Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: SPAM on May 13, 2015, 11:32:16 PM
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Got a 10lb prime brisket from Costco at 3.69 a lb last week. Injected with beef broth. Rubbed with pepper, salt, and granulated garlic. Got the PBC fired up with KB and a couple chunks of cherry wood. Got the brisket hanging (not pretty cuz I had to choke up on the hooks to keep it outta the coals) at 12:40pm. After 1 hr meat temp was 105. 1hr 30 at 122. After 3 hrs at 138. 4 hr mark and only at 140 so I decided to add another small chimney. Wrapped at 6pm (5hrs 20 min. Into the cook) with internal temp of 149 and hadn't budged for a while.
Brother stopped by, so made a couple drinks and then a couple more....next thing I know temp is 207. Took off the brisket in a panic at 8:35pm. Cambro for two hours, then sliced. Was amazing. Surprisingly not dry at all. Just the opposite. Will post pics when I figure out how to do that. No problems with the outcome, but why is it taking me 8 hours to cook a ten pounder when it seems everyone else is cooking 14-16 pounders in 6-7 hours. ( I know, done when it's done :))
KB was dry, vent 1/4 way open, lit with 40 coals in small chimney and basket was full once I poured em in. Maybe I should try opening the vent a little more? Not sure. Any ideas?
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Briskets can take some time. Not every brisket is the same.
But you pulled it off at the right temp. I like 205F to 210F myself.
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Do you know what temp you had in the pit? Different lighting methods, charcoal moisture, chunk size and placement, etc can all have an impact on how hot a barrel pit is running.
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14-16 pounders getting done in 6-7 hours is using some pretty high heat.
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All I can tell you is, the ends justify the means!
All briskets are not created equal. This is where the Maverick earns it's keep!
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Briskets can take some time. Not every brisket is the same.
But you pulled it off at the right temp. I like 205F to 210F myself.
I was shootin for 203 but I definitely can't complain about the outcome.
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a brisket aint done until a probe slides in and out like butter.....after the brisket hits the stall, I put away my thermo.............
all briskets are not created equal and they all cook so different.................
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a brisket aint done until a probe slides in and out like butter.....after the brisket hits the stall, I put away my thermo.............
all briskets are not created equal and they all cook so different.................
With that in mind, do you keep opening the cooker to probe it? I'm sure you have it down to a science, but I would be paranoid about over cooking it or just constantly taking the lid off to check it. I guess practice makes perfect...back to Costco, and I will tell my wife you guys said it was mandatory homework! :D
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Briskets can take some time. Not every brisket is the same.
But you pulled it off at the right temp. I like 205F to 210F myself.
I was shootin for 203 but I definitely can't complain about the outcome.
203 is my target too knowing it will keep cooking up to about 208 after I pull it off the smoker and put it in the cooler.
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a brisket aint done until a probe slides in and out like butter.....after the brisket hits the stall, I put away my thermo.............
all briskets are not created equal and they all cook so different.................
With that in mind, do you keep opening the cooker to probe it? I'm sure you have it down to a science, but I would be paranoid about over cooking it or just constantly taking the lid off to check it. I guess practice makes perfect...back to Costco, and I will tell my wife you guys said it was mandatory homework! :D
certain grades of briskets will cook differently. I do not cook briskets in my PBC anymore. I prefer the lo and slo route when I do briskets.
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Your barrel might have been running on the cool side. When I use the chimney method. I dump the coals and let them go in the barrel for 5min with the lid off, before adding the meat. That gives it a chance to start the coals below it. My barrel runs between 250 and 275, most of the time. I have a cheap oven thermometer I wrap around one of the rebar. Its handy to know what its running at, so you can adjust your times for other things.
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Your barrel might have been running on the cool side. When I use the chimney method. I dump the coals and let them go in the barrel for 5min with the lid off, before adding the meat. That gives it a chance to start the coals below it. My barrel runs between 250 and 275, most of the time. I have a cheap oven thermometer I wrap around one of the rebar. Its handy to know what its running at, so you can adjust your times for other things.
Good to know Tekn. I also used the chimney start. However, I put the meat on right away. I will wait five with the lid off and see what happens. Thanks.
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I can't comment on the PBC and brisket - but SERIOUSLY????? Costco prime brisket for under $4 a pound??? I live just up the road from the Costco headquarters and it is nearly $7.00 a pound for Choice brisket at our Costco! You are very lucky to get that kind of a price :D :D
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I can't comment on the PBC and brisket - but SERIOUSLY????? Costco prime brisket for under $4 a pound??? I live just up the road from the Costco headquarters and it is nearly $7.00 a pound for Choice brisket at our Costco! You are very lucky to get that kind of a price :D :D
I know right. I had called first to see if they had whole packers and when he said he had those for that price I thought he was mistaken, but I went to check anyway. I should have gone on my lunch hour because by the time I got there after work they only had one left. I took a pic too and will post it after I get a posting pic tutorial tomorrow. Hahaha
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costco had prime full packers for 3.30/lb in arlington tx last weekend!!! with that being said i've done 5 packers (from costco) and frankly i like the point much better than the flat so ive just been doing choice points recently. with the packers i noticed that it took quite a while to cook and i had to keep opening the lid and stoked the coal to keep it in the 250 to 270 range. also, depending on where the hanging is of the meat its going to drip and depending how much moisture is dropping off it could turn "off" those coals as that happened one time to me. another thing is, depending on where you put the cherry chunks makes a difference too as it could turn "off" the coal as well......which happened to me
my last brisket cooks have just been the point and they have come out fantastic every time. i took them to about 208 210 and as mentioned, probe goes in like butter and tastes perfect. not saying you can't do a full packer but try experimenting with different methods and once you learn your cooker it will be all good and fun!
btw, i was using full basket kb blue, lighter fluid, waiting 20-22 min to drop meat, mesquite chunks, 1/4 open vent, both rebar placed, and a smoke bomb. also, looking forward to seeing pics from your cook!
jason
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costco had prime full packers for 3.30/lb in arlington tx last weekend!!! with that being said i've done 5 packers (from costco) and frankly i like the point much better than the flat so ive just been doing choice points recently. with the packers i noticed that it took quite a while to cook and i had to keep opening the lid and stoked the coal to keep it in the 250 to 270 range. also, depending on where the hanging is of the meat its going to drip and depending how much moisture is dropping off it could turn "off" those coals as that happened one time to me. another thing is, depending on where you put the cherry chunks makes a difference too as it could turn "off" the coal as well......which happened to me
my last brisket cooks have just been the point and they have come out fantastic every time. i took them to about 208 210 and as mentioned, probe goes in like butter and tastes perfect. not saying you can't do a full packer but try experimenting with different methods and once you learn your cooker it will be all good and fun!
btw, i was using full basket kb blue, lighter fluid, waiting 20-22 min to drop meat, mesquite chunks, 1/4 open vent, both rebar placed, and a smoke bomb. also, looking forward to seeing pics from your cook!
jason
Costco Minnesota only sells flats and not at that price. Maybe I need to get into meat arbitrage
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I can't comment on the PBC and brisket - but SERIOUSLY????? Costco prime brisket for under $4 a pound??? I live just up the road from the Costco headquarters and it is nearly $7.00 a pound for Choice brisket at our Costco! You are very lucky to get that kind of a price :D :D
I can't say I've ever seen PRIME briskets at Costco in the Boston area. The only prime meat they sell at my Costco are ribeyes and NY strip steaks. Sometimes they have some rib roasts or some other larger cuts but I've definitely not seen a packer brisket.
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(http://i1066.photobucket.com/albums/u420/lakers13666/20150508_202403_zps7pqx8dpu.jpg)
(http://i1066.photobucket.com/albums/u420/lakers13666/20150509_221314_zpstyih0cph.jpg)
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Just called my local Costco today and supposedly they have 12-15 pound prime brisket on sale now for 3.39 a pound.
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SPAM just recked my day. But good for you. No idea why Costco can't be consistent around the country.
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Wow-
$3.69lb for prime!!!!
I can't even find prime brisket around here.
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SPAM just recked my day. But good for you. No idea why Costco can't be consistent around the country.
Well Pappy, im not trying to wreck anyones day but here is the deal I got today on 3 of em. 8)
(http://i1066.photobucket.com/albums/u420/lakers13666/20150521_145057_zpslox4wmmm.jpg)
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(http://i1066.photobucket.com/albums/u420/lakers13666/5460294E-93FB-4F2E-8F17-2CCB15768719_zps73nfffyt.jpg)
everybody have a great Memorial weekend!
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Just saw that HEB in Houston is selling whole packer briskets for $1.77/lb. this weekend. I'm pretty sure it won't be prime, but I'm going to buy the limit of two anyway.
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Just saw that HEB in Houston is selling whole packer briskets for $1.77/lb. this weekend. I'm pretty sure it won't be prime, but I'm going to buy the limit of two anyway.
Wow! You might need to buy an extra freezer while you're there.
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SPAM just recked my day. But good for you. No idea why Costco can't be consistent around the country.
Well Pappy, im not trying to wreck anyones day but here is the deal I got today on 3 of em. 8)
(http://i1066.photobucket.com/albums/u420/lakers13666/20150521_145057_zpslox4wmmm.jpg)
Want to ship me one? :)
I went to my local Costco today and not only did they not have prime briskets, but the briskets they had looked pretty pathetic.
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Yeah! my dream road trip...Delivering briskets across country and helping eat em on the trip back. Hmmmm...how can I work this out?!?
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I am off to Costco after work to grab a brisket for Saturday. I am prepared to pay $6.99 a pound for Choice flats that max out at around 9 pounds. It's all they ever have. I don't think I have ever seen a whole packer at Costco. I will report back 8)
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I am off to Costco after work to grab a brisket for Saturday. I am prepared to pay $6.99 a pound for Choice flats that max out at around 9 pounds. It's all they ever have. I don't think I have ever seen a whole packer at Costco. I will report back 8)
At least here (me 'n SPAM good friends), they don't put the full packers out on display.
You have to ask the Costco butcher for one.
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I am off to Costco after work to grab a brisket for Saturday. I am prepared to pay $6.99 a pound for Choice flats that max out at around 9 pounds. It's all they ever have. I don't think I have ever seen a whole packer at Costco. I will report back 8)
At least here (me 'n SPAM good friends), they don't put the full packers out on display.
You have to ask the Costco butcher for one.
The plot thickens... I have to ask my local grocery store to save me a full packer, he cuts them up to put out on the shelves.
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Just saw that HEB in Houston is selling whole packer briskets for $1.77/lb. this weekend. I'm pretty sure it won't be prime, but I'm going to buy the limit of two anyway.
Bought 2 today...both almost 17 pounds. Asked the meat guy what grade they were and he said that there is a grade just below select and these were that grade. They actually looked and felt really good for a big brisket with more marbling than the Excel choice briskets I bought a few weeks ago at Walmart. I'll let you know how they turn out.
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Below select! That kind of scares me a little.
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by the time you low and slow it, it won't matter. Looks darn good for the price.
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Below select! That kind of scares me a little.
Heh heh....yeah, me too.
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Below select! That kind of scares me a little.
The briskets were well marbled with a normal amount of fat cap, very soft and bendable (almost like choice or prime) and had a very good rich color. What's scary about that? And like RAD said, when you low and slow it, it comes out tasty and tender no matter what the grade. The worst brisket I ever cooked came out fork tender and delicious (not counting the one I forgot about and it burned up).
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Below select! That kind of scares me a little.
The briskets were well marbled with a normal amount of fat cap, very soft and bendable (almost like choice or prime) and had a very good rich color. What's scary about that? And like RAD said, when you low and slow it, it comes out tasty and tender no matter what the grade. The worst brisket I ever cooked came out fork tender and delicious (not counting the one I forgot about and it burned up).
I'm with you and am looking forward to your cook(s)!