Pitcooker T - The Truth about Hanging Briskets in the PBC

Pitmaster T · 04-09-2013, 06:05 AM

Well, I indulged myself again. Brisket HUNG in the PBC. I woke up late and had to rush it. Now one thing about this video is it kind of is good to help us folk who come in here, time after time, that bitch about:

"it was 6, my guests were starving but my brisket wasn't ready... what should I do?"

Tons of brethren are advised to start earlier. But can the PBC save ur ass when you wake up late? Indeed, in my case it did. My brisket ended up extremely juicy and tender (over tender by many standards) but all in the timeline for a late start. It would not have been done to this degree of tenderness (however it does not offend me) if I had let it rest on the counter instead of the pit at 5:15 or so.

But as we all know... most have trouble getting it to "tender" so overtender is no big deal... just dial it back.

This one is somewhat humorous.... I address foil and I have a little troll that makes sure I am fat side up too.

Pitmaster T · 04-09-2013, 06:07 AM

One error... when I say I am at 4:30, regardless of what I typed on the screen... I really mean it IS 4:30 or 7 hours into the cook.

smokeinthenoke · 04-09-2013, 06:45 AM

Great video! Thanks! I'm sure this will come in handy, since we've all overslept once or twice and had to start a cook late.

N8man · 04-09-2013, 07:03 AM

That beef looked tasty!!!

jonboy · 04-09-2013, 07:14 AM

Thanks.
That brisket looks better than any i have ever cooked.

I am going to try the paper and foil technique.
Its almost 830. I wish i had a brisket laying around.
jon

jmoney7269 · 04-09-2013, 07:25 AM

Nice video, awesome lookin brisket!
I know you said that you covered it in another video but I haven't seen it. What was in the glue? Portions?

bigabyte · 04-09-2013, 07:37 AM

That was some great looking brisket, but I can't remember what you were warning us about with the butcher paper

Oldbob · 04-09-2013, 08:06 AM

Great Lookin Brisket !!

rifraf · 04-09-2013, 08:24 AM

That is some great looking . . . . . umm what was i sa

ay

ing...

oh yeah Brisket

Fo Sizzle My Nizzle · 04-09-2013, 08:47 AM

I find this video very informative.

Bonewagon · 04-09-2013, 09:05 AM

Good lookin' brisket and nice dance moves!

willbird · 04-09-2013, 09:10 AM

Cool video but the music is about 4x louder than the narrator :-). Good illustration of how much the meat will change as to "probes like buttah" when you rest it.

Bill

Bludawg · 04-09-2013, 09:39 AM

I for got what I was going to say here.... oh yeah .... nice chicken cook... what's your name...

code3rrt · 04-09-2013, 09:40 AM

Who woulda thought........prolonged contact with butcher paper causes alzheimers, Who knew?

Great, Great video, loved the music too.

A couple questions tho, did you fire up all your charcoal at the start, or use the minion method. And it looked like you were using lump, kinda hard to tell from the brief shots I saw, is that correct?

Thanks,

KC

Pitmaster T · 04-09-2013, 09:47 AM

I had a lump of stuff in there but used KBB and the lighting technique suggested by the manufacturer.

The ONLY reason I use foil in this is to prevent a fire. Oily paper over a direct fire I can imagine would cause a problem.

Quote:

Originally Posted by code3rrt

Who woulda thought........prolonged contact with butcher paper causes alzheimers, Who knew?

Great, Great video, loved the music too.

A couple questions tho, did you fire up all your charcoal at the start, or use the minion method. And it looked like you were using lump, kinda hard to tell from the brief shots I saw, is that correct?

Thanks,

KC

04-09-2013, 06:05 AM	#1
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	Pitcooker T - The Truth about Hanging Briskets in the PBC Well, I indulged myself again. Brisket HUNG in the PBC. I woke up late and had to rush it. Now one thing about this video is it kind of is good to help us folk who come in here, time after time, that bitch about: "it was 6, my guests were starving but my brisket wasn't ready... what should I do?" Tons of brethren are advised to start earlier. But can the PBC save ur ass when you wake up late? Indeed, in my case it did. My brisket ended up extremely juicy and tender (over tender by many standards) but all in the timeline for a late start. It would not have been done to this degree of tenderness (however it does not offend me) if I had let it rest on the counter instead of the pit at 5:15 or so. But as we all know... most have trouble getting it to "tender" so overtender is no big deal... just dial it back. YouTube (Short URL) This one is somewhat humorous.... I address foil and I have a little troll that makes sure I am fat side up too. __________________ Where all the orange women at? instagram youtube tik tok Facebook

04-09-2013, 06:07 AM	#2
Pitmaster T Babbling Farker Join Date: 04-03-11 Location: Texas	One error... when I say I am at 4:30, regardless of what I typed on the screen... I really mean it IS 4:30 or 7 hours into the cook. __________________ Where all the orange women at? instagram youtube tik tok Facebook
	1 members found this post helpful.

04-09-2013, 07:03 AM	#4
N8man Babbling Farker Join Date: 05-09-07 Location: God's Country Ossipee-Osceola NC	That beef looked tasty!!! __________________ N8man Average Joe Backyard Enthusiast How I Fire Up That Ugly DrumPit Smoker!!!!

04-09-2013, 07:37 AM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	That was some great looking brisket, but I can't remember what you were warning us about with the butcher paper __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-09-2013, 08:06 AM	#8
Oldbob is One Chatty Farker Join Date: 08-24-06 Location: Kokomo,Indiana	Great Lookin Brisket !! __________________ Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!!

04-09-2013, 06:45 AM	#3
smokeinthenoke On the road to being a farker Join Date: 03-18-13 Location: Salem, VA	Great video! Thanks! I'm sure this will come in handy, since we've all overslept once or twice and had to start a cook late.

04-09-2013, 07:14 AM	#5
jonboy is One Chatty Farker Join Date: 01-14-07 Location: Mount Washington, Kentucky	Thanks. That brisket looks better than any i have ever cooked. I am going to try the paper and foil technique. Its almost 830. I wish i had a brisket laying around. jon

04-09-2013, 07:25 AM	#6
jmoney7269 Banned Join Date: 02-07-11 Location: brenham, texas	Nice video, awesome lookin brisket! I know you said that you covered it in another video but I haven't seen it. What was in the glue? Portions?

04-09-2013, 08:24 AM	#9
rifraf On the road to being a farker Join Date: 08-31-12 Location: Fort Wayne IN	That is some great looking . . . . . umm what was i saaying... oh yeah Brisket __________________ HeterMeter v.4, Modded Char-Griller Duo w/firebox, H/M Cold Smoker, A Fine UDS, Last edited by rifraf; 04-09-2013 at 08:25 AM.. Reason: Dam Foil

04-09-2013, 08:47 AM	#10
Fo Sizzle My Nizzle is one Smokin' Farker Join Date: 07-09-12 Location: Colorado Springs, CO	I find this video very informative. __________________ WSM 22 ~ WSM 18 ~ Maverick ET-732 ~ Flaming Fast Thermapen ~ Weber SS Performer ~ Weber 22 OTS ~ Weber 22 OTS ~ Weber 22 OTPlus ~ Weber 22 OTS ~ Weber Q300 When all else fails just ask yourself, WWGALD???

04-09-2013, 09:05 AM	#11
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Good lookin' brisket and nice dance moves! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

04-09-2013, 09:10 AM	#12
willbird Full Fledged Farker Join Date: 06-30-12 Location: MOntpelier,OH	Cool video but the music is about 4x louder than the narrator :-). Good illustration of how much the meat will change as to "probes like buttah" when you rest it. Bill

04-09-2013, 09:39 AM	#13
Bludawg somebody shut me the fark up. Join Date: 07-04-09 Location: Jonesboro,Tx	I for got what I was going to say here.... oh yeah .... nice chicken cook... what's your name... __________________ I'm a Proxy Vegetarian> Cows eat grass & I eat cows.

04-09-2013, 09:40 AM	#14
code3rrt Babbling Farker Join Date: 08-09-12 Location: Spokane Valley, Washington	Who woulda thought........prolonged contact with butcher paper causes alzheimers, Who knew? Great, Great video, loved the music too. A couple questions tho, did you fire up all your charcoal at the start, or use the minion method. And it looked like you were using lump, kinda hard to tell from the brief shots I saw, is that correct? Thanks, KC __________________ KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: