Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on April 02, 2018, 09:53:58 AM
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Hope everyone had a nice holiday. For our Passover meal, it is traditional to service brisket so it was my pleasure to do a smoke. Got a 15 lb beauty from Rest Depot and did a dry brine overnight with a simple dusting of Montreal Steak Seasoning, Adobo (Latino version of Montreal) and some Chinese 5-Spice powder. Usually i do a 50/50 salt-pepper rub but Mama Smokin does not like the course pepper bits, thus a change. I placed a rectangular tin below the grate using 4 hooks to catch the drippings and act as a heat shield. This worked incredibly well as it was easy to maintain an average 250F pit temp, while accumulating about 8 ounces of fatty liquid that otherwise would have fallen over the coals. About 8 hours later, this was done then rested for 3 hours in a cooler and served. It was delish. I have been using Royal Oak briquettes for the last few years but something has changed recently. They take longer to start in the chimney, don't last as long and leave a lot of ash. It was time to try something new. Not being a fan of original Kingsford, I was hesitant to take advantage of the Costco sale for Kingsford 100% Natural briquettes. I give this product thumbs up. Started quickly and burned nice and long with minimal ash. I'll be stocking up at Costco
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Looks good :thumbup: At some point I have got to try a brisket low and slow
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Great looking brisket.
Ya cant call yourself a pitmaster until you have done a packer..............
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Man, that brisket looks like it's almost fall apart tender! YUM!!!
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Looks delicious!
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Great job!
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Good looking briskie ! ! !
BD
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Excellent! Looks incredible!
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Very nice brisket. I loaded up on Kingsford Pro last year when Costo ran their Spring sale of 2/18lb bags for $15. I love the stuff. It has cooked well for me and when I'm done I can spread the ash across my yard.