Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: 4cornersmoker on September 08, 2014, 04:49:22 PM
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For opening day of the NFL we decided to fix a brisket in the PBC.
Got a nice 16 lb brisket. Trimmed it down and cut some of the flat off for a later cook.
Seasoned it with PBC Beef & Game seasoning, Tatonka dust & Cabela's Brisket rub.(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2513_zps2c8d7931.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2513_zps2c8d7931.jpg.html)
Got the brisket into the pit barrel about 8:00am.
I used Kingsford Blue in the bottom of the charcoal pit, then laid RO lump over that.
Started it with a chimney of Rockford lump. When the charcoals got going I threw on some Kingsford hickory Smokehouse style
Briquets. They work well with high heat.
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2515_zpsf6647bc9.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2515_zpsf6647bc9.jpg.html)
Cooked the brisket for 5 hrs. Kept the temps around 260-280*. Wrapped in foil when it reached 165*.
Kept it foiled till it reached 200*.
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2521_zps74beb618.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2521_zps74beb618.jpg.html)
While the brisket was resting added corn & beans into the PBC.
Cut the point off and sliced it up.
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2520_zps24c8eb11.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2520_zps24c8eb11.jpg.html)
Time for lunch. Brisket sammies with beans & corn.
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2523_zps283120d5.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2523_zps283120d5.jpg.html)
Plenty leftover too.
(http://i1301.photobucket.com/albums/ag115/debbyolin/IMG_2527_zpsd539b17e.jpg) (http://s1301.photobucket.com/user/debbyolin/media/IMG_2527_zpsd539b17e.jpg.html)
Hope that you all enjoyed the opening day of the NFL.
And the pit barrel performed flawlessly. As you can see great smoke ring, fat rendered out of the meat, tender & very juicy too.
All done in 7 hours. Love this great unit.
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Yes,beautiful smoke ring and excellent cook,congrats.
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Very nice cook! Plate looks fantastic!
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Looking good.
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Awesome cook Russ!
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Hmmm--THINK I'm gonna get permission to do a brisket this weekend. Emphasis on the "getting permission." It's not what I want, but what my bride LETS me do! Hope it works. BUT, yours looks fantastic!
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Wow! Looks awesome
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4cs, that brisket looks delicious. I think I only got to eat a hotdog on opening night.
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That's one helleva smoke ring, looks fantastic. ;)
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Looks amazing!
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A fine looking brisket!!! The corn makes me hungry too, my access to good corn is over here! Don
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oh that looks good. nice cook partner.
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With all the rest wow that looks so good ;D
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Beautiful cook. Nice job.
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What a way to kick off the season :P :P
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What a way to kick off the season :P :P
Yep, much better than the way my Saints kicked off the season. 3 point favorite over the Falcons, 13 point lead in the first half and blow it in OT. ::)
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Great looking brisket. Nice smoke ring, plenty of moisture.
I'll take some of those leftovers and a Kaiser roll please.
BD
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Great way to start off the season!! Great looking results.
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Heck Ya!! Looks awesome!
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I could watch the game with some of that