It's a Jewish American tradition that brisket is served for Jewish New Year (Rosh Ha'Shanna). Usually, it's braised in a sweet-ish, oniony broth that's...fine. This year, I decided to try my first brisket on the PBC as part of my family's holiday dinner. We're a small family, so I got a 5lb flat from my local Stater Bros. Could have hoped for a little more marbling, but it was a nice piece of meat.
A generous coat (maybe too generous?) of BBR minus the chile, and in to the barrel.
The PBC did its usual thing for me:
I used the 15-10-10 method and it ran hot. Over 300 by my probe for the first three hours at least. I got panicked, paying too much attention to the ambient temp in the barrel and not enough to how the cook was actually going. Plugged the holes, worried and tinkered, and like always, the PBC just did its thing and gave me a great cook.
I hit the stall kind of hot - around 180, but had a beautiful bark when I pulled it.
Wrapped and finished in the oven until 202 and it was gorgeous. A little lean but not dry at all. 9AM when I put it in the barrel, 3PM when it went in the faux cambro.
Served with a round challah and home-made matzoball soup. I made the broth with chicken leg bones and used the meat next day for satay. Happy New Year everyone!
A generous coat (maybe too generous?) of BBR minus the chile, and in to the barrel.
The PBC did its usual thing for me:
I used the 15-10-10 method and it ran hot. Over 300 by my probe for the first three hours at least. I got panicked, paying too much attention to the ambient temp in the barrel and not enough to how the cook was actually going. Plugged the holes, worried and tinkered, and like always, the PBC just did its thing and gave me a great cook.
I hit the stall kind of hot - around 180, but had a beautiful bark when I pulled it.
Wrapped and finished in the oven until 202 and it was gorgeous. A little lean but not dry at all. 9AM when I put it in the barrel, 3PM when it went in the faux cambro.
Served with a round challah and home-made matzoball soup. I made the broth with chicken leg bones and used the meat next day for satay. Happy New Year everyone!
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