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 07-07-2017, 06:27 PM   #6691
Mrshaunyd
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I only ask because i could not find anywhere that said it
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Old 07-07-2017, 07:56 PM   #6692
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New PBC. Full basket of coals minus 36 for the chimney. Lit coals and 20 min later dumped into PBC and put on the lid. I live at 3,000 feet so I went with 3/8 open. As you can see, after dumping in coals and closing the lid, the temp spiked above 360. Didn't come down much at all after 15 minutes so I closed the bottom vent completely. Took a while and at 290 degrees, I opened it up to 1/4 and added two chicken halfs. As you guys can see, it spiked back to 337. I am now a little over 1 hour in and it's still 335ish. Outside temp is 108 today.

Any idea why the PBC is behaving like this?

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Old 07-07-2017, 08:14 PM   #6693
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Going to cook a full brisket tomorrow. First one in the PBC. Two questions for you brisket veterans. Point up or down? Wrap or not? Thanks.
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Old 07-07-2017, 08:20 PM   #6694
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STL BBQ now carrying PBCs in stock!

http://www.stlbbqstore.com/pit-barrel-cooker/
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Old 07-07-2017, 08:21 PM   #6695
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Quote:
Originally Posted by Gnolydnar View Post
Going to cook a full brisket tomorrow. First one in the PBC. Two questions for you brisket veterans. Point up or down? Wrap or not? Thanks.
Point up...flat down..use the double hook method. Wrap if you want to finish sooner.
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Old 07-07-2017, 09:04 PM   #6696
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Had family in town from Australia over the long weekend, thought I should feed them some Q. Was a busy weekend, so only just now had a chance to post. 6 racks of ribs, all rubbed, 4 sauced as well. Could have gone a little longer, but came out pretty well overall. Enjoyed by all.


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Old 07-07-2017, 09:14 PM   #6697
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Quote:
Originally Posted by Stlsportster View Post
As far as I know all PBC are still made in the US.
PBC's are made in California
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Old 07-07-2017, 09:17 PM   #6698
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Quote:
Originally Posted by hs106 View Post
New PBC. Full basket of coals minus 36 for the chimney. Lit coals and 20 min later dumped into PBC and put on the lid. I live at 3,000 feet so I went with 3/8 open. As you can see, after dumping in coals and closing the lid, the temp spiked above 360. Didn't come down much at all after 15 minutes so I closed the bottom vent completely. Took a while and at 290 degrees, I opened it up to 1/4 and added two chicken halfs. As you guys can see, it spiked back to 337. I am now a little over 1 hour in and it's still 335ish. Outside temp is 108 today.

Any idea why the PBC is behaving like this?

Thanks
Sounds like your lighting correctly....Where's your temp probe resting in the PBC?

Here's how I hang mine....
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[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 07-07-2017, 09:20 PM   #6699
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Quote:
Originally Posted by AClarke44 View Post
Sounds like your lighting correctly....Where's your temp probe resting in the PBC?
Hanging between the two rebar rods about an inch or two below.
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Old 07-07-2017, 09:25 PM   #6700
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Quote:
Originally Posted by hs106 View Post
Hanging between the two rebar rods about an inch or two below.
I would keep the vent cap at 1/4 open and maybe light 2 less coals next time. 335 isn't bad for chicken.....I think it just got too hot initially and couldn't recover fully.

Also, once you are able to get a stable temp with your vent cap set, get some magnets or use a leather glove to partially block the intake if you get a temp spike and need it to come down. Doesn't happen often but it'll drop quick when you choke it down some.

How'd the chicken turn out?
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Old 07-07-2017, 09:31 PM   #6701
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Quote:
Originally Posted by AClarke44 View Post
I would keep the vent cap at 1/4 open and maybe light 2 less coals next time. 335 isn't bad for chicken.....I think it just got too hot initially and couldn't recover fully.

Also, once you are able to get a stable temp with your vent cap set, get some magnets or use a leather glove to partially block the intake if you get a temp spike and need it to come down. Doesn't happen often but it'll drop quick when you choke it down some.

How'd the chicken turn out?
It was easily the most moist chicken I have ever had! Wasn't crazy about the PBC All Purpose Rub, so maybe Yardbird or Kosmo next time. Ribs planned for the weekend (beef and pork) so I'm going to really dial down the vent at first. 300+ is just too hot for those.
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Old 07-07-2017, 09:38 PM   #6702
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Quote:
Originally Posted by Gnolydnar View Post
Going to cook a full brisket tomorrow. First one in the PBC. Two questions for you brisket veterans. Point up or down? Wrap or not? Thanks.
Nice!

Point up. You always want the heavier side up

Double hook at point like Noah demonstrates in his videos

Cook until your desired bark, color or 160ish IT

Wrap in foil or butcher paper and place it on the grate

Cook until probe tender


Never had a bad brisket off the PBC
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Old 07-07-2017, 10:33 PM   #6703
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^^^^

Gnolydnar,

Forgot to mention to make sure you properly rest it for at least 2 hours. When it probes tender open up the foil/butcher paper, vent for 5-7 mins to stop the carryover, wrap tight in foil and place it in cooler or Cambro if you have one. If running a cooler open the lid and let the cooler warm up. Not hot but warm.

It's imperative you rest it properly. I've learned a rest makes or breaks your brisket.

One last question is do you plan to make burnt ends or will you slice the point and serve??
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Old 07-07-2017, 11:26 PM   #6704
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Quote:
Originally Posted by hs106 View Post
It was easily the most moist chicken I have ever had! Wasn't crazy about the PBC All Purpose Rub, so maybe Yardbird or Kosmo next time. Ribs planned for the weekend (beef and pork) so I'm going to really dial down the vent at first. 300+ is just too hot for those.
I don't use the chicken rub either. I much prefer either of the two alternatives you mentioned. I use Yardbird the most but only because it's easier for me to get, KosmosQ's Dirtybird is great too though....PBC beef and game rub is very good but not on chicken

Don't go too far closed on the vent cap I'd keep it at about 1/4 open....you may end up with the opposite issue or worse a "dirty" smoke if you don't give it enough air flow....
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Old 07-08-2017, 06:26 AM   #6705
Mrshaunyd
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Going to get mine going tomorrow 6 slabs of ribs for it maiden voyage
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