The bars work with the air flow. When the bars are in they constrict the air escaping the cooker. If I remove them the temperature will increase. On some really hot days I will remove a bar and put a magnet over the two holes to slow things down a little. It’s a super simple design but soooo effective.
Good video. I have 2 PBC's now. Bought the first one 5 years ago. When I do brisket on my PBC I do a packer at 13 to 15 pounds. I take it out of the package dry it off, cover the whole thing in lard, season it and put it on. No trimming. I look at fat as flavor and so every bit of fat I cut off I feel like I'm removing flavor. And guess what? The fat renders just fine. I can trim off what I don't like after it's cooked.
That myth is a bit overblown Everyone been seasoning their steaks forever with pepper..but not everyone noticed it was very bitter and unpleasant ( or they wouldn't of kept using it
1) Try without a binder, don't need it 2) use some good charcoal, like B&B. You'll never use that Kingsford crap again. Also, learn how to stack your coals, snake method it, double row. Don't have to add charcoal..
Steph is geeking out over your hanging baskets. Also digging the disco sound track.
Hate the game!!!
Hey Big Red great work on your Pit Barrel! Just signed up for more! Happy Holidays Bud!
You rock!
Damn! That looks great!
Yummy 😋
I got a winco brisket wasnt that bad at all. Along as its seasoned right you’ll be good
Amazing my mouth was definitely watering
So good
Great video ! What knife is that, looks sharp (pun intended)! Keep the videos coming!!
It’s a Bubba knife usually used for fish but that thing holds an edge like no other knife I’ve owned. It’s my go to!
Looks great!
I'm thinking about getting a junior tomorrow. Any tips for a beginner?
Great video. Why do you use the bars when you aren’t hanging anything from them?
The bars work with the air flow. When the bars are in they constrict the air escaping the cooker. If I remove them the temperature will increase. On some really hot days I will remove a bar and put a magnet over the two holes to slow things down a little. It’s a super simple design but soooo effective.
Looks delicious!!!
So good!
Good video.
I have 2 PBC's now. Bought the first one 5 years ago.
When I do brisket on my PBC I do a packer at 13 to 15 pounds. I take it out of the package dry it off, cover the whole thing in lard, season it and put it on.
No trimming. I look at fat as flavor and so every bit of fat I cut off I feel like I'm removing flavor.
And guess what? The fat renders just fine. I can trim off what I don't like after it's cooked.
Do you hang it or put it on the grate?
Hi my friend do you have air vents at the bottom of your pitt
Just the factory opening with the adjustable flap. It’s a surprisingly simple but effective way of getting air flow
Hey brother that looks awesome. I can't remember if you stated it or not, but what was your average cooking Temp for this fine piece of meat?
My pit temp was averaging 300 degrees
Good stuff
Hint; When pepper is exposed to direct heat BBQ it burns and becomes very bitter and unpleasant tasting....
That myth is a bit overblown
Everyone been seasoning their steaks forever with pepper..but not everyone noticed it was very bitter and unpleasant ( or they wouldn't of kept using it
What our the bars for??????
The airflow was calibrated to account for the bars in place.
Good thing you only had to slice one and not 3 😴😴😴
1) Try without a binder, don't need it
2) use some good charcoal, like B&B. You'll never use that Kingsford crap again. Also, learn how to stack your coals, snake method it, double row. Don't have to add charcoal..
Smoke more meat!!! 😂