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First brisket attempt on new smoker

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  • net_introvert
    Club Member
    • Apr 2016
    • 20
    • Sioux Falls, SD

    First brisket attempt on new smoker

    Today I picked up a 14lb Prime packer brisket from Costco. I figured for the price, it couldn't be beat. Also, after reading Meathead's article on brisket, I didn't want to risk a lower quality one. I'm planning to just do a simple salt and pepper rub on it, I'm thinking at least a 24 hour dry rub brine. I have the Pit Barrel, and I'm planning on starting it around 5am on Thursday morning, with the goal of having it ready to eat after a rest of between 5-6pm. Normally, I'd budget more time, but from what I've read, the PBC seems to cook a little quicker than some of the other smokers. Any tips, tricks, or hints that any of you pros can provide would be appreciated. I'll post pictures of the pre-cooked brisket in a couple days once I take it out and prepare it. I'm thinking a 50/50 ratio on the rub, what do most people suggest per pound for a brisket? I plan to wrap in paper, but there seems to be debate on what temp to wrap it at, I've seen between 160 and 185. I also plan to put it into the faux cambro once it hits 205 for a couple hours to rest it. Any opinions on my plan would be appreciated.

    ~Dustin
  • David Parrish
    Founding Member - Pit Boss Emeritus
    • May 2014
    • 5049
    • Charlotte, NC

    #2
    Your plan sounds good to me. I'd wrap when the bark is nice and set which usually occurs between 175 and 185. Being prime it might happen a little sooner. Also prime briskets are sometimes done before they hit 203 F so start probing for doneness at 195 F.

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5049
      • Charlotte, NC

      #3
      Oh and be sure to come back with pics!

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      • HorseDoctor
        Charter Member
        • Sep 2014
        • 1147
        • Central Iowa

        #4
        50/50 kosher salt & coarse pepper (a la Aaron Franklin) has worked very well for me. Prime beef doesn't need any more than that. Agree with paper wrap after the stall. Enjoy!

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        • Danjohnston949
          Former Member
          • Dec 2014
          • 4418
          • 1410 9th. St. N, Fargo ND

          #5
          net_introvert, I trust all went well with your Brisket! Eat Well and Prosper! From Fargo ND, Dan

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          2021 Meat-Up In Memphis Canceled

          We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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