MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-03-2015, 02:57 PM   #1576
jsmorrow2s
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a couple of cooks done a while back!
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Old 11-03-2015, 03:00 PM   #1577
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also how long are the brisket cooks on the pbc? doing one on saturday and didnt know of approximate length of cook. 2 halved chickens take almost exactly 2 hours. shoulders 6-7 hours before rest period is how hot mine usually runs
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Old 11-03-2015, 03:00 PM   #1578
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Originally Posted by dfinn View Post
I'm thinking I'll try doing a turkey for T-day. Any suggestions on rubs?
Aside from what's been suggested, Plowboys Yardbird is good. KosmosQ's Dirty Bird is good. And if you wanna give the bird a Cajun flavor, inject it with a Creole butter injection and rub it with Tony Chachere's Creole seasoning. Just understand TC's isn't really a rub so be careful how much you use. It's pretty salty and depending on your ability to tolerate spice, it can be pretty spicy hot. Good luck!
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Old 11-03-2015, 04:23 PM   #1579
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Originally Posted by jsmorrow2s View Post
also how long are the brisket cooks on the pbc? doing one on saturday and didnt know of approximate length of cook. 2 halved chickens take almost exactly 2 hours. shoulders 6-7 hours before rest period is how hot mine usually runs
Depends on the Brisket size, but I did a 11lb Brisket and it took about 7 hrs. But I don't like cooking to a time frame when cooking on the PBC because most people who do don't use a thermometer to monitor the temp of the PBC. Since the temperature can range anywhere from 260-350, cook times will be different for each person. I use a thermometer and I target 275° for almost everything.

Edit: Nice cooks you posted there. Is the top one a pepper stout beef?
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Last edited by AClarke44; 11-03-2015 at 05:49 PM..
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Old 11-03-2015, 10:06 PM   #1580
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im still intrigued by this thing.

i recently tried roadside chicken on my lodge hibachi and i liked the flavor. the drippings oil/fat from chicken dripped down to the coals, got vaporized and sort of flavored the chicken. does this cooker do pretty much the same thing?

also, i have a thermapen, a dot and a chef alarm.

if i got a pbc id rather not have to open and use thermapen to check meat. can i insert dot or chef alarm in meat and the wire wont get burned by the heat? the pbc doesnt cook indirect.
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Old 11-03-2015, 10:24 PM   #1581
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Originally Posted by bradymartin View Post
if i got a pbc id rather not have to open and use thermapen to check meat. can i insert dot or chef alarm in meat and the wire wont get burned by the heat? the pbc doesnt cook indirect.
I'm not familiar with your thermometers but I use a Maverick et-733 with no issues. I just insert a probe through one of the rebar holes and hang it on the rebar. The picture below is how I use it. If I want to monitor meat temperature I'll do the same thing just insert a probe in the meat. It is direct heat but if you follow the lighting instructions and set the vent cap properly you'll be in the 260-330ish temp range. Plenty safe for a thermometer probe.
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Last edited by AClarke44; 11-03-2015 at 10:48 PM..
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Old 11-03-2015, 11:28 PM   #1582
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Quote:
Originally Posted by jsmorrow2s View Post
also how long are the brisket cooks on the pbc? doing one on saturday and didnt know of approximate length of cook. 2 halved chickens take almost exactly 2 hours. shoulders 6-7 hours before rest period is how hot mine usually runs
Quote:
Originally Posted by bradymartin View Post
im still intrigued by this thing.

i recently tried roadside chicken on my lodge hibachi and i liked the flavor. the drippings oil/fat from chicken dripped down to the coals, got vaporized and sort of flavored the chicken. does this cooker do pretty much the same thing?

also, i have a thermapen, a dot and a chef alarm.

if i got a pbc id rather not have to open and use thermapen to check meat. can i insert dot or chef alarm in meat and the wire wont get burned by the heat? the pbc doesnt cook indirect.
I'll second what Andrew said and Bradymartin, yes it "self bastes" the meat just like you described it.
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Old 11-04-2015, 08:25 AM   #1583
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Quote:
Originally Posted by bradymartin View Post
im still intrigued by this thing.

i recently tried roadside chicken on my lodge hibachi and i liked the flavor. the drippings oil/fat from chicken dripped down to the coals, got vaporized and sort of flavored the chicken. does this cooker do pretty much the same thing?

also, i have a thermapen, a dot and a chef alarm.

if i got a pbc id rather not have to open and use thermapen to check meat. can i insert dot or chef alarm in meat and the wire wont get burned by the heat? the pbc doesnt cook indirect.
Yes, either the Dot or the ChefAlarm work fine and the wire doesn't burn (it will get blackened a bit by the smoke). The cable feeds nicely through the rebar holes of the PBC. And the PBC does cook indirect, it just does it in an unconventional way. The entire barrel become a solid column of heat, with no hot spots or cool spots.
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Old 11-04-2015, 09:19 AM   #1584
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Hey I'm gotta do a decent sized cook and they want mostly chicken quarters. Most likely I have to cook about 60 quarters but not all at once, it will be done in batches.

My plan is to cook about 20-22 at once very H&F... I wonder if I can fit 20-22 quarters on 3 rods in the UDS? It'll be interesting...the cook is Saturday and i'll post pics if anyone is interested in seeing if I can cram that many in there! LOL The plan is to spog rug and then baste them with Carolina sauce to finish.
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Old 11-04-2015, 07:29 PM   #1585
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Originally Posted by Fwismoker View Post
Hey I'm gotta do a decent sized cook and they want mostly chicken quarters. Most likely I have to cook about 60 quarters but not all at once, it will be done in batches.

My plan is to cook about 20-22 at once very H&F... I wonder if I can fit 20-22 quarters on 3 rods in the UDS? It'll be interesting...the cook is Saturday and i'll post pics if anyone is interested in seeing if I can cram that many in there! LOL The plan is to spog rug and then baste them with Carolina sauce to finish.

7 quarters per rod? I think you'll have plenty of room. Your UDS is the 55 gal drum, right? Or are you talkin about your "Jimmy"?
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Char-griller Akorn
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Old 11-06-2015, 07:24 AM   #1586
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Getting ready to do brisket #3 this weekend, and I'm a little worried. #1 was fantastic, melt in your mouth awesomeness, but #2 was dry and a little tough. The only thing that saved it was the pot of homemade beans my wife made (because of all the bean juice). #1 was 6.3 lb flat, 7 hours cook time and I pulled it off at a temp of 215 (never pulled one off that high before). #2 was 7.3lb flat, 5.5 hours cooking pulled with a temp of 207. At first I thought I somehow overcooked #2, but looking back (cook was 10 Oct) it didn't pass the "knife in hot butter" test, so now I'm thinking it just wasn't done and I should've let it go higher like #1. Which seems wierd to me because the dozen brisket flat's I've done on my weber kettle were all falling apart at 205.

Just thinking out loud here. Hope everyone has a good weekend!
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Old 11-06-2015, 08:28 AM   #1587
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Originally Posted by AClarke44 View Post
7 quarters per rod? I think you'll have plenty of room. Your UDS is the 55 gal drum, right? Or are you talkin about your "Jimmy"?
Yea it's gonna be the 55 size....what i was thinking was it should take up about as much size as doing halves so I wasn't sure. Who knows maybe I can fit 24-25 quarters, but just in case I think I'll take the jimmy as a back up.

I gotta do hotdogs too so what i'm planning is cooking them hanging them to basically done and maybe glaze them and sear it on my wood fired grill because i'm dragging that along to cook the hotdogs...but dogs only take 5 minutes or so on there.

Should be a fun cook, I just hope it goes smooth.
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Old 11-06-2015, 08:53 AM   #1588
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[QUOTE=
Edit: Nice cooks you posted there. Is the top one a pepper stout beef?[/QUOTE]

yeah the top one was pepper beef stout and the bottom one was a garlic herb chicken with rosemary and season potatoes
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Old 11-06-2015, 11:58 AM   #1589
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Waiting for the turkey attachment and grill grate to come in (hopefully tomorrow). Thought I'd try a turkey this weekend. Any pointers on cooking times with a probe?
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Old 11-06-2015, 01:25 PM   #1590
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7 quarters per rod? I think you'll have plenty of room. Your UDS is the 55 gal drum, right? Or are you talkin about your "Jimmy"?
Andrew here's what i got, It's notched so I can just pull out the rods..figured it'd be nice to be able to pull in case of the need to refuel because i'm gonna cook pretty hot. Drilled holes around the perimeter so that should even out the heat.

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