im cooking my first whole packer brisket on the pit barrel Friday. I'm wondering if I should inject the brisket with beef broth as recommended by meathead. Any other tips are greatly appreciated.
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I typically don't inject a prime brisket. I do inject anything below prime. Make sure you schedule in at least a two hour hold in a cooler. I've found my results are better and more consistent when holding brisket for a couple of hours. -
i've never injected and my briskets come out fine. i guess it also depends on the grade of meat as i have only made prime brisketsComment
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When in doubt...injectComment
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I did my first prime packer on my PBC on Sunday. I did not inject. It was the best brisket I've ever eaten. I watched Smokey Bones video on PBC brisket on YouTube and tried to duplicate it. It took me 9 hours to cook a 16.5 prime packer before I trimmed the fat. I still can't believe how great it turned out in only 9 hours. I dry brined it overnight in half kosher salt half coarse pepper. Next time for me will be soon and I will do the exact same thing cause it worked.Last edited by Butchman; August 30, 2017, 06:16 PM.Comment
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I don't bother with injecting. As if a beef brisket needs more beef flavor.
Plus I don't want that extra drippage on my PBC coals.Comment
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Just hung my 2nd prime packer 14 pounds after overnight dry brine with s&p and BBBR. I'm going to add the 5+ pound chuckies in a few hours. I'm using my new smoke thermometer for the first time. Full basket of kingsford blue then took out enough to fill my small Weber chimney. Fired up the chimney for 15 mins dumped it on top of basket then added another chimney full and lighted then placed on top of coal basket after about 10 mins. Put lid on with rebar and then placed 2 hooks in brisket a few wood chunks on coals for extra smoke and then hung the brisket at 8 am.Last edited by Butchman; September 2, 2017, 06:33 AM.Comment
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As you can see there is no leakage from my lid and I did not experience the huge spike in temperature that many PBC folks report. This is the first time I've ever monitored the inside temps on my PBC. I hope this helps some of the new PBC owners.Comment
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At the 1:40 time of cook I'm a bit concerned temp is too high so I hung the Chuck roasts and placed cooker temp probe in the center about a foot down from the lid. Temps much lower now with cooker at 239 degrees and upper flat of brisket at 131 degrees. It's been about 1 hour 50 minutes.Comment
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At the 3 hour mark the temps are 143 meat and 236 grill temp. I moved the probe to an open spot about 5-6 inches below the lid. I'm seeing about a 30-35 degree temp difference between upper area near the lid and middle area about 16-18 inches down, it's hotter at the top.Comment
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Butchman , I routinely hang two probes in the PBC, one on the side of the vent and the other opposite. In the first few hours of the cook, I can see as much as a 40degF difference between the readings. After a few hours into the cook, the temps come into agreement. I like hanging the probes about mid meat level a few inches away from the meat. That gets harder to do when you have a barrel full of meat, but I usually find a way.
Hanging two cooker probes has taught me to keep my mitts off the PBC, micromanaging temps. Now I just let it ride in its sweet spot unless the temps are in excess of 300degF and climbing or below 220degF and dropping.
So temps can vary all over that little barrel. Food still turns out great.
Sounds like you're having a fun cook.
Good idea to go ahead and hang the chuckies. If they're anywhere near as thick as the brisket, they'll take about the same amount of time. If they're done too soon, they'll just enjoy their stay in the faux cambro spa a little longer.
KathrynComment
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I'm having to crack the lid to generate more heat. I'm filling another chimney with fresh charcoal. Temp is 151 meat and 244 in the PBC.
Mizzou vs Mo State and it's halftime and score is only 48- 35 go defense!Comment
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Yeah those 3 big hunks of meat will put out some serious moisture as they sweat. Keeping the temp up and kicking it up higher will help push them out of the stall.Comment
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It was a success, brisket was very tender and moist including the flat. I was really surprised how good the chuckies tasted, very similar in a way to brisket. I've made lots of pot roasts and none tasted as good as these did. You know a brisket is going to be good when you cut that first end of the flat and it's tender and juicy. The pieces only get better as you move toward the point.
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