Hi, I need some advice on timing. I picked up a PBC a couple of weeks ago as my 60th bday present (toy)! We are hosting a party for 16 people this Sat + I'm wanting to do a brisket in it. I'm guessing a 12lb (5 kg for us Canadians) brisket will feed the group but I'm unsure of the time needed. Planning on slicing it up + serving it with a whole mustard aioli on fresh slider buns. Oh, and our elevation is around 3,300 ft. Thanks. RobbH
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Welcome to the Pit ... check out this topic for help with timing: https://pitmaster.amazingribs.com/fo...ts-if-possible
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Rob!! Good to have you. Plan for 10 hours. Most of the briskets I cook in the PBC are done in 7 to 9 hours. 7 hours if you are wrapping at 165 F. Make sure you rest it for at least an hour in a Faux Cambro.
And check this article to out. ^^^^^^^^ best resource
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Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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Thanks for the advice, I'll post the results with some pic's! I'm excited about doing a brisket, broke the PBC in with pork back ribs, brie and a fillet of steelhead trout, just loved the flavours!
Cheers,
robbh
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A hearty welcome from Illinois.
Do remember that if you are talking about a packer there is a significant weight loss after trimming and then more after cooking. With 16 people as guests I would consider doing 2, but you could be OK dependent upon the typical appetites of your guests. As I used to do a lot of catering I found that the younger the group (especially males) a whole bunch more than average was required.
Better too much than not enough and the leftovers are to die for.
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Let's see. 1/2lb cooked meat per very hungry grown male * 16 = 8lbs. Trimmed you'll get something like 36% yield from uncooked. So that's 22lbs of trimmed packer. But it's also really generous portions. So, two packers with an opportunity for lots of leftovers?
Oops, that was Sous-B-Q, so your cooked yield might be a bit higher. Then again, leftovers.
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So I said I'd report back on how my first brisket went, and I must say I was pleased. I ended up buying 3 pre trimmed briskets ranging in weight from 3 to 6 lbs. I was concerned about timing and the weather with as it turned out 20 guests coming over at 7 that night, so I thought smaller briskets would give me better certainty on timing.
I bathed them in olive oil and the PBC game seasoning and hung them in the PBC. It was cold the day I smoked them -16 Celsius (3degrees F). They went into the smoker at 10 am, and by 6 pm were done. I did take them out, marinate them in a beef broth and red wine marinade, tented them and let them finish (that was around 4). They rested for over an hour and when I unwrapped them they had a nice bark, great looking smoke ring, tender, juicy and so flavourful. Sliced them and served them with a whole mustard aioli. I also did marinated artichokes and brie as appetizers in the smoker. A great success, can't wait to try it again. I didn't add any wood to the smoker, just the drippings on charcoal. Thanks for the advice and sorry but I forgot to take pictures.
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Moderator
- Nov 2014
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John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
Very interesting approach. When you say "marinate" in beef broth and red wine, did you mean you wrapped in foil with those ingredients in the foil?
If so, that combo of red wine and beef broth is a new one on me. How did the wine take the smoke? I would be really curious to hear what that was like.
Thanks for posting. Glad everything turned out well. Stay warm up there.
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