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!
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 😊
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.
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.
OMG!!!! Beautiful Joe!!! Cilantro makes everything wonderful!!! And I def bet everything smells great….yyyyyyyyuuuuuummmmm-OOOOOOO!!!! Once again….wish we were closer!! I’d share my Italian meatballs in Sunday sauce for that 🥰❤️👏🏻👌🏻
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
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.
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
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. 👍
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!!
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.
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 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.
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?
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.
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 thought you was gonna have to run down main street in Lockard wrapped in a TX Flag BUT then you didn't put sauce on those "Burnt Ends". LOL If I remember that is only the 3rd time I have seen you make Burnt Ends on Video. Being a KY Man once I get to videoing maybe PBC will be nice to me!!! Keep me in your thoughts n Prayers, I start my 38 Today> Can't sleep so up watching video's.... Great cook Joe.
Hey Britt! God willing everything will go smoothly with your treatments. I'll definitely keep you in my prayers buddy. You're probably right, I don't normally make burnt ends as I prefer slices. Thanks so much for being a loyal subscriber & friend Britt!👍
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!
Great recipe, more importantly though, I really appreciate RUclipsrs, especially you. Joe, the teach people, your skill sets and impart your knowledge.
Someone give this man a medal for spreading such amount of happines and great work all over the world!!!!!!
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!👍
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 Do such an excellent job Wow 😊
You know the words Texas and brisket will ALWAYS get a thumbs up from me. I love this video. ❤️
"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
Great Joe . I will be trying this
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!
the PBC is the absolute best bargain in smokers. Great company, awesome ppl. Fantastic product producing great results
Ok,this is the brisket I want for Christmas.....omg..perfection
.
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 😊
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!
I like the way you cut the meat😊
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!
That smile when you tried burnt ends
Great video
They were heavenly
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😮
Looks like a great cook from this screen!
Thank you!👍
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!🤘
That knife roll is very Dexter-esque. Great video I have to give this a try!
It's nice! Thanks for watching 👍🏼
Yummy 😋😋😋😋🤙 we love your show and thank you Joe
"There are edge police watching" 😂🤣👏 Awesome trim and hot & fast cook! 😋🔥🍻
They're out there. Thanks for watching Fritz👍
holy moly
that make me hungry
good work !!!
Thank you for watching 👍🏼
Nicely done. That PBX is a beast!
Thanks buddy! This new PBX definitely runs hotter and I like it. 👍🏼
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. 👍
Excellent Joe! I’m getting one of those barrels bro!
Mmmm
Nice job Joe!
Thank you. 🤘
Looks great!! Love your videos. You’re definitely helping me step up my cooking game
Thank you Sam!🤘
Maaaaaan, just drooled on my iPad! Earned yourself a new sub with this vid.
Great video!!
Thank you.
Using round magnets on the outside works really well
I've used them on my other PBC. 🤘
Joe, you are the best!
That apron looks sharp Joe!
Thanks Kevin. That's my Dalstrong apron, I really like it.👍
I love the 14 inch slicer. Great knife for brisket. I have the Wusthof version. Probably very similar.
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!
Looks delicious Joe
Thanks Dean!👍
I told my wife I need one for Christmas, she said Christmas and birthday. I said deal lol. Great looking brisket. ✌🏼
every now and later. I come back to watch this
Thanks for watching 👍🏼
Excellent looking brisket bro, that PBX did a nice job.
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.
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!👍
Awesome brisket👍
Thanks so much Bobbi. It was so flavorful. 👍
Got to 4:10 and was about to ask if you save the meat trimmings for snaussages... Nice vid, thank you!
love this guy
Thanks !
Thank you for watching 👍🏼
I always enjoy your videos man and learn something along the way. Thank you
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 🤠
OMG!!!! Beautiful Joe!!! Cilantro makes everything wonderful!!! And I def bet everything smells great….yyyyyyyyuuuuuummmmm-OOOOOOO!!!! Once again….wish we were closer!! I’d share my Italian meatballs in Sunday sauce for that 🥰❤️👏🏻👌🏻
been wanting a pit barrel.
They're great to cook on.👍
Looks awesome Joe.
Thanks for your video. Regards from Australia 🤓🇦🇺🇺🇸
The cowboy burnt ends are killing me here! They are so good. Nice one joe!
Great video! Just curious as to what the rods are for?
Hanging ribs etc. They come with it.
Where get knife set like that knocked this out the park brother keep coming enjoy your video
Found it and more stuff
Great vid Joe. Its always nice to see good brisket cooked on good ole tried and proven hot coals , It looked great
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 like that you mention my name (Fat Kat)❤
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.
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
My goodness. I’m drooling 🤤
Grab a towel and control yourself.😁 Thanks for watching.👍
I actually think hot and fast is my personal way to go. Awesome vid sir!!
Thanks Myles!🤘
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
Dang Joe you brought out the "HARDWARE" LOL 😆 😂. Fantastic looking Brisket 👌. Cheers!
Brother Stephen! Sure did my friend.👍
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 👍🏼
Omg, looks so delicious
Thank you Felicia! 👍
Unbelievable yum frickin yum!😊
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.
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.
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
Love the pit barrel! Just got the PBX and waiting to get it fired up
thanks bro. for the great videos learning so much
What temperature are you aiming for in the smoker?
Awesome as usual
I appreciate your video, thank you
Thank you for watching 👍🏼
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.👍
That brisket looks great! Man so juicy.
Thank you for watching 👍🏼
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!
Damn good looking brisket bro.
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?
The edge seasoning police 👮♂️ are watching 😂
Great vid Joe!
Brisket perfection - I like the way you separated the point from the flat and Trim the fat out- will have to try that.
Who is the guitarist? That music makes the trimming portion of your videos downright mesmerising. You make it look easy
Great video!
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.
Great looking meat Joe! Great cook!
Thanks I learn something new
NIIIIIIIIICE
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?
Looks good Joe I love this channel everything you make looks delicious real Texas BBQ keep up the great content
That was Very Nice.... Thanks
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. 👍
Nice
Thank you for watching Gerald!👍
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.
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
awesome video and product. need to know where can I get that knive set???
I thought you was gonna have to run down main street in Lockard wrapped in a TX Flag BUT then you didn't put sauce on those "Burnt Ends". LOL If I remember that is only the 3rd time I have seen you make Burnt Ends on Video. Being a KY Man once I get to videoing maybe PBC will be nice to me!!! Keep me in your thoughts n Prayers, I start my 38 Today> Can't sleep so up watching video's.... Great cook Joe.
Hey Britt! God willing everything will go smoothly with your treatments. I'll definitely keep you in my prayers buddy.
You're probably right, I don't normally make burnt ends as I prefer slices. Thanks so much for being a loyal subscriber & friend Britt!👍