I recently joined this forum but I've been a PBC owner now for about 8 months. My favorite things to cook are ribs, chicken drumsticks and wings.
This past weekend I did a 10lb. brisket (both point and flat included). This is the 3rd brisket I've ever done, and each one keeps getting better.
I hung and cooked the brisket to about 160 then wrapped it in foil (slightly vented at the top) and then put it on the grate. This took approximately 4 hours. I used about 10 oz. of a local porter in the foil wrap instead of beef broth. Another 3.5 hours later or so I pulled the brisket. I was in the 200-205 range, and the thermostat was easily prodding the brisket.
The point came out AMAZING! The flat I would give a B. some of it was very good, some was a little dry. This is where I need to figure out what I'm doing wrong. I didn't have much left by way of coals. Maybe separate the two? In the end 85%-90% of the Brisket came out perfect!
I have amazing bark, created by the Central Market bulk Coffe Chile Rub (ground coffee, chile powder, smoked paprika, garlic powder, salt, pepper) and I added some salt and black pepper. I used olive oil and the spices to make a paste and let it marinade on the brisket in the fridge for 24 hours before hand.
I used some hickory wood chips to get a real smoky taste and great smoke ring.
I appreciate any feedback on how too keep the flat extra juicy.
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