Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: KC-Q on June 22, 2015, 07:59:45 PM
-
I couldn't help myself this weekend. It's fathers day after all, so I decided to treat myself and get a 5.5lb brisket (mostly flat). Put'er on at 10am, used one rebar, plugged both the other holes without the rebar initially. After a couple hours, I noticed the temp was struggling to stay at 220ish so I unplugged one of the holes. It gradually went up to 260-270 at that point and I kept it there. The stall wasn't too bad. Ended up wrapping it at 195 til done at 203. Put some corn on there about 45 min. before I called it done and it turned out amazing! Easily the best bark I've ever had. The rub I used was a variation on Franklin's 50/50 mix. I used 1/2 pepper, 1/4 kosher salt, and my secret ingredient 1/4 smoked salish salt. Not easy to find, but it really adds a layer of complexity I feel. I've been using it in my rib rub for a while and everyone LOVES it. Oh, one last detail is that I hung the brisket sideways (wider than tall). My theory was that it would keep more of the meat at the same temp range in the cooker - not sure if it made a difference, but it sounds smart. :P
So here's the meatporn.
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2009.25.17.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2009.25.30.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2009.37.42.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2010.38.31.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2015.05.36.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2019.19.14.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2019.39.58.jpg)
(http://i336.photobucket.com/albums/n351/larryboy2911/BBQ/2015-06-21%2019.53.22.jpg)
-
Wow does that look great
-
Looks moist and fantastic!
-
Fabulous looking bark and still lots of juice, well done ;D
-
Nothing dry about that flat! BEAUTIFUL JOB!
-
Fabulous looking bark and still lots of juice, well done ;D
X2
-
Looks and sounds excellent - nice finish to the weekend!
-
KC-Q,you are one heck of a fine BBQ'er!
-
Good looking briskie. I see the Aaron Franklin brisket "rub" is quite popular these days ;)
-
Nice brisket and good plate!!! Don
-
Looks absolutely perfect.
-
Beautiful flat with some awesome bark
-
Great job.
I use Himalayan pink salt and never use kosher or iodized salt. The natural salts that haven't gone through bleaching processes such as your Salish or the Himalayan have such a richer taste. I find I don't need as much salt because of it. It also has more naturally occurring minerals in the salt that make it better for you.
Either way, keep up the good work.
-
Great job.
I use Himalayan pink salt and never use kosher or iodized salt. The natural salts that haven't gone through bleaching processes such as your Salish or the Himalayan have such a richer taste. I find I don't need as much salt because of it. It also has more naturally occurring minerals in the salt that make it better for you.
Either way, keep up the good work.
We use the pink salt as table salt. Salt that is actually good for you...I am all over that.... :)
-
Fantastic looking brisket!! Several slices of that would make a heck of a sammie!
-
I like meat porn, great looking bark
-
Awesome looking brisket!
-
Great cook!
-
serious cook!!!! bark looks fantastic!!!
-
That's a nice looking brisket. I would like to try one,but nobody,but the two of us.I may try a chuckie.
-
That looks so good! So good that I may have to try doing another brisket. 1st one I tried was a miserable failure
Sent from my iPhone using Tapatalk
-
Get on the hoss and ride... ;D