USDA prime brisket PBC style

[Butchman]

Kosher salt coarse pepper overnight dry brine. Just hung temp spiked to 340 and sinking now at 311 after about 20 minutes

[Butchman]

flip side with a double hook

[HawkerXP]

I'll be over in about 8 hours.

[jecucolo]

That looks great. Nothing more fun than firing up the PBC !

[DWCowles]

Looking good! Don’t forget to post pics of the final product.

[Butchman]

That’s the hard part, I get so excited when it’s time to cut it I usually forget to take pics!

[Butchman]

After approx. 1 hour the PBC has settled down to 275 and the meat is up to 102. It' s 72 degrees and sunny here.

[fzxdoc]

Just let that briskie ride in the PBC. In my experience, the PBC holds at 275° for several hours in long cooks as long as I keep my mitts from lifting that lid!

It's going to be great to see how your cook turns out. Have a lot of fun today.

Kathryn

[Butchman]

Webers will rest today ?

[fzxdoc]

Wow. Nice collection there, Butchman .

Kathryn

[Butchman]

Thank you Kathryn! ; )

[kmhfive]

For a minute I wasn’t sure which was nicer — the view of the cookers or the view of the trimmed Brisket. I got over it!

[RonB]

That looks tasty.

[gregtr1]

Looks great so far. Can't wait to see the results. I want to try a brisket on the PBC next. Probably going to have to wait about 5 months or so before we see weather like that around here again.

[Butchman]

Pulled off after 9.5 hours, faux cambro only 1 hour cause we were hungry! It was awesome.

[Butchman]

More views

[gcdmd]

Great job. Thank you for sharing the experience.