Just ordered a PBC, planning on smoking some packers!
I've been eyeing the PBC for a while, and just got conscripted to cater a company event that's coming up in two weeks, so I decided to pull the trigger and order it. I've made Meathead's Texas brisket before on the COS that I bought before I knew what I was doing, and am really looking forward to the upgrade to the PBC.
Based on what I've read here and elsewhere, it sounds like I should expect a cook time somewhere in the neighborhood of 6 hours, as opposed to the 12-14 you'd otherwise expect. Is that actually accurate? Seems kinda nuts.
I have a Charbroil gas grill, Big Easy, Large gas smoker and small electric smoker, GMG Davy Crockett pellet grill. I also have a 160L Cabelas dehydrator which I use for beef jerky.
While I have not cooked a brisket on my PBC yet, I believe one will cook faster than on other cookers simply because the PBC runs hotter than the typical low & slow cooks which can take 10+ hours.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Welcome to the pit joshourisman. My packer is sitting in the refrigerator ageing so I can't comment yet on the cook times for that. I have cooked ribs, chicken and a small beef roast. The ribs took just under 3hrs Vs. 5hrs on my cos. The chicken just under an hour and it was the best chicken I have ever cooked (whole bird cut in half). After the experience of a cos, you'll be delighted with your PBC.
Welcome joshourisman and congratulations on your new PBC! I would recommend doing a practice run before cooking for a big group (ask my why I now recommend that ).
For times, fzxdoc's sticky posts in the PBC forum will shorten your learning curve by quite a bit. I'm sure others will point out all the lighting tips and so on, but first take a look at the cook times post for your planning: https://pitmaster.amazingribs.com/fo...ts-if-possible
Yeah ballpark of about 6 hours, this of course depends on size and thickness of the meat. Wrap at the the stall and put it on the grate and take it to probe tender. I usually then wrap it in a towel and drop it in a dry cooler for about 2 hours. Good luck and have fun!
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Grilla Grills Pellet Pizza Oven
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
> Luhr Jensen Little Chief Electric - Top Loader circa 1990 (smoked fish & jerky)
> Thermoworks Smoke
> 3 Thermoworks Chef Alarms
> Thermoworks Thermapen One
> Thermoworks Thermapen Classic
> Thermoworks Thermopop
> Thermoworks Square DOT
> Thermoworks IR-GUN-S
> Joule Turbo Sous Vide Circulator
> Searzall torch
> BBQ Guru Rib Ring
> WÜSTHOF, Dalstrong, and Buck knives
> Paprika App on Mac and iOS
My toys:
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)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Welcome to the Pit, joshourisman , and congrats on your incoming PBC!
If you're doing a packer, it may take 8 hours or so, 5 to 6 hours for a flat. Thickness is what determines the time. If you separate the point from the flat in a packer, it will be done sooner.
Some folks starve their PBC by closing down the vent to make it run at 225°F. Packers smoked at that temperature can take 10-12 hours. But if you let the PBC do its natural thing, running at 260-290, you should be ready to put that brisket in a faux cambro in 5-7 hours.
joshourisman, First of all I Congratulations on Your New PBC! Before I tell You to Go Get Your Head Examined, You had better Put Out a Distress Call to fzxdoc (Kathryn), Spinaker, MBMorgan and All PBC Owners in General and Don't Forget Amazon.Com where You can Put a Distress Order for any Meat Hangers ETC: You Might Need! I thought I was the Only One Crazy Enough to Do Something Like this, New Cooker, First Time Brisket?, for CoWorkers, Boss? I'd be Prepared to Spend Some Real Money to Get Bailed Out of This! In My Case it Was a Case of Pork Butts brined and rubbed in a Cooler, 245 Miles, a Borrowed Propane Tank Cooker, for Surprise 80th Birthday Party for My Dad, Every One in Town and for Miles Arround Invited no RSVP's required! It wasn't Pretty but Thanks to the Legion Lady's we Pulled it Off! Butt I didn't Work For or With Anyone There! Let us Knowâ“
Eat Well and Prosper! From a Backyard Cremator in Fargo ND, Dan
As stated above I let the cooker run its way but especially on a new barrell monitor your temps. I know some have had issues with a lid that doesn't seal correct on their new cookers causing issues. Make sure and add minimum 2hrs cambro time. Good luck and welcome to the PBC cult.
Cookers:
Large Big Green Egg with a Ceramic Grill Store rack system, and the SnS setup.
Weber Genesis SA-E-330 LP INDIGO with SS Grates, Weber Crafted frame kit, baking stone, griddle (2/3), all from Ace Hardware.
For the first time in a long time I have no kettles as I gave them all away.
Everything Else:
SnS #3 with certificate. I was their first customer.
Sous Vide equipment.
SnS and Thermoworks instant read and leave-in thermometers.
Grill Grates for BGE.
Kingsford Blue Bag, Weber lighter cubes, Weber charcoal chimneys.
Rubs with salt: Meat Church Holy Cow.
Rubs without salt: Home-mixed versions of previously sold SnS Grills Rocky's Rub and Not Just for Beef using their recipe. SPOG.
Spices: Lots of 'em.
Welcome joshourisman! You'll love your PBC and come back with some photos of your briskets! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. Thank you.
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