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Pit Barrel Cooker Co. / Re: Brisket was a little dry...what'd I do wrong?
« Last post by nfletcher on November 22, 2017, 10:51:45 PM »
Thanks, that makes sense to me (the increase temp further breaks down parts of the brisket which gives it juiciness).

I'm just confused why the brisket couldn't get up to 200 degrees. The PBC website says it'll take 3-4 hours to get to 160 and 1-2 additional hours wrapped to get to 200. After 6 hours, my brisket wasn't close to 200 degrees and the PBC was starting to cool down.

It was still delicious but I know I have room for improvement :)
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Pit Barrel Cooker Co. / Re: Brisket was a little dry...what'd I do wrong?
« Last post by teesquare on November 22, 2017, 10:11:05 PM »
Bambob is spot on...

Cuts like brisket require time...at low temperature in order to cause all of those fates, sinew, and other connective tissues to dissolve, soften and moistureize the meat.

Many folks cook their brisket at 225F - 275F. I would check your pit to see what your temps stayed low. Needs more air I would suggest. Open the vent more, and play with using a folded up piece of foil under the lid in one location. It is just to "crack" the lid a little. This can help to offset cold or windy weather.

And - next time you cook a brisket or other thick cut of meat - use a toothpick, or thin skewer to test for doneness. It should slide in and out of the meat with almost no resistance.
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Pit Barrel Cooker Co. / Re: Brisket was a little dry...what'd I do wrong?
« Last post by bamabob on November 22, 2017, 08:42:06 PM »
I have no experience with the PBC but I'd say it was underdone.  I think it may have been going through the stall when you pulled it at 175*.  The stall can take a few hours and the temp of the meat can actually drop.  That's when the collagen is breaking down and the meat becomes moist.  A 16 pounder usually takes 12 up to 18 hours at 225* when I do them on my keg. 
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Pit Barrel Cooker Co. / Brisket was a little dry...what'd I do wrong?
« Last post by nfletcher on November 22, 2017, 08:25:53 PM »
Hi guys,

I made brisket in my PBC for the first time last Sunday. Overall, I was happy with the end result but it was a little on the dry side and I didnt even get it up to 200 degrees which is weird. Here's what I did:

- Got a 16lbs full packer from Costco
- Trimmed the cap and extraneous fat
- Brushed with a little bit of olive oil and a coat of my rub that I found on this site (paprika, cayenne, thyme, garlic powder, onion powder, salt and black pepper)
- I hung it in the PBC with the double hook method and it took a little less than 4 hours to get to 160 degrees
- I took it out of the PBC and wrapped it tightly with a few layers of tin foil and I used about half a beer for my wrapping liquid
- I put the grate back on my PBC, added the rods for temperature control and placed my wrapped up brisket on the grate
- It was SUPPOSED to take 1-2 hours to get the brisket up to 200 degrees but I could ONLY get it up to about 175 degrees after the 2 hour mark. At that point (after about 6 hours of total cook time), there were only a few coals left and the PBC was starting to cool down.
- The wife and I were starving and I knew I wanted to let it rest before eating so I pulled it around 175lbs, wrapped in beach towel, placed in a cooler for an hour.

The brisket was NOT under cooked but it was actually a little dry. How could it be dry if I never got it to 200 degrees?

Should I have let the brisket rest at room temp for longer? Should I have added more charcoal to the PBC halfway through the cook? Maybe my thermometer is off?

Any thoughts are greatly appreciated

Thanks all!
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Specials, Discounts and Sales / Re: Am I Missing Something
« Last post by Pam Gould on November 22, 2017, 07:04:01 PM »
TBE sell here for $69.00.. haven't seen SRG for sale lately.    .☆´¯`•.¸¸. ི♥ྀ.
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Specials, Discounts and Sales / Re: Am I Missing Something
« Last post by GusRobin on November 22, 2017, 06:21:04 PM »
On Amazon they have different sellers so that you will have different prices sometimes.
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Pit Barrel Cooker Co. / Re: StokedOnSmoke-Pork Belly Burnt Ends
« Last post by Tailgating is my game on November 22, 2017, 06:11:05 PM »
As good as I have seen
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General Discussion / Re: Giving Thanks
« Last post by Tailgating is my game on November 22, 2017, 05:47:27 PM »
Well said and happy Thanksgiving to everyone.

X2
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Specials, Discounts and Sales / Am I Missing Something
« Last post by nylic76 on November 22, 2017, 05:25:08 PM »
It appears that Amazon is selling a Big Easy for $208.  Click  on this link. Once you have the link up, you'll  see the $208+ price.  Scroll down the page and you'll see the Big Easy for $99 and the SRG for  $125.  Am I the only one that finds this a bit confusing.  I have TBE , but don't have the SRG.  Sure is tempting at $125.  TBE for $208 is obviously a mistake.


https://www.amazon.com/Popular-Professional-Char-Broil-Oil-Less-Thanksgiving/dp/B076VQMK3W/ref=sr_1_11?ie=UTF8&qid=1511385954&sr=8-11&keywords=oil+less+turkey+fryer
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Pit Barrel Cooker Co. / Re: StokedOnSmoke-Pork Belly Burnt Ends
« Last post by RAD on November 22, 2017, 04:57:42 PM »
OMG. I love the way they look
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