So I look at the forecast for Saturday night into Super Bowl Sunday. 7 below zero and 5" of snow. I decide I am not going to start my cook at 2:00AM and be outside firing my big smoker all night. The alarm goes off at 4:30AM. I take a look out the back door......
I shovel a path to the garage, pull out my PBC and fire it up. A few chunks of oak and I hang my 15# prime brisket. Yellow mustard and Pit Barrel Beef and Game rub.
Got the temp up to about 155 and PBC said "no more - too cold". I pulled it, wrapped it, and put it in the oven for a couple of hours until it hit 200. Dropped it in the cooler for about 2 and half hours. I was worried that I may have a ruined a prime brisket. I usually do brisket on my big smoker and use all oak (Aaron Franklin style), and they turn out great. When our guests arrived I sliced and served. I couldn't tell the difference and everyone said it was some of the most tender, delicious brisket they've ever had. Sorry no after picks but my three boys, all in their 20's, my brother-in-law, and father-in-law, absolutely destroyed it. I think I had about 1 pound scraps left over. Like FireMan I'm in northern Wisconsin. You have to be a bit crazy to BBQ up here this time of year. The PBC definitely makes that possible.
I shovel a path to the garage, pull out my PBC and fire it up. A few chunks of oak and I hang my 15# prime brisket. Yellow mustard and Pit Barrel Beef and Game rub.
Got the temp up to about 155 and PBC said "no more - too cold". I pulled it, wrapped it, and put it in the oven for a couple of hours until it hit 200. Dropped it in the cooler for about 2 and half hours. I was worried that I may have a ruined a prime brisket. I usually do brisket on my big smoker and use all oak (Aaron Franklin style), and they turn out great. When our guests arrived I sliced and served. I couldn't tell the difference and everyone said it was some of the most tender, delicious brisket they've ever had. Sorry no after picks but my three boys, all in their 20's, my brother-in-law, and father-in-law, absolutely destroyed it. I think I had about 1 pound scraps left over. Like FireMan I'm in northern Wisconsin. You have to be a bit crazy to BBQ up here this time of year. The PBC definitely makes that possible.
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