Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

No crutch brisket

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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

    Comment


      #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.

      Comment


        #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.

        Comment


          #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.

          Comment


            #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

            Comment


              #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.

              Comment


                #8
                Originally posted by fzxdoc View Post
                Guest , 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 ( Guest '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.

                Comment


                • 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

                Comment


                  #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.

                  Comment


                    #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

                    Comment


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

                      What's your PBC temp running at?

                      Kathryn

                      Comment


                        #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

                        Comment

                        Announcement

                        Collapse
                        No announcement yet.
                        Working...
                        X
                        false
                        0
                        Guest
                        500
                        ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                        false
                        false
                        {"count":0,"link":"/forum/announcements/","debug":""}
                        Yes
                        Rubs Promo

                        Spotlight

                        These are not ads or paid placements. These are some of our favorite tools and toys.

                        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                        Use Our Links To Help Keep Us Alive

                        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                        Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                        Click here to read our detailed review


                        Finally, A Great Portable Pellet Smoker

                        Green Mountain Grills Trek smoker

                        Green Mountain Grills Trek smoker

                        Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                        Click here to read our detailed review and to order


                        Grilla Pellet Smoker proves good things come in small packages

                        We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
                        Click here for our review on this unique smoker


                        Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                        The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                        Click here to read our detailed review and to order


                        Compact Powerful Sear Machine For Your Next Tailgater


                        Char-Broil’s Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you’re off to the party! Char-Broil’s TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                        Click here to read our detailed review and to order


                        The Pit Barrel Cooker May Be Too Easy


                        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

                        Click here to read our detailed review and the raves from people who own them


                        Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                        Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

                        With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
                        Click here to read our detailed†review