For our Superbowl we did up a 10 lb brisket. It was seasoned up with Pit Barrel beef rub, Tatonka Dust & Cabella's brisket rub. Let it sit overnight Sat before it was put into the PBC.
Into the PBC for 4 hrs.
Then took it out, foiled it for 2 more hrs and then let it rest for a hour. While it was resting the wife put some rolls into the oven for sandwiches.
sliced the point and saved the flat for later.
Have a plate full of good brisket sandwiches with some veggies that were also cooked in the PBC. Nothing is better than brisket cooked in the PBC. It is very flavorful, tender and guud. Too bad that the game wasn't as good as the brisket.
PBC & TATONKA DUST ROCKS!!!
