Brisket & Beef Ribs in a Pit Barrel Cooker

Discussion in 'Beef' started by breakingbbq, Aug 15, 2014.

  1. breakingbbq

    breakingbbq Newbie

    So, have friends moving out of our community and they are coming over for a going away party, and they requested true BBQ.  So, made smoked brisket (5 pounder) and beef ribs (15 pounds)

    Used Wileys Competition Rub on both (Oh yea, decided to throw in a salami for the fun of it)

    (two hours in and looking mighty nice)

    (Meat off, mopped, and ready to go sit in the Weber Gold which my wife was using to practice her competition chicken)

    I'm not slicing it until tonight, but I will try to get picks before we serve it.
  2. Hello.  Looks an interesting smoker you are using.  A UDS without grills?  Hope all turned out well.  Keep Smokin!

  3. breakingbbq

    breakingbbq Newbie

    It is a Pit Barrel Cooker.  You hank the meat from hooks.  The thing works like magic and cuts the cooking time down tremendously.
  4. countmahdrof

    countmahdrof Newbie

    Fantastic smoker. Perfect size for even air convection. Meat 2" above coals isn't overcooked and meat at the top isn't undercooked. One tray (approx 7 lbs) of Kingsman Original will give at least 6 (they claim 8) hours of consistent heat. I've done brisket, ribs, pork shoulder, turkey, chicken and sausage. For a larger whole brisket, you may have to wrap and finish in the oven, but still fantastic.
  5. skorpyon

    skorpyon Newbie

    That "hanging the meat" protocol looks interesting - I might try that in my WBS.  Which means that I might have to re-engineer how I do the circular grates that I have in there, but that will just be an interesting bit of engineering.
  6. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

     How about a 'spoke ' configuration ? Removeable and the same supports are used .  . . just sayin'

    have fun and , Breaking , I really like your idea , an other idea for the think tank   [​IMG]

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