Hadn't done brisket in a while--PBC got the call

I must've said that the PBC has never let me down INCLUDING brisket. Never had a bad brisket cook in the PBC. Can't say that about my other cookers. :biggrin1:

I always keep it simple and here goes it:

9lb Prime briskie



Pre-trim. A nice marbled piece



Trimmed up. Wasn't much to trim really



Fat cap side



Light trim



Waste was only 20oz's



Rubbed Franklin style with 2 parts coarse black pepper, 1 part salt



Double hooked



Stubbs



Weed burner



Ashed over with two pieces of pecan



Hung



Made Franklin's tater salad in the meantime



About there but not quite the bark I was looking for



Ready now



I usually let it go up to 180IT to get to my desired bark. This time around 170+



Butcher papered and next stop was "Probe Tender" :biggrin1:



Smoking away while I enjoy one more adult beverage





Probe tender and it went into the cooler for an hour rest



Ready to be carved after the rest



Oh Yeah!





Bend test: PASS!





Pulled apart beautifully



Point





Like Aaron says, "Best part of the brisket" Burnt point end :thumb:



Lean, fatty, tater salad, pickles and pickled jalapenos



Thanks for looking!

Learning to BBQ said:

You're eating good tonight! Great looking plate!

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Thanks George! I guess I should've mentioned this was yesterday.. :doh:

cowgirl said:

Beautiful hunk of meat Neighbor! That salad looks killer too.
Great way to spend the day!

Glad to see the fires didn't get you. :wink:

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Thanks Neighbor!! Love Aaron Franklin's tater salad. So simple yet so good. It's not just me and even my little niece can't have enough and she barely eats anything.

Stingerhook said:

Fine looking brisket. Looks like you had a relaxing day and a great dinner.

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Thanks Marty! It sure was.

KORND4WG X said:

Looks good :hungry:

What was total cook time? I'm always worried about the end right on top of the coals but looks like no problem :thumb:

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Thanks Kornd!
6.5 hours total cook time and 1 hour rest. I've never charred the tip. As long as there's an inch clearance you're good. Same goes for ribs.