Ok, I'm going to do 3 things today on the Pit. The Brisket is just a small point cut. What is the temp I am looking to hit? Should I just leave it on the Pit until it hits 203? Last time I think I pulled it at 160, wrapped and put on the grate until 203. Since I am doing ribs today as well this won't be an option. Thoughts?
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Hi SRA,
I would say take it off around 190 to 195 instead. With a small point my biggest worry is it drying out and keep in mind the temperature of the meat will still rise some after you take it off the smoker. I'm not of fan of wrapping brisket because I love the bark on it not getting soft but with smaller cuts you may have to look into it.
My two cents LOL!
Cam
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Cam,
Thanks for the tip. Just hung everything. I full rack of baby backs, the full rack of beef ribs and one each small brisket! I almost chickened out and didn't do the brisket but YOLO. :-)
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Cam, I love the PBC. It has turned me into a BBQ fiend! NOTHING, and I mean NOTHING, that I've cooked on the PBC has come out anything but excellent. Even my picky son loves when I cook on it. Since I have gotten the PBC the only thing I have not cooked on it, that I usually cook, has been burgers and ribeyes. Everything else has gone on the PBC. I've been cooking so much else that the ribeyes haven't come up.
As far as beef ribs go....This is the first time I've done a rack of beef ribs. I usually do pork baby back ribs. I did do a rack of beef short ribs a few weeks ago. I just rubbed them with Montreal Seasoning and hung them. They turned out pretty good but they were a bit fatty for the family. So I trimmed the leftovers after they cooled and turned into a steak and gravy meal. The family loved that.
The thing that I love most is that it is pretty much set it and forget it. My old way of doing ribs required me to be right next to the grill for 3 hours, turning the ribs every 15 or 20 minutes, Not any more. Now I can concentrate on other things like ways to do it better, different rubs, different marinades, different wood chunks/chips and just talking to my friends and family.
Heck, I even did a turkey on the PBC for Thanksgiving! For Christmas I may do a prime rib.
So, yes, I really like the PBC and I recommend it absolutely. Is there a learning curve? Of course, but it's a very shallow learning curve. Pretty hard to mess things up on a PBC. Do a YouTube search for Pit Barrel Cooker, watch the reviews. Go to the website if you haven't already and watch all the videos.
You will be assimilated!
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The Point has plenty fat. I'll take them up to 205 or so. Then cube it, and cook it some more in a pan with some juice until they get good and tender, then comes the sauce and caramlization.
I've had some go all the way unwrapped in the PBC, some packers get separated if they are too long. I only wrap if they have plenty bark and are still 15+ degrees away from 203-205.
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Originally posted by Jerod Broussard View PostThe Point has plenty fat. I'll take them up to 205 or so. Then cube it, and cook it some more in a pan with some juice until they get good and tender, then comes the sauce and caramlization.
I've had some go all the way unwrapped in the PBC, some packers get separated if they are too long. I only wrap if they have plenty bark and are still 15+ degrees away from 203-205.
Jerod,
It's been on there 5 hours now and siting at 189 internal with a pit temp of 315.
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i wrapped mine last time at about 190 F. it shot to 202 F pretty quick after that. i was trying to go all the way with no wrap.
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My toys:
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SRA, go to this topic to read about the Great Grate, a design thought up by Steve Navarre and first implemented by CRO, two Pit members. You buy a grate and modify it yourself. There's not one on the market that I know of.
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Originally posted by fzxdoc View PostSRA, go to this topic to read about the Great Grate, a design thought up by Steve Navarre and first implemented by CRO, two Pit members. You buy a grate and modify it yourself. There's not one on the market that I know of.
Kathryn
Where do you get the grate?
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I bought it at Ace Hardware. It's the standard Weber grate for the 18 inch grill, I think, since the diameter of the grate is 17.5 inches. Some guys have used the flat charcoal grate, but I liked the one with handles, so that's what I went with.
You're going to love using your Great Grate, SRA, once you get those bars nipped off. It's doggone handy.
Kathryn
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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 GriddleGrill Grate for SnSGrill 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 PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
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 new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
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
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