Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: zak99b5 on September 04, 2017, 02:52:01 PM
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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:
(https://uploads.tapatalk-cdn.com/20170904/0b3955f4cd9d1382d965326e78d2cef8.jpg)
I filled the basket with Kingsford Hickory charcoal and a few chunks of cherry:
(https://uploads.tapatalk-cdn.com/20170904/c170f18c3f4413332f577157bb46ab49.jpg)
Lit 40 briqs of Royal Oak in the chimney, and hung the meat:
(https://uploads.tapatalk-cdn.com/20170904/c0a5faca5cc4534daabca7be4bc45a7c.jpg)(https://uploads.tapatalk-cdn.com/20170904/f44270ac862c9ca5b9eda8f32262360f.jpg)
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:(https://uploads.tapatalk-cdn.com/20170904/6be0969cb88edd97f1478af8e8fef322.jpg)
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.
Sent from my iPhone using Tapatalk
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Looks to me like ya nailed it.
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Good looking brisket.
:thumbup:
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Looks really good
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Very nice looking brisket!
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Nice looking brisket - great smoke ring!