PBC cook #2/Brisket pRon and lots of questions
OK Brethren..here was my 2nd experience.
As with my first cook, lit everything up as directed, coals all ready to go at 20 minutes, just as advertised. Prepped the brisket, trimmed and seasoned with the Pit Barrel Beef and Game rub while the coals were starting. The brisket is a small one around 7.5 pounds trimmed, outside temp at about 42*F, light breeze, rigged up a block to protect the air intake. Hung the brisket at 12:20 and tossed on the lid, also had the ET-732 set up from the start to monitor the pit and meat. The pit probe was hung right next to the brisket about a third of the way down from the top on a hook with foil. http://i1072.photobucket.com/albums/...g?t=1360716988 http://i1072.photobucket.com/albums/...g?t=1360716988 Not sure if you can see it in the pic's but the probe is there. And here is a table of how it progressed from there. Time PBC temp Meat IT 12:25 360 pit 41 meat IT 12:50 410 pit 73 meat IT 1:25 424 Pit 138 Meat IT Initial temps started high, I was hoping that once the meat was in the cooker and all buttoned up that the temp would drop as others have reported, as you can see, that was not the case. At the 1:25 mark I blocked the air intake, the PBC temp began dropping right away. 1:35 356 Pit 160 Meat IT Brisket pulled and wrapped and then placed on grate in PBC, closed it up and; 1:55 482 Pit 156 Meat IT I had the lid off the PBC while I wrapped, so I’m guessing that is why the temp went up so much. Cook progressed as follows, intake still covered; 2:25 307 Pit 181 Meat IT 2:55 244 Pit 203 Meat IT 3:00 236 Pit 205 Meat IT 3:25 205 Pit 210 Meat IT Probed the brisket for tenderness, did not probe like butter, opened up the air intake, cook continued. 3:55 297 Pit 212 Meat IT Brisket probed tender here, pulled from cooker and placed in cooler to rest for 2-3 hours. I expected the Brisket to be pretty dark, I did not open the PBC to peak, I let the temps run just as you see above until I pulled and wrapped. Here is how it looked when I took it off at 1:35: http://i1072.photobucket.com/albums/...g?t=1360716996 As you can see, a little dark at the one corner, otherwise very nice color. I will post a pic or two of the finished product when I slice it up. I don't expect much of a smoke ring with the cook progressing so rapidly. I did put in some hickory and mesquite. Probably way more than any of you wanted to know, just passing it along for everyones FYI. I'm not sure if anyone else is having these issues with temp control on their PBC, but I would love to get your ideas and thoughts on this. I will probably call Noah tomorrow to get his thoughts. Sorry for the long post, just wanted to make sure you all get all the info. KC Sorry all, I had this all layed out in a table format in word, didn't copy and paste as expected, so probably hard to follow. |
Do you have the vent pointed into the wind?
BTW, that looks like a pretty nice color on that brisket. I prefer it a little darker, but, man, I wouldn't hesitate to put that on the table. |
Quote:
|
Please post what Noah says because mine runs about the same way.
|
Nice color on the Brisket !!
|
My take is this...don't light it as directed. You are letting the fire set up WAYY too hot to start off. Fill the basket, take 10 briquettes out and light in a chimney. When they are lit and stop putting off smoke (just heat) dump them back into the center of the basket. Place the basket back into the drum and let it settle in and start rolling sweet blue. Once that happens, put the meat on and let it go.
I get MUCH better cooking temps when I do this sort of minion type burn. Just my $.02 |
That looks like a mighty fine brisket to me. Did that take about 3.5hrs at those temps until it probed tender? Was it a flat or a small packer?
Also, I'm curious if you noted any difference between hanging first then laying on a rack vs. other briskets that have laid flat on a rack from the get go? |
Update
In spite of all the temp issues, the brisket came out wonderful! Not much of a smoke ring as I expected, but the smoke FLAVOR was great. The brisket was moist, tender and very tasty. for a first attempt and the other issues involved, I was pleasantly surprised.
http://i1072.photobucket.com/albums/...g?t=1360728291 http://i1072.photobucket.com/albums/...g?t=1360728289 http://i1072.photobucket.com/albums/...g?t=1360728289 http://i1072.photobucket.com/albums/...g?t=1360728284 Thanks for looking, and I will get back to you all, as far as what Noah has to say about the temp control issues. KC |
Nice looking brisket. Did you have both re-bars installed? If you only used 1 then the added open area of the other re-bar would cause it to draft more.
|
Quote:
KC |
Quote:
|
Quote:
|
Code3rrt. I run my Pbc like what the flying bassman said. Fill the basket and then take out about 10-12 coals let them get started very well and then add to my basket. Much easier to keep a constant temp where it is not out if control from the get go. You may want to try this method. Hope this helps
|
Quote:
|
Ginmme some of that Phat on that brisket!
|
All times are GMT -5. The time now is 04:14 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.