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T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

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Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special

kareubequ bbq smoker

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

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for readers only

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

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

the good one 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 our complete review

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes 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

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

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 detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet 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 Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


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Tell me what I did wrong with my brisket

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  • Top | #1

    Tell me what I did wrong with my brisket

    So yesterday I cooked a brisket in the PBC using Kosmos Q Texas Beef and Cow Cover rub. I decided that I wasn't going to wrap since I've never not wrapped a brisket before. Everything was just fine until I hit the stall. I got a little more than I bargained for when I hit the stall and it lasted somewhere between 5:00 and 6 hours. Some of that may have to do with the fact that I was running out of coals. After a while I took the hangers out and put the brisket on the grate since it tightened up a bit and now could fit. I rotated the brisket 90 degrees about every 45 minutes and I also flipped fat side up for 1.5 hours (2 rotations) it to get a more even cook since it was right over the coals.

    I had to pay attention to my kids after about 5:00 p.m. and it was still at 163 so I decided to put the brisket in the oven at 275 since that is about the same temperature that my PBC cooks and I wanted to eat at some point. I start checking the flat for tenderness at 195. Some areas were already buttery smooth and I could tell that the end of the flat was dry already. but in the center of the flat there was still some resistance. The middle of the flat was finally butter smooth at about 205 to 207 degrees. I'm sure that the other areas around that portion of the flat were well over that temp.

    I rested it for 1 hour in a cooler with foil wrapped over it covered in towels. When I tried to cut it an hour later I could tell that it was very dry in the end portion but the bark was very firm and as you can see because of that I end up mangling the flat portion. I separated the point and it cut better with a little effort.

    So this was the first time I've cooked a brisket and let tenderness be my end point when I decide it's done instead going to 203 and letting it rest. On occasion it's come out perfect and on occasion it's come out with the flat being a little tough. Maybe I shouldn't expect the flat and point to probe with the same feel. I don't know, you guys give me some feedback.

    I'm thinking that putting the brisket in the oven at 275 was probably my mistake and should have been more patient and placed it at 225 or 250. Or I waited until the flat felt like the point and in doing so I way overdid it.

    What do you guys think?

  • Top | #2
    What was your PBC temperature during the cook, HJS ?

    When I smoke brisket in my PBC at 275°F, I only let a stall go for 2 to 3 hours. After that, I raise the PBC temp to about 290°-300° to power through the stall, then let the PBC settle back in the 275° range to finish off the cook, with or without using the Texas Crutch method.

    If I crutch, I do it when the meat reaches 175-180° when the bark is nicely set. I wrap the meat tightly and nekkid--without added liquid, since I don't want a pot roasty taste at the end of its cook.

    I doubt that putting it in the oven did much harm, since heat is heat and most of the smoke flavor is well in the meat, especially after the 6 to 8 hours you had it in the PBC.

    Also, you'd be surprised how much tenderness evens out over the flat as it sits in the faux cambro--the longer the better, 3 or 4 hours is usually what I shoot for. So if my flat still has some tough spots, but is mostly butter-tender, into the faux cambro it goes.


    P.S. I can't see your photos.
    Last edited by fzxdoc; June 11th, 2019, 03:07 PM.


    • HJS
      HJS commented
      Editing a comment
      Thanks for your reply. It likes to cook at 265-290 with it staying at 270-275 on average. I think you're right in that if it's mostly good with some tough spots the longer rest will allow the carryover to take it to where it needs to go. Pull it earlier and longer rest it is.

  • Top | #3
    I always cook my brisket at 275 and power through the stall at 300. No use wasting time when it is just getting rid of water moisture, which is what the stall is. Now you have pay attention and lower the heat as soon as the meat starts going back up. I never wrap don't want roast beef, if you do wrap use butchers paper not foil and no liquid.

    I also cannot see your pictures.


    • Top | #4
      Was it choice or prime? If it was prime, my initial diagnosis would primarily be the flipping. You need that fat cap between the meat and the fire. It would be exacerbated if it was choice. And definitely wrap next time.


      • Top | #5
        I realize you get a much better bark going nekkid, but I would have wrapped it in butcher paper after the thing stalled for more than an hour. That, in my opinion is what may have contributed to the dryness. Either that, as others have said, crank up the heat. Oven or smoker, either way, the meat doesn't know the heat source.


        • Top | #6
          Concur with above. Also I agree with above: was it Prime or Choice. I've found that Prime Brisket seems to remain more juicy.


          • Top | #7
            Thanks guys. It was a prime from Costco. Had a lot of success with them before but I usually wrap. This time I didn't.


            • Top | #8
              Yes you have to do things differently if you don't wrap from if you wrap. The main key I have found is to increase the temp to power through the stall.


              • Top | #9
                It doesn’t happen often but sometimes I light a full chimney of charcoal and add to pbc if the coals start dying. It is a little tricky but just go slow and you can get it done with just a little finesse. This how we learn.


                • Top | #10
                  Last Saturday I had the same problem sorta.... here is what happened. I saw my fuel needed refueling and needed to add water to my pan and add 6 racks of ribs. Well I wasn’t fast enough doing both. I took the brisket off to remove the beans and my temps dropped in my wsm. I noticed before that if ya don’t do it fast enough then it cools the meat and drops in temperature.
                  Click image for larger version

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ID:	693871 as ya can see when I opened it up both the brisket and pork dropped in temps. Normally it takes me 9 hours to cook and be done. Here it took extra 2 hours to recover. So I just started to probe it around 185 knowing it was getting done. I always probe the flat not the point. Knowing that it was gonna be faux Cambro I knew it was gonna ta be fine. Didn’t need to take it to 203. Also 205 imo is to high and drys the flat.


                  • Top | #11
                    Originally posted by jecucolo View Post
                    It doesn’t happen often but sometimes I light a full chimney of charcoal and add to pbc if the coals start dying. It is a little tricky but just go slow and you can get it done with just a little finesse. This how we learn.
                    Only rarely have I had to add coals to the PBC for a cook, jecucolo and HJS . When I do I make sure to remove the meat first so that it does not become coated with the stirred-up ash. And, like jecucolo, I only add hot coals from a chimney. I don't want to risk that petroleum-like flavor that comes from charcoal just heating up.

                    Then I re-hang the meat and get on with the show.