This job thing is getting in the way of my hobbies. Been crazy busy, but I had a home office day so it was time for a brisket. My weapon of choice today was the Pit Barrel Cooker. It has been many a moon since I cooked a brisket on the PBC. Probably a couple years.
Just a cheap select from the HEB. I salted it last night and vac sealed. This morning it got a healthy dose of Diamond Dave's no salt rub (since I salted it last night). I really like the flavor of this rub. Works well for brisket since it has little if any sugar. Fired up the PBC early and a few chunks of hickory and cherry. I thought I would be a maverick and hang it from the flat. That actually did OK, but I ended up later switched the hooks into the point. The bark looked good around 160* IT so I wrapped in pink butcher paper. Back on and started probing at 200*. It got tender at ~206* and off she came. Took it out of the paper and saved the drippings. Wrapped in foil and let set for an hour.
Came out real nice. Not sure why I haven't used the PBC more for briskets. Will do it again. Sure is easy.
Just a cheap select from the HEB. I salted it last night and vac sealed. This morning it got a healthy dose of Diamond Dave's no salt rub (since I salted it last night). I really like the flavor of this rub. Works well for brisket since it has little if any sugar. Fired up the PBC early and a few chunks of hickory and cherry. I thought I would be a maverick and hang it from the flat. That actually did OK, but I ended up later switched the hooks into the point. The bark looked good around 160* IT so I wrapped in pink butcher paper. Back on and started probing at 200*. It got tender at ~206* and off she came. Took it out of the paper and saved the drippings. Wrapped in foil and let set for an hour.
Came out real nice. Not sure why I haven't used the PBC more for briskets. Will do it again. Sure is easy.