Back to Basic Brisket

[russ olin]

Got a 17 lb brisket the other day to do in the PBC. Wed, eve trimmed it down and let it marinate in overnight in Gold Buckle Brisket Sauce. Getting ready to trim. Trimmed a piece off to make up pastrami in the next few days.
Now into the bag with the marinade, turning frequently. overnight
thursday morning ready to go on into the PBC
Into the PBC. smoke is rolling
Took it out after 5 hrs & foiled it with bacon & beef broth and back into the PBC for another 2 hrs.
(sorry about the bad pic.)
after a hour resting in the oven wrapped it's ready to slice.
Here is our back to basic brisket on freezer paper and Styrofoam bowls for the potato salad. Just like you get at the best BBQ joints in the USA. The brisket was fantastic too bad the Broncs weren't. Oh well just have to get them next week. Thanks for lookin'.

 

[Bill Schultz]

Beautiful job Russ, that is making me very hungry right now. Have not done a brisket for almost two months, way over due. Well done my friend

 

[Bob Correll]

I'd hang around your PBC all night waitin' for a hunk of that!
Super looking BBB Russ!

 

[Mike Coffman]

Awesome looking brisket cook Russ! You definitely have that PBC dialed in!

 

[JohnC]

Looks great Russ!

 

[Tony R]

Nice bark in the brisket Russ.

 

[Peter Gallagher]

awesome -! Sorry about those Broncos - but your brisket looks like you nailed it !

 

[Bob H.]

Tasty looking brisket, and i like your back to the basics presentation Russ.

 

[Jim Lampe]

been ages since I've had/cooked brisket...
Russ, nice work cookin' that hangin'hunkaMeat! Looks GREAT!
Love the idea of hangin' part of it!
What's the "Brisket Sauce" you have there? Allegro's Gold Buckle?

& to hell with the football games, they're all fake anyway

 

[Brian Dahl]

Russ, you can serve me up one of those samwitchs on anything you like!

 

[Bob Mann]

That looks great Russ!

 

[Paul Kastner]

7 hours to cook a 17 pound brisket. Wow that is fast. As stated above you do have the smoker dialed in.

 

[Wolgast]

W0W That is AWESOME!

 

[russ olin]

7 hours to cook a 17 pound brisket. Wow that is fast. As stated above you do have the smoker dialed in.

Paul,
Let me clarify that we cut 5lbs or so off the flat for pastrami meat. Then after trimming the fat that was on it probably lost another 3-4 lbs. (would be my guess). So we were actually left with 8-9 lb of actual brisket. And PBC cooks over live charcoals and it cooked it at around 275-280 the whole cook in 30-40 degree weather on my shady deck. Not bad for a metal barrel in the cold. So hopes that this clarify's the size of the brisket.
russ

 

[russ olin]

been ages since I've had/cooked brisket...
Russ, nice work cookin' that hangin'hunkaMeat! Looks GREAT!
Love the idea of hangin' part of it!
What's the "Brisket Sauce" you have there? Allegro's Gold Buckle?

& to hell with the football games, they're all fake anyway

Yea Jim that is Allegro's Gold Buckle.
Sounds like you are mad at those Packers?

 

[Tim McCann]

Nice brisket Russ.