Doing my first whole packer in the PBC today. I know there are several factors involved in achieving a successful brisket cook but do you find your briskets generally turn out a little better in a certain temperature range in the PBC? You have cooked so many briskets in the PBC so I was curious to see if you have noticed any significant or even subtle changes in tenderness or juiciness at higher or lower temps.
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PBC Temp Range for Brisket
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PBC Temp Range for Brisket
Hey Jerod or anyone for that matter,
Doing my first whole packer in the PBC today. I know there are several factors involved in achieving a successful brisket cook but do you find your briskets generally turn out a little better in a certain temperature range in the PBC? You have cooked so many briskets in the PBC so I was curious to see if you have noticed any significant or even subtle changes in tenderness or juiciness at higher or lower temps.Last edited by Belco54; May 17, 2015, 08:11 AM.Tags: None
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Moderator
- Jun 2014
- 10893
- East Texas
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Pit Barrel Cooker "Texas Brisket Edition"
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I've cooked from just over 200 to about 350. No real difference as for as the overall product.
If I have the Pit Barrel filled with 4 or 5 briskets, I try to keep around 250. Any hotter seems to singe the bottoms a little more than I like, since it takes A LOT of heat at the bottom to have the moist air around those briskets pushing over 250.
If the brisket is over 18" long, I will either cut the point off where it meets the flat, or lower the charcoal level to about half, at the spot that the brisket will be hanging over.
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Founding Member
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- Memphis, Indiana
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My PBC seems to like to run at 275 degrees most of the time... and the briskets coming out of this thing are pretty awesome...
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
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275 is the magic number for me as well when it comes to the PBC/brisket dance. You're going to love that brisket!
Kathryn
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Moderator
- Jun 2014
- 10893
- East Texas
-
Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
I totally agree with the 275 magic number. Especially with ribs and only one large chunk of meat.
"Magic" in that, that is what it ends up at, not that it is a necessary component to turn out outstanding food.Last edited by Jerod Broussard; May 17, 2015, 12:28 PM.
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