Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Brisket, Beef Ribs and Baby Backs

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Brisket, Beef Ribs and Baby Backs

    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?

    #2
    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

    Comment


      #3
      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. :-)

      Comment


        #4
        How are you liking your PBC? I'm thinking about asking the girlfriend for it for my birthday in April LOL! How do you like to do your beef ribs? I struggle with tenderness so I always like to hear what others like to do with it. Make sure to upload some pictures of the finished product.

        Cam

        Comment


          #5
          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!

          Comment


            #6
            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.

            Comment


              #7
              I have 2 grates, one normal one and one with half the metal cut out, can keep a pork butt on the grate and hang 4 racks of ribs.

              Comment


                #8
                Originally posted by Jerod Broussard View Post
                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.

                Jerod,

                It's been on there 5 hours now and siting at 189 internal with a pit temp of 315.

                Comment


                • Jerod Broussard
                  Jerod Broussard commented
                  Editing a comment
                  Oh yeh, BARK HEAVEN!!!!!

                #9
                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.

                Comment


                  #10
                  Originally posted by John View Post
                  I have 2 grates, one normal one and one with half the metal cut out, can keep a pork butt on the grate and hang 4 racks of ribs.

                  Yeah, I wrote to Noah & Amber suggesting that they come out with something like that. Where did you get the 2nd grate?

                  Comment


                    #11
                    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.

                    Kathryn

                    Comment


                      #12
                      Originally posted by fzxdoc View Post
                      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.

                      Kathryn

                      Where do you get the grate?

                      Comment


                      • fzxdoc
                        fzxdoc commented
                        Editing a comment
                        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

                      #13
                      Has anyone tried using this? Weber 7433 Hinged Cooking Grate

                      Comment


                        #14
                        That's exactly the one I used, SRA.

                        Kathryn

                        Comment


                          #15
                          Originally posted by fzxdoc View Post
                          That's exactly the one I used, SRA.

                          Kathryn
                          Kathryn, Perfect! Thanks. If it wasn't 2:00 AM I would be running to the store right now! Maybe 1st thing when I get up!
                          Last edited by SRA; December 22, 2014, 04:01 AM.

                          Comment

                          Announcement

                          Collapse
                          No announcement yet.
                          Working...
                          X
                          false
                          0
                          Guest
                          500
                          ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          {"count":0,"link":"/forum/announcements/","debug":""}
                          Yes
                          Rubs Promo

                          Spotlight

                          These are not ads or paid placements. These are some of our favorite tools and toys.

                          These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                          Use Our Links To Help Keep Us Alive

                          A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                          Is This Superb Charcoal Grill A Kamado Killer?


                          The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!


                          The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                          kamado grill
                          Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


                          A Propane Smoker That Performs Under Pressure

                          The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


                          Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

                          AmazingRibs.com Pitmaster Club
                          Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.