MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-10-2018, 06:43 PM   #9331
qposner
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I’ve had my PBC a few years now and wonder if it might be a good idea to burn out all the grease that has accumulated on the walls. Is there a rule of thumb for this?
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Old 12-17-2018, 02:08 PM   #9332
Kanco Connection
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The PBCAT has been too quiet and slipped to page 7. I'll post a cook. Costco prime brisket that I was very happy with:

13 pounds


Black Ops + a small amount of Montreal Steak


Cooked on the PBC at about 300* to about 160, then wrapped. Took 4-5 hours


Tenderlicious!


Not crumbly, not dry, just right
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Old 12-17-2018, 02:30 PM   #9333
Deebo
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Did you hang it or grate it?
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Old 12-17-2018, 02:41 PM   #9334
Kanco Connection
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Hook and hang til wrap
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Old 12-17-2018, 04:08 PM   #9335
brimclau
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Looks amazing!

Also, what sort of charcoal did you use? Any wood chunks? 1st brisket I did on the PBC came out a bit too smokey for my taste but dead-on for tenderness, following a similar method (hang, then wrap)

I used Kingsford Comp briquettes and a few chunks of oak - thanks
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Old 12-17-2018, 05:15 PM   #9336
Kanco Connection
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Quote:
Originally Posted by brimclau View Post
Looks amazing!

Also, what sort of charcoal did you use? Any wood chunks? 1st brisket I did on the PBC came out a bit too smokey for my taste but dead-on for tenderness, following a similar method (hang, then wrap)

I used Kingsford Comp briquettes and a few chunks of oak - thanks
Combo of KBB + lump (Western lump) — 50/50. 3 med-size chunks of hickory. Good flavor for sure. I’ve had much more success with my 10-15 briskets on the PBC than I’ve had on my 5-10 on the kettle.
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Old 12-18-2018, 07:27 AM   #9337
Deebo
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Do you find that the tip of the flat that's closest to the heat ends up drying out? After experiencing that a few times, I started putting briskets on the grate for the entire cook with the fat side facing the heat and that made a world of difference to me.
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Old 12-18-2018, 08:09 AM   #9338
Kanco Connection
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Yeah, I trimmed off an inch from the end that got a little crispy. That always happens for me with med-large briskets. I’m fine with that for the result.
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Old 12-18-2018, 10:13 AM   #9339
Bob C Cue
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That's a beauty Kanco!
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Old 12-18-2018, 05:52 PM   #9340
LloydQ
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Really looks great Kanco!
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Old 12-18-2018, 05:59 PM   #9341
johnnylightnin
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Found a mispriced CAB brisket at the store today. It was priced as select. It’s an 18 pounder and will be my first. Planning to hang it unless it’s too long.

Wish me luck!


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Old 12-18-2018, 11:45 PM   #9342
Kanco Connection
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Good luck
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Old 12-19-2018, 07:19 AM   #9343
Deebo
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Quote:
Originally Posted by johnnylightnin View Post
Found a mispriced CAB brisket at the store today. It was priced as select. It’s an 18 pounder and will be my first. Planning to hang it unless it’s too long.

Wish me luck!


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That one's gonna be close to the coals so keep an eye on that. Watch for flare ups when you open the lid. Good luck!!
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Old 12-19-2018, 08:00 AM   #9344
Kanco Connection
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Yeah, an 18# brisket will probably get charred on the end. Just trim it.
I’ve always wondered if a little heat shield would preserve the bottom of a long brisket.
Grate works too.
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Old 12-19-2018, 10:20 AM   #9345
Pedro7
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Quote:
Originally Posted by johnnylightnin View Post
Found a mispriced CAB brisket at the store today. It was priced as select. It’s an 18 pounder and will be my first. Planning to hang it unless it’s too long.

Wish me luck!


Sent from my iPhone using Tapatalk
I'd grate it....
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