Though I have put a couple corned beef brisket in the PBC in the past, I haven't made a fresh one yet. I couldn't find a whole packer, so I got a 5# flat. Gave it a light coat of olive oil and rubbed in some Beef & Game the night before:
I filled the basket with Kingsford Hickory charcoal and a few chunks of cherry:
Lit 40 briqs of Royal Oak in the chimney, and hung the meat:
Wrapped in foil when it hit 165* with about a half a cup of beer, then pulled it at about 205* to let sit in a cooler for about three hours.
No pics of dinner that night (we were beat from working on my neighbor's car all day). But I do have a pic of the leftovers:
Where there was no fat the meat was a little dry, but it was still tender. Just used the wrap juice to pour over the meat, as well as a little Heinz Pitmaster BBQ sauce (Texas style).
It was really good that night, but even better the next day reheated for lunch.
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