Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Chief Mac on May 30, 2015, 09:54:07 AM
-
Have not tried a full packer brisket mostly because of cost. Well I found a 10 lbs. for $ 30 and some change at Walmart. So let's see what I can do with this on the PBC. I cleaned it up cutting of the excessive fat and put on my home made rub that I used on briskets in my smoker. Got the PBC started and put a foil smoke pack with oak pellets on the coals as I was hanging the brisket.
Weather Conditions:
Outside Temp =79 deg. Humidity =58 % Winds SSW@ 10 MPH , Sky = Partly Cloudy.
Brisket in PBC at 9:40 AM. Initial PBC Temp at 10:00 AM 332 deg.
1:00 PM:
Outside Temp = 88 deg. Humidity = 61% Winds SSW @15 MPH. Sky = Remained partly cloudy.
PBC Temp = 309 deg. Meat Temp = 169 deg.
2:00 PM
Outside Temp = 91 deg. Humidity and other conditions remain the same since 1:00 PM.
PBC Temp = 309 deg. Meat temp = 178 deg.
Meat pulled and checked with tooth pick (not ready) wrapped in foil with a half cup of beef broth as in the PBC directions for brisket. Placed back in the PBC lying on the rack. The bark looked good and the meat had a nice smoky smell to it.
2:50 PM
Added 3 chunks of Boneless, skinless chicken breast to the rack with the wrapped brisket. Chicken breast was dry brined for about 2.5 hours and rubbed with a little olive oil prior to going on the PBC.
The chicken breast was used to make Chicken Enchiladas for dinner, not the brisket. I would never plan to have a brisket for the evening meal when I knowingly did not get it on the heat until 9:40 AM. I popped the PBC lid about every 20 minutes and turned the chicken pieces. I had my thermometer in the smallest of the 3 pieces of chicken to watch the temps. I did not want the chicken above 145 degrees, because it was going to be shred and baked in the Enchilada. The PBC temp has started dropping down to 268 deg.
4:15 PM: Chicken is finished at 148 deg. and removed. Brisket temp average 204 deg. Pulled brisket and checked with tooth pick not quit there. Wrapped in foil , placed in a cooler with a couple of towels, and set aside to rest for another 2 hours or so.
6:55 PM: Pulled the brisket out and checked for tenderness and final temp was 216 deg. Let ii sit for a final rest of about 25 min. Total time about 9 1/2 hours. I'm, happy, happy, and happy with this brisket first cook on my PBC. :) :) :)
(http://i376.photobucket.com/albums/oo202/pac4mac/rub_zpsb5apro8f.jpg) (http://s376.photobucket.com/user/pac4mac/media/rub_zpsb5apro8f.jpg.html)
Brisket prepped and ready.
(http://i376.photobucket.com/albums/oo202/pac4mac/Cookn_zpsatdgrpcy.jpg) (http://s376.photobucket.com/user/pac4mac/media/Cookn_zpsatdgrpcy.jpg.html)
Hanging and Cooking the brisket is almost in the charcoal basket.
(http://i376.photobucket.com/albums/oo202/pac4mac/rrest_zpssu4wvhv9.jpg) (http://s376.photobucket.com/user/pac4mac/media/rrest_zpssu4wvhv9.jpg.html)
Brisket removed and ready to wrap at 178 deg. Notice the blue toothpick?
(http://i376.photobucket.com/albums/oo202/pac4mac/Done_zpseyiymjfv.jpg) (http://s376.photobucket.com/user/pac4mac/media/Done_zpseyiymjfv.jpg.html)
Bark looks good, temp at 216 toothpick test is good.
(http://i376.photobucket.com/albums/oo202/pac4mac/cut1_zpsnqmf7cms.jpg) (http://s376.photobucket.com/user/pac4mac/media/cut1_zpsnqmf7cms.jpg.html)
Starting to slice from the flat side almost forgot the picture. Finished product.
Now, I sent two pieces to the independent auditor for an evaluation on 3 specific gradable areas, Taste, Moistness, and Tenderness. On 1 -10 scale I received and over all 8. She got an edge cut off the flat that was not as tender as the piece of the point so I was dropped to a 7.5 in that category. I guess she's right if I got I higher grade she said I would be satisfied and quit trying. :o :o
Chief Mac
-
Holy bark!
Looks great!
-
Great looking brisket and props to doing the toothpick test, you can never fail that way :)
-
Great write-up and results
-
Great write-up and results
X2 - Absolutely!
-
Very nice,but on the weather report,what was the visibility? ::) ;D
-
Very nice,but on the weather report,what was the visibility? ::) ;D
10 miles and broken. :) :) :)
CM
-
Very tasty looking brisket!
-
i want that blackened bark on my next briskie!!! nice cook mac!!!
-
Great cook. I got to try that one soon.