Done quite a few other types of cooks on the PBC which I have only owned for a few months, so I figured it was time to give Brisket a go now that I have a feel for the cooker. I still wanted the maiden voyage for brisket to go well and not ruin a massive and expensive piece of meat so I went with a small 5lb point only. Decided to give my local butchers beef rub a try and it has a higher salt content so I didn't dry brine separately this time like I normally would, but did apply the rub with salt the day before to in essence do the same thing. Fired up the PBC, double hooked that baby, and let her go! Got to 160 in three hours, wrapped in pink butcher paper , and placed back on the grate. Four more hours and pulled at 203/204. Wrapped in a towel and threw in the cooler for one hour. I was very worried cause I fully intended to pull at 200 to account for carry over in the cambro, but had a last minute kid thing come up of course and had to drop her off somewhere at the worse possible time!!! But... it still came out delicious, so soft and moist, not over salty, perfect smoke ring, collagen dissolved, just overall couldn't have been happier with my first brisket on this cooker. Stoked to do a full packer next time, woo hoo!
P.S. hada couple videos I tried to upload and it said invalid file. It's just and MOV file taken on iphone and emailed to myself. Any ideas on that one for the future would be cool too, thanks!
P.S. hada couple videos I tried to upload and it said invalid file. It's just and MOV file taken on iphone and emailed to myself. Any ideas on that one for the future would be cool too, thanks!
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