PSB......Again!

[TonyUK]

The CFO’s folks are coming over for dinner tonight, so I have been given standing orders to cook PSB. (I know it’s popular of late……but it is delish!!).

• Meat: 2.5lb Rolled Angus Brisket.
• Prep: EVOO brush & Garlic & Herb Rub for 3 hrs in fridge.
• Veggies: Red, Green Peppers/Red Onion/Garlic/Green Chilli’s/Celery/W’shire Sauce/Mushrooms/Corn/Guinness.

• Method: Minion.
• Fuel: Aussie Heat Beads.
• Smoke: Pecan.
• Cook Temp: +/- 250F. (Until 165F IT).
• Cook Start: 10:00am.

Fired up the WSM at 10:00am. Put the meat on and assembled the cooker straight away. It dialled in at 253F after about 30 minutes, and held there rock solid until 165F IT. (4 hrs).

Once at 165F IT, I put the meat in with the veggies, tightly foiled, opened all lower vents to warp speed & shot for an IT of 210F.

Will report back later. Cheers.

 

[Cliff Bartlett]

Looks great Tony! I've never done PSB before, but intend to soon. Can't wait to see the finish!

 

[TonyUK]

After tightly foiling & 3 more hours I got to 212F IT & pulled it. Let it rest for another half hour.

The Cut. (Nice smoke ring, & it smelled wonderful).

The Pull. It pulled beautiful. Really moist, tender. Added it to the veggies. A rocket/tomatoe salad, baked spud & corn. Sorry no plated pics as we were hungry & I forgot.

Thanks for looking, & enjoy yer weekend.

Edit: This little smoker just keeps on churning out great grub.

 

[WB Zipf]

I have never done a PSB before, in fact I had to look up what it was. After seeing your success, I will have to try one sometime.

 

[Jason Noble]

Nice Tony. I wouldn't of thought to use mushrooms. You'll be eating well for a few days.

 

[Bill Schultz]

Life looks grand on the other side of the pond my friend, one of my favorite dishes done very well indeed!

 

[JSchlegelmilch]

Looks awesome! Nice job!

 

[Tony R]

Very nice....
Need to make some.