Wet aged a Costco prime packer 33 days. This is my fourth brisket, first packer on the PBC.
Trimmed it up, dry brined it for 48 hours.
I like getting the hooks in before applying rub. Two hooks daisy chained. Oakridge Black Ops rub.
PBC ready to roll with mesquite chunks, brisket on at 8am. Temps started at 335 and fell to 260 over the 4.5 hour cook.
At 10am added Barrel Beans.
Took the beans off at noon.
By 12:30 my parents rolled in the door and the point was 200 (light stall) while the flat (big stall) was just coming out of the stall at 167. Hmm... Changed up my game plan given the wide discrepancy, and pulled it.
I separated the point and flat, wrapped both in foil. Point went in the lower oven at 170F with the beans. Flat went in the upper oven at 300. Flat was ready around 1:30 and moved to the lower oven to hold. Dinner around 5pm.
At 3:30 cubed up the point and started Burnt Ends. Back on the reloaded PBC immediately.
Pulled at 4:45 after stirring every 20 min.
Sliced up the flat then, swatting mom’s hands the whole time (you’d think she’d respect the brisket sword more!)
I’ve been wanting to smoke a brisket for them for some time now - so doing it on my birthday was one of my best gifts (right up there with the new Fireboard) 😬. They’d never had burnt ends and were blown away. Sending them home with leftovers. Great day.
And again AR gave me the tools and know how to adjust to an unexpected cook, and still turn out an edible meal. You all never cease to amaze me! Will probably just separate point and flat when trimming in the future.
