Brisket abatement Cease Fire in PBC

16Adams

somebody shut me the fark up.

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Caved on my "no brisket" policy. Asked the butcher if he had a thick flat, floppy, good looking 10# brisket. He goes to the back and brings out four. Three choice and this select. 35$ and out the door. PBC as it's supposed to rain, and drums couldn't care less about rain. B&B Oak lump and will add a beer can size chunk of mezkeet. I swear I can still smell lasts nights Salmon in the air.
 
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I have not used lump in my PBC, or done a brisket yet in it.

I am so watching this one. :peep:
 
Pregame shot
 
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Color fantastic, temp 170, removed from hooks, installed grate, wrapped in HD foil and placed on grate. Guessing this is going to be a 6 hour cook to no resistance probe. With an all lump cook, PBC really heats up with lid off.
 
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Think I can smell the smoke from here. Lookin' great!
 
And that's a wrap!!

Literally. Guess I'm going to be up a couple hours. It is pretty :))

Thanks to everyone on their comments.
 
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Wish I could afford Brisket...Nice Job!

Try this!
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Z


It will only hurt for a while until the smells begin to waft through the air and into your nostrils.

Blessings,

Omar
 
Wow loving that bark. I did a briskie last weekend on my egg but now you have me wanting to PBC one again. :idea:
 
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