How bout you send me half of whatever you cook instead?
:heh:
I can but not sure how good it'll be by the time it gets to you:shocked:
How bout you send me half of whatever you cook instead?
:heh:
Can you link to the basket?
The 15 gal tall ones are the barrel house cookers. Long story but they were a vacuum tank manufacturing co and were supposed to supply/manufacture PBC's to keep up demand. Instead they overbid Noah on purpose on the last minute and ran off with Noah's confidential business plans and started manufacturing the BHC's. Lawsuit naturally but don't know the outcome if it's still ongoing.
Sorry to read that. Course I had no intention of buying one at the price they were showing of 299.00 !
To all my pbc Brethren how long should I expect a 15lb prime brisket to take
What temp are you cooking it and do you plan to wrap? If you do the Bludawg KISS method I'd say about 8 hours.
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.
wrap in foil and not sure on temp... have never ran a temp gauge in the pbc
Once I pull, I open up the wrap and rest it on a counter top for 5-10 mins to avoid carryover during rest.
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.
Do you still open and rest 5-10 before tossing it in the Cambro?
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.
Thank you much, that's what I had assumed, but wanted to check.
:thumb:
Last one I rested in the cooler (below) before the Cambro was 5+ hours and IT read 140. It's recommended for IT not to drop less than 140 when resting that long for food safety concerns. One of the best dang briskets I did. Resting is key I found out eventually.
That looks mighty tasty. I've been reading about the holding since I've joined here, and had good luck with it so far! I've been using the cooler and towel method, but it's obnoxious. I have a sister in law in the food service industry, so if she can't get us a deal on a Cambro, we are looking at those Cater Gaters. Not only does the hold help the food-it gives you a lot of flexibility in cooking times vs serving times.