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My first brisket!

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  • J's BBQ
    Former Member
    • Sep 2015
    • 7
    • Chicago

    My first brisket!

    So I got my Pit Barrel Cooker about a year ago and I've always wanted to make a brisket. Recently I bought Aaron Franklin's meat smoking manifesto (thru AR) and my desire hit a fever pitch. On Saturday, the forces of the universe got together and made it happen. Everything came together: a crowd of people coming over, the boy's soccer game got cancelled so I'd be home, Costco had the perfect Prime brisket for cheap, and some last minute guests from Austin were coming. There would be no better time to make authentic Texas brisket!

    I studied the book, videos, anything I could get my hands on to prepare for the cook. I trimmed up the meat, applied the rub (just salt and pepper), and fired up the PBC. I dropped in some oak chunks and I was ready to roll. It was about as effortless a cook as I've had, with the PBC between 250-275 degrees the entire cook. The stall hit at about 150 degrees internal and I just settled in, ready to wrap as soon as I saw the temp go up a notch. After almost seven hours on the cooker I was home free. I pulled it off, wrapped it in foil (no butcher paper around) and put it back on the cooker (using the grate off hook). My first check was at 8.5 hours in and I was at 188. 30 min later (9 hrs total) I was at 203. Perfect!

    I let it rest just over an hour before my guests couldn't take it any longer. I had to slice and serve, the smell was intoxicating. It tasted as good as it looks. The bark was good, the slices were tender and juicy with a small smoke ring, could be easily pulled apart, and had great flavor. The brisket was a hit! I know there are some things I can do better next time, but all in all, I couldn't be any more excited about my first brisket. A big shout out to Aaron Franklin for giving me the knowledge and confidence to make it happen.
    Last edited by J's BBQ; September 29th, 2015, 08:48 PM.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9482
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
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      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
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      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Home run right there!!!

    Nice looking intramuscular fat on the flat, and those muscle striations almost run directly across the flat, pretty neat.

    Comment

    • Breadhead
      Banned Former Member
      • Jul 2014
      • 1

      #3
      J's BBQ ...

      Nice. For your first brisket that's a grand slam.👍

      If your Texas friends like it you know you've done good. Texans know their brisket. There's always something you'll want to tweak on the next cook.

      Studying and planning goes a long way in BBQ. Good job my friend.🍻

      Comment

      • PaulstheRibList
        Founding Member
        • Jul 2014
        • 1614
        • Lake Charles, LA
        • Started Low-N-Slow BBQ in 2012. Obviously, it's taken hold (in chronological order:
          1.) A pair of Weber Smokey Mountain 22.5's
          2.) #LilTex, a 22" Expensive Offset Smoker (looks like a Yoder Witicha)
          3.) #WhoDat1, a HUGE Gravity Fed Insulated Cabinet Smoker (cooking chamber 3'x2'x6')
          4.) A Full Size Commercial Dryer/converted to Vertical Smoker.
          5.) Jambo Backyard stickburner (my FAVORITE Pit so far)
          6.) GrillMeister, a huge 24"x48" Adjustable, Charcoal Grill from Pitmaker.com
          7.) 22" Weber Kettle with Slow-N-Sear
          8.) Vault insulated reverse-flow cabinet smoker from Pitmaker
          9.) BarbecueFiretruck...under development
          10.) 26 foot BBQ Vending Trailer equipped with HUGE Myron Mixon 72xc smoker is HERE, Oct 2016!
          11.) Opened www.PaulsRibShackBarbecue.com Food Trailer officially in March 2017
          12.) Austin Smoke Works 500 Gallon Propane Tank Offset Smoker, named "Lucille" as travel pit for PaulsRibShack, Oct 2018.
          12.) Opening Brick & Mortar location at 4800 Nelson Rd, Spring 2019. Had a pair of 1,000 Gallon Austin Smoke Works pits, both in RibShackRed for our new place!

          Fabulous Backlit Thermapens, several Maverick Remote Thermometers (don't use any remotes anymore), Thermoworks Smoke, Other Thermoworks toys, Vacuum sealer, lots and lots of equipment...

          I'm loving using BBQ to make friends and build connections.
          I have #theRibList where I keep a list of new and old friends and whenever I'm cooking, I make 1 to 20 extra and share the joy.

        #4
        Great deal!

        Keep throwing parties and cooking for them

        Comment

        • _John_
          Former Member
          • Jul 2014
          • 2454

          #5
          Looks terrific!

          Comment

          • Draugo26
            Club Member
            • Sep 2015
            • 22
            • Union City,CA

            #6
            Congratulations, that took guts to do your first one for friends right of the bat. It looks terrific!

            Comment

            • Danjohnston949
              Former Member
              • Dec 2014
              • 4436
              • 1410 9th. St. N, Fargo ND

              #7
              J's BBQ, Congratulations! Now you will have to buy a bigger table to fit in every one coming to EAT. 😃 Dan

              Comment

              • SwampDonkeyzBBQ
                Charter Member
                • Sep 2014
                • 413
                • Huntsville, Tx

                #8
                NICE!!!

                Comment

                • Ernest
                  Founding Member
                  • Jul 2014
                  • 3150
                  • Dallas, Texas
                  • Pit Barrel Cooker AKA The Chicken Whisperer, WSM 14.5 AKA Smokey, WSM 22.5 AKA Big Worm, Weber Performer Platinum. KARUBECUE

                  #9
                  NICE!! Resist the temptation to tweak too many things on the next cook. Maybe tweak just one thing at a time.

                  Comment


                  • CurlingDog
                    CurlingDog commented
                    Editing a comment
                    Ernest is right.. keep to the plan. Brisket and cooking in general doesn't lend itself well to multi-variable testing. you are just getting started!
                • mayapoppa
                  Charter Member
                  • Dec 2014
                  • 201
                  • San Francisco Bay Area
                  • PBC
                    Weber 22" Kettle
                    Slow N' Sear
                    Weber Spirit Gas Grill
                    ThermoPop Thermometer
                    Maverick Wireless Thermometer

                  #10
                  That looks freakin' awesome! I think I have to do another brisket soon...

                  Comment

                  • Powersmoke_80
                    Founding Member
                    • Aug 2014
                    • 878
                    • Bay City, Michigan
                    • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
                      Weber 22 w/SnS
                      Brinkmann Pellet Grill W/ Ortech TR-100
                      Vermont Castings, gas
                      Masterbuilt smoker, gas
                      Future build, 80 gallon tank hybrid, pellet/stick burner
                      iGrill black, dual probe thermometer
                      Thermapen instant read
                      Polder,Speed Read instant thermometer
                      Favorite Beer, Yeungling Black&Tan

                    #11
                    Awesome job, Luv those prime briskets from Costco. I have to drive an hour and twenty to get them but they are worth it for $3.79/lb!

                    Comment

                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 4804
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks)
                        Weber Summit S650 Gas Grill
                        Weber Kettle Premium 22"
                        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                        Camp Chef Somerset IV 4-burner outdoor gas range


                        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
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                        Fireboard Extreme BBQ Thermometer Package
                        Fireboard control unit in addition to that in the Extreme BBQ Package
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                        Shun Classic 8" Chef's Knife
                        Shun Classic 6" Chef's Knife
                        Shun Classic Gokujo Boning and Fillet Knife
                        Shun Classic 3 1/2 inch Paring Knife

                      #12
                      That brisket is a thing of beauty, J's BBQ . Congrats!

                      Kathryn

                      Comment

                      • BigBear
                        Former Member
                        • Sep 2015
                        • 659
                        • Dallas-Ft. Worth

                        #13
                        You have inspired me J's BBQ ! I have been wanting to cook a brisket forever and have been a little intimidated by it. I just recently got a PBC and spent much of the morning reading Meathead's Texas Brisket recipe. I think it's finally time. Congrats on a great cook!

                        Comment

                        • Huskee
                          Pit Boss
                          • May 2014
                          • 14646
                          • central MI, USA
                          • Follow me on Instagram, huskeesbarbecue

                            Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

                            Smokers / Grills
                            • Yoder loaded Wichita offset smoker
                            • PBC
                            • Grilla Silverbac pellet grill
                            • Slow 'N Sear Deluxe Kamado (SnSK)
                            • Dyna-Glo XL Premium dual chamber charcoal grill
                            • Weber 22" Original Kettle Premium (copper)
                            • Weber 26" Original Kettle Premium (black)
                            • Weber Jumbo Joe Gold (18.5")
                            • Weber Smokey Joe Silver (14.5")
                            • Brinkmann cabinet charcoal smoker (repurposed)

                            Thermometers
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                            • ThermoWorks fridge & freezer therms as well

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                            Beverages
                            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
                            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
                            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
                            • Most favorite beer: The one in your fridge
                            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
                            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
                            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

                            About me
                            Real name: Aaron
                            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

                            Occupation:
                            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

                          #14
                          I agree with everyone, beautiful job! That sliced picture showing that juicy glistening goodness is great!

                          Comment

                          • Will Wyatt
                            Club Member
                            • Aug 2015
                            • 7

                            #15
                            Saweeet. Think I'll be doing a turkey before I tackle a brisket but this thread just might change my mind. That piece of meat looks AMAZING!!!!!

                            Comment

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