Great info Guys! Thanks!
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
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Great info Guys! Thanks!
Good luck with it Bob!
Thanks. Maybe I'll make a brisket when we sell the house to celebrate!
Flyynsquirrel
Found some matches.
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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! :thumb: Post some pics if you can. Cant wait to hear how it all tastes! Especially those cookies!
th3r00st3r
Knows what a fatty is.
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Got a 12# brisket trimmed and rubbed waiting for tomorrow. Will also be doing a chicken!
OK got my first ever brisket cooking now. Its a choice, 11 lb brisket. I may have trimmed too much but oh well its my first. I'm gonna probably wrap but not until I get the bark I'm looking for. I'm sure it'll be close to 165 as Noah states. Not gonna put a liquid in the wrap though. Gonna see how that works out. I lightly coated it with olive oil thrn rubbed with PBC beef and game. Here are some before and after trimming pics. Don't laugh too hard....lol. :mrgreen: You can see in the last pic I trimmed fat from between the point and flat which left a flap. That is similar to the way Noah trimmed in his first brisket video from a couple years ago. I noticed he has a newer video where he doesn't trim as much.
The PBC has settled in at 265-270. Perfect as far as I'm concerned!
The PBC has settled in at 265-270. Perfect as far as I'm concerned!
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Awesome! 5-6 hours seems long for ribs but hey if they were good that's all that matters. :becky: Mine usually go about 4-4 1/2 hours.
I aim for 10-12lb briskets in general and especially in the PBC so size is perfect. A little too trimmed but your looking good regardless. I say about 6 hours total cooking time.
Good luck! I absolutely love briskets the PBC does and so will you. :thumb:
Good luck! I absolutely love briskets the PBC does and so will you. :thumb:
Thanks brother!. ....How do you cook yours? Do you wrap in foil and put in a liquid or do something different?
th3r00st3r
Knows what a fatty is.
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Mine has been in for 2.5 hrs and hit 165. I'm going to pull it and wrap it with broth. We're not eating till 3. That's 4 more hours. I'm going to throw a chicken after I pull the brisket when it's done. Brisket will go into a cooler.
http://imgur.com/EEz4esk
Looks great so far!
I hang it til160 or desired bark, wrap in butcher paper and lay it on the grate until probe tender. I have also wrapped in foil before I started using butcher paper and haven't used liquid ever.
When I used to use foil, Btw nothing wrong with foil, sometimes I wrapped and hung until the end of the cook instead on the grate.
When doing burnt ends, I separate point from flat, while flat is resting I cube and sauce the point, put it in foil or disposable aluminum tray uncovered and let it go until it's serving time of the flat.
Thanks! I want to do butcher paper too, but I forgot to buy it :shock:. I was wondering about burnt ends. Maybe I'll try those too. Is there a particular sauce you use. I have Stubbs original and one I made. The one I made is a vinegar ketchup sauce that us on the sweeter side. Also how do you know when the burnt ends are done?
I always keep trying different sauces so whatever is on hand. Point is so fatty that you can leave it on the cooker while flat is resting. They way I know theyre done is when they the sauce has caramelized on them really well and formed a mahogany color bark if I make sense. They're crunchy on the outside and tender on the inside. Here's a pic and was done on the PBC
Got better pics but on my cell now
93vpmod
is One Chatty Farker
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Ssv3-that may not be a great pic, but the brisket and burnt ends look phenomenal!
Good luck Andrew.
Good luck Andrew.
^^^I agree!
And thanks ssv3!
So the temp in my PBC was holding 270-275 great then it started to drop. Once it hit 244 I opened it up. The coals were burning funny. Anyway I pulled a rod and turned the coal basket so the more unburned coals were toward the intake. Settled back in to 270ish. Anyone else ever have something similar happen?
I get that sometimes and I think the pizza pan aka ash pan underneath the fire basket is the culprit. The raised pan edges may be obstructing the airflow. IIRC you had a pan in there also?
Yeah I have a pan in also. Maybe the next cook will be without.
Anyway I hit the dreaded stall at about 162. I'm liking the color so I'm about to pull it and wrap. I'll take a pic. It's been cooking nearly 5 hours :shock:
