Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: scottv on April 10, 2016, 10:15:46 PM
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Made one last weekend and it came out ok but wasn't left on long enough. (http://uploads.tapatalk-cdn.com/20160411/eddc8021a122a67bdb5abad41db6548c.jpg)
(http://uploads.tapatalk-cdn.com/20160411/c8a88dbc70a005b5a568a917ddf98943.jpg)
Great flavor I just didn't let it cook enough and spots wernt cooked all the way. Also I didn't do a whole lot of trimming
Todays(http://uploads.tapatalk-cdn.com/20160411/51ab949c43d158c815db31f9fe69ea78.jpg)
(http://uploads.tapatalk-cdn.com/20160411/a0ee8c5bb3e6d8d0f0e9e0ad416850a4.jpg) this time I trimmed it better and I plugged two of the rebar holes. Used oak wood chips. One thing I should have done was leave both rebars in for the first hour or so to let the wood chips burn better. About a 7 hour cook time
(http://uploads.tapatalk-cdn.com/20160411/c0775eef93ce0e684c1bf2b4fd389da7.jpg) I cut off some of the smaller part of the flat before I wrapped it. Cubed it and put Franklin's BBQ sauce on it and threw them on the grill. Came out good
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Also did fat side down the whole time, last week's I did half and half. I preferred the fat down
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Looks good!
Why plug the rebar holes? Just put the rebar in and let it run. If it's running too hot for you then adjust your vent cap (intake). It's much easier to slightly crack the lid if you want an occasional higher temp than plug the rebar to get a lower temp.
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aclarke, ive plugged the 2 remaining holes and the intake vent for all my previous brisket cooks. while the pbc isnt' a true smoker, if choked down to 225ish the brisket is MUCH better than leaving both rebar in and cooking it in the upper 200's to low 300's.
nice cook scott, what was your seasoning?
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aclarke, ive plugged the 2 remaining holes and the intake vent for all my previous brisket cooks. while the pbc isnt' a true smoker, if choked down to 225ish the brisket is MUCH better than leaving both rebar in and cooking it in the upper 200's to low 300's.
nice cook scott, what was your seasoning?
Guess it's just a preference thing. I typically cook brisket at 275°. Only difference I notice is a shorter cook....
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i read about doing that on here, can't remember who came up with that, but i tried it once and man i have never done it any other way. it does take much longer but i noticed the brisket was just more tender when i cooked it longer. i guess it is true, slower cooking allows the fibers to open up. don't know if that is truth or not but i can definitely attest to a lo and slow cook on the pbc took my brisket to a different level!
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Looks good!
Why plug the rebar holes? Just put the rebar in and let it run. If it's running too hot for you then adjust your vent cap (intake). It's much easier to slightly crack the lid if you want an occasional higher temp than plug the rebar to get a lower temp.
Was trying something different
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aclarke, ive plugged the 2 remaining holes and the intake vent for all my previous brisket cooks. while the pbc isnt' a true smoker, if choked down to 225ish the brisket is MUCH better than leaving both rebar in and cooking it in the upper 200's to low 300's.
nice cook scott, what was your seasoning?
Just salt and pepper
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Now that looks great!
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i read about doing that on here, can't remember who came up with that, but i tried it once and man i have never done it any other way. it does take much longer but i noticed the brisket was just more tender when i cooked it longer. i guess it is true, slower cooking allows the fibers to open up. don't know if that is truth or not but i can definitely attest to a lo and slow cook on the pbc took my brisket to a different level!
Not trying to be argumentative, but if you cook brisket (ribs and pork butts as well) to a feel and not to a certain internal temperature you'll get just as tender (and more consistent) results. Brisket should be cooked to "probe tender" meaning when you can insert a probe in the thickest part of the flat and it goes in with little to no resistance, it's done. This can happen anywhere from 195°-210° which is why going by temperature won't give you consistent results. It also needs to rest for about an hour.
Again, not trying to say one person's way is right or wrong. If plugging the holes and cooking at 225 works for you then keep doing it. I'm just pointing out that you can get a tender brisket cooking at 275-300°. Matter of fact a lot of "professional" pit masters cook at that temp. Aaron Franklin is one..... :)
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Now that looks great!
a big X2
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I think both briskets look great!
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I would be very happy to eat a slice or two from either one or both. :)
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Two briskets and you didn't share, shame on you ;) ;) ;)
Those look great :) :)
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Looks good!!! Nice cook!!! Don
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Two briskets and you didn't share, shame on you ;) ;) ;)
Those look great :) :)
I shared with my wife ;)
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Two briskets and you didn't share, shame on you ;) ;) ;)
Those look great :) :)
I shared with my wife ;)
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Smart man :D :D :D
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i read about doing that on here, can't remember who came up with that, but i tried it once and man i have never done it any other way. it does take much longer but i noticed the brisket was just more tender when i cooked it longer. i guess it is true, slower cooking allows the fibers to open up. don't know if that is truth or not but i can definitely attest to a lo and slow cook on the pbc took my brisket to a different level!
Not trying to be argumentative, but if you cook brisket (ribs and pork butts as well) to a feel and not to a certain internal temperature you'll get just as tender (and more consistent) results. Brisket should be cooked to "probe tender" meaning when you can insert a probe in the thickest part of the flat and it goes in with little to no resistance, it's done. This can happen anywhere from 195°-210° which is why going by temperature won't give you consistent results. It also needs to rest for about an hour.
Again, not trying to say one person's way is right or wrong. If plugging the holes and cooking at 225 works for you then keep doing it. I'm just pointing out that you can get a tender brisket cooking at 275-300°. Matter of fact a lot of "professional" pit masters cook at that temp. Aaron Franklin is one..... :)
Do you have consistent results on brisket with this method? This way has been hit or miss for me. I have some exceptional briskets and some that are too dry. I do agree with the probe tender method. I have compared it to sticking a toothpick in a cake when it's done.
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i read about doing that on here, can't remember who came up with that, but i tried it once and man i have never done it any other way. it does take much longer but i noticed the brisket was just more tender when i cooked it longer. i guess it is true, slower cooking allows the fibers to open up. don't know if that is truth or not but i can definitely attest to a lo and slow cook on the pbc took my brisket to a different level!
Not trying to be argumentative, but if you cook brisket (ribs and pork butts as well) to a feel and not to a certain internal temperature you'll get just as tender (and more consistent) results. Brisket should be cooked to "probe tender" meaning when you can insert a probe in the thickest part of the flat and it goes in with little to no resistance, it's done. This can happen anywhere from 195°-210° which is why going by temperature won't give you consistent results. It also needs to rest for about an hour.
Again, not trying to say one person's way is right or wrong. If plugging the holes and cooking at 225 works for you then keep doing it. I'm just pointing out that you can get a tender brisket cooking at 275-300°. Matter of fact a lot of "professional" pit masters cook at that temp. Aaron Franklin is one..... :)
Do you have consistent results on brisket with this method? This way has been hit or miss for me. I have some exceptional briskets and some that are too dry. I do agree with the probe tender method. I have compared it to sticking a toothpick in a cake when it's done.
I have had good results this way. One time I got in a hurry and didn't let the brisket get probe tender and it was a tad dry. One thing I forgot to mention is I don't get select briskets, only choice. Never cooked a prime either though.
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Nice job! You learned from your first brisket and had success. I'll take some of the slices from the point end please... oh and some of those burnt ends!
Not trying to be argumentative, but if you cook brisket (ribs and pork butts as well) to a feel and not to a certain internal temperature you'll get just as tender (and more consistent) results.
I agree with you 100%. I also stopped going by temp years ago, and started going by the probe test for briskets & pork shoulder both. I just find I get a lot more consistent results. :)
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Looked great, nice work!