Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
The KISS method seems to work fine on other cookers but I don't know about the PBC.
I've never, I'll repeat never had a bad brisket off the PBC. It's fairly simple:
Hang until 160*IT or your desired bark if you care for the bark (up to 180* IT is fine)
Take it off and wrap it in butcher paper or foil (either work fine)
Put in on the grate and get til if probes like buttah at the thickest part of the flat. Usually 200-210* YMMV
Take it out and rest it for about an hour in an oven, microwave, cooler etc something insulated.
I've also served it after a rest of only 15 mins with fine results
Note: If you want to do burnt ends then you separate the point from flat, rest the flat as mentioned above but cube or cut the point, sauce or season and put it back on the PBC until the flat has finished resting and is ready to serve. Or the burnt ends can ride for longer after you've had brisket lunch or dinner for snacking. Point is very forgiving.
So Sako if I want to eat around 5:30 p.m. tomorrow, when would you recommend I put on a 16 lb brisket? Have only done one previously and don't really remember how long it took. Thanks very much!