Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: amshepar on March 31, 2015, 12:15:29 PM
-
I recently joined this forum but I've been a PBC owner now for about 8 months. My favorite things to cook are ribs, chicken drumsticks and wings.
This past weekend I did a 10lb. brisket (both point and flat included). This is the 3rd brisket I've ever done, and each one keeps getting better.
I hung and cooked the brisket to about 160 then wrapped it in foil (slightly vented at the top) and then put it on the grate. This took approximately 4 hours. I used about 10 oz. of a local porter in the foil wrap instead of beef broth. Another 3.5 hours later or so I pulled the brisket. I was in the 200-205 range, and the thermostat was easily prodding the brisket.
The point came out AMAZING! The flat I would give a B. some of it was very good, some was a little dry. This is where I need to figure out what I'm doing wrong. I didn't have much left by way of coals. Maybe separate the two? In the end 85%-90% of the Brisket came out perfect!
I have amazing bark, created by the Central Market bulk Coffe Chile Rub (ground coffee, chile powder, smoked paprika, garlic powder, salt, pepper) and I added some salt and black pepper. I used olive oil and the spices to make a paste and let it marinade on the brisket in the fridge for 24 hours before hand.
I used some hickory wood chips to get a real smoky taste and great smoke ring.
I appreciate any feedback on how too keep the flat extra juicy.
[attachment deleted by admin]
[attachment deleted by admin]
-
Great job on the brisket and congratulations on being member #1000 8)
-
Welcome from Philly Burbs, and nice job on the brisket
-
nice job on your brisket! i had the same results after my superbowl brisket. the point was fantastic but since it was a packer i couldn't get a lot of seasoning where they were connected. btw, i followed noah's video on website for the 3 briskets ive done. i haven't done it yet but my next plan is separate the point and flat and see what happens.
i usually don't go to a butcher shop as we are always at costco. they have the whole packer usda prime and ive just purchased from there. i don't know if its cheaper to get a packer and then separate or just purchase the point and flat individually. anyway, if you do a cook where they are separated make sure you post your results id be interested!
jason
-
Good looking cook!
-
Nice looking brisket.
-
The brisket was originally a 12lb. brisket from Tom Thumb (Safeway Branded grocery store) and I had them trim it there. By the time it was completely trimmed it was down to 10lbs. Trimmed price was 5.49 a lb. compared to 4.49 untrimmed. Given the 2lbs trimmed, it came out breakeven on cost.
-
Sounds good and looks good!!! Don
-
looks good from here :D :D :D
-
Welcome aboard. The brisket looks fine.
Yes, please post the cook if you separate the point & flat. That may be the solution for me, too.
-
That is some serious barkage
-
Excellent looking brisket!
-
Welcome from Alabama, good looking brisket.
-
That's a FANTASTIC looking brisket. I wanted some of that bark so bad that I almost took a bite out of my monitor! Keep up the good work!
-
That is one SENSATIONAL looking brisket, perhaps the best I've ever seen coming off a PBC! IMO, the point is always the best part, so you can't really expect the flat to match it when it comes to moistness. I may have to take a tip or two from your process and apply it to mine on my next brisket effort.
-
I'll have some point please..most excellent. Pam .☆´¯`•.¸¸. ི♥ྀ.
-
Nice looking bark on that brisket.
-
Brisket looks good! The flat and the point finish at different temps so separating them 3/4 the way through the cook works.
The point is always better than the flat IMHO.
-
I ended up cooking 2 more briskets using the same exact process, another 10lb and a 7.5lb. The 7.5 came out much better than the 10lb. I think the larger brisket leaves too much of a possibility for temperatures not being consistent throughout, thus creating pieces that are chewier than others.
I used beef broth instead of beer. I don't think this made a difference, but I did use more broth this time, almost 2 full cups.
One other thing I did with the cooks was after letting it rest for 45 minutes or so in the foil I sliced the brisket and put it into an oven safe baking dish. I used all the leftover jus/gravy and mixed it with about 1/2 a bottle of Rufus Teague BBQ sauce. I'm a firm believer in this BBQ sauce, available at most high end grocery stores in Texas, as it contains no High Fructose Corn Syrup, and it does not use any ingredients you cannot pronounce. I pour this mix over the brisket and cover the baking dish with foil. I let it soak in the oven at 175 and much of this gets absorbed into the brisket. It comes out AMAZING!