Thank you for watching my hot & Fast brisket cooked on a Pit Barrel PBX. Check out this video where I cooked some fajitas on a Pit Barrel. ruclips.net/video/F3wFFDaaH18/видео.html
What are the rods for? I can't really tell why you put them in there. I could see hanging sausages and stuff but for this it doesn't seem to have any use.
@@aaronkraft3097 Reply is 1 year in the making :). Am just now watching this video. The rods are for hanging various items (ribs from hooks, baskets for veggies, other hangers for chicken or sausages. They also are designed in the airflow of the barrel.
Great recipe, more importantly though, I really appreciate RUclipsrs, especially you. Joe, the teach people, your skill sets and impart your knowledge.
Thanks Joe! Got my PBX a few weeks back while I’m waiting for my new offset to get built. These things are fun! Your PBX brisket looks the best and makes the most sense to me of the +10 brisket PBC cooks on RUclips. I always enjoy your videos!
You can buy a select grade brisket for half the price; leave all fat on . Cook fat down first half, flip second half and it is just a juicy as a choice brisket. Plus you don’t trim anything. Still cook it fast at 300 F.
Starting fat down helps it render and adds the same by burning on the fire or boiling in the water. On second half of cook that fat is rendered and will penetrate the meat. ✌️
Brisket is from the chest of a cow. It is one of the toughest cuts. Why slow cooking is required. You should never pay this much for a Brisket. One of the cheapest cuts of beef.
Great job!!! Thanks for sharing your Amazing technique to do a brisket. I enjoyed how you explained step by step. Again thank you. I’m officially hungry now 😊
Aside from hanging meat the rods help regulate the temperature it keeps it near or around 270f-320f.If he removes them the barrel would be running closer to 400f or higher
@@tegboii9196 I had the same question. So why don't they come up with some kind of inserts that you can use if you don't need the rods? Seems like a PITA having to mess with the rods each time.
@@doplinger1 from what I know and from personally owning a pit barrel .. that’s just the way it was built and apparently it works really well .. the rods were built to regulate temp but at the same time provide more cooking space by being able to hang meat. You can only fit so much meat on the grate.
I know a smoke ring is just aesthetically pleasing, but I'm impressed at the smoke ring you got going hot and fast. I've always heard that hot and fast won't produce a smoke ring, but you proved that theory wrong. Excellent.
Thanks Tim. The only time I didn't get a smoke ring on anything was on my Yoder Flattop charcoal grill. I set it up a a smoker and the meat had zero smoke ring. Really flavorful though. 👍
Choice brisket in CA is $10.99 a pound currently. I love TX. We love Pit Barrel. I am the edge police...and you did a fantastic job. I see one of our stickers on your spritzer. Fantastic cook brother. That was awesome.
I found you when i was learning to make sausage and followed. I never realised how much i didnt know about bbq. Currently looking for a smoker for my dad and I as we miss bbq from back home. We live in maine now and are from kansas.
Your brisket looks amazing. I haven't tried a hot & fast brisket yet, but may one of these days. We skipped the traditional turkey dinner on Thanksgiving day for a smoked brisket. I smoked it on my YS640 low & slow. Found a just under 9 lbs prime packer at Costco. Used some char hickory pellets & put it on the smoker fat side down at 11 pm @ 185 until around 9 am the next morning when I bumped it up to 225. A few hours later when it was well into the stall I wrapped it in some peach butcher paper to which I added a bit of rendered fat. Around 2 pm I raised the temp to 250 & let it go till around 4 pm when it probed like butter. I turned off the smoker & left the brisket in the smoker to rest for an hour. This was the best brisket I've ever made. I took the fat that I had trimmed off the brisket & put it on a foil lined baking sheet & placed it on the lower shelf & that is what I used when I wrapped the brisket. Figured why pay for it twice when I can use what came off of the brisket.
Did anyone else almost want to call the police when he put the mustard on a brisket? Lol, seriously a great video, just one of the great debates as to whether brisket needs a binder or not.
That was awesome... Smokin' Joe, thank you for the post. I have the original PBC....Can't wait to give a brisket a go. I've cooked pork Butt and pounds of ribs and chicken. To be clear; the Pit Barrel is NOT a smoker.. Unless you have one and have learned how to slow the coals down.....trying to reach 110° (maintain) you could snuff the coals. The PB is a convection cooker... I have truly become a fan of Texas Style BBQ
Hey joe just bought a barrel smoker and im trying this brisket technique this weekend and im just curious did you end up adding more charcoal or smoke chips or anything during the cooking process also can this work with regular charcoal?
I’ve never had this happen before but my brisket stalled at 133°. I’ve had them stall around 150 but not that low. Seven hours on the smoker I pulled it off wrapped it and put it back on. Only time will tail how good it’s going to taste.
I scrolled through many of these comments and agree, it looks absolutely fantastic! I do have a couple of questions however. 1. What is the purpose of the rods? 2. You said you turned the brisket so often but didn't show that part. Is there a way to turn/spin the grate from the outside or do you have to open up each time, remove those 2 rods, turn and reinsert the rods and cover back up? Seems like there would be huge temperature fluctuations because of the frequent opening?? Thank you and a much appreciated video.
Hey Joe, great video. You really know your stuff, lots of pro tips at every stage. Especially on preparing the cut, I’ll take more time doing that in future. Keep them coming Steve
I have a question Joe. Before you put that lid on the barrel, I see you put 3 rebar rods thru it. To me, the rods look like they are below the lid maybe an inch or so. The lid looks like it does not rest on these rods, so what are the there for anyway? Hanging hooks at some point? USMC66'- / 77563
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍🇺🇸
You are the first chef person that I'm witching cooking meet so good, the other person that I watching they meet is so raw and disgusting,but I can see that you cook that meet so great
curious when you put the charcoal in the bottom , i noticed it had no bottom , it just sits on the concrete patio? wouldnt that damage the concrete? i would think there would be a bottom "ash" tray for easy removal , or does it drop inside the drum?
Great question. I only lit the top charcoal in the basket but you will get heat on your concrete. I don't let it sit there long. They are coming out with an ash catcher for the PBX soon. They already make the ash catcher for their smaller barrels. 👍
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
Hi Joe! I have a Cotton Gin barrel smoker (The Reaper) and I want to do a brisket this weekend or next. I have a heat diffuser, and my plan is to put a water pan on top of the diffuser. I want to go as slow as possible (225 to 250) until wrapping in paper / tallow. I *think* the water pan will help with maintaining a lower temp and will add plenty of moisture. I've not been able to find any BBQ guru's on youtube with this same setup. I have a rather expensive 17lb Prime from Costco. My only other option (at this time) is a 26" Webber kettle. Am I crazy for thinking I can pull this off? My apologies to all for the LONG question. Cheers, Joe! Really enjoy the way you impart knowledge in these vids. You have a great delivery. Thank you.
Hello, what a great video, a question, at what temperature did you cook the meat? Was it always at a stable temperature or did you lower it at some point?
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
Trimming is essentially the same but you'll want to cook fat cap down on a UDS. If you're doing a hot and fast cook, you'll 2ant to trim off more fat cooking in the UDS.
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
I have a Reverse Flow smoker that also works as a grill when I take the baffle plate out. Trying to decide Which would be the best method to try this hot and fast brisket.
Main reason was the build quality in the PBX is better. Nothing wring with the Gateway drums but I like that the paint hold up way better on the PBC. The metal on the drum and body seem thicker. 👍
Very nice Joe!! I think this is the first video of the PBX that I have seen. I know I love the PBC, so that beast has to be awesome as well! Good looking brisket for sure!!
Thank you for watching my hot & Fast brisket cooked on a Pit Barrel PBX. Check out this video where I cooked some fajitas on a Pit Barrel. ruclips.net/video/F3wFFDaaH18/видео.html
Which do you like most gateway or pit barrel cooker
What are the rods for? I can't really tell why you put them in there. I could see hanging sausages and stuff but for this it doesn't seem to have any use.
@@aaronkraft3097 I think the rods are how the Pit Barrells control temperature.
@@aaronkraft3097 Reply is 1 year in the making :). Am just now watching this video. The rods are for hanging various items (ribs from hooks, baskets for veggies, other hangers for chicken or sausages. They also are designed in the airflow of the barrel.
The Pit Barrel kicks ass!
Someone give this man a medal for spreading such amount of happines and great work all over the world!!!!!!
Great recipe, more importantly though, I really appreciate RUclipsrs, especially you. Joe, the teach people, your skill sets and impart your knowledge.
I like this guy. Your the kind of neighbor that could really bring people together for a good time with great Texas BBQ. Thanks buddy.
Yes sir, thank you!👍
Man, when he tore apart that slice of brisket at the end, I got such a wave of saliva I accidentally dribbled on myself. No joke. It looks so good!
the PBC is the absolute best bargain in smokers. Great company, awesome ppl. Fantastic product producing great results
"ho~ Juicy. She's making noises" thanks to you, my family doesn't believe I'm watching how to smoke a brisket video. Thanks
🤣 Funny stuff. I appreciate you watching Elliot. 👍🏼
Lmao 😂
literally just repeat the part where he said it and show them
You make trimming look easy, I’m not anywhere near being as skilled as you are! Thanks for your videos Joe! I pretty much watch them all ❤
Thank you buddy. 👍
You know the words Texas and brisket will ALWAYS get a thumbs up from me. I love this video. ❤️
I brought a Pit Barrel PBX because of this video.
I'm cooking my first brisket tomorrow morning for Thanksgiving.
I'm following your video.
Thanks Joe! Got my PBX a few weeks back while I’m waiting for my new offset to get built. These things are fun! Your PBX brisket looks the best and makes the most sense to me of the +10 brisket PBC cooks on RUclips. I always enjoy your videos!
Ok,this is the brisket I want for Christmas.....omg..perfection
.
You can buy a select grade brisket for half the price; leave all fat on . Cook fat down first half, flip second half and it is just a juicy as a choice brisket. Plus you don’t trim anything. Still cook it fast at 300 F.
Meat grades are about inter muscular fat. Select is low, choice is medium, prime is high.
If you buy select meat leave all fat on. Let it render. Use coarse salt and that fat will penetrate the meat with the salt.
Starting fat down helps it render and adds the same by burning on the fire or boiling in the water. On second half of cook that fat is rendered and will penetrate the meat. ✌️
Brisket is from the chest of a cow. It is one of the toughest cuts. Why slow cooking is required. You should never pay this much for a Brisket. One of the cheapest cuts of beef.
every now and later. I come back to watch this
Thanks for watching 👍🏼
Great Joe . I will be trying this
Great job!!! Thanks for sharing your Amazing technique to do a brisket. I enjoyed how you explained step by step. Again thank you. I’m officially hungry now 😊
Hey Smokin Joe! You the man! You're the first to rock the PBX!
Smokin’ Joe is what is known in the Latino community as a “Chingon”
Best BBQ content on youtube Joe!
You Do such an excellent job Wow 😊
That smile when you tried burnt ends
Great video
They were heavenly
I like the way you cut the meat😊
That knife roll is very Dexter-esque. Great video I have to give this a try!
It's nice! Thanks for watching 👍🏼
Hey Joe, looks great. What's the point of putting the rods in? I thought they ere for hanging ribs, etc
Aside from hanging meat the rods help regulate the temperature it keeps it near or around 270f-320f.If he removes them the barrel would be running closer to 400f or higher
What Teg said. 👍
@@SmokinJoesPitBBQ thanks Teg, had no idea! That's cool
@@tegboii9196 I had the same question. So why don't they come up with some kind of inserts that you can use if you don't need the rods? Seems like a PITA having to mess with the rods each time.
@@doplinger1 from what I know and from personally owning a pit barrel .. that’s just the way it was built and apparently it works really well .. the rods were built to regulate temp but at the same time provide more cooking space by being able to hang meat. You can only fit so much meat on the grate.
Nice blades, Joe! Just when I thought I had everything I need (I do) you bring out those knives and mess up my mind! Happy new year!
Happy New Year buddy! You can't ever have enough knives. 😁👍
😮Mega Tender😮
I know a smoke ring is just aesthetically pleasing, but I'm impressed at the smoke ring you got going hot and fast. I've always heard that hot and fast won't produce a smoke ring, but you proved that theory wrong. Excellent.
Thanks Tim. The only time I didn't get a smoke ring on anything was on my Yoder Flattop charcoal grill. I set it up a a smoker and the meat had zero smoke ring. Really flavorful though. 👍
I never heard that , I always use wood chunks when I grill normal not smoking and I always get that smoke ring
Using round magnets on the outside works really well
I've used them on my other PBC. 🤘
What temperature are you aiming for in the smoker?
Choice brisket in CA is $10.99 a pound currently. I love TX. We love Pit Barrel. I am the edge police...and you did a fantastic job. I see one of our stickers on your spritzer. Fantastic cook brother. That was awesome.
Wow, only $3.50 a pound for a prime brisket in Montana
Wow that's pricey Josh. I want to see a badge buddy. 🤣 I appreciate you watching and yup, your sticker is my favorite one on my spritz bottle. 🤘
Mannn! That sounds like a Rodeo Dr brisket. $3.39/lb this week in TX (limit 2). Got one for a b-day party. ✌
@@djmaxxhtx that's a deal!🤘
Jealous Devil is the best charcoal I've ever used. Expensive as heck but worth it for medium to long cooks.
Yeah buddy! Thanks for watching 👍🏼
I found you when i was learning to make sausage and followed. I never realised how much i didnt know about bbq. Currently looking for a smoker for my dad and I as we miss bbq from back home. We live in maine now and are from kansas.
Very nice! There's a little smoker company out of Kansas named Yoder Smokers...definitely check them out. 👍
Your brisket looks amazing. I haven't tried a hot & fast brisket yet, but may one of these days.
We skipped the traditional turkey dinner on Thanksgiving day for a smoked brisket. I smoked it on my YS640 low & slow. Found a just under 9 lbs prime packer at Costco. Used some char hickory pellets & put it on the smoker fat side down at 11 pm @ 185 until around 9 am the next morning when I bumped it up to 225. A few hours later when it was well into the stall I wrapped it in some peach butcher paper to which I added a bit of rendered fat. Around 2 pm I raised the temp to 250 & let it go till around 4 pm when it probed like butter. I turned off the smoker & left the brisket in the smoker to rest for an hour. This was the best brisket I've ever made. I took the fat that I had trimmed off the brisket & put it on a foil lined baking sheet & placed it on the lower shelf & that is what I used when I wrapped the brisket. Figured why pay for it twice when I can use what came off of the brisket.
Thanks Gerry! That sounds like the perfect recipe for smoking a brisket on the 640. 👍
Yummy 😋😋😋😋🤙 we love your show and thank you Joe
I told my wife I need one for Christmas, she said Christmas and birthday. I said deal lol. Great looking brisket. ✌🏼
Looks great!! Love your videos. You’re definitely helping me step up my cooking game
Thank you Sam!🤘
Great video! Just curious as to what the rods are for?
Hanging ribs etc. They come with it.
Did anyone else almost want to call the police when he put the mustard on a brisket? Lol, seriously a great video, just one of the great debates as to whether brisket needs a binder or not.
Love it brother. Just did my first Brisket, took me a little longer, the fam loved it. (Always doing steaks and ribs) ready for my next brisket!
I love the 14 inch slicer. Great knife for brisket. I have the Wusthof version. Probably very similar.
Looks like a great cook from this screen!
Thank you!👍
Been a while since I seen a hot and fast. Nombré shudup. Joe getting in done.
No kidding Javi! Me too bro, it was a thing back in the day. Thanks for watching bro!👍
Excellent Joe! I’m getting one of those barrels bro!
That was awesome... Smokin' Joe, thank you for the post. I have the original PBC....Can't wait to give a brisket a go. I've cooked pork Butt and pounds of ribs and chicken. To be clear; the Pit Barrel is NOT a smoker.. Unless you have one and have learned how to slow the coals down.....trying to reach 110° (maintain) you could snuff the coals. The PB is a convection cooker...
I have truly become a fan of Texas Style BBQ
"There are edge police watching" 😂🤣👏 Awesome trim and hot & fast cook! 😋🔥🍻
They're out there. Thanks for watching Fritz👍
What are the rods for during this cook?
I actually think hot and fast is my personal way to go. Awesome vid sir!!
Thanks Myles!🤘
Maaaaaan, just drooled on my iPad! Earned yourself a new sub with this vid.
holy moly
that make me hungry
good work !!!
Thank you for watching 👍🏼
Great vid Joe. Its always nice to see good brisket cooked on good ole tried and proven hot coals , It looked great
Hey joe just bought a barrel smoker and im trying this brisket technique this weekend and im just curious did you end up adding more charcoal or smoke chips or anything during the cooking process also can this work with regular charcoal?
Oh my goodness, that brisket looks delicious and I didn’t know a brisket can be smoked in 4 1/2 hours. I gotta try this method.
That apron looks sharp Joe!
Thanks Kevin. That's my Dalstrong apron, I really like it.👍
I’ve never had this happen before but my brisket stalled at 133°. I’ve had them stall around 150 but not that low. Seven hours on the smoker I pulled it off wrapped it and put it back on. Only time will tail how good it’s going to taste.
Hey joe what temp is your barrel set at?
The cowboy burnt ends are killing me here! They are so good. Nice one joe!
what is the purposes of those rods being put in? to block the holes?
Got to 4:10 and was about to ask if you save the meat trimmings for snaussages... Nice vid, thank you!
I like that you mention my name (Fat Kat)❤
Joe, you are the best!
Nicely done. That PBX is a beast!
Thanks buddy! This new PBX definitely runs hotter and I like it. 👍🏼
I scrolled through many of these comments and agree, it looks absolutely fantastic! I do have a couple of questions however. 1. What is the purpose of the rods? 2. You said you turned the brisket so often but didn't show that part. Is there a way to turn/spin the grate from the outside or do you have to open up each time, remove those 2 rods, turn and reinsert the rods and cover back up? Seems like there would be huge temperature fluctuations because of the frequent opening?? Thank you and a much appreciated video.
My goodness. I’m drooling 🤤
Grab a towel and control yourself.😁 Thanks for watching.👍
Hey Joe, great video. You really know your stuff, lots of pro tips at every stage. Especially on preparing the cut, I’ll take more time doing that in future. Keep them coming Steve
Mmmm
I have a question Joe. Before you put that lid on the barrel, I see you put 3 rebar rods thru it. To me, the rods look like they are below the lid maybe an inch or so. The lid looks like it does not rest on these rods, so what are the there for anyway? Hanging hooks at some point?
USMC66'- / 77563
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍🇺🇸
I did think of that since the barrel had no stack or controlled vent in the lid. I did notice that the barrel had no thermometer !! No Waygu tallon?
looks fantastic... I have to try this with small briskets I get as they have dried out far too quickly when trying low and slow.
Thank you! Give this method a try and save the juices. 👍
"there are edge police that are watching" lol i cant get over it haha
They're out there. 😁👍
Nicely done. You didn’t say how often you spritzed. Every hour or every 20 mins when spinning? Thank for your reply.
As often as possible. Every 20 minutes 👍
Thank you Bro! I’m doing it right now. Have a good one!
You are the first chef person that I'm witching cooking meet so good, the other person that I watching they meet is so raw and disgusting,but I can see that you cook that meet so great
Thank you so much for watching 👍
Nice job Joe!
Thank you. 🤘
Good stuff, Joe. You should try hanging the brisket in the PBX, it works great for me every time and you don't have to flip it over, rotate, etc.
I'm going to give that a try soon. I appreciate you watching Justin.👍
Pullin out those damn knives like an assassin 😂😂😂
Excellent looking brisket bro, that PBX did a nice job.
curious when you put the charcoal in the bottom , i noticed it had no bottom , it just sits on the concrete patio? wouldnt that damage the concrete? i would think there would be a bottom "ash" tray for easy removal , or does it drop inside the drum?
Great question. I only lit the top charcoal in the basket but you will get heat on your concrete. I don't let it sit there long. They are coming out with an ash catcher for the PBX soon. They already make the ash catcher for their smaller barrels. 👍
Great video!!
Thank you.
I always enjoy your videos man and learn something along the way. Thank you
What's the function for the three rods at the top? never cook brisket in drum smoker before so kinda curious.
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
Hi Joe! I have a Cotton Gin barrel smoker (The Reaper) and I want to do a brisket this weekend or next. I have a heat diffuser, and my plan is to put a water pan on top of the diffuser. I want to go as slow as possible (225 to 250) until wrapping in paper / tallow. I *think* the water pan will help with maintaining a lower temp and will add plenty of moisture. I've not been able to find any BBQ guru's on youtube with this same setup. I have a rather expensive 17lb Prime from Costco. My only other option (at this time) is a 26" Webber kettle. Am I crazy for thinking I can pull this off? My apologies to all for the LONG question. Cheers, Joe! Really enjoy the way you impart knowledge in these vids. You have a great delivery. Thank you.
Brisket perfection - I like the way you separated the point from the flat and Trim the fat out- will have to try that.
Where get knife set like that knocked this out the park brother keep coming enjoy your video
Found it and more stuff
Hello, what a great video, a question, at what temperature did you cook the meat? Was it always at a stable temperature or did you lower it at some point?
10:52 What are these rods good for? 🤓
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
@@SmokinJoesPitBBQ thank you!
Ok the hanging part is clear to me, but how are they a part of the exhaust? 🤓
@@SmokinJoesPitBBQLmfao
I burned my first and last hot and fast brisket I tried on my WSM.. along with my hands 😂 but man, yours came out great! Makes me want to try again 🤠
Looks delicious Joe
Thanks Dean!👍
Thanks for your video. Regards from Australia 🤓🇦🇺🇺🇸
thanks bro. for the great videos learning so much
been wanting a pit barrel.
They're great to cook on.👍
Love the pit barrel! Just got the PBX and waiting to get it fired up
What's the point in the rods on the grill
Hi Joe. Another great video. May I ask what is the difference between trimming for an offset smoker and trimming for a UDS?
Trimming is essentially the same but you'll want to cook fat cap down on a UDS. If you're doing a hot and fast cook, you'll 2ant to trim off more fat cooking in the UDS.
love this guy
Dang Joe you brought out the "HARDWARE" LOL 😆 😂. Fantastic looking Brisket 👌. Cheers!
Brother Stephen! Sure did my friend.👍
looks great 👍👍👍👍 but, what are the 3 "rods" for in the grill ??🤔🤔
The rods are part of the exhaust system that regulate and control the amount of smoke/heat that escapes. They also serve as a place to hang your food with the supplied hooks. 👍
@@SmokinJoesPitBBQ ok thank you
keep up the good cook'in
I have a Reverse Flow smoker that also works as a grill when I take the baffle plate out. Trying to decide Which would be the best method to try this hot and fast brisket.
That brisket looks great! Man so juicy.
Thank you for watching 👍🏼
what temperature did u smoke it at?
Joe was their a reason for selling the Gateway Drum then getting the Pit Barrel .Cook quality, Size etc.
Main reason was the build quality in the PBX is better. Nothing wring with the Gateway drums but I like that the paint hold up way better on the PBC. The metal on the drum and body seem thicker. 👍
@@SmokinJoesPitBBQ Thank You looking to add a barrel to my cookers one day
Normally, I would say, "That's not enough time!" But then I saw a BBQ challenge on Food Network demanding brisket in a super short amount of time.
Looks awesome Joe.
Wow Joe another great cook, 41/2 plus wait time 5.5-6 hours looks great and I bet it taste even better.
thanks for the Great Vids ..
It was so tasty. Different flavor than a traditional brisket and we loved it. Thanks for watching.👍
How many pounds?
Very nice Joe!! I think this is the first video of the PBX that I have seen. I know I love the PBC, so that beast has to be awesome as well! Good looking brisket for sure!!
Hey Mark! I think it is the first cook on the PBX on RUclips. It's a pretty popular video. Thanks for watching buddy 👍🏼