PBC Brisket

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tbrtt1

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This job thing is getting in the way of my hobbies. Been crazy busy, but I had a home office day so it was time for a brisket. My weapon of choice today was the Pit Barrel Cooker. It has been many a moon since I cooked a brisket on the PBC. Probably a couple years.

Just a cheap select from the HEB. I salted it last night and vac sealed. This morning it got a healthy dose of Diamond Dave's no salt rub (since I salted it last night). I really like the flavor of this rub. Works well for brisket since it has little if any sugar. Fired up the PBC early and a few chunks of hickory and cherry. I thought I would be a maverick and hang it from the flat. That actually did OK, but I ended up later switched the hooks into the point. The bark looked good around 160* IT so I wrapped in pink butcher paper. Back on and started probing at 200*. It got tender at ~206* and off she came. Took it out of the paper and saved the drippings. Wrapped in foil and let set for an hour.

Came out real nice. Not sure why I haven't used the PBC more for briskets. Will do it again. Sure is easy.

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Looks fantastic! And a select no less. Very nice! I haven't wrapped in butcher paper the last few times I've done a brisket, may have to go back to it next time.
 
Man! That looks wonderful ! Slid ya a point.

Bill

Thanks Bill

Very nice! Going to have to try a brisket on my PRC, and real soon!

I think this is only the second brisket I've done on the PBC since getting it a couple years ago.

Time and temp please.

I only monitored the smoker temp intermentently, and it seemed to average about 320* for most of it. I did add a few more lit coals than is recommended to start. The brisket cooked for 8 hours give or take a few minutes. It was late in the stall when i wrapped.

Looks fantastic! And a select no less. Very nice! I haven't wrapped in butcher paper the last few times I've done a brisket, may have to go back to it next time.

I have a bunch so that is what I use. Frankly, I'm not totally convinced it is any different than wrapping in foil. The paper still captures all the drippings from what I can tell. That tells me its not breathing as much as is alleged.
 
It was in the stall for about 2.5 to 3 hours before I wrapped. Probably was in the stall about an hour after the wrap.

I will say, Fridays are busy days for me in my home office, so I wasn't monitoring closely. Take those times with a grain of salt.
 
Yep.. Always a bit faster in the pit barrel. It's cooking all over the food a bit hotter than a regular smoker and has more of a convection type heat. It's moving heat more than most cookers Will do . Probably due to the intake and exhaust locations, along with the barrels dimensions..
 
Yep.. Always a bit faster in the pit barrel. It's cooking all over the food a bit hotter than a regular smoker and has more of a convection type heat. It's moving heat more than most cookers Will do . Probably due to the intake and exhaust locations, along with the barrels dimensions..

It is a very well designed device. This was a fairly thick brisket too.
 
Are the exhaust vents/tubes up top different lengths?
Was just checking out their site.

There are no adjusting vents. There is a lower vent that gets set according to your sea level and the vents at the top are where the rebar goes. The holes for the rebar are larger than what is needed for the rebar and double as exhaust vents. You always run the smoker with the rebar in.
 
Cool.I'm no scientist but sounds like an atmospheric pressure/air density setup.Does it act different with weather changes more than a "regular" setup ?
Sorry for the 20 ?'s man i'm just intrigued.
 
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