hi everyone
ive done 4 brisket in my pbc and each one has gotten better but i wanted to do one with the point and flat separated. i went to local grocery store, albertsons, and picked up a choice 4 lb point. the plan was to dry brine overnight but honestly when i put my kid down to sleep i fell asleep with her! so i applied olive oil then salt/pbc beef rub like 730 am and threw it in fridge. it was in fridge approx 5 hours and sat out for 2 hours before going in cooker. used a full basket of KB, lit with fluid method, and waited about 24 min before hanging the point. i used 2 hooks and had both rebar in place. i also laid in 3 chunks of pecan and made a pecan smoke bomb (as inspired by tenthunter) as well.
hung them and meat temp was 55, cooker 426. let it cook to about 172 as per old dave's recommendation which was approx 4 hrs later. i had to stoke the coal one time to get my heat back up as it dipped to 212. after taking it out i wrapped with 2 oz of beef broth and back in the cooker. my heat started going down again and i didn't want to fool with going back outside in the rain. so after 1.5 hours temp was at 189 and i threw it in the house oven at 300 to finish. i took it out at 210 internal for a total cook time of approx 6 hours.
previous brisket's i had taken to about 203 and 205 but this was the first one i actually was looking for the probe to go in like butter as someone on this forum eloquently put it! at 203 205 207 it didn't really feel that way but interestingly enough when i hit 210 i could tell the difference in the "give" of the meat so i took it out. again, taking old dave's advice, i vented the point for approx 25 min then chopped it up. by far this is the best brisket i have made and my wife gave it a 10/10 haha. the bark was perfect, meat was exceptionally moist, and it was seasoned very well. i think from here on if im gonna do a brisket ill smoke them separately! thanks for the advice old dave and tenthunter!
jason
