Funny the PBC just seems to run it’s own way. Happy Labor Day!
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Well this was an adventure. The PBC had settled in at 277, and I went to put the brisket on at 11:30pm last night. I was going to hang it using the PBC way, but the brisket was touching the coals. So, I hung it with two hooks mid-length across the two rebars with the fact cap towards the lower vent. Took me a bit too long and temps hit 450. So, I waited about 20 minutes, and the temps came down to 380 and added the meat a second time. Temps eventually fell to 330 and slowly fell from there.
Around 3:30am, my Maverick woke me up. Pit temp had fell below 220! Thankfully the brisket was reading around 165 so I took the opportunity to wrap it in butcher paper. I left the lid off because temps died completely to about 120, added a few more coals, and finally at 4am it came back. Well, it came back with a vengeance and again was around 350. I plugged some of the rebar holes, and went back to bed.
Woke up at 6:30am from the Maverick because the meat was done. Much quicker cook than the last one which was around 8.5 lbs and took 11 hours to cook after a nasty stall in the 190s. On the bright side, I was able to start smoking my salmon in my Big Chief earlier than I expected.
Took it out, wrapped it in foil and towels and threw it in the cooler. Will be eating around 12pm, so it will be resting a good 5 hours - longer than I've ever rested a cook. Hopefully the cooler keeps things warm, but I might get the oven going on warm setting just in case.Comment
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I hate to say it, but this thread and the issues New2Cue has with temperatures falling off in his PBC are helping to call my MCS, at least as far as my itch to get a PBC goes. I don't mind it cooking hotter than 225, but sure like to get my sleep! My kettle+SNS+DNG can go 8-10 hours while I sleep, and stays pretty much in the range I want.Comment
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Part of the reason I ended up getting a WSCGC (as well as to get more versatility and gadgets). That being said, despite my complaining, the PBC has been really great. I think if Noah put a damper vent in the lid it would really help (an option to get a base with casters would be nice too). Aside from adding a vent to the lid, I’ve thought about a BBQguru or some other ATC for overnight cooks).
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Well despite things being a hot mess with the cook, I’m please to report that of the four or five briskets I’ve made, this was the best. Incredibly juicy and tender. The long rest probably helped a lot, but only other thing I did differently was to inject it with beef broth.
Lost a bit of bark which stuck to the butcher paper (first time that has happened). On the slice picture, my wife had cut off the bark because one of my 5 year olds hates "the black stuff." I’m working on her...Attached FilesComment
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Dude! That is pretty! I think the we got to remember is the high moisture in the PBC is a great equalizer!Comment
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New2Cue Wow that is a beautiful brisket! I do think a long rest in cambro helps brisket. I can only hope my ribs and butt on the offset today look as good as your brisket.Comment
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Thanks man. I think rest is certainly the key. I’ve rested 30 min to an hour in the past, but this was tops.
For what it’s worth, I used ObieCue rub and injected with beef broth about 6-7 hours before going in the PBC. Wrapped in butcher paper with beer, then when at temp, wrapped in foil (left butcher paper on) and towels in the cooler.
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jfmorris i love my PBC. I haven’t had it for quite a year yet so still learning all of its quirks and scenarios, something I am sure every cooker comes with. But it really does put out some great product.
Here are a couple of pics from my smoking adventure last night/today. I always get wrapped up in the process and I forget to take a lot of photos. But I did 2 pork butts, about 8lbs each, 10 hours to probe tender (low 200s degrees as expected). 1st time I have not wrapped a pork butt, and I won’t ever wrap again unless time is really an issue. The bark it created was amazing! 1st photo right after the bone slid out clean, 2nd photo pulled.
after that, I did my favorite Baltimore Pit Beef. Hung that on the PBC right after prom came off, then warp 10 sear on my egg.
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That is some good looking barbecue!Comment
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I've been away on a 10 day trip, so am just now catching up on some posts. New2Cue , that is such a beauty of a brisket! Hearty congrats on persevering and getting such a great result.
I have to say I've never smoked a brisket on the PBC overnight, but I do like to start nice and early on one to get done and cambroed for suppertime. I'm a morning person, so it's no problem to fire the PBC up at zero dark thirty. I don't enjoy running the PBC at 225-250, but that's just personal preference.
My last packer (13lb trimmed to 9.5 lbs) took 10.5 hours then 2 hours in the faux cambro. The PBC is so humid that smoking the brisket at my normal 270ish temps work just fine.
I find my PBC runs solid until I have to open it to wrap the brisket at 170-180, which is usually 6 to 7 hours into the cook. That's when I add more coals and let her go until done.
FWIW, I have my PBC lower vent open slightly wider than the 1/2 recommended for my altitude. It's at about 5/8.
I know I've asked this before, New2Cue, but are you storing your charcoal in a tightly-sealed container?
KathrynComment
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abandonedbrain did a post on this topic a while ago when he had a similar issue. I don't think it was fully resolved, but it seemed like at least part of the issue was caused by old or damp charcoal.
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