Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin Papa Steve on April 22, 2016, 04:21:44 PM
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Have a 10 lb full brisket ready for the PBC tomorrow. I can't decide to hang it or if using the grate is better. When I did ribs hanging, the bottoms were too done and even charred and I do not want a dried-out brisket. I am going to wrap at 160F either way but am concerned about un-even cooking. Also from your experience, how long should I allow for the cook? When doing briskets on my PK Grill, it usually takes 15 hours or so and assume on the PBC it will be much, much less
Thanks in advance for your assistance
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I havnt done a whole packer just the flat a couple of times. I hung mine with a double hook and wrapped at 160 with a little beef stock.Very moist throughout. The flats are usually 7-8 lbs and take me 6-8 hours. Its my favorite meat to cook in the PBC.
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You won't be able to hang a brisket all the way through the cook so I don't see a problem using the grate the whole cook. But if you did hang it, a 10lb brisket wont get close enough to the coals to burn the end.
However if your ribs burned on the ends when you cooked them there a few things you may be doing wrong.
1. Your ribs are to long....they should be trimmed to hang 2" above the coals
2. Your fire is too hot.
3. You open the PBC more than one or twice throughout the cook causing #2 above.
Otherwise your ribs should cook pretty evenly.
(http://i1240.photobucket.com/albums/gg495/aclarke400/Mobile%20Uploads/20150726_194722_zpse9vjkzok.jpg)
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I say use the grate. I only hang chicken these days. Everything else goes on the grate.
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Well,,, I was going to,advise to hang it,,, Do what you inner BBQ heart tells you to do, I hung it and it was just fine, your choice I'm sure it will turn out fine either way.
:)
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Have a 10 lb full brisket ready for the PBC tomorrow. I can't decide to hang it or if using the grate is better. When I did ribs hanging, the bottoms were too done and even charred and I do not want a dried-out brisket. I am going to wrap at 160F either way but am concerned about un-even cooking. Also from your experience, how long should I allow for the cook? When doing briskets on my PK Grill, it usually takes 15 hours or so and assume on the PBC it will be much, much less
Thanks in advance for your assistance
Well I decided to go on the grate since it fit so nice. Started at 9:00AM and by 10:30AM had an IT of 154F. That was real fast but then the stall happened. Took off finished at 205F IT about 6 hours later. Never had a brisket cooked so fast. The flat part was a tad dry but the point was really good. Used 100% Stubbs and was still going strong 8 hours later. I did manage to smoke 4 chicken halves which took about 2 hours. Forgot to take pix of the chicken and more of the brisket but when people are waiting, one must proceed
[attachments deleted after 6 months]
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That sure looks good. Congrats on your first of many briskets 8)
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I'd eat that. I may even drive a bit to get it. :-)
Nice cook. I usually hang mine, but I may try the grate next time. I know the grate works out better for my pork butts (as someone here suggested).
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Looks great
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Yes that is one great looking brisket!
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Very nice work on that brisket! I'm hungry for a briskie sandwich now!
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Man that looks good to me.... I am going to be doing my first whole brisket Saturday and was wondering if you would do anything different ?
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Man that looks good to me.... I am going to be doing my first whole brisket Saturday and was wondering if you would do anything different ?
I would pay attention to the IT as it started to rise fast once it hit 200F. Of course all briskets are not created equal so YMMV. One interesting result is that a 10 lb took about 6 hours to finish equaling about 36 minutes per lb. This is a good guide so you can estimate when to start your cook to be done when desired, but of course allow for any contingencies. Happy Smoking!