2 weekends, 2 briskets

[scottv]

Made one last weekend and it came out ok but wasn't left on long enough.

Great flavor I just didn't let it cook enough and spots wernt cooked all the way. Also I didn't do a whole lot of trimming

Todays
this time I trimmed it better and I plugged two of the rebar holes. Used oak wood chips. One thing I should have done was leave both rebars in for the first hour or so to let the wood chips burn better.  About a 7 hour cook time

I cut off some of the smaller part of the flat before I wrapped it. Cubed it and put Franklin's BBQ sauce on it and threw them on the grill. Came out good

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[scottv]

Also did fat side down the whole time, last week's I did half and half. I preferred the fat down

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[Aclarke44]

Looks good!

Why plug the rebar holes?  Just put the rebar in and let it run.  If it's running too hot for you then adjust your vent cap (intake).  It's much easier to slightly crack the lid if you want an occasional higher temp than plug the rebar to get a lower temp. 

[viscera912]

aclarke, ive plugged the 2 remaining holes and the intake vent for all my previous brisket cooks.  while the pbc isnt' a true smoker, if choked down to 225ish the brisket is MUCH better than leaving both rebar in and cooking it in the upper 200's to low 300's. 

nice cook scott, what was your seasoning?

[Aclarke44]

aclarke, ive plugged the 2 remaining holes and the intake vent for all my previous brisket cooks.  while the pbc isnt' a true smoker, if choked down to 225ish the brisket is MUCH better than leaving both rebar in and cooking it in the upper 200's to low 300's. 

nice cook scott, what was your seasoning?

Guess it's just a preference thing.  I typically cook brisket at 275°.  Only difference I notice is a shorter cook....

[viscera912]

i read about doing that on here, can't remember who came up with that, but i tried it once and man i have never done it any other way.  it does take much longer but i noticed the brisket was just more tender when i cooked it longer.  i guess it is true, slower cooking allows the fibers to open up.  don't know if that is truth or not but i can definitely attest to a lo and slow cook on the pbc took my brisket to a different level!

[scottv]

Looks good!

Why plug the rebar holes?  Just put the rebar in and let it run.  If it's running too hot for you then adjust your vent cap (intake).  It's much easier to slightly crack the lid if you want an occasional higher temp than plug the rebar to get a lower temp.

Was trying something different

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[scottv]

aclarke, ive plugged the 2 remaining holes and the intake vent for all my previous brisket cooks.  while the pbc isnt' a true smoker, if choked down to 225ish the brisket is MUCH better than leaving both rebar in and cooking it in the upper 200's to low 300's. 

nice cook scott, what was your seasoning?

Just salt and pepper

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[USCTrojan]

Now that looks great!

[Aclarke44]

i read about doing that on here, can't remember who came up with that, but i tried it once and man i have never done it any other way.  it does take much longer but i noticed the brisket was just more tender when i cooked it longer.  i guess it is true, slower cooking allows the fibers to open up.  don't know if that is truth or not but i can definitely attest to a lo and slow cook on the pbc took my brisket to a different level!

Not trying to be argumentative,  but if you cook brisket  (ribs and pork butts as well) to a feel and not to a certain internal temperature you'll get just as tender (and more consistent) results.  Brisket should be cooked to "probe tender" meaning when you can insert a probe in the thickest part of the flat and it goes in with little to no resistance, it's done.  This can happen anywhere from 195°-210° which is why going by temperature won't give you consistent results.  It also needs to rest for about an hour.

Again, not trying to say one person's way is right or wrong.  If plugging the holes and cooking at 225 works for you then keep doing it.  I'm just pointing out that you can get a tender brisket cooking at 275-300°.  Matter of fact a lot of "professional" pit masters cook at that temp.  Aaron Franklin is one.....

[smokeasaurus]

Now that looks great!

a big X2

[HighOnSmoke]

I think both briskets look great!

[Savannahsmoker]

I would be very happy to eat a slice or two from either one or both.

[TMB]

Two briskets and you didn't share,  shame on you 

Those look great 

[Smokin Don]

Looks good!!! Nice cook!!! Don