Since I am off for the Jewish holidays and he weather was kind of crummy, yesterday seemed like a good day to smoke a brisket. I had an 8.5 pound brisket flat which had a nice even thickness and 1/4 inch fat cap.
Seasoned it up with SPOG:
Cooked it on the PBC with Kingsford Natural Lump Briquettes Mesquite . I think this is discontinue but I found it in Stop and Shop at half pice a few months ago. Smells nice in the bag and while cooking. It's basically kingsford competition/professional studded with mesquite chips. Also mixed some hickory chunks in the coals.
Got to about 160 in 4 hours and looked like this:
Into a hotel pan with some beef stock and covered with foil. From here I put it in the oven since it wasn't getting anymore smoke.
It probes tender at about 198:
Took about 2 hours in the foil so a six hour total cook, the PBC is a fast cooking machine. Foil toweled and coolered it for about 3 hours until dinner time and sliced up:
Plated it up with a blue chees cauliflower purée (doing the low carb thing).
Wish the pics were better. This was one of the best briskets I have cooked so far. Tender and moist and nice and smokey even though it only saw 4 hours of smoke. Made a great breakfast this morning when I threw 3 over easy eggs on top of a few slices with some melted cheese.
One of the best techniques I learned somewhere on this site is to save the foiling liquid, de-fat it in the fridge while the brisket is kept warm, reheat the defatted liquid and dip each slice in that liquid before serving.
Thanks for looking!
-Chris
Seasoned it up with SPOG:
Cooked it on the PBC with Kingsford Natural Lump Briquettes Mesquite . I think this is discontinue but I found it in Stop and Shop at half pice a few months ago. Smells nice in the bag and while cooking. It's basically kingsford competition/professional studded with mesquite chips. Also mixed some hickory chunks in the coals.
Got to about 160 in 4 hours and looked like this:
Into a hotel pan with some beef stock and covered with foil. From here I put it in the oven since it wasn't getting anymore smoke.
It probes tender at about 198:
Plated it up with a blue chees cauliflower purée (doing the low carb thing).
Wish the pics were better. This was one of the best briskets I have cooked so far. Tender and moist and nice and smokey even though it only saw 4 hours of smoke. Made a great breakfast this morning when I threw 3 over easy eggs on top of a few slices with some melted cheese.
One of the best techniques I learned somewhere on this site is to save the foiling liquid, de-fat it in the fridge while the brisket is kept warm, reheat the defatted liquid and dip each slice in that liquid before serving.
Thanks for looking!
-Chris
