First brisket I've done on the PBC.
13 lb whole prime packer wet aged @36F for 13 days past the "sell by" date.
Separated point and flat mainly because I didn't think I could hang it high enough above the coals, and also it seemed to have an exceptionally large amount of fat between the muscles.
Injected beef broth and dry brined with kosher salt for about 12 hrs. Rubbed BBBR with a small amount of MMD and an extra coat of coarse grind black pepper.
Used a 12-10-10 lighting method for the PBC (a la fzxdoc ) with 40 briquettes in the chimney, and over filled the basket somewhat to make sure I had enough for an extended cook if needed. 3 "medium" size apple wood chunks on the coals during the lighting sequence.
Double hooked each piece, hung, and placed one Maverick probe in the flat and one in the center of the barrel.
Barrel temp ran up to about 310 for three first 30 minutes or so then settled in at about 265-280 for the rest of the cook.
Spritzed the meat with a 50/50 water/Worcestershire mix every hour or so for the first few hours, adding just a few chips each time until the bark just looked right. Flat stalled at 156. Wrapped both pieces at this point and cooked until probe tender, 203 in the point. Flat reached temp a little before the point.
Wrapped in towels and faux cambro'd for nearly 4 hours before serving, dropping only 4 deg which was surprising, but I did use large beach towels and the cooler was indoors.
So, roughly 7.5 hours in the barrel + 4 in the cooler. Very happy with the end product. Dark peppery bark with a hint of sweet from the MMD. Point was marbled beautifully and spot-on, taste and texture wise. Flat was not too shabby either.
Also smoked a glazed bacon weave sausage fatty stuffed with eggs that served as an appetizer (posted details earlier over on the "Show us..." thread. Delicious.)
Bourbon of the day was a bottle of Knob Creek that's been knockin' about for a while.
Cheers!
13 lb whole prime packer wet aged @36F for 13 days past the "sell by" date.
Separated point and flat mainly because I didn't think I could hang it high enough above the coals, and also it seemed to have an exceptionally large amount of fat between the muscles.
Injected beef broth and dry brined with kosher salt for about 12 hrs. Rubbed BBBR with a small amount of MMD and an extra coat of coarse grind black pepper.
Used a 12-10-10 lighting method for the PBC (a la fzxdoc ) with 40 briquettes in the chimney, and over filled the basket somewhat to make sure I had enough for an extended cook if needed. 3 "medium" size apple wood chunks on the coals during the lighting sequence.
Double hooked each piece, hung, and placed one Maverick probe in the flat and one in the center of the barrel.
Barrel temp ran up to about 310 for three first 30 minutes or so then settled in at about 265-280 for the rest of the cook.
Spritzed the meat with a 50/50 water/Worcestershire mix every hour or so for the first few hours, adding just a few chips each time until the bark just looked right. Flat stalled at 156. Wrapped both pieces at this point and cooked until probe tender, 203 in the point. Flat reached temp a little before the point.
Wrapped in towels and faux cambro'd for nearly 4 hours before serving, dropping only 4 deg which was surprising, but I did use large beach towels and the cooler was indoors.
So, roughly 7.5 hours in the barrel + 4 in the cooler. Very happy with the end product. Dark peppery bark with a hint of sweet from the MMD. Point was marbled beautifully and spot-on, taste and texture wise. Flat was not too shabby either.
Also smoked a glazed bacon weave sausage fatty stuffed with eggs that served as an appetizer (posted details earlier over on the "Show us..." thread. Delicious.)
Bourbon of the day was a bottle of Knob Creek that's been knockin' about for a while.
Cheers!
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