BBQ Brisket In Under Five Hours? Tender & Juicy On The Pit Barrel Cooker!
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- Опубликовано: 4 окт 2024
- Ok, I'm still learning this whole Hot n Fast brisket thing and this was my second go. This was KILLER! 9.2 lb brisket done in UNDER five hours! Smoke ring, tender, juicy. Steps & Links listed below.
Pit Barrel Cooker: pitbarrelcooke... Kosmo's Q: kosmosq.com Porter Road Butcher Shop: porterroad.com
After a light trim, I injected using Kosmo Q Reserve Blend injection with 1 tbs of his Moisture Magic. For the rub I used some of Kosmo's Dirty Bird, then the Salt Lick's dry rub.
I got the Pit Barrel Cooker going with Kingsford "Lump" briquettes. I used the PBC grill grate WITHOUT the hanger bars, which also act as part of the damper system on a traditional Pit Barrel cook.
I spritzed as needed with distilled water and wrapped with foil after I got the color I wanted. When I did wrap, I it the brisket with Kosmo's Brisket Mop mixed with beef consommé. At this time I ran a probe, but cooked until I got the tenderness I was looking for. Total cook time was 4 hours 45 minutes and the temp ended up being 209ºF.
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#Brisket #BBQ #pitbarrelcooker
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Brisket turned out fantastic. I would smash it like it’s a subscribe button.
This is a KILLER VIDEO and even better Brisket, brother!!!
i was happy to see him using your stuff Kosmo! you've got some great products
But did he have u come over to try it.
Kosmo is the man! subscribe hit the bell so you don’t miss a thing... great BBQ guy and great products I’m putting my order in as soon as I get stateside... this guy is a good guy I liked his whiskey pig burger and he’s gotta start drinking or smoking pot to loosen up though lol 😂
that reserve blend is the best injection on the market!!.... Darian rubs are real game changers!! looks like you nailed his recipe!! great job! hard to beat a drum smoker!!!
Glad to see you giving Hot & Fast brisket a try! It's pretty darn good, isn't it? You get a slightly different "grilled" flavor in the meat which I enjoy. And you can't help but love all of Kosmo's products. They are top notch! Great video brother! Cheers to ya Greg!
I gotta try the Kosmo's products myself.
THAT is a beautiful brisket Greg!
Pit barrel rules !! Can't go wrong with it, if only could have one smoker that's my boy
Just another reason to love my Pit Barrel. As always Great video
Wasn't sure I'd like Cosmo's channel at first, but he won me over. He sells product, but in a very understated way. He seems like a really genuine guy. Can't wait to see more collaborations with him.
His stuff is amazing. Try it and you will be impressed. It's worth the hype.
That brisket looks AMAZING!! Kosmo has excellent products and a great channel as well. Great job once again Greg!!
Looks like a fun H-n-F cook on the PBC. I need to give your meat vendor a go as the brisket looked really good. Darian makes some of the best injections, rubs, sauces, and BBQ products in America. I use his Kosmos injections in comps as they slay the competition! Great video. Whacha do with the leftovers bbm
I guess i'm going to have to try that on my Pit Barrel. Good cook. By the way , all of you that i follow really are good at supporting each other. That's top notch to me.
Great cook Greg. I have yet to do a hot an fast brisket but will very soon. I’m a member of Kosmos club and I highly recommend it. Private classes and cooks are included at a great price. He has the best selection of rubs, sauces, and injections I’ve seen and those wing dusts are crazy.
Looking at these comments and I love just how much positivity there is in the RUclips food community ♥️
Wow 😮 I’m totally doing this as soon as I get a bit of good weather! I could smell that patented PBC smell. Great cook and video as always, Brother! Cheers 🍻
Great hot and fast. I had a chance to cook one with T-Toy using Harry Soo’s method. I was totally shock how good it turned out.
WOW, and to think I nursed a brisket for 17 hours last time. And I have a Pit Barrel. 2+2= 5 hour brisket. You made it look easy. Thanks Greg and I already follow Kosmo. He runs a close second to Harry Soo on Energy meter. lol
Kosmo already said it!...Thanks Greg for a super video! You convinced me to repeat the process in my PBC,..which CANNOT be beat for the price paid!! I love mine! I would like you to do a smoke on a boneless chuck roast if you would ever care to do so. I learned a heck of a lot of info from this presentation, and am considering doing the same treatment for the chuck roast as well!
The PBC is awesome! I've done two briskets at a time and they both turned out beautifully! That hot method, in a PBC, you're only saving yourself a couple of hours.
Great Video! The last time I did a brisket I was up all night for the 14 hr cook! Will have to try! Thanks.
Great looking Brisket .. The pit barrel is a work horse
Good looking brisket. Lately I have been using a lot of the cow cover. I love that stuff
I really miss my PBC! It hasn't gone anywhere, it's just been unbelievably cold and snowy here for what seems like forever. Really want to try this... And SOON! Go away, Winter.
Awesome job once again Greg. Darian's channel is awesome too. Being in Canada, I can't order his stuff but hopefully one day. And I love my PitBarrel. Will try this method in the Spring!
Really beautiful brisket! Nothing wrong at all with hot and fast when you get results like that :)
That is an awesome looking brisket. Nice job preparing that. Cheers, Greg!
Beautiful Brisket! My mouth is watering.
I ordered some tri tip and flap steak from Porter Road. They were both out of this world.
Awesome cook Greg. defiently something I gotta try. thanks brother!
Why do you do it to me???? These videos of yours come out when I'm absolutely starving. I will salivate watching your video while having beans on toast (with a bit of cheddar to spruce it up). 😥 another brill video.
Awesome vid man! I’ve been watching your vids for a long time. I’m glad to see you still killing it with these videos!
Kosmo knows his stuff! Great brisket Greg! My 45 day dry aged brisket is ready to cook! will be doing a sous vide que cook on it Thursday and Friday..
Brisket looks awesome Greg, the Salt Lick rub is my favorite all purpose rub.
Yes sir Greg!!!!! I love my PBC I have yet to have anything bad. Awesome job bro. I would tear that up any day.
It turned to a fantastic well-done juicy end product :)
Awesome man
That looks delicious!!! Nice and juicy, nice smoke ring.
I live in ATX and that salt lick rub is real nice, love that spicy kick!
Nice job. I would use 1/2 of what Kosmo recommends on the mop and amount. The mop is basically a souped up oil and vinegar. And it works just as well with things like Better than Broth as it does with the consommé.
Can you please do something with a leg of lamb for your British viewers? Every Sunday us Brits do a roast dinner (Lamb, beef or chicken) and always do the meat the same way ie in the oven. Can you show a way to do something different with lamb?
I've watched this vid before but not sure I realized that you were running with both the rebar out. I almost wish you had a temp probe on that thing as mine runs pretty hot even with the rebar in! Impressive that you finished that in 5 hours.
Great Brisket video Greg!! Been wanting to do another one myself but we keep getting all this rain :)
Looking forward to seeing the next video!!
That is beautiful, Greg. Wow. You're making me jealous.... We're absolutely buried in snow here in Minnesota and you're rollin in smoke 😂😂😎 Smoke on.
Thanks Greg for another great video. I love my Pitt Barrel and agree, it's a steal. Has something for both folks that want a brainless cook or even professionals.
Great looking brisket! Sorry if I missed it somewhere but what temperature were you cooking at?
Harsoo and TRoy cooks seem to be the only guys who ever tell you what temps to cook at. The rest seem to think we are mind readers
I don't think he monitored his cooking temp. Sounds like he was trying to get that PBC as hot as it would go.
What a beautiful video Greg!
Thanks for not hanging..........or using those annoying rebar. Very nice end product! \m/
Not much of a view, but there appeared to be little to no fat cap? Did you do a radical trim or did it come that way? Thanks for video
That's a badass brisket brother 👍. Good job and very entertaining video.... See you later and thanks for all you do.
Phenomenal looking brisket, Greg. I would love to do this
Fantastic looking brisket Greg .From Trinidad
Wow that’s amazing
Looked awesome Greg, this might have put me over the edge to pick up a pit barrel cooker. You should do a collab with Malcolm Reed sometime! Cheers
There is a place called Seymour bbq in NJ that makes a smoked philly cheese. It has steak, smoked brisket, smoked provolone, a special sauce and the fixing. I would love for you to do a recreation of this.
I would smash your subscribe button, but I did that at least a couple years ago and have not regretted it. That brisket looked great.
Great cook and video.
I'm going to try this method on my PBC
Great looking brisket! Try some river dirt on your next brisket! Great video b
Great looking brisket Greg!
Honestly a barrel style cooker and hot and fast is probably the best way to do a smaller (sub 10 lb) brisket. I mean at the end of the day, it's a very small difference between say, tri-tip or picana on a santa maria vs a small brisket on a barrel. A little more insulation and smoke flavour in the case of the barrel obvously, so it's not identical, but quite similar in many respects.
Excellent cook, actually just did the same cook on Saturday out of necessity, I left the rebar in though and cracked the lid.
I've never done hot and fast either, but that does seem like the way to go. That brisket turned out great Greg! I need to try out kosmos rubs and injections at some point.
Nice looking brisket
Nice work man!!
Looks fantastic! Cheers!
Thinking I should pick up a Pit Barrel
Awesome video. Love your channel. I love my PBC. I thought it already cooked fast! Think this would work on a larger brisket? May have to use some Harry Soo techniques to get it to fit!
so what was the temp in the barrel....you missed some key infos greg
Excellent cook. The brisket looked perfect :)
At some point i will order some of Kosmo`s products to try :)
Well this put me in carnivore mode ... Awesome Greg just Awesome !
whats the name of the place you got your beef?
porterroad.com/
Just killer bro !
THANKX ..... great InFo
I would like You to do a video about Pit Barrel Cooker “standing Beef rib roasts” .... I got a couple on special for under $8.00/lb ..... please do a video on this .....????
Pitbarrel brisket in 5 hours is a winner...dont let my offset stick burner hear that tho
Other than the dirty bird, what was the other kosmos rub you were going to use as well
Great video but there was no mention of the barrel temperature for actually cooking the brisket, pretty important information, if you don't mind letting us know and if there were any changes in temperature throughout the cook or does it just stay the same? thanks
love ya channel!!
Very cool video Greg! Do you think a 14 or 15 lb brisket would fit in the regular PBC?
Another awesome video Greg! Brisket looked amazing! What was the pit temp for the cook?, I have a barrel house smoker and want to give this a go.
Great stuff! I just did a brisket without injection and was pretty good. Is the injection really that important?
Nice brisket. So did you run all kingsford briquettes or a blend of lump charcoal with briquettes?
Nice!!
Looking good can ppl do hot and fast brisket on pellets smoker
Hey Greg, short question... I'm looking for that pepper mill of yours. I know in one of your older videos you mentioned it where to buy them but I'm not able to find it anymore. Would be great if you could give me a hint. Thank you!!
look's so tasty!!
Love my PBC. Any idea of the barrel temperature running it like you did?
Hi Ballistic BBQ! Learning H&F on the PBC here. What kind of temps did you see thru out the cook? Just want an idea of what to expect with the rebar's removed. Thank you for explaining how you set up your PBC for this. This was a very helpful and well done video!!!
With the rebar removed, you're going to be in the low 300s.
@@BallisticBBQ Oh i see okay. So is that good enough for hot and fast? Is that what I want to aim for?
@@okbookguy Sorry!!! I just looked at my reply. I meant to say low 400s... I have an eye injury right now, and I'm a bit of a mess. A lot of pain and one eye patched over. Just run your PBC with no rebar, and if you feel the need for more heat, crack the lid a bit.
@@BallisticBBQ Oh this is great THANK YOU so much! This is JUST what I needed to know!
Killer stuff!!! Or should I say business as usual! lol
Great video. Do you have an Amazon store link or a separate link for that syringe?
Hi Greg,
So i have a Masterbuilt Electric smoker now, i got it a couple years back and do enjoy it but I have been looking at this after seeing some of your videos along with Mike over at Everyday BBQ. Would you think it would be worth the upgrade to purchase this over my electric smoker ?
Also at the risk of sounding dumb, i have not really cooked with charcoal before, do you need a fresh batch every time i would use the PBC ?
that looked so good, what was the temp of the pit?
So what was the temp of the pit barrel you cooked at?
Hot
Looks Great but I heard 290 degrees cooking temp ?
i was thinking 209 was low, probably a typo
Second! And you are the best!
Top em parabéns vou fazer no meu canal churrasco em casa Renato Monteiro com Renato Monteiro
Dreamy 😍😍😍
Beautiful brisket man! Really good result. What was the temperature of the smoker? I missed it.
You know, I never check the temp on the PBC, just trusting the way it is intended to be used. This time..... Towards the very end of the cook, I snuck my probe into the cooker to see what it was running at and it was 337ºF. This was towards the very end however, so I'm assuming it was running hotter towards the beginning and middle of the cook.
@@BallisticBBQ thanx!
I want to bathe in that brisket juice.
Why do u inject the meat? Do those craft bbq like Moo's bbq and Slab's also inject their meat?
I believe request that you can make a patty melt
Dont you get softer bark with foil?
I am attempting this recipe on my PBC for 4th of July (tomorrow), and I just realized I forgot to order the moisture magic. Did I screw this up, or will the hot and fast method still turn out moist with just the Reserve Blend injection?
Turned out great! Can’t believe how tender this brisket turned out after only 4 total hours cooking. About 3 hours uncovered in the PBC, with a temperature of about 350 (used Kingsford Lump without the rebar) and then 1 hour wrapped with the mop. I pulled it when the internal temp reached 210