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 11-06-2015, 06:23 PM   #1591
AClarke44
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Quote:
Originally Posted by Fwismoker View Post
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.

Did ebijack make that?
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Black Weber OTG (Happy Hapgood)
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Old 11-06-2015, 06:43 PM   #1592
AClarke44
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Originally Posted by lonestar8302 View Post
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!
If it was dry and crumbling it was over cooked. If it was dry and tough it was under cooked. I don't have a ton of experience with brisket but I've read that 100 times here. Another thing I read a bunch (and do) is only use temperature as a guage to know when to start probing for tenderness but always go by feel and not temperature to tell when the brisket is done.

One last thing. Try cooking a smaller full packer. I do the 11-12 lb ones. They turn out great! A flat will not be as juicy by itself.
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My cooker fleet:
Recteq RT-700
Weber Spirit E-210 with GrillGrates
22.5 Crimson Weber Premium
Char-Broil Big Easy Oil-Less Turker Fryer
LoCo 80qt crawfish kit

Re-homed cookers:
Black Weber OTG (Happy Hapgood)
Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

Check out the PBC Appreciation Thread!
[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 11-06-2015, 06:54 PM   #1593
Fwismoker
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Quote:
Originally Posted by AClarke44 View Post
Did ebijack make that?
No this was me. I stumbled on those these rings one day and just so happened one fit the drum really well so I just notched it out and drilled vent holes....pretty simple.
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Old 11-06-2015, 07:50 PM   #1594
AClarke44
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Quote:
Originally Posted by Fwismoker View Post
No this was me. I stumbled on those these rings one day and just so happened one fit the drum really well so I just notched it out and drilled vent holes....pretty simple.
Oops! I gave ebijack credit......Well nice work Keith!
__________________
My cooker fleet:
Recteq RT-700
Weber Spirit E-210 with GrillGrates
22.5 Crimson Weber Premium
Char-Broil Big Easy Oil-Less Turker Fryer
LoCo 80qt crawfish kit

Re-homed cookers:
Black Weber OTG (Happy Hapgood)
Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

Check out the PBC Appreciation Thread!
[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 11-06-2015, 09:17 PM   #1595
lonestar8302
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Quote:
Originally Posted by AClarke44 View Post
If it was dry and crumbling it was over cooked. If it was dry and tough it was under cooked. I don't have a ton of experience with brisket but I've read that 100 times here. Another thing I read a bunch (and do) is only use temperature as a guage to know when to start probing for tenderness but always go by feel and not temperature to tell when the brisket is done.

One last thing. Try cooking a smaller full packer. I do the 11-12 lb ones. They turn out great! A flat will not be as juicy by itself.
Thanks! Supposedly one of the other commissaries on island have full packers, but my base only has the flats. Next time I'm down south I'll have to stop and look. Never done a full packer before.
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Old 11-06-2015, 09:53 PM   #1596
AClarke44
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Quote:
Originally Posted by lonestar8302 View Post
Thanks! Supposedly one of the other commissaries on island have full packers, but my base only has the flats. Next time I'm down south I'll have to stop and look. Never done a full packer before.
Just noticed your in Japan. Kadena? AWACS?
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My cooker fleet:
Recteq RT-700
Weber Spirit E-210 with GrillGrates
22.5 Crimson Weber Premium
Char-Broil Big Easy Oil-Less Turker Fryer
LoCo 80qt crawfish kit

Re-homed cookers:
Black Weber OTG (Happy Hapgood)
Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

Check out the PBC Appreciation Thread!
[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 11-06-2015, 10:28 PM   #1597
lonestar8302
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Originally Posted by AClarke44 View Post
Just noticed your in Japan. Kadena? AWACS?
Yep! Kadena, F-16 crew chief stuck on an F-15 base. :)
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Old 11-06-2015, 10:55 PM   #1598
AClarke44
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Quote:
Originally Posted by lonestar8302 View Post
Yep! Kadena, F-16 crew chief stuck on an F-15 base. :)
Cool! I'm a retired Comm Tech......use to fly on the E-3
__________________
My cooker fleet:
Recteq RT-700
Weber Spirit E-210 with GrillGrates
22.5 Crimson Weber Premium
Char-Broil Big Easy Oil-Less Turker Fryer
LoCo 80qt crawfish kit

Re-homed cookers:
Black Weber OTG (Happy Hapgood)
Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

Check out the PBC Appreciation Thread!
[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 11-07-2015, 04:32 AM   #1599
lonestar8302
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#3 turned out very well!



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Old 11-07-2015, 09:34 AM   #1600
AClarke44
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Quote:
Originally Posted by lonestar8302 View Post
#3 turned out very well!



Yeah that looks great! Nice job!
__________________
My cooker fleet:
Recteq RT-700
Weber Spirit E-210 with GrillGrates
22.5 Crimson Weber Premium
Char-Broil Big Easy Oil-Less Turker Fryer
LoCo 80qt crawfish kit

Re-homed cookers:
Black Weber OTG (Happy Hapgood)
Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

Check out the PBC Appreciation Thread!
[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 11-07-2015, 05:04 PM   #1601
Fwismoker
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Andrew I ended up hanging 26 quarters on there...worked fantastic! Someone else took some pics so when i get them i'll post it.
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Old 11-07-2015, 07:30 PM   #1602
AClarke44
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Quote:
Originally Posted by Fwismoker View Post
Andrew I ended up hanging 26 quarters on there...worked fantastic! Someone else took some pics so when i get them i'll post it.
I figured you'd get plenty in that barrel. Yeah let us see the pics when you get them.
__________________
My cooker fleet:
Recteq RT-700
Weber Spirit E-210 with GrillGrates
22.5 Crimson Weber Premium
Char-Broil Big Easy Oil-Less Turker Fryer
LoCo 80qt crawfish kit

Re-homed cookers:
Black Weber OTG (Happy Hapgood)
Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

Check out the PBC Appreciation Thread!
[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 11-07-2015, 10:49 PM   #1603
bradymartin
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im so torn between the pbc and pk grill. weeks of research, sigh.

anyone own both?
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Old 11-07-2015, 11:02 PM   #1604
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Originally Posted by bradymartin View Post
im so torn between the pbc and pk grill. weeks of research, sigh.

anyone own both?
Both are awesome. PK is like a huge Weber Go Anywhere and PBC is like a portable tandoor grill. Geez! Now you got me confused on which one to recommend since they're both awesome. Lol.. I'd personally go PBC due to the simplicity of it. Set it and forget it cooker with no second guessing and outstanding results.
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Old 11-07-2015, 11:51 PM   #1605
bradymartin
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Both are awesome. PK is like a huge Weber Go Anywhere and PBC is like a portable tandoor grill. Geez! Now you got me confused on which one to recommend since they're both awesome. Lol.. I'd personally go PBC due to the simplicity of it. Set it and forget it cooker with no second guessing and outstanding results.
i just dont cook the amount of food the pbc can. with the pk i can smoke a couple pound pork butt and a couple of steaks and wotn use much charcoal.

with the pbc id use like 1/3rd of a 20lbs bag of kingsford just for a few pounds of meat. i cant get around that. the reason im still looking at the pbc is the set and forget it aspect.

hard decision for me
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