Pit Barrel Cooker (PBC) Appreciation Thread - Page 43

AClarke44 · 06-26-2015, 02:37 PM

Quote:

Originally Posted by bodog

I don't have anything planned, probably just grilling some burgers. I did come dangerously close to picking up a 13lb brisket for $38 @ Walmart when I was there earlier today. But, it looks like there is just the two of us this weekend, and I didn't really want to freeze it.

Mine is just over 11lbs. It's a choice brisket I picked up for $32.

Just me and the wife this weekend too. I shoulda planned it better and cooked it next weekend but it's thawed now. I'll just vac seal it and possibly freeze some of it. I haven't tried that with a brisket yet but pulled pork and fatties taste almost as good as when first smoked when I vac seal and reheat in hot water....

ssv3 · 06-26-2015, 02:42 PM

I've used all lump plenty of times. That's actually what I did for at least a year when I got the PBC. I find it that with using all lump I preferred not to use chunks of wood. Enough pleasant smoke flavor from the lump already. At least that has been my experience.

LifeLongWNYer · 06-26-2015, 02:44 PM

Quote:

Originally Posted by Bob C Cue

It was my first brisket and tried to follow the videos I had seen online for trimming. May have cut off more than I should have but I am pretty sure at least a good portion of the point was still there

For the benefit of a new guy, where might I find that video of trimming a brisket?

On a slightly different vein, is there a book that a beginner might get that teaches the foundation knowledge about the cuts of meat, what to trim, what NOT to trim, etc? I'v tried making a list of threads that look as if they will help me, but more often than not, when I am ready to try something, I can't find what I'm looking for.

.

th3r00st3r · 06-26-2015, 03:55 PM

Quote:

Originally Posted by AClarke44

Anyone doing any PBC cooks this weekend? I'll be doing my first brisket!

Right there with ya buddy. First Brisket on the BRAND NEW PBC!

th3r00st3r · 06-26-2015, 03:59 PM

Quote:

Originally Posted by LifeLongWNYer

For the benefit of a new guy, where might I find that video of trimming a brisket?

On a slightly different vein, is there a book that a beginner might get that teaches the foundation knowledge about the cuts of meat, what to trim, what NOT to trim, etc? I'v tried making a list of threads that look as if they will help me, but more often than not, when I am ready to try something, I can't find what I'm looking for.

.

Here is a good starting point.
http://www.bbq-brethren.com/forum/sh...d.php?t=121089

Aso this...
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Here's a brisket video of Noah from PitBarrelCooker trimming and cooking it. Good watch and removed my doubt I could to this.

AClarke44 · 06-26-2015, 05:05 PM

Quote:

Originally Posted by LifeLongWNYer

For the benefit of a new guy, where might I find that video of trimming a brisket?

On a slightly different vein, is there a book that a beginner might get that teaches the foundation knowledge about the cuts of meat, what to trim, what NOT to trim, etc? I'v tried making a list of threads that look as if they will help me, but more often than not, when I am ready to try something, I can't find what I'm looking for.

.

You can go to YouTube and type Pit Barrel Cooker brisket. Noah trims one up and cooks it in the PBC.
Also on YouTube search Aaron Franklin. He has a couple videos teaching how to trim brisket

Edit: I'm a dork and was in a hurry when I typed this and didn't realize the Noah's video is linked above

Happy Hapgood · 06-26-2015, 05:56 PM

Quote:

Originally Posted by th3r00st3r

Here is a good starting point.
http://www.bbq-brethren.com/forum/sh...d.php?t=121089

Aso this...
http://www.bbq-brethren.com/forum/sh...ad.php?t=57882

Here's a brisket video of Noah from PitBarrelCooker trimming and cooking it. Good watch and removed my doubt I could to this.
Brisket on your Pit Barrel Cooker - YouTube

That is a great brisket video. I would ask why there was no mention of the internal temp of the pit. It had to differ from top to bottom of the brisket while hanging. Also, I would have like to have known what the grill level temp was once it was wrapped. It sure looked good though!

Thingfish · 06-26-2015, 06:22 PM

The 30 gallon size of the PBC and the size/capacity of the coal basket means there is pretty much a solid column of heat (no convection action) from top to bottom, including at grate level. The most common temp the cooker runs at is 275, but it can vary.

AClarke44 · 06-26-2015, 08:16 PM

Quote:

Originally Posted by Toast

That is a great brisket video. I would ask why there was no mention of the internal temp of the pit. It had to differ from top to bottom of the brisket while hanging. Also, I would have like to have known what the grill level temp was once it was wrapped. It sure looked good though!

Thingfish pretty much explained it. All I can add is it works. Everything hung cooks very evenly. Only thing I've noticed is with ribs if the tip is closer than about 3" to the coals the first 1/2" will get over cooked. But it's actually still good. I just keep that bone for myself. My cooker will stay about 275 as Thingfish stated. I haven't made a brisket yet but I'll let you know how it goes. Probably cooking it up Sunday.

Bob C Cue · 06-26-2015, 08:24 PM

Good luck everyone with your first briskets. Loved how my maiden voyage turned out last weekend. We're in the process of selling our house so probably won't be doing any smoking for a few weeks.

Happy Hapgood · 06-26-2015, 08:26 PM

Quote:

Originally Posted by AClarke44

Thingfish pretty much explained it. All I can add is it works. Everything hung cooks very evenly. Only thing I've noticed is with ribs if the tip is closer than about 3" to the coals the first 1/2" will get over cooked. But it's actually still good. I just keep that bone for myself. My cooker will stay about 275 as Thingfish stated. I haven't made a brisket yet but I'll let you know how it goes. Probably cooking it up Sunday.

Great info Guys! Thanks!

Happy Hapgood · 06-26-2015, 08:27 PM

Quote:

Originally Posted by Bob C Cue

Good luck everyone with your first briskets. Loved how my maiden voyage turned out last weekend. We're in the process of selling our house so probably won't be doing any smoking for a few weeks.

Good luck with it Bob!

Bob C Cue · 06-26-2015, 08:30 PM

Quote:

Originally Posted by Toast

Good luck with it Bob!

Thanks. Maybe I'll make a brisket when we sell the house to celebrate!

Flyynsquirrel · 06-27-2015, 09:23 PM

Andrew....going to do 2racks of babys..... 2 racks of spares and our local Kroger had a HUGE sale on pork loin so one of those as well.......also gonna try a pan of chocolate chip cookies after that....can't wait for PBC Sunday........

AClarke44 · 06-27-2015, 09:28 PM

Quote:

Originally Posted by Flyynsquirrel

Andrew....going to do 2racks of babys..... 2 racks of spares and our local Kroger had a HUGE sale on pork loin so one of those as well.......also gonna try a pan of chocolate chip cookies after that....can't wait for PBC Sunday........

That's awesome!

Post some pics if you can. Cant wait to hear how it all tastes! Especially those cookies!

06-26-2015, 02:42 PM	#632
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	I've used all lump plenty of times. That's actually what I did for at least a year when I got the PBC. I find it that with using all lump I preferred not to use chunks of wood. Enough pleasant smoke flavor from the lump already. At least that has been my experience. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

06-26-2015, 06:22 PM	#638
Thingfish is One Chatty Farker Join Date: 05-05-14 Location: Winter Park, FL	The 30 gallon size of the PBC and the size/capacity of the coal basket means there is pretty much a solid column of heat (no convection action) from top to bottom, including at grate level. The most common temp the cooker runs at is 275, but it can vary. __________________ Weber One-Touch Silver 22.5 (1995) Pit Barrel Cooker - Original Version Potjie Pot cast iron 5 Gallon Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop

06-26-2015, 08:24 PM	#640
Bob C Cue Quintessential Chatty Farker Join Date: 05-16-14 Location: St. Louis, MO	Good luck everyone with your first briskets. Loved how my maiden voyage turned out last weekend. We're in the process of selling our house so probably won't be doing any smoking for a few weeks. __________________ MAK 1Star Weber OTG Pit Barrel Cooker Thermapen Classic Thermoworks Smoke [I]Ephesians 2:8-9 For by grace you have been saved through faith. And this is not your own doing; it is the gift of God, not a result of works, so that no one may boast[/I].

06-27-2015, 09:23 PM	#644
Flyynsquirrel Found some matches. Join Date: 05-26-15 Location: New Carlisle Indiana	Andrew....going to do 2racks of babys..... 2 racks of spares and our local Kroger had a HUGE sale on pork loin so one of those as well.......also gonna try a pan of chocolate chip cookies after that....can't wait for PBC Sunday........