I've had my smoker for a year now. So this Saturday I finally claimed my birthright as a Texan. I smoked my first brisket. I've always been intimidated by them, I've eaten so many dry briskets. But this one came out great. I want to thank everyone in the pit for all the advice and encouragement. And for those that responded so quickly to my trimming questions Friday night.
So here is the timeline. I bought a 13 lb. USDA Prime Packer from Costco a while back (at $2.79 a pound) and kept in the freezer and invited my oldest friend (since 8th grade), his family and parents, and my mom over for a get together. Friday night I trimmed, and trimmed, watched trimming videos, and trimmed really not knowing what I was doing. I cut out so much hard fat between the point and the flat I ended up just separating them. I then put on the rub and wrapped it in Saran Wrap and put it back in the fridge. I really considered just doing a dalmatian rub but instead I used Cash Cow by Big Poppa Smokers. I'll be honest, it had a sour smell in the jar and I was a bit nervous. But I forged on.
Saturday I got up and fired up the PBC and hung the two parts and held steady at 285. Since it was cut in half and its a PBC the cook went quick. I hit the stall and stayed between 171 and 174 for a few hours but then jumped to 180 and that's when I wrapped it in foil. I used water and Worcestershire to make a wrapping juice (a bit inspired after I realized that can on beef broth was in fact veggie broth).
At the six hour mark I hit 205 and put it in the cooler for two more hours. During that time I cooked some corn bread in the PBC in a cast-iron skillet.
I'll be honest, the brisket was amazing. It tasted so good and it was so tender and juicy. The bark had great flavor despite my-in-the jar concerns. Everyone loved it.
The pics go in this order: In the package, pre trim, post trim, the trimmings, in the PBC, the point right before slicing, the first slice, and the cornbread.
Thanks to all the guys and ladies here. Don't know if I ever would have confident enough to do this on my own.
So here is the timeline. I bought a 13 lb. USDA Prime Packer from Costco a while back (at $2.79 a pound) and kept in the freezer and invited my oldest friend (since 8th grade), his family and parents, and my mom over for a get together. Friday night I trimmed, and trimmed, watched trimming videos, and trimmed really not knowing what I was doing. I cut out so much hard fat between the point and the flat I ended up just separating them. I then put on the rub and wrapped it in Saran Wrap and put it back in the fridge. I really considered just doing a dalmatian rub but instead I used Cash Cow by Big Poppa Smokers. I'll be honest, it had a sour smell in the jar and I was a bit nervous. But I forged on.
Saturday I got up and fired up the PBC and hung the two parts and held steady at 285. Since it was cut in half and its a PBC the cook went quick. I hit the stall and stayed between 171 and 174 for a few hours but then jumped to 180 and that's when I wrapped it in foil. I used water and Worcestershire to make a wrapping juice (a bit inspired after I realized that can on beef broth was in fact veggie broth).
At the six hour mark I hit 205 and put it in the cooler for two more hours. During that time I cooked some corn bread in the PBC in a cast-iron skillet.
I'll be honest, the brisket was amazing. It tasted so good and it was so tender and juicy. The bark had great flavor despite my-in-the jar concerns. Everyone loved it.
The pics go in this order: In the package, pre trim, post trim, the trimmings, in the PBC, the point right before slicing, the first slice, and the cornbread.
Thanks to all the guys and ladies here. Don't know if I ever would have confident enough to do this on my own.
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