Author Topic: PBC Brisket questions?  (Read 1938 times)

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Offline Smokin3d

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PBC Brisket questions?
« Reply #-1 on: March 11, 2017, 01:41:08 PM »
Doing a brisket on PBC is now going to be on this coming Tuesday. 16 pounder
1. Hang or place on rack?
2. Separate brisket or leave whole?
3. Pull at certain temp and wrap?

This is going to be my first brisket ever.
Well my first brisket last year turned into $53.75 cat food! Electric smoker shut off some time in middle of night
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline Hub

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Re: PBC Brisket questions?
« on: March 12, 2017, 07:00:49 AM »
Good brisket is really easy to do, it just takes time and a little attention to detail.  Check out:  http://www.letstalkbbq.com/index.php?topic=617.0

1.  Using the PBC rack is a whole lot easier than struggling with the hooks for cooking a brisket.  It sits in the "sweet spot" for temperature purposes and because of this your brisket will cook a wee bit faster than in a standard smoker.

2.  Never, ever separate the point and flat before cooking.  Properly handled, they complement each other and the end result will be more tender and more juicy.

3.  Wrapping is moisture insurance and is optional but I recommend it, especially when cooking at a little higher temp like the PBC uses.  Try wrapping when a few pokes yield an average IT of around 140 or so. 

Don't let a big chunk of meat intimidate you  ;D

Hub
Committed Pellethead & BBQ Writer
KCBS MCBJ & CTC
Ph.B.
Memphis Advantage
NOS American-made Traeger 075
Weber Performer
NG Weber Spirit (warming oven)
PBC
NO SMOKE DETECTOR IN MY OUTDOOR KITCHEN

Offline Smokin3d

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Re: PBC Brisket questions?
« Reply #1 on: March 12, 2017, 09:58:53 AM »
Thanks hub very helpful.  :thumbup:
The only thing left that has me a little confused yet (hope I didn't over look it when reading) is the point? Reheat? Burnt ends? Is it not good to slice and eat? Thanks
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline Hub

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Re: PBC Brisket questions?
« Reply #2 on: March 12, 2017, 01:16:04 PM »

The only thing left that has me a little confused yet (hope I didn't over look it when reading) is the point? Reheat? Burnt ends? Is it not good to slice and eat? Thanks


It has become "traditional" nowadays to slice the point into cubes and cook it further with lots of sauce, thus making burnt ends of the new type.  Nothing wrong with that.  It is also delicious sliced (different texture than the flat) and can be shredded or chopped, too for brisket "sloppy joes" if you'd like.  Good stuff!

Hub   
Committed Pellethead & BBQ Writer
KCBS MCBJ & CTC
Ph.B.
Memphis Advantage
NOS American-made Traeger 075
Weber Performer
NG Weber Spirit (warming oven)
PBC
NO SMOKE DETECTOR IN MY OUTDOOR KITCHEN

Offline Smokin3d

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Re: PBC Brisket questions?
« Reply #3 on: March 12, 2017, 02:46:03 PM »
One ? I forgot to ask is where do I want to put the probe?
Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline Hub

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Re: PBC Brisket questions?
« Reply #4 on: March 14, 2017, 07:07:29 AM »
If you're using an "in-dwelling" remote thermo like a Maverick or such then park the probe in the flat -- as centered as possible.  The flat is more sensitive to temperature for cooking than the point.  If you're using a instant read insertable like a Thermopen then take several deep readings, again in the flat mostly.

If you're making "burnt ends" or going to shred the point you'll be returning the point for more cooking following separating the two components. 

Optional:  One way to approach burnt ends is to go ahead and dice the point into cubes, place it in a foil pan along with a pool of sauce, smear sauce on the cubes, and cook them until you like the tenderness and taste.  Cookers vary and tastes vary.  If you're going to shred the point, re-wrap it and cook it on up until your thermometer probe or a toothpick goes in and out of it like butter -- it'll start to fall apart but stay moist and flavorful.
Committed Pellethead & BBQ Writer
KCBS MCBJ & CTC
Ph.B.
Memphis Advantage
NOS American-made Traeger 075
Weber Performer
NG Weber Spirit (warming oven)
PBC
NO SMOKE DETECTOR IN MY OUTDOOR KITCHEN

Offline Smokin3d

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PBC Brisket questions?
« Reply #5 on: March 14, 2017, 07:46:06 AM »
Thanks Hub!!!!!!!  Just put it on and starting new thread.


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Rec Tec 700 BULL
Blackstone 17 inch
Blackstone 36 with surround table
Broil king signat 20
PBC
Po' Man grill
Weber 26 kettle
Weber smokey joe
Vortex
Slow n sear XL
Thermoworks SMOKE
Breville Smart Oven Air Convection Toaster Oven
John OHIO

Offline Thefewthatquethemoo

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Re: PBC Brisket questions?
« Reply #6 on: April 15, 2017, 04:06:50 PM »
How did brisket come out?
Weber Kettle
PBC
Z Pellet Grill