Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: ClimberDave on November 05, 2016, 07:00:27 PM
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Have been wanting to make my 2nd brisket on my PBC for soe time now.
Was free today and the weather looked to be nice so it was a go.
Went to Costco for the brisket. Wanded something around 14 or 15 lbs. Really wanted some leftovers!
Costco had a 22+ lb behemoth and a 12 pounder. When i asked for something in back the guy came out with a 9 and 10 pounder.
So the 12 pounder it was. At least it was pretty even thickness all around. And it was graded Prime.
When i got it home and un wrapped and started trimming fat. It was no longer so even. It had a h u g e amount of fat. At least double my last one. And once trimmed it was thin and flat. It had almost no point and was mostly flat. Crossing my fingers.
Dry brined it yesterday the rubbed with Amazing Ribs. Big Bad Beef Rub.
Also pullwd a rack of ribs from the freezer for lunch
Rubbed with Big Dicks Oink It. And ate for lunch
Brisket is resting in a cooler
Here it is so far....
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Look good- nice lunch
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Ribs and Brisket make for a nice combo meal.
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Looks great to me and looks like you got the hang of some good meat on the PBC!!! Don
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Very nice cook! :)
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Good eats for sure!
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Heres the finished brisket after a two hour rest.
Pretty tasty but parts werent as tender as i my entire 1st one.
Think im gonna use some of the leftovers for some Sheppards Pie next week.
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That looks really good from here. I had one of those prime little guys from Costco. The point is a bit small. I don't understand the wide variation in sizes. Don't they process the cows at pretty similar sizes??
Just curious if anybody knew
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Looks really good from here!
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Ribs and brisket look very tasty!