AClarke44
Babbling Farker
Ok folks, today I cooked my first ever brisket and did it on my new favorite smoker, the PBC. This thing rocked today. It was a pretty simple cook, I just lightly coated the brisket with olive oil and rubbed it down with PBC Beef and Game rub. I decided to cube the point and make burnt ends. I coated them with Stubbs original. It all turned out fantastic and I would call my first brisket a huge success! The PBC ran about 270ish all day.
Here is the once 11 lb brisket trimmed up. Hey it was my first time to trim a brisket! :mrgreen: lol
I didn't get a pic of after rubbing. I hung the brisket in the PBC until it stalled at about 163IT. It had the color and bark I was looking for so I wrapped in foil. Here it is just before wrapping
Once it hit 200 I began probing. It was probe tender at 203. I pulled it out of the PBC, separated the point from the flat, wrapped the flat back into the foil then wrapped a towel over that and placed it in an ice chest for a 1 hour rest. I then cubed the point. The cubes were delicious before returning them to the smoker. I'm surprised I had any left! :mrgreen:. Here is the brisket before separating along with a pic of the cubed point prior to coating with Stubbs.
Once I coated the point with Stubbs, I returned it to the PBC to cook until the flat had rested. Once the flat had rested an hour I pulled it out of the ice chest and sliced. OH Boy! was this thing delicious! Awesome smoke ring, perfectly tender. I cant believe it was my first! Check out these pics!
Finished burnt ends...Yum! :biggrin1:
And now a plated pic. Don't need anything else but meat!!!!
Thanks for checking it out!
Here is the once 11 lb brisket trimmed up. Hey it was my first time to trim a brisket! :mrgreen: lol
I didn't get a pic of after rubbing. I hung the brisket in the PBC until it stalled at about 163IT. It had the color and bark I was looking for so I wrapped in foil. Here it is just before wrapping
Once it hit 200 I began probing. It was probe tender at 203. I pulled it out of the PBC, separated the point from the flat, wrapped the flat back into the foil then wrapped a towel over that and placed it in an ice chest for a 1 hour rest. I then cubed the point. The cubes were delicious before returning them to the smoker. I'm surprised I had any left! :mrgreen:. Here is the brisket before separating along with a pic of the cubed point prior to coating with Stubbs.
Once I coated the point with Stubbs, I returned it to the PBC to cook until the flat had rested. Once the flat had rested an hour I pulled it out of the ice chest and sliced. OH Boy! was this thing delicious! Awesome smoke ring, perfectly tender. I cant believe it was my first! Check out these pics!
Finished burnt ends...Yum! :biggrin1:
And now a plated pic. Don't need anything else but meat!!!!
Thanks for checking it out!
