Brisket on the PB4+Timberline using CC

I am really loving Carna Crosta. Used it on Steaks, Burgers, Tri Tip, and now Brisket. Only complaint i have with this cook is i went with 1:1 SP and then CC, i should have left out the Black Pepper as it didn't need it.


Also i was planning to use my new PB4 low and slow to get some good smoke flavor and color, then use my Timberline 1300 rotisserie mod hot till 170F IT, then ride it out till probe tender.



Well, turns out my rottiserie couldn't handle the weight of the brisket so i had to use the grates.


























This Brisket was steady at 170F overnight (about 10 hours)

SweetHeatBBQnSC said:

Good looking bark.

Click to expand...

Yeah, whats interesting is the bark really didn't have much of a dark color until after i wrapped it in foil and let it ride at 170F IT for 10+ hours. I had the Timberline running steady at 205F ish which was about 180F inside the foil pan. It held 170F IT the entire time.