Have not tried a full packer brisket mostly because of cost. Well I found a 10 lbs. for $ 30 and some change at Walmart. So let's see what I can do with this on the PBC. I cleaned it up cutting of the excessive fat and put on my home made rub that I used on briskets in my smoker. Got the PBC started and put a foil smoke pack with oak pellets on the coals as I was hanging the brisket.
Weather Conditions:
Outside Temp =79 deg. Humidity =58 % Winds SSW@ 10 MPH , Sky = Partly Cloudy.
Brisket in PBC at 9:40 AM. Initial PBC Temp at 10:00 AM 332 deg.
1:00 PM:
Outside Temp = 88 deg. Humidity = 61% Winds SSW @15 MPH. Sky = Remained partly cloudy.
PBC Temp = 309 deg. Meat Temp = 169 deg.
2:00 PM
Outside Temp = 91 deg. Humidity and other conditions remain the same since 1:00 PM.
PBC Temp = 309 deg. Meat temp = 178 deg.
Meat pulled and checked with tooth pick (not ready) wrapped in foil with a half cup of beef broth as in the PBC directions for brisket. Placed back in the PBC lying on the rack. The bark looked good and the meat had a nice smoky smell to it.
2:50 PM
Added 3 chunks of Boneless, skinless chicken breast to the rack with the wrapped brisket. Chicken breast was dry brined for about 2.5 hours and rubbed with a little olive oil prior to going on the PBC.
The chicken breast was used to make Chicken Enchiladas for dinner, not the brisket. I would never plan to have a brisket for the evening meal when I knowingly did not get it on the heat until 9:40 AM. I popped the PBC lid about every 20 minutes and turned the chicken pieces. I had my thermometer in the smallest of the 3 pieces of chicken to watch the temps. I did not want the chicken above 145 degrees, because it was going to be shred and baked in the Enchilada. The PBC temp has started dropping down to 268 deg.
4:15 PM: Chicken is finished at 148 deg. and removed. Brisket temp average 204 deg. Pulled brisket and checked with tooth pick not quit there. Wrapped in foil , placed in a cooler with a couple of towels, and set aside to rest for another 2 hours or so.
6:55 PM: Pulled the brisket out and checked for tenderness and final temp was 216 deg. Let ii sit for a final rest of about 25 min. Total time about 9 1/2 hours. I'm, happy, happy, and happy with this brisket first cook on my PBC.
Brisket prepped and ready.
Hanging and Cooking the brisket is almost in the charcoal basket.
Brisket removed and ready to wrap at 178 deg. Notice the blue toothpick?
Bark looks good, temp at 216 toothpick test is good.
Starting to slice from the flat side almost forgot the picture. Finished product.
Now, I sent two pieces to the independent auditor for an evaluation on 3 specific gradable areas, Taste, Moistness, and Tenderness. On 1 -10 scale I received and over all 8. She got an edge cut off the flat that was not as tender as the piece of the point so I was dropped to a 7.5 in that category. I guess she's right if I got I higher grade she said I would be satisfied and quit trying.
Chief Mac
