I've learned to depend on my Pit Barrel and it's wonderous ways. Today is one of my co workers last day so I opted to make brisket for the potluck. To time it out I hung it in the pit last night around midnight so it would be ready just in time. Well midnight is late and I fell asleep and went into the "set it and forget it " mode lol the coals cooled a bit and I had to hold it a bit longer than planned but in the end the PBC worked its magic and gave me some fairly decent brisket. Not the best but everyone in the office loved it. Couldn't be happier with my smoker.
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
If you still have plenty of coals left, Blue Lou , cracking the lid for 5-10 minutes will bring the temperatures right back up for a while.
If your coals get low (Depending on the average cook temp, my PBC runs 8-11 hours on an overfilled basket of coals), then be sure to remove the meat before adding any more coals because adding coals kicks up a lot of fine ash that can coat the meat. Once the ash settles, the meat can go back on with scarcely a blip in the internal temperature. I always add hot coals since I don't want the billowing white smoke that can result from adding cold coals. I've read here that some folks add cold coals. To each his/her own.
Thank you Kathryn... that is great advice... will do this weekend's cook of the brisket... Maybe I did not "overfill" just filled to flush, and then took out and started them in the chimney. This weekend, I will fill it and just added 20 to start it.
I've learned to depend on my Pit Barrel and it's wonderous ways. Today is one of my co workers last day so I opted to make brisket for the potluck. To time it out I hung it in the pit last night around midnight so it would be ready just in time. Well midnight is late and I fell asleep and went into the "set it and forget it " mode lol the coals cooled a bit and I had to hold it a bit longer than planned but in the end the PBC worked its magic and gave me some fairly decent brisket. Not the best but everyone in the office loved it. Couldn't be happier with my smoker.
Plus everyone always gets a kick out of my brisket slicer
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