I am currently smoking a full packer brisket on the PBC and I was wondering, has anyone seen a big difference in the cook if you put one rod in diagonally to get the meat in the center of the barrel? Of corse you would need to control airflow with the remaining holes.
just wondering…
It depends on how your PBC runs. The full packet will drip a lot of fat into the coals. If your PBC runs low temp wise the coals might get snuffed and your temps will drop and you gotta crack the lid. The extra hole for air might help prevent that.
Gear includes: Char-Griller's Grand Champ off set stick burner/smoker, SnS Kamado Deluxe, Weber 22, PBC, Victory gasser, Victory 36 griddle, Smoke Hollow electric smoker. ThermoWorks Thermapen Mk4, Smoke, Signals, and RFX4, Meater+, SNS-500, roti fits 22 n gasser, Emeril countertop TO, InkBird Sous Vide, Potane Vac/Sealer. Fire&Ice griddle/cooler ensemble.
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Gladiator Series 12"Cleaver knife
Just got into charcoal Dec ‘21 (PBC)
fav is brisky. Love Turkey on PBC. also Turkey in the glass,(any nice bourbon)
Bud has always been my barley pop.
Been smoking a handful of years, just got serious in the last two or three years. Thanks to AR n @glemn picked up an SnS Kamado for appx 1/3 price of new. I dont think he used it twice. Love AR! keep calm n smoke on! Miss you Bonesy.
Well this is the result.
the point was delectable. However, the flat was a wee bit dry.
Nothing to cry about, but not comp worthy.
It gives me an excuse to try again.
It was delicious.
There are plenty of brisket cooks in here. The latest being the foil boat method. I think that will help. Your cook looks fine! smoke on n don't beat yersef up.
I pulled when the internal temp hit 202. Tested all around using my Thermopen and it probed tender everywhere I tried. Then into the cooler for about 3.5 hours
Sounds like you did most everything you could. The most common errors are pulling it before the flat is tender and not giving it a decent rest. If you’re sure the flat was nice and tender, you can blame the meat 😉.
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I have cooked dozens upon dozens briskets. Prime, choice, name it and I have done it. One thing that they almost all had in common, they all had a dry flat or as I now call the flat "chilli meat" lol. I know that a juicy flat exist, I have had them (from other cooks), they just don't exist in my backyard but they will one day!!!
Upon re-thinking my critique of the finished brisket, I must admit I really don’t have anything superior to compare it to.
I have had brisket at restaurants, but never from a master cook.
Perhaps it’s much better than I think.
Next time I will look for a left hand brisket.
I have a shorter piece of rebar that I use to hang my brisket in the center of the barrel. I also use the DigiQ fan system to control temps. I have had great success with this method. I mostly smoke prime briskets from Costco or Black Grade American Wagyu from Snake River Farms. The bottom couple of inches of my flat can be try but not too bad.Chop it up, vacuum seal it, and throw it in my beans on my next cook.
I do the same, but instead of a piece of rebar, I use the crosspiece from PBC's turkey hanger. I don't hang un-spatchcocked turkeys, so that's the only part of their Turkey Hanger that I use!
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Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
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gasser
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Angryfish , the PBC works fine at controlling heat all by itself, usually. Mine likes to lock in somewhere between 250-275°. It does not like locking in at 225° or above 350° when doing a load of chickens (like 3 at once) and sausages.
That said, sometimes I run Pretty Baby the PBC with my Pit Viper (medium) fan and the Fireboard Drive controller just for the freedom it gives me while I'm making the rest of the meal, especially when guests are coming for dinner or the kids and grandkids are visiting. You don't need an ATC for the PBC, but it's nice to have at times.
I use the Kingsford competition brockets because that’s what Costco carries. My PBC runs hot at 325 unless I stuff foil in the holes. No big deal.
I will try to learn more about the fans.
Thanks!
I am curious why we don’t see more people cooking points only. Does the flat being intact somehow contribute to the point coming out great? Like a meat shield lol
Angryfish, I'm a control freak and when I first started smoking briskets I wanted to dial in a constant temp. I used Thermoworks Smoke Remote Thermometer for monitoring meat and ambient temps and found that my barrel temps would drop to 225 for a while. I would worry and then crack the lid and temps would come back up. This was probably all unnecessary as the PBC can do its thing without such careful monitoring. But like I said, I'm a control freak so I went with a DigiQ fan system to stabilize temps. Gives a lot of freedom as fzxdoc says above when I'm prepping other food for guests. I have great consistent results without the worry.
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