smoking tip: don't put your meat on until the smoke turns blue. also, that's why you didn't get a smoke ring. you can get a smoke ring without smoke. a smoke ring's formed when cold meat hits heat. by putting the meat on too early the meat came to temp along side the barrel getting to temp. common trick on the competition circuit is to smoke cold meats to get a deep smoke ring. the smoke ring actually doesn't effect the taste at all, it just looks pretty. also, thanks for the tip on the au jus. i'm not above brining, but never thought of injecting a brisket. thank you.
Great looking brisket! Very tender and moist. I've been tossing a small handful of pellets in my PBC lately. Seems to work pretty well. Cheers brother James!
Next time - #1when I light my briquettes I put the wood chunks on top in the chimney so they already start lighting #2 spritz with a liquid because the liquid captures the smoke and u will get a better smoke ring and it only takes smoke until about 140* after that just wrap as usual at 160*-170* #3 slice only what your going to eat or when u serve to someone so it doesn't dry all the other pieces out or put them back in the au jus to soak then freeze left over for next use - nice tip
Good stuff James. I actually purchased a Pit Barrel Skoker several months ago and I returned it due to being too small. I ended up buying a Gateway Smoker and oh boy it's a badazz smoker. Same concept, just bigger.
Gateway Smokers are great! I really want one. The PBC is definitely a lot smaller. It's great if you're someone who doesn't do a lot of cooking or if you're cooking for a small amount of people.
I love to smoke with pecan wood. And I love everything about this video. I always learn something NEW when I watch your vids my smoking brother. Thanks for sharing another awesome recipe.. Be Blessed and have a great weekend🙏Your Smoking Sista J😁
My husband wanted me to tell you he really enjoys your cooks. Very professional. He says it gives him comfidence. He likes to bbq, smoke. He says to keep up the good videos.
I've actually found that I get better consistency when I cook a brisket in my PBC on the grate fat side up. I wrap in butcher paper and get a great smoke ring. The only things that get hung in the PBC are ribs and turkey.
So I spend 6 hours building up a bark, but then mush it out in foil. I want juicy smoked meat and crisp bark. I've been trying not wrapping, but thinking a reverse sear with coals, torch, whatever might be better after wrapping.
Great looking brisket bro. I appreciate all the tips and tricks you shared. My first brisket I did on the PBC was a little too long and that tip did get burnt. I'm going to try one on the grate next time.
Great job brother. Two things I’ve never done, brisket and pbc, three if you count injecting. I’ve learned a lot from you, thanks for that. Keep on teaching! :)
I’ve had my PBC for a good while. To me, it absolutely excels at cooking poultry. 1/2 chickens or even whole birds come out better than you could ask for. I just prefer to cook long products like ribs & brisket on my other cookers. I’ve cooked 10 1/2 chickens at a time on my PBC and it’s the most juicy & tender buzzards you can eat. Thanks for the video sir.
Love me some John Hill... great dude!! I remember you mentioning you made this for the juice... that is like saying you are using me for my body... I feel used... LMAO. that turned out with amazing color on the PBC!! Gives me a good idea!!! Thanks brother! Look at all that JUICE!!!
I actually started foiling 1/2 of one half of the fire basket with foil when cooking long meats on the pbc it helped reduce that burnt appearance on the part closest to the fire box just a idea looking good big homie
Awesome video James. I hope I can try this soon. I know competition guys like the smoke ring but it doesn't affect flavor according the experts. So for home, flavor, texture......
Made a brisket this past weekend, I only did a light season overnight, then seasoned about 30 min before I put it on the pit.. still got a smoke ring but no liquid in my pan overnight, even after injecting.. coincidence? dunno, but brisket still came out great. Moe Cason beef rub is pretty good BTW.
Wonderful wonderful cook man question was you nervous about doing a hanging brisket technique for maybe. 1 your brisket was really close your heat for it would burn. 2 that your awesome brisket might fall.
Both. I've never hung a brisket before so I was worried it would fall. Also, being that close tot he fire I was worried it might burn up. Luckily neither happened.
Hi James, That Brisket looked amazing and I'm sure it tasted the same. I really enjoyed your video production of the cook and angles you were able to provide of the barrel, pretty cool. Maybe on your next "ACS Live" show we can talk about the Brisket cook in more detail. Thank you and I look forward to your next cook. Cheers, Craig
I have yet to do a brisket on the PBC. I might do one this weekend if I can find a small one. Around me I can only find 15 pound or bigger. Which would be too long for the PBC I think. Nice cook brother!
James nice cook. I agree with you about Bark. These Pitt Barrel/ Barrel House Cookers put on a phenomenal Bark on the meat. That looked freekin Delicious.
Looks great James!. Although I won't ever inject as it doesn't fit right for me. I tend to skip that part or avoid injection videos all together. Maybe just me. Hope T-Roy is back soon, I've been bingeing his Thursday chats to tied over till he is back, hopefully soon. Cheers!
I got the tortillas, YUMY need to do a whole one soon. Running out of tamales, Save all that broth for tamales and things like tacos, soups and stews even pour some back on the brisket when you freeze it cheers man
That Looks very good, I will have to try cooking a Brisket, I have never cooked one, I have a pit barrel, and I just got a weber smoky mountain 22 inch, what cooker do you think I should use for my first try at a brisket. Thanks for sharing the vid.
Man, it’s 4am and I’m hungry now, haha. The brisket looked great even at the 3 hour mark. Do you use your SPG as a base rub on any kind of meat? Or does it taste best with a particular kind? I want to try it out. I’ve never done a base rub before. Good stuff man!
Yes, I usually use the same rubs each time. I didn't do that with this video cause I didn't want to give away my comp rubs, but I knew the Black Ops would be a good rub so I didn't mind using a different rub this time.
I find wood chips work much better than chunks in the PBC. Like you mentioned chucks take a long time to catch and chips burn for a surprisingly long time
Thought of buying a PBC, unsure how I feel about using hooks. Wouldn't there be a chance of it falling off as it cooks? Like how ribs become fall off the bone...
If you hook it right it shouldn't be an issue. Ribs usually become "fall off the bone" after you wrap them. If they're hanging they're probably not wrapped so you should be fine.
James , nice brisket ! U throwing curve balls with that butter spritz . the same for your ribs and if so, through out the cook ??? Talk too me brother !! ✌✌
Aim'em and Claim'em Smokers for whatever reason I have trouble getting a decent smoke ring with beef on a kettle. I know it’s flavor that matters but it drives me nuts. Lol
Thanks Dan! I'm still learning how to master the PBC. I normally put my meat on and let it come up to temp with the pit but I'll try it the other way too. Thanks for stopping by.
I'm usually not on to criticize, everyone has there own thing they do. I'm doing my first bbq competition in July some things u did in the Boston butt video I'm gonna try but keep the vids coming
smoking tip: don't put your meat on until the smoke turns blue. also, that's why you didn't get a smoke ring. you can get a smoke ring without smoke. a smoke ring's formed when cold meat hits heat. by putting the meat on too early the meat came to temp along side the barrel getting to temp. common trick on the competition circuit is to smoke cold meats to get a deep smoke ring. the smoke ring actually doesn't effect the taste at all, it just looks pretty. also, thanks for the tip on the au jus. i'm not above brining, but never thought of injecting a brisket. thank you.
Great looking brisket! Very tender and moist. I've been tossing a small handful of pellets in my PBC lately. Seems to work pretty well. Cheers brother James!
Next time - #1when I light my briquettes I put the wood chunks on top in the chimney so they already start lighting #2 spritz with a liquid because the liquid captures the smoke and u will get a better smoke ring and it only takes smoke until about 140* after that just wrap as usual at 160*-170* #3 slice only what your going to eat or when u serve to someone so it doesn't dry all the other pieces out or put them back in the au jus to soak then freeze left over for next use - nice tip
Good stuff James. I actually purchased a Pit Barrel Skoker several months ago and I returned it due to being too small. I ended up buying a Gateway Smoker and oh boy it's a badazz smoker. Same concept, just bigger.
Gateway Smokers are great! I really want one. The PBC is definitely a lot smaller. It's great if you're someone who doesn't do a lot of cooking or if you're cooking for a small amount of people.
I love to smoke with pecan wood. And I love everything about this video. I always learn something NEW when I watch your vids my smoking brother. Thanks for sharing another awesome recipe.. Be Blessed and have a great weekend🙏Your Smoking Sista J😁
Thank you for stopping by my friend!
My favorite as well
Tellin all the good secrets! Good stuff brotha James
My husband wanted me to tell you he really enjoys your cooks. Very professional. He says it gives him comfidence. He likes to bbq, smoke. He says to keep up the good videos.
Cindy Crandall Please tell your hubby I said thank you!
I've actually found that I get better consistency when I cook a brisket in my PBC on the grate fat side up. I wrap in butcher paper and get a great smoke ring. The only things that get hung in the PBC are ribs and turkey.
Lekan Oyefeso I’ve done it both ways and I do prefer to cook it on the grate too.
Thanks for showing this method in the PBC. Looking forward to attack brisket. I’ve never smoked one before.
So I spend 6 hours building up a bark, but then mush it out in foil. I want juicy smoked meat and crisp bark. I've been trying not wrapping, but thinking a reverse sear with coals, torch, whatever might be better after wrapping.
Nice brisket James. Thanks for the info & tips. I need to do a brisket soon.
Thanks for stopping by Phil!
Very good looking brisket James. You’ve given me an idea out of this video. Thanks for sharing with us
Great looking brisket bro. I appreciate all the tips and tricks you shared. My first brisket I did on the PBC was a little too long and that tip did get burnt. I'm going to try one on the grate next time.
Try it on the grate and see if you notice a difference between the grate and hanging it.
Great job brother. Two things I’ve never done, brisket and pbc, three if you count injecting. I’ve learned a lot from you, thanks for that. Keep on teaching! :)
I appreciate it Charley! Thanks for the support.
This lil cooker is a rib cooking machine!!!
It sure is.
Got me wanting brisket at 12:30am.
Looks damn good...
Nice bark and the brisket looks moist... I haven't done a brisket in a while looks like it's about time...👍👍
Knock one out, I'm sure it'll turn out great.
Another great cook brother james. I hit the notification bell for your live chats keep the camera rolling. 🐄🔥🔥
Appreciate the support Raul!
I’ve had my PBC for a good while. To me, it absolutely excels at cooking poultry. 1/2 chickens or even whole birds come out better than you could ask for. I just prefer to cook long products like ribs & brisket on my other cookers.
I’ve cooked 10 1/2 chickens at a time on my PBC and it’s the most juicy & tender buzzards you can eat.
Thanks for the video sir.
Wayne Swicegood You’re absolutely right, it cooks chicken great. Now you got me wanting to fire it up and make some chicken lol
Aim'em and Claim'em Smokers It’ll cook 1/2 chickens better than my high end offset.
I'm actually going to make some chicken today on it.
Aim'em and Claim'em Smokers I hope they turned out good for you.
Love me some John Hill... great dude!! I remember you mentioning you made this for the juice... that is like saying you are using me for my body... I feel used... LMAO. that turned out with amazing color on the PBC!! Gives me a good idea!!! Thanks brother! Look at all that JUICE!!!
John's definitely a cook kat! Separate the juice from the grease and you'll have some dang flavorful Au Jus.
Burnt ends is a treat.. it came out really good..
I actually started foiling 1/2 of one half of the fire basket with foil when cooking long meats on the pbc it helped reduce that burnt appearance on the part closest to the fire box just a idea looking good big homie
That's a good idea, gonna have to give it a try.
Awesome video James. I hope I can try this soon. I know competition guys like the smoke ring but it doesn't affect flavor according the experts. So for home, flavor, texture......
You: "Au Jus"!
Me: "Bless you"!
Jeff LMAO!😂
Great video.. Seeing u , Troy , the guy from Baby Back Mania makes me wanna cook/grill/smoke & try dffrnt seasonings...
Thanks DeWayne!
nice brisket James, gotta love that 360* bark! I get a better smoke ring when I season at least 6 hours in advance or overnight.
Hey John! I normally season hours in advance, or overnight, myself. I got a late start on this cook so I didn't get a chance to do that this time.
Made a brisket this past weekend, I only did a light season overnight, then seasoned about 30 min before I put it on the pit.. still got a smoke ring but no liquid in my pan overnight, even after injecting.. coincidence? dunno, but brisket still came out great. Moe Cason beef rub is pretty good BTW.
This looked amazing. Great tip with the ajus
Thanks for stopping by.
Wonderful wonderful cook man question was you nervous about doing a hanging brisket technique for maybe. 1 your brisket was really close your heat for it would burn. 2 that your awesome brisket might fall.
Both. I've never hung a brisket before so I was worried it would fall. Also, being that close tot he fire I was worried it might burn up. Luckily neither happened.
Hi James,
That Brisket looked amazing and I'm sure it tasted the same.
I really enjoyed your video production of the cook and angles you were able to provide of the barrel, pretty cool.
Maybe on your next "ACS Live" show we can talk about the Brisket cook in more detail.
Thank you and I look forward to your next cook.
Cheers,
Craig
Howdy Craig! Sure, I can go into more detail when it comes to cooking a brisket.
Great teaching video James!!! Definite thumbs up!!!! Take care brother!
I have yet to do a brisket on the PBC. I might do one this weekend if I can find a small one. Around me I can only find 15 pound or bigger. Which would be too long for the PBC I think. Nice cook brother!
Yeah, a 15lber would definitely be too big. Mine was only 8lbs and it almost touched the bottom.
Thanks for being honest on your review
I ve got to get me one of those pit barrel cooker s ! Great video !
James nice cook. I agree with you about Bark. These Pitt Barrel/ Barrel House Cookers put on a phenomenal Bark on the meat. That looked freekin Delicious.
Looks great James!. Although I won't ever inject as it doesn't fit right for me. I tend to skip that part or avoid injection videos all together. Maybe just me.
Hope T-Roy is back soon, I've been bingeing his Thursday chats to tied over till he is back, hopefully soon. Cheers!
I got the tortillas, YUMY need to do a whole one soon. Running out of tamales, Save all that broth for tamales and things like tacos, soups and stews even pour some back on the brisket when you freeze it cheers man
That Looks very good, I will have to try cooking a Brisket, I have never cooked one, I have a pit barrel, and I just got a weber smoky mountain 22 inch, what cooker do you think I should use for my first try at a brisket. Thanks for sharing the vid.
I would go with the WSM for your first brisket cook. It's easier to control the temp.
Thank You, I will do that.
I did my first brisket on the PBC over the weekend. I wrapped around 160 and it hit 203 in about 40min? Is that normal or should it take 2hrs?
It's normal. Depending on the temp you're running it could take a couple of hours or it could take 40 minuts.
Thanks......I learned a lot from this Vid!
James , great video brother! I love oak and pecan also on brisket!
Great cook James! Need to hang some meats on my gateway rack on my 22 WSM.
Does cosco have a good seasoning? Which one you recommend from there?
Honestly, I've never shopped at COSTCO so I can't tell you, sorry.
Man, it’s 4am and I’m hungry now, haha. The brisket looked great even at the 3 hour mark. Do you use your SPG as a base rub on any kind of meat? Or does it taste best with a particular kind? I want to try it out. I’ve never done a base rub before. Good stuff man!
Hey Chris! Yes, I use my SPG rub as a base for all meats (except fish). I use it on beef, pork, chicken, whatever. Sometimes I use it by itself too.
James , a question, if you use au jaus from a previous cook , is it important to use the same rub each time ? Thank you James !
Yes, I usually use the same rubs each time. I didn't do that with this video cause I didn't want to give away my comp rubs, but I knew the Black Ops would be a good rub so I didn't mind using a different rub this time.
Nice job. I forgot all about the even bark, but you're right
Thanks man. Yeah, I really liked that the bark was even all the way around.
I find wood chips work much better than chunks in the PBC. Like you mentioned chucks take a long time to catch and chips burn for a surprisingly long time
Thanks for the info dougjoha. I'll definitely give that a try next time.
Great Looking cook !!
Thx Jayde!
What was in the marinade you injected with? Chris
I used some beef broth and a commercial beef injection. Kosmos Q, Butcher's BBQ are just a couple of companies that make a good beef injection.
Why do you hook it from the point as opposed to yo the flat?
I do it because the point is thicker and because it has more fat in it so the fat can drip down the brisket as it cooks.
Another Great Video!!!!!!
One of the best brisket rubs on the market bro, you should try the Habanero death dust from the same company on some grilled wings.
That Habanero Death Dust sounds like it would go great on wings. I'll have to look into it. Thanks for stopping by.
Thought of buying a PBC, unsure how I feel about using hooks. Wouldn't there be a chance of it falling off as it cooks? Like how ribs become fall off the bone...
If you hook it right it shouldn't be an issue. Ribs usually become "fall off the bone" after you wrap them. If they're hanging they're probably not wrapped so you should be fine.
Great cook brother, just in time for Memorial Day weekend. I'll be cooking up one myself. What did you inject with?
I used some beef broth and a commercial beef injection. Kosmos Q, Butcher's BBQ are just a couple of campanies that make a good beef injection.
It's been a long time since I smoked a brisket... I think it should be on our Memorial day schedule (hanging in the PBC of course).
Yes, and film it too :-)
Looks delicious yummy and awesome and wow. 👍👍👍👊
Great video glad u liked the black ops brotha
It's good stuff. I plan on using it again on my next brisket cook. Probably on Monday.
Love the dogs lol same with mine
THIS WAS A GREAT VIDEO
BROTHER JAMES..WHAT DID U THINK OF SPRITZING WITH BUTTER? BRISKET SLICED REAL NICE....
CHEERZ EH
IN FOR THE GRILL Spritzing with the butter is something I do in competitions. That was another little secret I gave out 😬
Aim'em and Claim'em Smokers LOL GOT YA..WELL TY U FOR THAT SIR..GREAT IDEA..
CHEERZ JAMES
James , nice brisket ! U throwing curve balls with that butter spritz . the same for your ribs and if so, through out the cook ??? Talk too me brother !! ✌✌
The butter spritz was a little secret that I gave out. I spritx throughout the cook with it.
Nice brisket man
Much appreciated Rico!
Aim'em and Claim'em Smokers I use black ops as well bro, and SPG love the mix man. As for wood I use pecan, mesquite and cherry
Hey brotha, thats very informative. great video as always!! We need to Q together soon
Hopefully we'll get that chance soon. It would be fun for sure.
I thought was my dogs panting🤭 it's hard getting threw front door when smoking
I was kind of amazed by the smoke ring I got on ribs just using charcoal.
You can definitely get a smoke ring without wood.
Aim'em and Claim'em Smokers for whatever reason I have trouble getting a decent smoke ring with beef on a kettle. I know it’s flavor that matters but it drives me nuts. Lol
not a big smoke ring because you sprtiz'd with butter/oil not a liquid to draw the smoke in to make the red color
Great video but one thing should let the smoker warm up before hanging the meat but still a great vid
Thanks Dan! I'm still learning how to master the PBC. I normally put my meat on and let it come up to temp with the pit but I'll try it the other way too. Thanks for stopping by.
I'm usually not on to criticize, everyone has there own thing they do. I'm doing my first bbq competition in July some things u did in the Boston butt video I'm gonna try but keep the vids coming
hey you don't have to taste before taste test, Bad boy !
TASTE THE >FUCKIN BRISKET ALREADY
You got some crap on your hat.
Wear gloves bro
I'm gonna not wear gloves in every video just for you.
@@CentralTexasGrilling you can lead a horse to water but you can't make him drink