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 10-09-2015, 01:03 AM   #1441
TexArlina BBQ
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Quote:
Originally Posted by TexArlina BBQ View Post
Came out of the pit looking nice!
Sliced and plated
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Old 10-09-2015, 08:47 AM   #1442
ATM
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Default First PBC Brisket Cook

Love the PBC thread. I get inspiration (and hunger) from all your hard work.

I smoked my first brisket on the PBC yesterday and had some questions for the group. (previous cooks: Baby backs, chicken and twin pork butts.)

It seems that the temp in my PBC will drop off dramatically within the 1st 2 hours. The charts on previous cooks were very similar to this.

I don't know what to attribute this to but so far the cooks have all come out very well despite this "problem".

I actually spoke with Noah (PBC owner and a nice guy to talk to) prior to yesterday about this and he suggested that the Kingsford Charcoal may have been a bit moist.
He also suggested that I open the "gate" more than factory recommended although I don't think this matters much except for those at higher elevations. (I'm at 76')

As this has happened before, at the low temp point I added a bit more coal (unlit) and I prop the lid open by hanging a #12 copper wire over the edge. This usually gets the temperature firing back up and I was running high 300's for the last 4 hours of the cook.

Brisket summary:
4.5 hours hanging to 160
wrapped
1.5 hours to 200
Held for 1+ hour in cooler
Delicious

Looking forward to my next cook. Will have to try a new supplier for the Kingsford to see if that make a difference.

Anybody experience the temp drop?
How long have your typical brisket cooks taken?

Cheers!
Andy
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Old 10-09-2015, 11:58 AM   #1443
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Originally Posted by Thingfish View Post
You must get the coal bed lit correctly. It sounds like you are on the right track there. Some like to make a "hole" in the center of the charcoal basket and dump the 35-40 lit coals in there. I prefer to spread the coals more or less evenly. The rebar then must be in and the lid on and you can begin cooking immediately.
I think this is what I'm going to try on next cook, the vent halfway open. I have the mini Weber chimney starter but I always get atleast 35 coals in there. Im going to do a two step approach, let the coals heat up for 20-25 mins as opposed to the guided 15mins, that along with the vent halfway will hopefully help.

Quote:
Originally Posted by AClarke44 View Post
You are having a fairly common problem those at sea level and high humidity areas have sometimes. Short answer is yes open your vent cap to 1/2 open. But click on this link for a full description. I spoke to Noah over the phone about this back in July.
http://www.bbq-brethren.com/forum/sh...&postcount=801

Let us know if it helps!
Thanks, checked the link. I've used about 3 different 20LB bags of Kingsford but the result always seems to be the same.

Will keep you guys posted.
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Old 10-09-2015, 12:16 PM   #1444
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ATM, check my link in the above quoted text post from Bush. It will link you to a possible solution. Nice looking brisket!


Bush, make sure your vent cap is open half way. That's more than the directions state but it's what you need to do. Also as thingfish stated you need to make sure you are lighting enough coal and make sure you don't put any meat on for at least 20 min. I light 36 to get 275° (give or take 10°) and get my meat ready while the cooker comes to temp.
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Old 10-09-2015, 12:19 PM   #1445
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ATM it sounds like it's starving for air. I would try to open the inlet a bit more to promote a better burn. Humidity etc. can have as big or bigger affect than elevation. Also, make sure you don't have any leftover ash from the previous cook that would negatively impact air flow.

Edit: Don't mind me, it looks like the other fellers already answered with valuable info similar to this.
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Old 10-09-2015, 07:19 PM   #1446
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Has anyone ever made any videos about this PBC thing? It looks like nothing Korean a glorified drum cooker. Ur never catch me near something so candy assed looking.
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Old 10-09-2015, 07:22 PM   #1447
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Has anyone ever made a video in which they seem somewhat possessed by e power of the PBC... then walked around all bummed like... Looking at their other rusting smokers..... Only to release 3000 gallons of water across a lawn which caused the PBC TO FLOAT as they ran to try and beat it off camera? I would like to see someone make a film like that... But who has e time?
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Old 10-09-2015, 07:28 PM   #1448
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You might try to make one T.lol
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Old 10-09-2015, 07:35 PM   #1449
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You might try to make one T.lol
U challenging me mutha farker? Huh?
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Old 10-09-2015, 08:10 PM   #1450
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Originally Posted by Pitmaster T View Post
Has anyone ever made any videos about this PBC thing? It looks like nothing Korean a glorified drum cooker. Ur never catch me near something so candy assed looking.
I know some farker "Popdaddy's BBQ" IIRC did
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Old 10-09-2015, 08:33 PM   #1451
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Originally Posted by ssv3 View Post
I know some farker "Popdaddy's BBQ" IIRC did
Yeah, I saw some weirdo on YouTube making a video....seems he liked the PBC better than his own hand made UDS after a few cooks.....but again, he was a little strange.

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Pit Barrel Cooker (PBC)
Char-griller Akorn
28” Blackstone Pro Series
Oklahoma Joe’s Bronco

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[url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]
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Old 10-09-2015, 08:44 PM   #1452
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i cant make any more videos with it though. I have an HD camera now.... my P BC is rusted all to hell but cooks great. I would hate to make somebody not want a PBC because it looked all crappy...but the inside is nice and greasy. mmmm
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Old 10-09-2015, 09:11 PM   #1453
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Quote:
Originally Posted by Pitmaster T View Post
i cant make any more videos with it though. I have an HD camera now.... my P BC is rusted all to hell but cooks great. I would hate to make somebody not want a PBC because it looked all crappy...but the inside is nice and greasy. mmmm
Sounds like it's time for a new porcelain coated PBC !
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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 10-10-2015, 08:52 AM   #1454
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Just in case some of you didn't know what the last 6-7 posts were all about.....check this out.


__________________
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 10-12-2015, 02:29 PM   #1455
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I really like Gyros and after seeing this:

http://www.patiodaddiobbq.com/2010/0...-on-grill.html

I decided to give it a try on the PBC. I mostly stuck to that recipe but went a little heavier on the spices and also put the meat/spice mixture in the food processor before cooking to get a more uniform texture. It came out really well, had them for dinner last night and again for lunch just now. I think it's even better the next day.

sliced up last night


lunch today with some roasted potatoes
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