Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: amshepar on December 28, 2015, 03:02:57 PM
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About 6 months ago I shelled out the $179 for one of SRF's Gold Grade American Kobe briskets. I just needed an excuse to cook something so expensive and for enough people. So I decided Christmas Day would be perfect. I have done multiple briskets on the PBC and have tremendous success, all in the 12-14lb range. I did all of the trimming the day before, did the salt and pepper rub the day before too, and put the brisket back into the fridge.
At 10:45 am I followed the standard 20 minutes with the lighter fluid and Stubb's charcoal. I placed 4 big Hickory chunks on top of the coals (my standard practice). I placed the brisket on the grate instead of hanging it. I placed one rebar back into the holes.
I left my brisket and went to go see a 1230 showing of Star Wars. At 315 PM when I get back from the movie the brisket is sitting at 205!!! I checked multiple spots of the brisket. The thermometer was sliding in an out of the brisket like butter everywhere. Some spots were showing even 210. I pulled the brisket, wrapped it in parchment paper, and placed it in the oven (I didn't have a clean cooler available). I kept it wrapped for over 2 hours and at 6 PM I pulled it out of the oven so I could slice it. The internal temperature had only dipped to 183 (I left the thermometer in while it was in the oven). One thing I did was preheat the oven to 175, and once I placed the wrapped brisket in the oven I turned the oven off (keeping the oven door closed and the radiant heat from the brisket kept the inside of the oven warm (not all that different than the towel effects in a cooler was my theory).
The end result was nothing short of amazing! The Kobe brisket is FANTASTIC. If you can ever justify the nearly $14 per lb, it's worth trying just once.
I couldn't believe that it cooked in 4 hours, but the effects of the brisket being Extremely fatty greatly impacted the barrel temperatures. Yet the brisket was melt in your mouth tender. There was not a dry spot in the brisket The grease fog smell from the PBC was quite strong, but about an hour after the cook all of the grease had burnt off and I was able to grill 2lbs of scallops. The brisket fat clearly was doing excessive dripping onto the coals. I was disappointed I didn't get to wrap the brisket at 165 but this brisket was so fatty, even the flat, that it wasn't needed. I suspect there was no stall time, although I wasn't there to know one way or another.
Also, I did the brisket fat side down, which is what Noah mentions in his video, but with a brisket this fatty, I'd probably try it fat side up.
Hope everybody had a great holiday and has a great New Year!
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I'd hammer that!!
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The Turtle (Ka Honu) sent a Snake River Farms kobe brisket to a Fall Gathering in Augusta several years ago. It cooked in a lot less time than briskets usually cook. It was fantastic! It is a good thing Turtle showed up when he did. He almost didn't get any of his brisket.
Art
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That does look killer. How'd you get the scallops on the hooks? ;)
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That does look killer. How'd you get the scallops on the hooks? ;)
Scallops on the PBC are fantastic and super simple. 12-15 minutes on each side on the grate (lol).
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Looks so GOOD I can taste it!!! Don
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WOW, that looks and sounds fantastic! I've bookmarked this for the next time I hit the lottery... ;) ;D ;D
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Fantastic looking brisket!
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Wow that really looks good. Not sure if the I'd spend the money but might be worth it
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Looks delicious! :)
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Wow that really looks good. Not sure if the I'd spend the money but might be worth it
It's worth it to try once. I don't see me buying another one anytime soon. I also don't make brisket on the PBC but 1-2x a year.
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i had one of those earlier this year. They are well worth the coin. Just have to have em every once in a great while.
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D@mn that looks great ! ! !
I don't think I can go 2 bills, but daggone if I'm not thinking really, really hard about doing a brisket this week.
BD
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D@mn that looks great ! ! !
I don't think I can go 2 bills, but daggone if I'm not thinking really, really hard about doing a brisket this week.
BD
Should try one just once. That's what I did......ah the memories....now back to select grade 8)
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Beautiful cook!
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The Turtle (Ka Honu) sent a Snake River Farms kobe brisket to a Fall Gathering in Augusta several years ago. It cooked in a lot less time than briskets usually cook. It was fantastic! It is a good thing Turtle showed up when he did. He almost didn't get any of his brisket.
Art
The one Ka Honu had sent to the gathering was the best brisket I ever tasted and then Dee and Paul made burnt ends..OMG...like candy, they were so good, haven't had any like that since. So I would try it one time because I know. .☆´¯`•.¸¸. ི♥ྀ.
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Should try one just once. That's what I did......ah the memories....now back to select grade 8)
I really would love to Smoke. I guess I'll just have to save up.
BD
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Amazing cut of meat! YOLO I say :P
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Amazing cut of meat! YOLO I say :P
I figure I came into this world broke (and kicking and screaming) and I will leave it the same way ;)
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Nice very nice .
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Amazing cut of meat! YOLO I say :P
I figure I came into this world broke (and kicking and screaming) and I will leave it the same way ;)
Well said and a thought to live by!
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That looks outstanding. Hungry now
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That looks amazing! Thanks for sharing.
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You went to go watch a movie? I'd have been too paranoid with that much money cooking. Beautiful looking brisket.
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You went to go watch a movie? I'd have been too paranoid with that much money cooking. Beautiful looking brisket.
When I get paranoid about something in the PBC that's when I start tinkering and stuff gets screwed up. I'm just lucky the movie wasn't 15 minutes longer! It's only because of the amount of fat did this cook faster. A standard choice or prime brisket would have taken several more hours.
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WOW!