I’ll be cooking my first brisket tomorrow on my Pit Barrel Jr. (PBJ). It’ll be only my third cook on the PBJ.
I have a 5lb. choice brisket flat I got from the butcher at my local grocery store. It has about 1/4†of fat on the back side. I am dry brining the meat now.
I plan to do a 20-10-10 start and will throw in some hickory chunks when I put the meat on.
I’m trying to plan my day...
1. Can anyone advise me how long it might take to get some bark on the meat (5lbs) and get it to 160-180°?
2. I plan to wrap it after that. How long would you guess it would take to get it from 160° to 200-ish?
Thanks for any input you have.
I have a 5lb. choice brisket flat I got from the butcher at my local grocery store. It has about 1/4†of fat on the back side. I am dry brining the meat now.
I plan to do a 20-10-10 start and will throw in some hickory chunks when I put the meat on.
I’m trying to plan my day...
1. Can anyone advise me how long it might take to get some bark on the meat (5lbs) and get it to 160-180°?
2. I plan to wrap it after that. How long would you guess it would take to get it from 160° to 200-ish?
Thanks for any input you have.
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