Hello from Texas

[Voodoo628]

Welcome from Maryland! Enjoy the Pit!

[RickyBobby]

Welcome to The Pit from Houston!

[Elton's BBQ]

Welcome to the Pit!
Cheers from Norway

[grillinglousiana]

Hi From lousiana

i have the barrell house cooker,similar will give a better smoke than my green egg,both great
i cook brisket at least ounce aweek,pass it around the neighhood,i trim it,add trimings to drip pan with applejuice onion,bell peper,celery,strain thisadd to saucepan with some tiger sauce,and flour to thicken a bit and u have a dip i u wish

i inject the brisket with beef stock,cover with crystal hot sauce and kosher salt set in fridge at least overnite ,than add black pepper,cook till internal 156..165...remove wrap infoil,also remove drip pan,grill to 203.....wrap in towel,in cooler ..ice chest...at least 1 hour ...slice and enjoy..if i do burt endscube the point outsidecuts about 1 inch pieces,place in cast iron pan blazing hot with butter toss sear about 1 minute...will be awinner

[Retired1]

Thanks for the info....my brisket success has been poor but that is likely because my electric smoker didn't keep consistent temperatures. Much appreciated

[Byrang]

Welcome from Keller, TX!

[Andrrr]

Welcome from WI!

[Rob Johnston]

Welcome from Pittsburgh, PA!

[HawkerXP]

Welcome to the Pit! Quite a few PBC people here. Be sure to check out the PBC area in the channels section. https://pitmaster.amazingribs.com/fo...-barrel-cooker

[HawkerXP]

Big key to using the PBC is consistency in the lighting of your fire. Again look at https://pitmaster.amazingribs.com/fo...-barrel-cooker You will a lot of topics and questions answered.

[UncleSpike]

Welcome from Alberta, Canada.
Always amazes me how helpful people are on this site - they like to share ideas, not keep secrets.

Have fun!

[holehogg]

Greetings from South Africa

[SmokeyNate]

Welcome from Oregon!

[Sweaty Paul]

Salutations from Hays, Kansas!!