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1st brisket on the PBC
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Club Member
- Jul 2016
- 9361
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
I let it go to after the stall, then I put in foil pan on top of a rack add a little juice, wrap in foil stick in probe and in the oven. Did the same as you yesterday. 14.5lb trimmed to 11.5 it took 8 hours to get out of stall. Temp in barrel was starting to drop anyway. I see you double hooked, good Idea.
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I agree with HawkerXP . If you're going to wrap, I like to wait until after the stall to develop the bark. I prefer butcher paper to foil but that's just personal preference. The stall on my 12 pounder I did yesterday lasted about 7 hours, also USDA prime.
Let us know if you have questions bud.
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Club Member
- Jul 2016
- 9361
- Virginia
-
3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Congrats! Looks marvolous! Actually if you go to "show us what your cooking" post it looks just like mine. LoL!
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