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My first PBC Brisket

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  • Elton's BBQ
    replied
    Great brisket!
    Cheers

    Leave a comment:


  • Jerod Broussard
    replied
    3 am, no glasses, couldn't sleep, that dude looks totally awesome, even in a blur...hehehe

    Leave a comment:


  • PJBowmaster
    replied
    That really looks terrific!!! I would declare victory on that one....

    Leave a comment:


  • Mr. Bones
    commented on 's reply
    Yup, no doubt! Ya' worked hard for hours, possibly days to git a juicy brisket. Don't squander it!
    If ya' want dry, just go to a local 'bbq' joint, buy a pound or three.
    Save 12-24 of yer time...
    Jus' sayin'...

  • Mr. Bones
    replied
    Damn nice lookin' brisket!!!

    Leave a comment:


  • fzxdoc
    replied
    Well, I wasn't hungry until I opened this topic. Now I want to climb through the monitor to get to that brisket. Thanks for the writeup and the photos maustin65 . And congrats on such a great cook!

    Kathryn

    Leave a comment:


  • maustin65
    commented on 's reply
    yeah the video that wouldn't upload showed that, i had it wrapped in butcher paper. You are absolutely right I don't want to lose all that!

  • DeusDingo
    replied
    looks awesome!

    a possible word of advice: if you don't do it already, when you pull the brisket to put in the cambro, wrap in foil. the point might be juicy enough to survive all those juices getting sucked into a towel but the flat can get dry

    Leave a comment:


  • kmhfive
    replied
    Sounds and looks like you are absolutely ready for the full packer! Enjoy!

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  • RonB
    replied
    Sounds like a great cook.

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  • Spinaker
    replied
    Wow that looks great!!! The PBC does crank out some awesome brisket. Next to the KBQ, that is where I prefer to cook my briskets. It is just so easy. Awesome pictures too.

    Leave a comment:


  • maustin65
    started a topic My first PBC Brisket

    My first PBC Brisket

    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!
    Attached Files

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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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