עָטִין
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 11-10-2013, 04:51 PM   #1
JHumpertIN
Got Wood.
 
JHumpertIN's Avatar
 
Join Date: 11-08-13
Location: Greensburg, IN
Downloads: 0
Uploads: 0
Default Brisket cooked on the Pit Barrel Cooker (W/Pron)

Here is my second cook with my Pit Barrel Cooker (Barry) which I have had since the first week of October. For this cook I decided I wanted to try a brisket since I had not done any for a long while so I bought a 12 Lb. packer. Since I have already done ribs on Barry and they came out pretty good I decided to give brisket a try based on Noah's videos. I trimmed most of the top side fat off including silver skin, and also trimmed all the deckle fat between the point and flat which pretty much ripped the point to shreds. I then injected it with Butchers Prime injection using the following ratio:

3/8 cup of Butchers BBQ Prime injection for beef
1/2 cup of water
1/2 cup of Swanson low sodium beef broth

I injected all over the brisket point and flat trying to use a checkboard pattern, injected in the sides of the flat and in the sides of the point before putting it to bed in the fridge. I pulled it out and rub it with Butchers Premium rub before hooking it and cooking it on the barrel. I plan to cook hanging for 2.5 - 3 hours to get some color and apple smoke before wrapping it and cooking on the wire grate to finish cooking to 195. Here is the first pic for this series which is the trimmed and injected brisket ready to hit the fridge. Hopefully the Butchers stuff will work great for me and if so I have high hopes for the pork butts that I also have butchers injection and rub for them.



I started the grill around 11:15 that morning and cooked the brisket hanging for 1 hour and 45 minutes then checked the temperature. Thermapen showed around 154 in the point and mid 140's in the flat so I went ahead and pulled it and wrapped it. After wrapping I cooked it an additional 1 hour and 45 minutes and checked the temps again. This time the thermapen was showing 205-210 all the way across the flat and point.

I let it rest about an hour or so still foiled before slicing it up. When I tasted a little bit of the meat before I wrapped it I thought that I had gone overboard with the Butchers Premium Rub but after it was done and sliced up the meat was perfectly seasoned and I even got a rousing stamp of approval from the wife and she normally only complains about what I smoked on the grill.

Rubbed and hooked ready to smoke


Forgot to take pictures before I wrapped it so here is after it was done and rested and ready to slice


Here is the pile of sliced brisket


I even got a smoke ring


Here is the point all sliced up
__________________
Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen

Last edited by JHumpertIN; 11-10-2013 at 06:19 PM..
JHumpertIN is offline   Reply With Quote


Thanks from: --->
Unread 11-10-2013, 05:01 PM   #2
landarc
somebody shut me the fark up.

 
landarc's Avatar
 
Join Date: 06-26-09
Location: Saint Leanders Parish, CA
Downloads: 0
Uploads: 0
Default

The point looks terrific, how was it overall, looks like it sliced up nicely
__________________
The SS Platypus, sails again, to the support of the Vets!

"perhaps...but then again...maybe not..."
landarc is online now   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 05:08 PM   #3
grillinguy247
is one Smokin' Farker

 
grillinguy247's Avatar
 
Join Date: 09-17-13
Location: Wildomar California formerly Dallas Texas
Downloads: 1
Uploads: 0
Default

Looks great well done.
__________________
22.5" Weber OTS, SJG Mini WSM, Maverick et732.

Transplanted Texan

Chad
grillinguy247 is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 05:11 PM   #4
jbuntingsr
Full Fledged Farker
 
jbuntingsr's Avatar
 
Join Date: 04-29-12
Location: Lincoln, De
Downloads: 0
Uploads: 0
Default

Nice cookin
jbuntingsr is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 05:12 PM   #5
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

Looks great, love the UDS brisket cooks.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Unread 11-10-2013, 06:30 PM   #6
sliding_billy
somebody shut me the fark up.
 
sliding_billy's Avatar
 
Join Date: 08-27-13
Location: Princeton, TX
Downloads: 0
Uploads: 0
Default

Nice looking brisket.
sliding_billy is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 06:36 PM   #7
JHumpertIN
Got Wood.
 
JHumpertIN's Avatar
 
Join Date: 11-08-13
Location: Greensburg, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by landarc View Post
The point looks terrific, how was it overall, looks like it sliced up nicely
Overall it had great taste and was super tender and juicy. I was hoping to pull it out about 195 but fell asleep and by the time I woke up it was already hitting 210. You could not even tell that the temperature got higher than I had wanted when you ate it. The slicing was a little fall apart due to the higher temperature but the way my wife was woofing it down I don't think it mattered anyway. I even took several slices to the neighbors and they absolutely loved it also. I have 1 small vacuum sealed bag left in the freezer and I may have to get that out this week for lunch and will probably have to fight the wife to keep her out of it.

Usually the wife wont eat very much of what I smoke and says it is burnt but even she said if I can keep putting out results like this every time then she is more than willing to eat every bit of it again. I have 2 pork butts in the freezer right now waiting for it to get a little colder so I can try out how the barrel does in the colder weather here in Indiana because the last cold weather cook I did on the offset the temperature was 35 degrees with 40 MPH wind and I fought all day to keep temperatures on the offset so I am hoping this barrel does pretty good and because of the fact they are out of Denver I have high hopes that I will still be able to cook all winter.
__________________
Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen
JHumpertIN is offline   Reply With Quote


Unread 11-10-2013, 06:51 PM   #8
JHumpertIN
Got Wood.
 
JHumpertIN's Avatar
 
Join Date: 11-08-13
Location: Greensburg, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fwismoker View Post
Looks great, love the UDS brisket cooks.
This isn't an UDS this is a Pit barrel Cooker. But still the brisket came out great and I have high hopes for my 2 pork butts which are the next thing on the cooking list.
__________________
Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen
JHumpertIN is offline   Reply With Quote


Unread 11-10-2013, 06:54 PM   #9
Big George's BBQ
somebody shut me the fark up.

 
Big George's BBQ's Avatar
 
Join Date: 02-07-08
Location: Phoenixville, PA
Downloads: 0
Uploads: 0
Default

Looks good to me
__________________
Large BIG Green EGG- Hatched 8/17/09
Backwoods Extented Party
Weber Genesis Gasser
Mid Atlantic BBQ Association
KCBS
Back Porch BBQ Competition BBQ Team

When all else fails ask yourself WWGALD
Big George's BBQ is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 06:58 PM   #10
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by JHumpertIN View Post
This isn't an UDS this is a Pit barrel Cooker. But still the brisket came out great and I have high hopes for my 2 pork butts which are the next thing on the cooking list.
A pit barrel is a drum..UDS just a commercial version. Great flavor on these types of cookers
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Unread 11-10-2013, 06:59 PM   #11
Manana
Knows what a fatty is.
 
Join Date: 04-13-13
Location: Greenville SC
Downloads: 0
Uploads: 0
Default

Looks good!
__________________
Char Griller Pro and Akorn
Manana is offline   Reply With Quote


Thanks from:--->
Unread 11-10-2013, 07:05 PM   #12
JHumpertIN
Got Wood.
 
JHumpertIN's Avatar
 
Join Date: 11-08-13
Location: Greensburg, IN
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Fwismoker View Post
A pit barrel is a drum..UDS just a commercial version. Great flavor on these types of cookers
Not a problem, love how the barrel cookers cook whether it be a PBC or UDS. I think they have something going with this hanging meat upside down though. What amazes me was with the brisket the end of the flat was resting right on the charcoal basket with burning charcoal and there was no burnt area on the end of the flat.
__________________
Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen
JHumpertIN is offline   Reply With Quote


Unread 11-10-2013, 07:09 PM   #13
Fwismoker
Quintessential Chatty Farker

 
Fwismoker's Avatar
 
Join Date: 08-22-13
Location: Fort Wayne, indiana
Downloads: 0
Uploads: 0
Default

Yep i know what you mean...i got a hook set up and have done ribs like that, it is something else.
__________________
*** If you think this post is stupid, dumb, lame then don't read it. Nothing good to say? ....say Nothing.***
New Addition! Dedicated stick burning/charcoal UDS Rotisserie!,
Lou -Mini WSM uds style,
Jaime- Jumbo mini or Jimmy
Black bullet -newly renovated Big Poppa Black powder coated UDS,
Jaime build- http://www.bbq-brethren.com/forum/sh...d.php?t=173767
Fwismoker is online now   Reply With Quote


Unread 11-10-2013, 07:15 PM   #14
JHumpertIN
Got Wood.
 
JHumpertIN's Avatar
 
Join Date: 11-08-13
Location: Greensburg, IN
Downloads: 0
Uploads: 0
Default

If it wasn't for the fact that I have 2 butts to cook and the brisket takes up the whole rack I would cook me another brisket at the same time I do the butts but my rack will be full with the butts. Oh well the barrel isn't going anywhere so there is always another weekend.

Next up is a showdown between an injection and rub recipe that I got from a friend and Butchers BBQ Pork injection and Honey Rub to see which butt tastes best. Based on the brisket results I think the Butchers injection and rub are going to be hard to beat. We already tried some of the honey rub on country style ribs and that rub is going to be awesome.
__________________
Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen
JHumpertIN is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 07:29 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
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.