Last time I made a brisket in my PBC it hit 170 in 2 hours. Is that normal?

[Nixican]

Unfortunately the last time I cooked a full packer brisket in my PBC I didnt have the Smoke thermometer so I dont know what the pit temps were at that time. I crutched it at 170 and it took another 3 hours to reach 205. The meat was still good but I wondered if I was missing some tenderness or smoke flavor. Since then I have purchased the Smoke thermometer and last week when I cooked a couple of racks of ribs, the put temp was 300-310.

I am doing another cook this weekend (2 briskets, one shoulder) and Im concerned with the temps being too high again (or are they?) Does a 300 pit temperature and a 2 hour initial cook time seem too high and too fast? I live in southern california, about 500 feet above sea level, so my vent is closed as much as it can go. Should I run the PBC the same this time or would any of you recommend changes to the cook process?

Thanks!

[Spinaker]

That is about normal for the PBC. 300 F is a bit high for a pit temp but it is not the worst thing in the world of BBQ. However, this is the reason your brisket was cooked so fast. If you are experiencing high temps with your pit, try placing something heavy on the lid. This will hep to seal the lid down, then all you need to do is adjust your bottom damper for more or less heat. Once the lid is sealed you will find that the damper will need to be opened a little bit more that you normally would, as now you don't have the extra draft from the leaking lid. Once you get more cooks in on the PBC the lid will seal it self, it just takes time for the gunk to build up in order to seal the lid. My PBC will run at about 240 F for 10 hours if need be, with out issue.

[phoccer]

So I personally love cooking at 300 but that's my preference as I want my brisket done in 5 hours vs 8. You may end up with a slightly less smokey taste from what I've read but I've been very satisfied with my higher heat cooks. I even cook on my Kettle + SNS combo in that range. With regard to the PBC, items to consider when you run hot like that:

1. Start with fewer lit coals. Start with 30 vs 40 lit coals.
2. Don't let the initial light go on as long. So instead of 40 coals with an initial light of 15 minutes, try 40 at 12 minutes.
3. A combination of 1 and 2. I use Kingsford Pro vs KBB and those tend to run hot. I've noticed if I start with 30 coals lit for 12 minutes my kettle has dropped into the 270-290 range after the initial spike.

Those are the two items PBC mentions in their troubleshooting video on Youtube for hot pit temps/cooking too fast. The lid issue that
Spinaker mentioned is also another possibility.

Whatever you do, make ONE adjustment and see what happens.

[Spinaker]

Very good advise right here! You got it down, brother!

[Butchman]

Where in the PBC is your probe located? Is it 300 at the top of the barrel or is it 300 10 to 12 inches down from the top? There can be a pretty significant variance in the 2 locations. Mine does not run as hot as yours and my whole packers take approx. 9 hours and I've had great results at these cook times.

[Spinaker]

How are things down in FLA? Good to hear the PBC is still running!

[Butchman]

Much better, almost everyone here in Lee county has power again. I'm going to smoke 3 racks of St. Louis ribs in the PBC this evening! We were very fortunate the predicted storm surge never happened due to the storm going up the middle of the state. It could have been much worse if it had stayed further left of the state. The keys are a whole different story I'm afraid. Very sad to see the pictures and videos of those areas. So much destruction down there.

[Spinaker]

Good to hear you faired relatively well.

[Nixican]

Thanks for all of the suggestions. I think I had been measuring the pit temp somewhere deep inside. Maybe close to mid point. I'm going to start measuring closer to the lid. So, Right now I'm at 235 and it's still settling this is 15 minutes after all the meat was loaded. I'm not quite ready to do the ocd lighting method but I did load the tray removed 30 and created a center pocket, lit the coals for 12 minutes.

Time to head to the store for some cervezas! I'll check back in a little bit later. I'm hoping to be done by 5-6 when my people will coming over. Fingers crossed.

PS, I'm now down to 228. A little nervous. How long do you wait before it's completely settled and you adjust the damper?

[Spinaker]

Thanks for all of the suggestions. I think I had been measuring the pit temp somewhere deep inside. Maybe close to mid point. I'm going to start measuring closer to the lid. So, Right now I'm at 235 and it's still settling this is 15 minutes after all the meat was loaded. I'm not quite ready to do the ocd lighting method but I did load the tray removed 30 and created a center pocket, lit the coals for 12 minutes.

Time to head to the store for some cervezas! I'll check back in a little bit later. I'm hoping to be done by 5-6 when my people will coming over. Fingers crossed.

PS, I'm now down to 228. A little nervous. How long do you wait before it's completely settled and you adjust the damper?

In the picture below you can see my probe in the PBC. This is about where I leave it. I would say it is roughly 6 inches down from the rebar. This will give you a pretty good reading. If you are running cool, adjust your bottom damper, a little bit. Or crack the lid. Adjusting the bottom damper, at this point, is better. Since your pit is relatively new you still need to get that bottom damper dialed in.


And don't worry about doing the OCD method. I do that because I am crazy. If you are just learning there are other things to worry about. (Although it works great for me, and it looks cool. Haha)

[phoccer]

Exactly where I run my temp probe as well.

[Nixican]

With your probe there, what temperature are you shooting for?

[Spinaker]

Anywhere between 275 F and 240 F. Right now I am running at 245 F. but dropping to 225. F for a little rib test I am doing.

[phoccer]

Ideal PBC temps depend on the person IMO. I've seen people who want, and do, run their PBC in the 250 range, others in the 270-290 range(@fzxdoc). Then there are impatient people like me who like to cook in the 300 range. Also may depend on what you are cooking. Brisket? Any of those ranges will work. Chicken? Get that PBC rolling at 325+ to get a better skin. Ribs? 250-290, again depending on the person. Same applies for pork butt. I also recently read, but lost track of the thread, about someone running their PBC in the 225 range, classic low and slow temp.

[Spinaker]

I am right with you. Although today I am going to try to run at 225 F on the PBC just to see how it runs. Normally., I like to run mine at about 275 F or so. 400 F for chicken.

[phoccer]

Oh wow. Hadn't heard of 400 for chicken. I'll have to give that a shot.

[fzxdoc]

Try this, phoccer . That 410degF chicken cook was a lot of fun

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/340677-pbc-chicken-at-410°f-pit-temp

Kathryn

[Nixican]

Had the pit going at 240 with the damper adjusted and weight off of the lid. Brisket hit 150 at about 2pm so I took it off and wrapped in foil. I'm finishing in the oven at 250 deg so that pork can finish hanging in the smoker. It's now 4pm and the brisket is at 190 and the pork is at 165. Planning on pulling brisket at 205 deg and resting in faux cambro for N hour or so.

Thanks again for all of the help and suggestions!

[Nixican]

Update on the cook. Everything came out amazing and I had some VERY excited friends. Kind of bummed that I dont have much leftover for myself this week though. . The pork took longer to cook than the brisket but when I pulled the brisket out of the cooler the pork was at 180 and I pulled it as well. Juicy, flavorful, crunchy bark. I have no complaints about how any of it turned out. I did have to add some briquets to finish the pork but nothing too bad. This is a picture of the sliced meat before it was devoured!

[fzxdoc]

Next time let that pork shoulder ride all the way to 195-203 or probe tenderness. Then cambro or not (I don't, but some do). Makes great pulled pork. Glad everything turned out well for you. Looks wonderful!

Kathryn