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No crutch brisket
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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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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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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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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
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Originally posted by fzxdoc View PostGuest , 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
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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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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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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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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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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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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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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? ThanksTags: None
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