Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: JMH on May 27, 2018, 09:29:09 PM
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Did my first brisket in the PBC today. Turned out excellent!
10.8lb prime packer went from soup to nuts in a little over 4 hours. Stubbs and KBB mix. Crutched at 165, final temp about 207. 2.5 hour ftc rest. Very moist and tender. I think ot cooked so fast in part because of size, and i forgot to put one of the rebars back after crutching.
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Looks delicious.
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Nice cook :thumbup: :thumbup:
That looks really good!!
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The long rest in the foil is crucial for a tender moist brisket. Great job.
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Great looking brisket!
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Looks good from here, sir
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Yum. looks good.