Brisket is quickly becoming one of my favorite barbecue meats... I have always tended towards pork with my 'cue, but as I keep using the PBC, I am finding myself wanting to do brisket more often. This was another brisket flat, about 5 lbs. I closed my intake vent on the PBC by a tiny amount, and found temps to hold really nicely around 280 throughout the cook. The brisket stalled in the 160s about 4 hours in, so I wrapped and put back on the grate. About an hour in half in the cooler once the meat hit around 200-204. For whatever reason, this was the best yet. You can't quite see from the pic, but it was crazy juicy. Not as incandescent as some previous smoke rings, but the flavor was there. Someday I want to try a whole packer, but these smallish flats are coming out so nice, and in time for dinner!
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Good looking brisket... great job -
Nice striations.Comment
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Montreal Seasoning, from Wikipedia
is a spice mix used to flavour steak and grilled meats that was based on the pickling dry-rub mix used in preparing Montreal smoked meat.[1]The smoked meat seasoning is derived from pickling mixes used in Eastern Europe or Romanian Jewish cuisine. The primary constituents of Montreal steak seasoning include garlic, coriander, black pepper, Cayenne pepper flakes, dill seed, and salt.[2][3] The spice mix recipe varies slightly among restaurants and manufacturers.Comment
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That looks fabulous... and a nice thick flat to be sure. I'll bet that helped to keep it juicy indeed. Did you completely remove the fat cap? Or is it on the underside in photo 2??Comment
And yes, it is on the underside in the photo.
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