Thursday I did a 11 lb brisket in the PBC. It started out @ 17 lb.On Wednesday I trimmed the fat off and part of the flat to make pastrami a few days later. After I trimmed it I put it in with Allegro's Gold Buckle Brisket Sauce
after marinating overnight in bag with Allegro's Gold Buckle Brisket sauce.
Thursday morning got it ready to hang in the PBC
After 5 hrs it's ready to bring it in,
Wrapped in foil with bacon and back into the PBC for about 2 hours. After 2 hrs in the PBC it went into the oven to rest for a hr.
sliced up the point
Here it is sandwiched up on good old freezer paper & Styrofoam bowls for the potato salad just like you get at america's best BBQ shop in the land. Brisket was fantastic. Pit Barrel Cooker rocks. Best smoker I have seen or have used. Hope that you enjoyed the presentation.
4 corners smoker