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.


No announcement yet.

PBJ Brisket Cook

  • Filter
  • Time
  • Show
Clear All
new posts

    PBJ Brisket Cook

    I’m going to share my third brisket attempt on the PBJ. I’ve learned a couple of things that will now be part of my routine on long (brisket and butt) cooks.

    I’ve done a couple of flats, about 7.7# each. The first came out really good for a first time attempt, moist and juicy. It was injected, rubbed and cooked hot and fast on the grate, off the PBJ after 4.5-5 hours. Wrapped in pink about 180°, wrapped in a towel and cooler for a couple of hours. Looking back, I used the last of a bag of Weber charcoal. That will be important later.

    The second was prepped the same way, cooked the same way, but the fire went out before it reached internal temp after it was wrapped. That had happened on my first butt smoke as well. Had to finish it in the oven. Very dry compared to the first, so I was perplexed.

    Then I read somewhere on The Pit that arranging the charcoal will maximize the amount of charcoal that can be used. The PBJ small charcoal basket has always been a concern for long cooks. So, I went back to longer burning Weber, arranged it as in the photo, started 10-12 briquettes and placed them strategically on the pile.

    It was a small 8.8# packer, CAB Choice, prepped the same way except additionally dry brined a couple of days. Another PBJ concern, the short distance between hooks and fire, so I always cut rib racks in half. I was going to hang it to try that, but it would have been on the coals, and no matter which end was down, it was going to be dry. I thought about separating the point, cutting part of the flat and hanging two pieces, etc, but decided to use the grate again, fat side down. I folded the flat back and skewered it to the point until I wrapped; then it fit (small grate in the PBJ). Not knowing for sure about the length of the fire, I did it hot and fast again. Well, I wrapped after two hours, off after three, into the cooler for several hours—got done WAY before dinner. It was really good.

    And the fire? It went for 9-10 hours, more than enough time to cook slower with the rebars and hopefully form some more bark. Anyway, I feel confident that dry brining and arranging the charcoal have done a lot to answer questions and remove some doubts. Maybe it will help someone who’s had the same issues.

    Looking this over, boy, was this a long-winded post. Anyone who read this far probably needs a cocktail.

    Click image for larger version

Name:	21FFEEEC-39B9-487F-A430-A6337CA390D5.jpeg
Views:	327
Size:	42.1 KB
ID:	858312

    Looking at your charcoal setup, can I assume this is a double layer? (I have the PBC not the PBJ) so not sure. Also wondering how your temps ran with this charcoal configuration as compared to simply dumping the charcoal into the basket.


      Thanks for posting. I'm interested to see your charcoal setup, but the pic won't come through for me.


        Yes, it’s a double layer. I don’t check the temp of the pit after all the advice to just “let ‘er buck” and do it’s thing. Gut feeling, it didn’t run any hotter than usual, just longer with what I’m sure was more charcoal and Weber charcoal which burns longer as some have said here, including our fire guru fzxdoc.
        As for the picture, I’ll try again for you. Click image for larger version

Name:	A4130391-6019-42BE-BAEC-BD120DEA0AE8.jpeg
Views:	179
Size:	42.1 KB
ID:	858988


          Thanks Soonerpop , I see it now. I might have to try that.


            The only thing I can say as a PBC owner, I find that cooking on the grates are way less predictable than hanging and I only do it if there is no way to hang the meat. For briskets that seem long, I'll set the hooks a little lower and let the point kind of flop down, on ribs I hang below the 3rd or 4th rib.



            No announcement yet.
            Rubs Promo


            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

            Bring The Heat With Broil King Signet’s Dual Tube Burners

            3 burner gas grill

            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King’s proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

            Click here to read ourcompletereview

            Finally, A Great Portable Pellet Smoker

            Green Mountain Grills Trek smoker

            Green Mountain Grills Trek smoker

            Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

            Click here to read our detailed review and to order

            Fireboard: The Ultimate Top Of The Line BBQ Thermometer

            Fireboard Labs Product Photo Shoot. Kansas City Commercial Portrait and Wedding Photographers ©Kevin Ashley Photography

            With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.
            Click here to read our detailedreview

            Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

            This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

            Click here to read our detailed review

            Groundbreaking Hybrid Thermometer!

            Thermapen One Instant Read Thermometer

            The FireBoard Spark is a hybrid combining instant-read capability, a cabled temperature probe, Bluetooth and Wi-Fi connectivity. We gave Spark a Platinum Medal for pushing the envelope of product capability while maintaining high standards of design and workmanship.

            Click here to read our comprehensive Platinum Medal review

            Our Favorite Backyard Smoker

            The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.
            Click here for our review of this superb smoker

            Grilla Pellet Smoker proves good things come in small packages

            We always liked Grilla. The small 31.5″ x 29.5″ footprint makes it ideal for use where BBQ space is limited, as on a condo patio.
            Click here for our review on this unique smoker