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No crutch brisket

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    No crutch brisket

    I'm wondering if anyone has ever done a brisket without a crutch on the pbc. I'm gonna be cooking a brisket this upcoming weekend and don't feel like using the big offset, but last time I cooked one on the pbc and followed the normal directions, it was a little too "pot roasty" for me. I prefer my brisket, though tender, to still have a little bite to it, not just complete mush, with a very strong smoky and crispy bark. I usually cook em naked on the offset then wrap around 200 or so to hold in a cooler. No juice or anything added, and usually perfect brisket. Can this be done on the pbc? Thanks

    #2
    Also, and I know it varies brisket to brisket, but roughly how much time does it add on average for those of you who have done it? Thanks

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      #3
      If you can run 275 you should be able to get one done in about 10 hours or less. I have had some go all the way without getting wrapped, but that was part of a multiple brisket cook and the humidity was so high it delayed the bark formation so it was like they were really wrapped, if you know what I mean.

      Edit- some folks go all the way on the grate, I like to hang 4-6 hours, depending on how much meat is in there. I'll have three briskets and a 6+ pound pork butt in that dude Thursday.
      Last edited by Jerod Broussard; July 6, 2015, 04:31 PM.

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        #4
        10 hours, but you are probably gonna have a pretty dry flat if you don't wrap or inject. You didn't mention injection, but doing that will probably add to your pot roast problem.

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          #5
          Nice Jerod. Sounds like a good cook you got going on. John, are you saying if I don't wrap, then inject, or if I inject, don't wrap? I usually do inject, and I'm pretty sure I did on my first pbc brisket. It's always awesome on my big offset, but I never crutch on it. Guess I didn't think about the "double" juice jeopardy of an injection and a wrap. So the question is, is it better to inject and not crutch, or crutch but stick solely with a dry brine? Love the pbc btw. My favorite pork cooker. Just don't do tons of brisket to begin with and only used it once for that.

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            #6
            Stevehtn , wrapping at about 185 internal or so should set the bark nicely, at least that has worked with my briskets in my PBC. I have followed Jerod's ( Jerod Broussard 's) lead on that and am always glad I did. Not pot-roasty at all. I inject with Butcher's.

            Kathryn

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              #7
              I've done a couple of brisket flats on the PBC, and always wrapped with a little bit of beef stock at around 160. Pulled and put into a cooler at around 203, in the cooler for at least an hour. The bark always survived well, and the meat was amazing... tender and juicy, but not mushy or crumbly. I stopped monitoring my temps on the PBC, but each cook took about 5 hours to 160, 2 hours to 203, and an hour (+/-) in the cooler.

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                #8
                Originally posted by fzxdoc View Post
                Stevehtn , wrapping at about 185 internal or so should set the bark nicely, at least that has worked with my briskets in my PBC. I have followed Jerod's ( Jerod Broussard 's) lead on that and am always glad I did. Not pot-roasty at all. I inject with Butcher's.

                Kathryn
                I was thinking something along those lines. Let it run through the stall then wrap the last 15-20 degrees. That or no wrap at all until rest time in the cooler, which is what I do on my big cooker. Do you add any liquid when you wrap at 185, or dry wrap? I was thinking of dry wrapping and let it braise in its own juices.

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                • fzxdoc
                  fzxdoc commented
                  Editing a comment
                  Yup, Stevehtn , that's what I do. Dry wrap or wrap with no more than 1/4 cup of liquid, if it's been in a stall for a looooong time. I get good results with dry wrap, and that's why I prefer it.

                  I can't recall what Jerod does ( Jerod Broussard ) with respect to wet or dry wrap, but if you follow his lead, you'll never go wrong!

                  Kathryn

                #9
                Cool deal. Thanks a lot

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                  #10
                  Alright y'all, trimmed and dry brined my brisket. Ended up with just over 12 pounds of whole packer after trimming. She's a beast. Going in the pbc in the morning for dinner tomorrow. Been barbecuing for most of my life, but I still get excited almost every time, especially dealing with meat I don't do a lot of.

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                    #11
                    Meat has been in the pbc little over an hour now and is already at 104. Man that thing cooks quick. I'm hoping it'll stall for awhile and give me a great bark

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                      #12
                      Be careful what you wish for, Stevehtn ! Seriously, though, have fun with today's cook.

                      What's your PBC temp running at?

                      Kathryn

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                        #13
                        It got to 150 quite quick, then it stalled a looooooong time. LOL. But I must say the bark was much better this time around, and the brisket was still very tender and juicy. Awesome smoke flavor. Thanks for the tips everybody. The pbc rocks

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