Hello from NC

[Q-roger]

Hello from NC. Seeking to cook the brisket I remember from long ago. Using a PBC.

[Allon]

Welcome to
The Pit
from Central Massachusetts

🔥🔥🔥

Good luck on the brisket!

[Starsky]

Welcome!

[KimO]

Welcome from a fellow new newbie from Missouri!

[rlozinak]

Welcome to the Pit from Buffalo

[ofelles]

Welcome from the California Delta. We can walk ya through the brisket cook.

[Huskee]

Welcome! Thanks for your support. Make sure to visit our PBC channel, specifically the sticky posts at the top by our longtime PBC Queen, fzxdoc. You will be cooking on it like a pro in no time.

[Donw]

Welcome from Maryland. As you may have noticed a lot of members are right now headed to Winston Salem for a get together. Take a look at https://pitmaster.amazingribs.com/fo...-barrel-cooker for a lot of good information on your cooker.

[Bad Hat BBQ]

Welcome to the Pit...
Please keep us posted on you Brisket Journey AND include pics along the way

THis is a great resource....Have fun

[Draznnl]

Welcome to the Pit from the Florida Suncoast. Looking forward to pictures of that successfully cooked brisket.

[58limited]

Welcome!

[WayneT]

Welcome to the Pit, from Yadkin Valley, NC. You’ll find lots of opinions as well truth on AR. Best of luck on achieving that memorable brisket.

[RonB]

Welcome to The Pit.

I think there are a few here who have cooked brisket - some of them have done so successfully.

On the top left of this page is a link to the Channels page. Click on that, then scroll down to food, and click on that. You will see "beef" - click on that. There are a ton of brisket discussions there, and just slightly less than 450 pages to look through. (You came to the right place for info. ) The links above are more specific to your cooker, and if ya have questions, we will be happy to answer them.

Some suggestions though - don't chase temps. Try to keep them between 225° and 350°. (PBCs do run a little hotter than most cookers.) Start earlier than you think you should to make sure it's ready on time, and plan to have it ready several hours early so you can hold it until time to eat. That helps improve the finished product.

[Murdy]

Welcome to the Pit!

[Purc]

Welcome to The Pit from Texas.