Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: SteelerFanInTexas on September 06, 2019, 08:13:06 PM
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Hi guys-
Have had my PBC for almost 2 years now- still feel like a newbie though ;-). Anyway, we kill it with some things (ribs, sausage, wings) but have been disappointed in the PBC for brisket as it comes out too dry. I want to try again but I'd like to hear what some of you have done to improve the brisket success.
I saw one thread below about putting it on the rack (fat side down) instead of hanging, and like that idea. Our PBC typically runs 275-300, so I assume the other piece of the equation would be to get that down lower (220-250 if possible)?
I don't mind the cook taking longer - I just want the meat to come out more juicy and tender - so any tips are appreciated. And apologies in advance if this has been covered already.
Chris
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Loosen the bottom vent to close it and plug two rebar holes to lower your temp.
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Loosen the bottom vent to close it and plug two rebar holes to lower your temp.
I've tried that - I don't seem to be able to get it down below 260-275. Does that do the trick for you?
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Loosen the bottom vent to close it and plug two rebar holes to lower your temp.
I've tried that - I don't seem to be able to get it down below 260-275. Does that do the trick for you?
Yeap. I can get my PBC temp to run about 225.
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Loosen the bottom vent to close it and plug two rebar holes to lower your temp.
I've tried that - I don't seem to be able to get it down below 260-275. Does that do the trick for you?
Do you ever see smoke exiting from beneath the lid? You *might* have a bad seal between the lid and drum causing additional venting and higher temps. I saw one suggestion to spray the lid lip with cooking oil spray to help create a better seal. A close inspection might reveal your drum or lid might also be out of round.
I had to get a new lid after I grabbed the handle and didn't test the lid horseshoe for being too hot. When the pain set in I dropped the lid on my patio and flat sided it on the perimeter. :(
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If I had any one reason to keep my PBC it would be for brisket and pulled pork alone! Mine have come out awesome every time. I always do them on the grate, don't see any real reason to hang honestly. In fact, we are doing a small brisket today! I find my barrell runs right about 270-290 for it's sweet spot.
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they do make BBQ controllers for the PBC if you really want to get the temp down and maintain a steady low temp. This is just one example...
(https://i.postimg.cc/d3s1Rtx4/91-SH0-JTIqz-L-SL1500.jpg)
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they do make BBQ controllers for the PBC if you really want to get the temp down and maintain a steady low temp. This is just one example...
(https://i.postimg.cc/d3s1Rtx4/91-SH0-JTIqz-L-SL1500.jpg)
I got one of those for mine too. Works great.
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Thanks all for the suggestions. I'll continue to experiment.
My lid is still round - no smoke coming up through the seal, so that's definitely not the issue.
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Wrap/no wrap? Full packers or flats? Rest or no rest after it comes off the PBC?
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Check out Kosmos Q website and get his Moisture Magic and Brisket injections. Your meat will turn out very juicy. I did my last one fat side down on the grate, but didn't think it turned out as well for some reason. Smoke to 165, wrap tight with some liquid, fat side down on grate to 203-205. Wrap in towels and put in a cooler for 3 hours and you are all good.