Brisket Day has arrived

[DennyWoo]

I've got a Costco Prime grade brisket that went into the smoker this morning at about 12 lbs trimmed weight. It's been wet aging in the DMF for 75 days, which is the longest I've gone. I usually wet age for around 60 days, but the weather hasn't been the best, and I lost track of time a bit, but it's going to be sunny and about 60 degrees today, so that's as good as i can get this time of year. I was a bit worried about the 75 day wet age, but it looked good and smelled good coming out of the cryovac, so I'm going with it. 36 hour dry brine with just kosher salt, and a bit more salt, garlic, and pepper before going in the PBC. No hang for this. I have it on the grate. I usually go fat side up, but this one is fat side down as I want to see if I can get a better fat render than I normally do. This is my first smoke of the new year, so I can hardly wait for supper. I'll post pics through the day if I can remember to take them!

[Duanessmokedmeats]

If grating it, fat side down will help protect the meat.
I always hang mine. Turn out great.

[Greygoose]

How long does it take in the PBC ?
I can only get about 6 hrs of cooking temp on my PBC.

[DennyWoo]

I get 8-10 hours of cook temp above 225, which usually gets me to the end of the cook for this size of brisket. I foil boat it once the bark is set, then when it's probing good, it's into butcher paper and into the oven to hold till it is time to serve.

[DennyWoo]

I used to hang them, but it's so much easier for me to do on the grate. I just pick a brisket that will fit the drum.

[Duanessmokedmeats]

Usually after 5 hours I take out and wrap. Then until it is probe tender. 2-3 hours.
My Pit usually gets 8 hours, but if the temps start to fall I put it into my electric smoker at 250. No need for smoke it is wrapped.

[hoovarmin]

I think you are wise to go fat down on the grate to protect the meat from the radiant heat. It's going to turn out terrific, the barrel never disappoints.

[MsTwiggy]

Yes to feed the characteristic PBC smoke!! 🤩🔥🔥🐿️

[Finster]

Awesome!
Happy Brisket Day to You 🔥🍻

[MsTwiggy]

Looks tasty, I have only done 4 weeks of wet aging. Can’t wait to hear how it tastes! 🔥🔥🐿️

[DennyWoo]

It tasted great. No issues with the extra long age that I could identify.

[Draznnl]

Happy Brisket Day. What time is dinner?

[DennyWoo]

I'm guessing about 2.5 hours from now, but this HOM is being a bit obstinate...

[DennyWoo]

Here is the finished product. It turned out pretty good. Nice bark and it had a really good fat render. I'd have liked to hold it longer, but only got an hour because I was hangry. It was tender, but a longer hold would have been better. Giving it a 7/10.

[Steve B]

Sure does look purdy. Nice job. 👍

[MsTwiggy]

Yum, looks good!! 😊 Congratulations 🍾🎉🎈 🔥🔥🐿️

[Draznnl]

Looks good. You did something right.

[mrteddyprincess]

The best way to make excellent brisket is to make several non-excellent briskets! Your pics look fabulous to me! When are we buying your next brisket for the next cook?!? :-)

Brian

[captainlee]

Perfecto !

[DaveD]

Looks damn good. Glad you had a good cook!

[fzxdoc]

Wowza! I'd eat that any day of the week and twice on Sunday.

Nice job!

Kathryn

[Stuey1515]

Yep, that's how you do that, good job 👍

[HawkerXP]

Nice!

[Redwng]

Looks good from here. Brisket is a little weird to cook because there are so many variables and even though your process is the same they don't turn out that same. Because of thickness, size and fat content things can go awry. I seem to get more consistent results using primes and my guests always rave about the end result.

I may try a Wagyu in the near future for another comparison.

[DennyWoo]

I'd like to do a wagyu brisket, but I havent been able to bring myself to spend the money on one. One day...