT of wood chunks (50/50 oak mesquite) added often to lump charcoal in the charcoal powered safe. On my Gasser smokers at the house I use the same oak mesquite mix, and a lot. The Gasser's go through at least 3 full racks of wood on a brisket cook. I find that myself, my family, and almost all the catering jobs I do prefer a heavy smoke profile. Then again Texas BBQ is heavily smoked. The shoulder in my pit now will go through probably 3 racks of hickory before the night is over.
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Originally posted by MBMorgan View PostThis may qualify as Dumb Question #1 ... but did you brine the brisket? If so, how?
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Originally posted by texastweeter View PostPaper usually keeps the flavors from becoming muter. Foil makes it taste a bit washed out and braised. I suspect you didn't use enough wood. Brisket is a big chunk of meat with a strong natural beefy flavor. On my trailers I either use all wood (oak) in the sniper stickburner, or a LOT of wood chunks (50/50 oak mesquite) added often to lump charcoal in the charcoal powered safe. On my Gasser smokers at the house I use the same oak mesquite mix, and a lot. The Gasser's go through at least 3 full racks of wood on a brisket cook. I find that myself, my family, and almost all the catering jobs I do prefer a heavy smoke profile. Then again Texas BBQ is heavily smoked. The shoulder in my pit now will go through probably 3 racks of hickory before the night is over.
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sounds like the Kraft paper may be part of it. Never used anything but foil or butcher paper.
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good point Henrik, what temp, how set was bark, and how longhad it been on pre-crutch?
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We probably all experienced something like this. Spend all day (and night) monitoring a cook. Breathing in the wonderful aromas coming from our cooker. Come time to eat we are smoked just as much as our product. Call it smoke overdose? Someone mentioned taking a shower before eating helped. What did everyone else have to say about the brisket?
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I'm with HawkerXP 's call on this. Very seldom is the PBC accused of not delivering a smokey flavor to the meat. I suspect you were on smoke overload from the cook. Plus you probably smelled as smokey as the brisket. I take a shower before serving, if I have time. It helps some. But always, always the brisket tastes better to me the next day.
Kathryn
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He asks for help and all we do is tell him to shower.
+2
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Nobody likes being a Smellycat , HouseHomey , especially if it interferes with enjoying the flavor of the 'cue.
Just saying.
K.
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Agree with the shower, wife says I smell like an arsonist after smoking.
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Originally posted by fzxdoc View PostI'm with HawkerXP 's call on this. Very seldom is the PBC accused of not delivering a smokey flavor to the meat. I suspect you were on smoke overload from the cook. Plus you probably smelled as smokey as the brisket. I take a shower before serving, if I have time. It helps some. But always, always the brisket tastes better to me the next day.
Kathryn
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Firefli , I inject with homemade beef broth in which Butcher's BBQ phosphate is dissolved. (I skip this step for nicely marbled prime brisket, though) Dry brine overnight. Rub with Worchestershire sauce and cover heavily with BBBR before hooking and hanging in the PBC. Close the lid and let the magic happen. Wrap nekkid after the bark has formed at 170°F and take it to probe tenderness. If the fire is dying after the brisket is wrapped, I move it to a 275° oven until it is probe tender.
K.
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P.S. (ran out of room in the previous comment)
Firefli --the last brisket I did I tried Oak Ridge BBQ's SPOGoS rub, combining the dry brine and rub steps. It was delicious too.
I usually use about 6 oz of wood--most often post oak, and Weber or B&B briquettes which last longer than KBB. If there is no Weber or B&B in my stash, I use KBB. In fact, I used KBB for years before Weber briquettes came on the scene and/or I had access to B&B briquettes.
K.Last edited by fzxdoc; January 17, 2020, 07:43 AM.
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P.S. #2 Firefli
I keep running out of room...
I move the wrapped brisket to the oven if the fire is dying since the heat source is immaterial once the meat has been wrapped. It usually comes to probe tenderness in under an hour or so.
I then faux cambro in a 140-160° warming oven (Advantium) for 2 hours or more.
K.Last edited by fzxdoc; January 17, 2020, 07:46 AM.
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May be I missed something, but....
I've been reading up on the PBC, which is called a Cooker but also referred to as a Smoker. Here's the thing I'm trying to understand: does anybody add wood chunks to the charcoal when running the PBC? That's what I do with my WSM, but the WSM Cover has an outlet for the smoke, whereas the PBC doesn't seem to have one. What am I missing?Last edited by Smokin' Sol; February 26, 2020, 10:34 AM. Reason: Sorry, that wasn't meant as a reply. First time post...
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I always use wood in my PBC. Yes, there is a place for the smoke to exit the PBC.......it's the same holes the hot air escapes. The 4 holes up top the rebar is run through. The holes are larger than the rebar. In fact that is part of the PBC design. You leave the rebars installed through the holes even if you are not hanging the meat on the rebars. Take them out and the temp shoots way up!
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