Receive myPit barrel yesterday. Tomorrow I’ll be cooking a brisket. I am a temperature nut so pray for me that I don’t go all OCD on temp. My brother has two of These cookers one for his cabin one for his work house. If you look at my other videos you’ll see how I did a poor man’s pit barrel. Pull the trigger on the PBC, super excited. Standby for after action report. Haa thx
Don't get too caught up in barrel temperatures but be sure to follow the lighting process and time for your elevation, for the most consistent barrel temperatures between 275F and 310F. You can find the video for Lighting Your PBC here: pitbarrelcooker.myshopify.com/pages/lighting-your-pbc. For best results, we recommend monitoring food temperatures. Enjoy your Pit Barrel Cooker!
Great video of course. I love my PBC. Just an observation. The meat is not going to be uniform in thickness, so it might be 160 in one area before you wrap it, but might be 170 in another. That also means when you check the temp in the "thickest" part, and it's 200-205 degress, it might be overcooked in the thinner parts or edges. Do you have any thoughts on that?
Noah, since you made the flap and seasoned the inside of it then closed it up when you hang it, wont that create a large pocket of unbarked seasoning? Could you double hook one side and single hook the flap and hang that from the other rod? That would give you exposure to all of the trimmed meat.
yes he should of definitely only lightly seasoned between the two muscles but he trimmed wayyyyyy too far. its only necessary to remove the hard fat that wont render and excess fat in the fat cap.
This is the most aggressive fat-cutting I've seen in videos. After dozens of briskets myself, I actually think this is the way to trim. My thought is get the seasoning on the meat, not on the fat. This method maximizes the contact of the seasoning with meat. Kudos PBC.
fat is flavor, also, I think I would cook with the tip down since it is the thicker part of the cut. Just my opinion. I know people have their own experiences.
I followed this recipe with a few changes and it came out great. I layed some halved garlic cloves in the flap before I hooked it. I also used a good beer (IPA) in place of the beef broth before I wrapped it. It was also the easiest brisket I've done. I didn't have to babysit it like my other smoker.
Recently got asked to cook some brisket for a family reunion. I plan to use my PBC. How many briskets can I hang and also how many pound would you recommend for about 75 people. What would you recommend for me to use when wrapping the briskets. I think I might only be able to fit 2 wrapped briskets on the grates. Thanks
Yeah you always want to plan for the Brisket to hit what is called "The Stall". It happens around 140-145° F and then it will start taking off if your fire is right. Good Job!
I did a couple 16 pound packers and both were long enough that they were laying on the coals on the bottom. I got nervous and pulled them and cut off maybe 3-4 inches off the flat. After maybe 20 minutes both briskets retracted enough that they wouldn't have been even close to the coals. Next time I'll just leave them and hope they pull back fast enough that they don't burn.
so i was wondering if you tried it again without cutting the ends? I'd like to know if i should cut the bottoms should they be long enough to touch the coals
With some wood chunks, that brisket would have formed an amazing thick bark to it. Good job still. The barrel cooker is making possible for everyone to smoke their meat cheaply too. I've assembled one cheaply.
I didn't see any mention in the video that brisket is done when its done. Internal temp only gets you close . If you cook by color and feel you will be a lot better in the long run to brisket perfection.
Picked up a PCB today and gave away my WSM. I battled that thing way too many times with inconsistent results, Like being tied to an anchor with the vents. i know i know some love them, not me. First brisket cook in 2 days, I'm going crazy with antici-PATION!
doing my very first cook on a PBC that a channel fan passed my way..pork spare ribs in about 30 minutes! I se many video coming using this newest family member!
Just got my PBC for Fathers day and the first cook will be my first brisket cook. With this video and the PBC, it should turn out awesome. I an below 2000 ft in elevation so I want to keep my vent open 1/4. What is the default setting on the PBC vent? 1/2 way open? Thanks!
B & E Tv I’ve been wondering about this myself. Have you cooked a brisket on the PBC and just let it hang the whole cook? I’d really be interested in how you did it and the results. Thanks!
Craig&Crystal Dowen I would still pull it and put it on the rack around the recommended temp so it doesn't fall into the coals. You can just skip the wrap (crutch) to get more bark, at the expense of cook speed.
Thanks for the very helpful videos Noah, I'm smoking my second B-risk-it in my PBC right now. The first one I somehow managed to slightly screw up. I believe I didn't fill the coal basket completely and maybe the brisket didn't sit long enough out o the fridge befo I put it in. This one's coming out perfect, says the ten more views your brisket video just got! Thanks again
@rdwafer the stall actually is subjective to the temp your cooking at, sometimes higher internal, sometimes lower internal. The average stall (evaporative cooling) kicks in around 160-170. I never wrap my briskets till 180 or so and finish till tender in foil or butcher paper. You want brisket not roast, and we got the grand champions to prove it. Happy smoking BBQ brothers
So I'm doing a 15lb packer for Xmas eve. Hoping it's only 3.5-4 hours to get it to 165 and then I'll wrap it. I did a 8lb last year and it was on schedule w/ the times here.
You should have great results. Be sure to follow the recommended lighting process and lighting time for your elevation, for the hook 'n hang cook, as shown here: www.pitbarrelcooker.com/resources/lighting-your-pbc/. Happy Holidays to you and your family!
I enjoyed your brisket video.. During the video u stated that as long as you're 2-3" from the fire that u shld be good ( hanging the brisket ).. So my question is what wld u recommend as size wise wld be best to hang in the pbc?? 13lb - 17lb or larger etc etc
Thank you for the question, and glad you enjoyed the video. The hanging distance is roughly 22" from the rebar to the charcoal basket. It may be best to keep the length in mind more so than the weight. Our packer brisket was 16 pounds. Hope this helps. Please feel free to contact us at support@pitbarrelcooker.com should you ever have questions or concerns.
Hey PBC. I just got one for my birthday and I live in Alberta in the foothills of the Rockys. Elevation is about 3500 ft. Would opening the vent half be good.?
Awesome. It worked great. Memphis style ribs turned out great. Towards the end of the cook had to take them off and put them in my Traeger. The weather changed so drastic it started snowing. Lol it was fun.
Done several briskets now on the PBC all if them turn out well. Good smoke ring, great flavor. The only thing I would love to have is a darker crust for the bark. Any ideas on achieving this?
How many briskets can you get in there? 3 or 4? I realize you'd have to finish some in the oven after the wrap. Have you tried letting it go a bit longer to develop more bark? I made one in my pellet smoker, last weekend, let it go to 170 before the wrap, and I had way more bark. I have been researching the Pit Barrel, to add capacity, and because it intrigues me. Have you ever tried butcher paper instead of the foil? Also, if i wanted to cook brisket and ribs, can i just add the ribs 2 hours after i start the brisket? P.S. I just noticed your message to Acjigga77, at which point to do you crack the lid? Does that dramatically increase the temp? Is that ok?
Thanks. I ordered one, yesterday, so send me your best one ;). Do these and other tricks come in the manual? I never saw any mention of cracking the lid on your site.
I wouldn't do burgers or steaks on this cooker. The temperature does not get high enough for a good crust. I have a traditional charcoal grill for that stuff.
question, i see the brisket takes onlly 6 hours, does is this kind of considered a high heat cook??(actually more medium) i have only seen it cook that fast cooking on that tpe of cook.
Pit Barrel Cooker Co... I'm thinking of getting one of these to keep at the cabin and vacation home, that can be set-up and cooking while I fish or give my birding tours, etc., and when I return at the end of the 6 or 8 hour day, my meat would be ready or just about ready to come off the smoker. Question... could a brisket be cooked comepletely on the grate rather then hanging it? Also, I'm used to having a nice bark on my briskets using my Weber Smoky Mountain, and never have to wrap it... and there was not much of a bark at all here. Have you (anyone here) tried just smoking a brisket using the cooking grate and letting it go the whole cook without rapping... and if so, did you get a nice bark? And for woods... 2 to 4 fist-sized chunks like the WSM? Thank you... and I would appreasate your help.
You need a charcoal that is compacted like Kingsford. It cost more, but the charcoal is designed for long cooks. Actually, you can use any brand as long as it's designed for long cooks.
It would be great if you would consider making a pit barrel cooker in a 55 gallon drum size. I'm planning to buy ten of your original size cookers to run my business. I just wanted to thank you for inventing this great barrel cooker.
Just bought one yesterday! waiting for it to arrive! I CAN NOT WAIT
Thank you for your business. Please contact our office anytime should you have questions or concerns. Thank you!
Receive myPit barrel yesterday. Tomorrow I’ll be cooking a brisket. I am a temperature nut so pray for me that I don’t go all OCD on temp. My brother has two of These cookers one for his cabin one for his work house. If you look at my other videos you’ll see how I did a poor man’s pit barrel. Pull the trigger on the PBC, super excited. Standby for after action report. Haa thx
Don't get too caught up in barrel temperatures but be sure to follow the lighting process and time for your elevation, for the most consistent barrel temperatures between 275F and 310F. You can find the video for Lighting Your PBC here: pitbarrelcooker.myshopify.com/pages/lighting-your-pbc. For best results, we recommend monitoring food temperatures. Enjoy your Pit Barrel Cooker!
Can you do the full cook on the PBC grate, instead of hanging?
No bend test?
Great video of course. I love my PBC. Just an observation. The meat is not going to be uniform in thickness, so it might be 160 in one area before you wrap it, but might be 170 in another. That also means when you check the temp in the "thickest" part, and it's 200-205 degress, it might be overcooked in the thinner parts or edges. Do you have any thoughts on that?
Did you have to add coals throughout the cook or did the same level filled basket last you the entire cook?
Noah, since you made the flap and seasoned the inside of it then closed it up when you hang it, wont that create a large pocket of unbarked seasoning? Could you double hook one side and single hook the flap and hang that from the other rod? That would give you exposure to all of the trimmed meat.
yes he should of definitely only lightly seasoned between the two muscles but he trimmed wayyyyyy too far. its only necessary to remove the hard fat that wont render and excess fat in the fat cap.
Bend tests and all that other BS is for competition BBQ, not required for GREAT TASTING BBQ.
Can lump charcoal be use and give the same result or I have to use kingsford? Let me know ASAP! I only have access to lump charcoal.
This is the most aggressive fat-cutting I've seen in videos. After dozens of briskets myself, I actually think this is the way to trim. My thought is get the seasoning on the meat, not on the fat. This method maximizes the contact of the seasoning with meat. Kudos PBC.
fat is flavor, also, I think I would cook with the tip down since it is the thicker part of the cut. Just my opinion. I know people have their own experiences.
it takes so much time, how much beer do you have to reserve?
I followed this recipe with a few changes and it came out great. I layed some halved garlic cloves in the flap before I hooked it. I also used a good beer (IPA) in place of the beef broth before I wrapped it. It was also the easiest brisket I've done. I didn't have to babysit it like my other smoker.
How hot was the deck?
at what temperature has to be the heat or the barrel for cook a brisket??
awesom btisket sir also great videos .send me some of your brisket sir. plzzzzzzzzsss ..
Recently got asked to cook some brisket for a family reunion. I plan to use my PBC. How many briskets can I hang and also how many pound would you recommend for about 75 people. What would you recommend for me to use when wrapping the briskets. I think I might only be able to fit 2 wrapped briskets on the grates. Thanks
Great video! I watched many videos for cooking brisket and none of them trimmed it like you did, include making the flap.
when i go to a bbq place they offer booth lean and moist brisket if i cut the fat off like you did does that mean it will be all lean?
I'm not a brisket expert but from what I understand the flat is the leaner part while the point is the moist part of the brisket.
Yeah you always want to plan for the Brisket to hit what is called "The Stall". It happens around 140-145° F and then it will start taking off if your fire is right. Good Job!
I did a couple 16 pound packers and both were long enough that they were laying on the coals on the bottom. I got nervous and pulled them and cut off maybe 3-4 inches off the flat.
After maybe 20 minutes both briskets retracted enough that they wouldn't have been even close to the coals. Next time I'll just leave them and hope they pull back fast enough that they don't burn.
so i was wondering if you tried it again without cutting the ends? I'd like to know if i should cut the bottoms should they be long enough to touch the coals
I hung mine sideways and it worked great.@@per4mexbagger541
With some wood chunks, that brisket would have formed an amazing thick bark to it. Good job still.
The barrel cooker is making possible for everyone to smoke their meat cheaply too. I've assembled one cheaply.
I didn't see any mention in the video that brisket is done when its done. Internal temp only gets you close . If you cook by color and feel you will be a lot better in the long run to brisket perfection.
No bark 🤨
Picked up a PCB today and gave away my WSM. I battled that thing way too many times with inconsistent results, Like being tied to an anchor with the vents. i know i know some love them, not me. First brisket cook in 2 days, I'm going crazy with antici-PATION!
I love my pit barrel cooker got for Christmas
I think its delicious and yummy oh really#ates
doing my very first cook on a PBC that a channel fan passed my way..pork spare ribs in about 30 minutes! I se many video coming using this newest family member!
Just got my PBC for Fathers day and the first cook will be my first brisket cook. With this video and the PBC, it should turn out awesome.
I an below 2000 ft in elevation so I want to keep my vent open 1/4. What is the default setting on the PBC vent? 1/2 way open?
Thanks!
Wrapping isn’t necessary on the PBC, it prevents you from achieving a nice crisp bark
B & E Tv I’ve been wondering about this myself. Have you cooked a brisket on the PBC and just let it hang the whole cook? I’d really be interested in how you did it and the results. Thanks!
Craig&Crystal Dowen I would still pull it and put it on the rack around the recommended temp so it doesn't fall into the coals. You can just skip the wrap (crutch) to get more bark, at the expense of cook speed.
dstackmasta27 I’ll give that a try, minus any foil or butcher paper. Thanks!
How do you check the temperature when cooking to make sure that it is where you need it? Can it be adjusted if too low or too high?
Thanks for the very helpful videos Noah, I'm smoking my second B-risk-it in my PBC right now. The first one I somehow managed to slightly screw up. I believe I didn't fill the coal basket completely and maybe the brisket didn't sit long enough out o the fridge befo I put it in. This one's coming out perfect, says the ten more views your brisket video just got! Thanks again
@rdwafer the stall actually is subjective to the temp your cooking at, sometimes higher internal, sometimes lower internal. The average stall (evaporative cooling) kicks in around 160-170. I never wrap my briskets till 180 or so and finish till tender in foil or butcher paper. You want brisket not roast, and we got the grand champions to prove it. Happy smoking BBQ brothers
So I'm doing a 15lb packer for Xmas eve. Hoping it's only 3.5-4 hours to get it to 165 and then I'll wrap it. I did a 8lb last year and it was on schedule w/ the times here.
You should have great results. Be sure to follow the recommended lighting process and lighting time for your elevation, for the hook 'n hang cook, as shown here: www.pitbarrelcooker.com/resources/lighting-your-pbc/. Happy Holidays to you and your family!
I enjoyed your brisket video.. During the video u stated that as long as you're 2-3" from the fire that u shld be good ( hanging the brisket ).. So my question is what wld u recommend as size wise wld be best to hang in the pbc?? 13lb - 17lb or larger etc etc
Thank you for the question, and glad you enjoyed the video. The hanging distance is roughly 22" from the rebar to the charcoal basket. It may be best to keep the length in mind more so than the weight. Our packer brisket was 16 pounds. Hope this helps. Please feel free to contact us at support@pitbarrelcooker.com should you ever have questions or concerns.
I typically am looking for more bark on my brisket. Any advice when using the PBC to adjust for a later time to do the crutch?
Hey PBC. I just got one for my birthday and I live in Alberta in the foothills of the Rockys. Elevation is about 3500 ft. Would opening the vent half be good.?
Awesome. It worked great. Memphis style ribs turned out great. Towards the end of the cook had to take them off and put them in my Traeger. The weather changed so drastic it started snowing. Lol it was fun.
Why is there no bark?
is there a rough formula of time to weight i can use for a small (3-6 pound) brisket?
Done several briskets now on the PBC all if them turn out well. Good smoke ring, great flavor. The only thing I would love to have is a darker crust for the bark. Any ideas on achieving this?
Grape Jelly. Use Grape jelly instead of mustard as a binder.
What is the normal pit temp when cooking? Is it adjustable in any way?
How big was that? How many pounds?
How many briskets can you get in there? 3 or 4? I realize you'd have to finish some in the oven after the wrap. Have you tried letting it go a bit longer to develop more bark? I made one in my pellet smoker, last weekend, let it go to 170 before the wrap, and I had way more bark. I have been researching the Pit Barrel, to add capacity, and because it intrigues me. Have you ever tried butcher paper instead of the foil? Also, if i wanted to cook brisket and ribs, can i just add the ribs 2 hours after i start the brisket?
P.S. I just noticed your message to Acjigga77, at which point to do you crack the lid? Does that dramatically increase the temp? Is that ok?
Thanks. I ordered one, yesterday, so send me your best one ;). Do these and other tricks come in the manual? I never saw any mention of cracking the lid on your site.
Yes, Crack the lid for the forst ten minutes after adding the hot coals to the basket.
I am buying that barrel!
With the charcoal being on the bottom is it safe to use on a wooden deck like your video? Or do you have it on a concrete slab?
Comes with a stand
Getting brisket on, are you guys talking in Fahrenheit or Celsius?
Thanks, none at all, I worked out it was Fahrenheit. Smoking all the time now, my friends live the PBC!
So can you make burgers and steaks on this grill?
thanks Bev
I wouldn't do burgers or steaks on this cooker. The temperature does not get high enough for a good crust. I have a traditional charcoal grill for that stuff.
Do you have a uk retailer for this?
question, i see the brisket takes onlly 6 hours, does is this kind of considered a high heat cook??(actually more medium) i have only seen it cook that fast cooking on that tpe of cook.
***** o.k. thats what i thought!
what other liquid could you use besides beef broth?
Beef tallow works great.
Can you do more than one brisket on it?
Great information
Pit Barrel Cooker Co... I'm thinking of getting one of these to keep at the cabin and vacation home, that can be set-up and cooking while I fish or give my birding tours, etc., and when I return at the end of the 6 or 8 hour day, my meat would be ready or just about ready to come off the smoker. Question... could a brisket be cooked comepletely on the grate rather then hanging it? Also, I'm used to having a nice bark on my briskets using my Weber Smoky Mountain, and never have to wrap it... and there was not much of a bark at all here. Have you (anyone here) tried just smoking a brisket using the cooking grate and letting it go the whole cook without rapping... and if so, did you get a nice bark? And for woods... 2 to 4 fist-sized chunks like the WSM? Thank you... and I would appreasate your help.
Is matchlight ok to use
Noooo don't do it
You need a charcoal that is compacted like Kingsford. It cost more, but the charcoal is designed for long cooks. Actually, you can use any brand as long as it's designed for long cooks.
It would be great if you would consider making a pit barrel cooker in a 55 gallon drum size. I'm planning to buy ten of your original size cookers to run my business. I just wanted to thank you for inventing this great barrel cooker.
Damn bro why dont you just get one big ass smoker instead of 10 smaller ones...