Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: 4cornersmoker on December 15, 2013, 09:34:56 PM
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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(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1154_zpsf62d27aa.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1154_zpsf62d27aa.jpg.html)
after marinating overnight in bag with Allegro's Gold Buckle Brisket sauce.(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1162_zps59a1de95.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1162_zps59a1de95.jpg.html)
Thursday morning got it ready to hang in the PBC(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1164_zps9c378542.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1164_zps9c378542.jpg.html)(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1165_zps5c6a0ce3.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1165_zps5c6a0ce3.jpg.html)
After 5 hrs it's ready to bring it in,(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1167_zps18e394fb.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1167_zps18e394fb.jpg.html)(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1169_zpseb36ece0.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1169_zpseb36ece0.jpg.html)
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.(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1171_zpsaa38ef6f.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1171_zpsaa38ef6f.jpg.html)sliced up the point(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_1172_zps91be15c6.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_1172_zps91be15c6.jpg.html)
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
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I might need a sample of that so my tongue can confirm what my eyes are seeing ;) :D. Wow - that looks great!
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Brisket is on my bucket list. Plate looked awsome ;D
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looks pretty good from here. :)
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That is a fine looking brisket.
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Delicious looking brisket Russ!
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Really nice looking brisket 4corner! :P
That PBC is on my Santa list..... ::)
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That is a great looking brisket.
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great looking brisket.
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Great job. I really like how much easier it is to cook a brisket when you cut off the "exposed" part of the flat for another use.
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That is some serious barkage. Looks like you nailed it
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Nice!
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Looks good from here!
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Does the briskie need a rub after being in the marinade overnight?
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looks great, a well cooked brisket!!! I like your table cloth too! Sandwich looks delicious!!! Don
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Does the briskie need a rub after being in the marinade overnight?
No not really we just added a little more for added flavor. It is just a personal choice I think. Hope that this helps. And the brisket was fantastic done this way. Thankyou
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Great job on the brisket!
I used to be scared to waste that much $$$, since I couldn't seem to cook one well. Between finally figuring out to take the brisket to ~195 degrees and the ease of cooking on the PBC, I love cooking brisket now.
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Looks great!!!