re: Smoked a brisket on the Pit Barrel Cooker...

quote:

---

Why put the hooks in it

---

The meat was hung in the barrel for the first 3 and a half hours. That's the preferred method of cooking the PBC. Here's a pic of some ribs and chicken I did last week:



As you can see, the PBC is not a real smoker, and the food came out terrible, resulting in an emergency trip to McDonald's