I'd be very interested in hearing from others what difference in outcome, if any, you have had when cooking the point and flat separately. I've never done that before.
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8 hours in. Point has hit 180. Flat is still at 160. Wrapped point in butcher paper.
Moved both to grate.
Coals have a little left to give but may need to add more or finish in oven.Attached FilesComment
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Question for anybody watching -
If you've wrapped in paper, and go to cambro, do you also wrap with foil? Or just leave it paper wrapped?
Or you cambro in a pan, nekkid?Comment
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Definitely wrap with foil, or you will have a very messy cooler. Yep, your 20 degrees difference for the point being closer to being done is about right. Now that it is wrapped it will probably grow. You should be in the stall stage for the flat. -
It's like you're reading my thermometer, mountainsmoker.
Point was probe tender, so wrapped an in the cooler. Flat is still smoking away.
It hit a long stall at 150. Seems to be hitting a second stall at 190.
I've gotten almost 10 hours out of this charcoal and it's still chuggin. (Using B&B briquettes)
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Flat hit 200. Probe tender. Wrapped and in the cooler.
Pics in about 2 hrsComment
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Final product. Came out moslty good.
Made some burnt ends with the edges of the point.
My wife likes brisket you can pull apart, so pulled some of the flat. Except for the very edge, was moist enough to serve sliced.
This the best {only} brisket I've ever done.
Probably the worst brisket to come out of this PBC.
Overall pleased. Probably a B+.....
​​Attached FilesLast edited by BFlynn; June 12, 2020, 05:37 PM.Comment
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Almost 14 hrs later, the BB charcoal is finally dieing off.
Impressed with the burn length of B&B briquettesComment
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Looks great! Congrats on your first brisket! I’d like a heapin’ helpin!😋Last edited by Texas Larry; June 12, 2020, 06:08 PM.Comment
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You're probably 3 hrs from Houston . C'mon!Originally posted by Texas Larry View Post
If you show up I'll feed yaComment
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Doesn't look bad at all. Good smoke ring all around. It looks a little dry so you might want to try taking it off a little sooner. I always start checking for probe tender at 185 for Waygu, and prime, and 190 for black angus and choice. Don't ever go by temp. It will take you several briskets till you get proficient on this cut. Every one says it is the hardest of the cuts to master.
Did you try the point? It is my favorite part of the brisket.Comment
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Yeah, point was really tasty. I took the edge of the point and made burnt ends.
I meant to check it early. Boss called as it was finishing and got delayed a bit.
It's all really good. It's not great. It's not as good as my ribs or pulled pork, but I'm happy with this as a first attempt. It also may be better as I get to more of the center and away from the edges.
I also may back off on the wood next time. I like a heavy smoke profile, but it's covering up more of the beef flavor than I like at least so far. But that might change as I get into the center.
Also super happy with the new Fireboard. Highly recommend.
Had it on for 15 hrs. Only used 28% of the battery.
​​​​​​Last edited by BFlynn; June 12, 2020, 08:26 PM.Comment
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Nicely done, BFlynn. Thanks for sharing your cook. I'll do the same. I'm probably going to do mine on the grate from start to finish and will post here. Thanks again for bringing us along for the ride, and hope everyone had a great time.Comment
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Ok BFlynn Here's my Brisket Trim. Started at 13 lbs and trimmed off 4 lbs of fat. The trim and dry brine were Wednesday and the cook Saturday morning starting at 7:30 AM with Kingsford Professional and 1 big hunk of cherry lit with a modified version of fzxdoc 's 10-10-10 method. Rubbed with Hank's Beef Rub right before going in the PBC. The beast was smoked entirely on the grate and wrapped at 185. Checked for probe tender at 198 but it wasn't there so I let it ride. My son and I were building a fence and I didn't set an alarm, so I lost track of things and didn't pull it off til it reached 208, 7hrs and 8 minutes into the cook, about 2:30 PM. Into a cambro where it remained until 7 PM. The video is to show how drastic the trim was. The last pic shows a slice from the flat - it was tender and moist, and we served it all for a taco party with tortillas and salsa's all made from scratch.
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Thanks, BFlynn! Prime does make a huge difference in the flat, and the cambro is a magical vessel where magical things happen. LOL about the tortillas - last weekend we made our first corn tortillas and practiced for 2 days. We probably made 100 before we were satisfied with the finished product. BTW, it took an hour for the PBC to settle down below 290 and I was nervous about that. But it was declining at a steady rate and I didn't want to monkey with it, so I didn't foil the rebar holes.
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Looks great hoovarmin! And thanks for reminding me I need to pickle some onions this week
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