Smoked a brisket on the Pit Barrel Cooker...

This post won't be as long winded as the last one, as the food has been cooked and eaten.

So I started with an 11lb brisket, trimmed a lot of the fat, cut half way down between the point and flat, seasoned the whole brisket with rub, put two hooks in it, and put it in the PBC.







I let it go for about 3 and a half hours, around 165 internal temp. Pulled it out, wrapped with foil, and poured a mix of soy and L&P cut with water. Threw the brisket back in the PBC on the grate, and let it go for another hour and a half, right at 200 internal temp.

Let it rest for another half hour, sliced and ate.





Served with homemade potato salad and baked beans (which had some chopped brisket and all the bark and juices off the cutting board thrown in, delicious). Everything came out perfectly. Again, I can't recommend this cooker enough.