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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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09-18-2017, 08:49 PM | #7261 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I can but not sure how good it'll be by the time it gets to you
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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09-18-2017, 08:51 PM | #7262 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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__________________
LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
1 members found this post helpful. |
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09-18-2017, 08:58 PM | #7263 | |
Babbling Farker
Join Date: 06-24-07
Location: visalia, ca
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Sorry to read that. Course I had no intention of buying one at the price they were showing of 299.00 !
Quote:
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george spam, can't live without it |
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09-18-2017, 09:07 PM | #7264 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Far too tiny for the price and especially how the company got started. No support for a person or a company like that. Lol, when you said $299 I check out the site and they have come down in price. They were well over $300 and with some options topping out at $400+. Brian Graves (BHC founder) had a healthy appetite but karma is a ...... A lot folks shunned the company at first because of the shady start.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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09-19-2017, 03:42 PM | #7265 |
is one Smokin' Farker
Join Date: 07-29-16
Location: ramona ca
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To all my pbc Brethren how long should I expect a 15lb prime brisket to take
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09-19-2017, 04:05 PM | #7266 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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09-19-2017, 04:13 PM | #7267 |
is one Smokin' Farker
Join Date: 07-29-16
Location: ramona ca
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09-19-2017, 04:32 PM | #7268 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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If you run the PBC on the hotter side...275-325....and if you wrap in foil as soon as the IT of the brisket gets to 160ish...then you should be able to pull it probe tender in about 8 hours total cook time on the PBC....then let it rest for a while in a cooler for at least an hour.
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09-19-2017, 07:37 PM | #7269 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Hey Tony,
About 8-9 hrs only because it's a 15lber. I don't monitor anything in mine either but it runs 275-325 on average when I checked years ago. BTW you coming to the bash?
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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09-19-2017, 09:51 PM | #7270 |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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So, I am planning on doing a brisket for dinner on Thursday. I am figuring about a 10 hour cook at the most, but I have wiggle room. Dinner will be around 6:00 ish probably but we'll be out of the house from about 11:30 to 4 or 5. Here is what I am thinking.
Start the cook around 10 or 11 pm on Wednesday. Let it go through the night figuring sometime early in the morning I'll be wrapping it after the stall and putting it back on to finish up to 200/205. This way I can have it all rested and put in the reefer while we are out and then warm it later at dinner time. OR Should I start it a later and time the resting while we are gone? Is 4-5 hours of resting in the cooler too long? Thanks. |
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09-19-2017, 11:07 PM | #7271 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
Once I pull, I open up the wrap and rest it on a counter top for 5-10 mins to avoid carryover during rest. Wrap it back up, wrap it in a towel and put it in a cooler. Some people load up more towels on top but I find it unnecessary unless the weather or your cooler is cold. In which case I either open up the lid and expose it to the sun to warm up a bit or people warm it up by pouring in some warm/hot water. Obviously to warm the cooler and the water goes out before the brisket goes in for rest. Just in case another person reading gets confused. My life has been simplified even more when it comes to resting since the day I scored a Cambro. Open it and pop it in. Done.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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09-19-2017, 11:57 PM | #7272 |
is Blowin Smoke!
Join Date: 07-29-15
Location: Pittsburgh,Pa.
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At 300° - 325° about 6 hours.
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270 Sumo insulated smoker Weber OTG BBQ PRO Grill Dome Backyard Grill 26 inch Pit Barrel Cooker |
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09-20-2017, 12:14 AM | #7273 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Do you still open and rest 5-10 before tossing it in the Cambro?
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09-20-2017, 12:33 AM | #7274 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I do. It a must to vent to stop the cooking process. Some people rest it for longer like 20-30 mins but I've been happy with 5-10.
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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09-20-2017, 12:35 AM | #7275 |
is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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