Brisket positioning and a good bark

[akruckus]

Nice work, that brisket looks killer!

[enassar]

Great looking cook! Thanks for sharing.
Did you flip the brisket?

Nope. Cooked it fat side up as usual the whole way through.

[muebe]

Great looking brisket!

The PBC has never disappointed me!

[spuds]

Oh boy! That is some mighty fine cooking! Thanks for sharing!

X2! Definitely bookmarked this!

[viscera912]

great looking brisket!!!! you have inspired me to try the grate method next time!

[SPAM]

great looking brisket!!!! you have inspired me to try the grate method next time!

X2...awesome

[rebeltruce]

I'm convinced, this Saturday I am cooking an American Wagyu Gold Grade Brisket from Snake River Farms. I will be doing it on the grill grate...with nothing but a 50/50 blend of salt and pepper, Franklin style.

This is the first time I will have guests over for anything off the PBC....wish me luck!

Thawing...

[amshepar]

Did you order the SRF brisket direct from their site?  I've had their meats at various restaurants and steakhouses but not ordered it to cook myself.  That should be amazing! 

[rebeltruce]

I did, I ordered several things, all came very well packaged and still frozen solid.

I have a good friend who ordered a Waygu/Angus Rib Roast, he cooked it on his PBC, he said it was phenomenal. So good he ordered three more!

[sb2_7]

It came out with a perfect dark bark and all lovely and moist within. I used the briquettes of course and several chunks of pecan.
- I used a whole packer brisket, prime grade. Trimmed it and rubbed with with my usual rub heavy on salt and pepper with some garlic powder, onion powder and paprika among a few others.

How much rub did use? Did you coat it really heavy. Can you get that good of a bark if you dont use a lot of rub?

[highball]

 That SRF brisket is going to be so good!

[enassar]

It came out with a perfect dark bark and all lovely and moist within. I used the briquettes of course and several chunks of pecan.
- I used a whole packer brisket, prime grade. Trimmed it and rubbed with with my usual rub heavy on salt and pepper with some garlic powder, onion powder and paprika among a few others.

How much rub did use? Did you coat it really heavy. Can you get that good of a bark if you dont use a lot of rub?

I did not coat it really heavy, did not cake it with spices. I usually get a good and even coverage on the whole thing and that's what I did this time as well. If I had to guess I would say maybe I used a good 1/2 cup rub on the whole thing...really ballpark though so do not quote me on this amount 

[enassar]

I'm convinced, this Saturday I am cooking an American Wagyu Gold Grade Brisket from Snake River Farms. I will be doing it on the grill grate...with nothing but a 50/50 blend of salt and pepper, Franklin style.

This is the first time I will have guests over for anything off the PBC....wish me luck!

Nice and good luck!

Cannot wait to see how this turns out. With Wagyu and it's heavy fat, I'd pay very good attention to how much is dripping on the coals. Maybe not a problem with the PBC but something to keep an eye on as it might choke the coals more than normal briskets.

[Paul Hart]

So you guys are wrapping in parchment instead of foil? Does this still push through the stall the same? What are the benefits and drawbacks of such?

[enassar]

So you guys are wrapping in parchment instead of foil? Does this still push through the stall the same? What are the benefits and drawbacks of such?

The meat is wrapped after the brisket is pushing out of the stall. The benefit is keeping the bark nice and "dry" and still get some more flavor and smoke in since the paper is permeable and is not air tight. I never liked foiling much since it messes up with my bark and gives the meat a bit of a stewed texture. The parchment or butcher paper wrap is straight from Franklin's book (that's what he does at the restaurant) and I really enjoyed the result. So I will be doing it again. Hope this helps.