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Started By
Message
Smoked a brisket on the Pit Barrel Cooker...
Posted on 8/23/14 at 5:12 pm
Posted on 8/23/14 at 5:12 pm
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.
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.
This post was edited on 8/24/14 at 8:25 am
5
Posted on 8/23/14 at 5:15 pm to LNCHBOX
Looks damn fine. What kind of wood were you on?
Boom. That's how to do it.
quote:
baked beans (which had some chopped brisket and all the bark and juices off the cutting board thrown in, delicious)
Boom. That's how to do it.
Posted on 8/23/14 at 5:33 pm to Rohan2Reed
Still haven't used wood yet. The manufacturer recommends using charcoal only to start out. I have pecan and mesquite chunks for the next one. I'm thinking mesquite.
Posted on 8/23/14 at 5:39 pm to LNCHBOX
Yeah maybe experiment next time with some wood. Saw a Diners Drive-Ins and Dives episode yesterday where the dude seared then braised a brisket .. used coffee and ancho chilis as the primary flavoring agents. Looked awesome. Tons of stuff you can do with brisket.
Posted on 8/23/14 at 8:47 pm to LNCHBOX
11lb brisket in 5 hours?? That's really quick
Posted on 8/23/14 at 9:04 pm to HurricaneDunc
The Pit Barrel Cooker is designed to do that. It cooks at a higher temp than traditional smokers. Cooking temp is approx 280.
Posted on 8/23/14 at 9:25 pm to LNCHBOX
quote:
Still haven't used wood yet. The manufacturer recommends using charcoal only to start out. I have pecan and mesquite chunks for the next one. I'm thinking mesquite.
I love oak for brisket. Just MHO.
Posted on 8/23/14 at 10:04 pm to puse01
Looks great. I like hickory also.
Posted on 8/23/14 at 11:06 pm to LNCHBOX
Man, you got that on the money. Looks fantastic. 
Posted on 8/24/14 at 12:02 am to LNCHBOX
quote:
The Pit Barrel Cooker is designed to do that. It cooks at a higher temp than traditional smokers. Cooking temp is approx 280.
Tell me more. I'm cooking with a BGE and would never cook a brisket that fast.
Posted on 8/24/14 at 12:38 am to HurricaneDunc
Posted on 8/24/14 at 5:58 am to LNCHBOX
I've watched several of the videos from the Pit Barrel website. This rig is a gimmick for people who don't know how to smoke. He smokes on Kingsford charcoal? You can buy a Brinkman Bullet (which pitmasters routinely use to win major awards) for $47 at WalMart. You have to know what you're doing with your equipment. Watch Pit Barrel absolutely ruin a $50 slab of brisket:
LINK
Then watch Aaron Franklin trim and smoke a brisket correctly:
LINK
Save your $250.
LINK
Then watch Aaron Franklin trim and smoke a brisket correctly:
LINK
Save your $250.
Posted on 8/24/14 at 6:34 am to Foodie225
Well, not everyone is a chef like you, Foodie.
Posted on 8/24/14 at 6:52 am to TigerHam85
Why put the hooks in it 
Posted on 8/24/14 at 7:15 am to Foodie225
Not sure who pissed in your Cheerios, but I'm going to take the results of my cooks over your bullshite. The brisket I cooked yesterday was delicious, and as good as any I've had in Texas. I did it exactly like the video too.
As far as the PBC not being a real smoker that can win awards at cook offs, you just don't have any clue what you're talking about.
So, feel free to closely monitor your equipment for double the time to get the same product. Youre not getting a smoke ring better than what I got yesterday,and I got to enjoy time with my family instead of constantly adjusting, monitoring, refueling etc.
Let's see some pics of you clearly superior food. I'm sure there will be a huge difference.
ETA: And now after watching your video of a "proper trim," Noah trimmed his basically the exact same way except for the cut to allow for the hooks to be set properly. So basically your whole post was a giant fail.
As far as the PBC not being a real smoker that can win awards at cook offs, you just don't have any clue what you're talking about.
quote:
It is important to note that John Dawson and Noah competed at a BBQ comp a few months back in Colorado, and using the Pit Barrel Cooker, they beat Johnny Trigg in Ribs. (For those of you who don’t know, Johnny Trigg is a 2 time Jack Daniels Grand Champ, and is known for his ribs). So, that is kind of a big deal.
So, feel free to closely monitor your equipment for double the time to get the same product. Youre not getting a smoke ring better than what I got yesterday,and I got to enjoy time with my family instead of constantly adjusting, monitoring, refueling etc.
Let's see some pics of you clearly superior food. I'm sure there will be a huge difference.
ETA: And now after watching your video of a "proper trim," Noah trimmed his basically the exact same way except for the cut to allow for the hooks to be set properly. So basically your whole post was a giant fail.
This post was edited on 8/24/14 at 7:57 am
Posted on 8/24/14 at 7:18 am to Mulat
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
Posted on 8/24/14 at 7:35 am to LNCHBOX
quote:
The meat was hung in the barrel for the first 3 and a half hours
Posted on 8/24/14 at 7:58 am to LNCHBOX
Lunch,
You said it's designed to cook at 285 but your cooking instructions said you smoked at 165 and grilled at 200. How did you manipulate the heat and keep that constant heat on the grill? And what was their reasoning for not using wood during the smoke? Thanks.
You said it's designed to cook at 285 but your cooking instructions said you smoked at 165 and grilled at 200. How did you manipulate the heat and keep that constant heat on the grill? And what was their reasoning for not using wood during the smoke? Thanks.
This post was edited on 8/24/14 at 8:06 am
Posted on 8/24/14 at 8:16 am to Linkovich
I was talking about internal temp of the meat. There is no manipulation of the cooking temp. I'll edit OP to make it clear.
Posted on 8/24/14 at 8:18 am to LNCHBOX
Ah, gotcha. I should have realized that.
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