Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Smokin3d on March 14, 2017, 07:53:25 AM
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Well my buddy calls the other day and says I'm going to be coming up to Ohio (he lives in Florida) let's do a brisket on the PBC I wanna see what that thing can do.
With out looking at forecast I said sure why not. Pictures speak for them self.
(https://uploads.tapatalk-cdn.com/20170314/23e33a02b1347fe446dac9f6a9476db1.jpg)(https://uploads.tapatalk-cdn.com/20170314/6d198c9af961ee2444601b01a6ae0909.jpg)(https://uploads.tapatalk-cdn.com/20170314/06b1abbb706b365dd598baab35b035ff.jpg)
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I'm sure the PBC will do you proud. Good looking hunk o' cow
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Good luck!
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Who doesn't like a good challenge?
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11.2 lb brisket cooked in 6 hours 15 minutes and held in cooler 4 hours and 45 minutes and I think I nailed it!!!!!!
(https://uploads.tapatalk-cdn.com/20170315/5dca861ddca4debfc1b8ee72de89331c.jpg)(https://uploads.tapatalk-cdn.com/20170315/98e74a805d19e3a3023bf889d38a04bd.jpg)
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Very cool that you nailed it on your first try in the PBC!
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Wow! How was the moisture?
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Deep smoke ring on that :thumbup:
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Moisture was great meat almost falling apart I know sliced Picture shows no juice but the foil it was in has a lot. I could of spooned juice all over it and made it look picture perfect. Had stuffed mushrooms- baked beans- broccoli salad and watermelon with it. Sorry no picture with all maybe tomorrow I will with left overs. Everyone had 2nd and 3rd helpings of brisket.
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Very nice brisket for a first timer. Impressive.
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4 hours in PBC and 2 hours 15 mins foiled in oven. Pulled at 200 degrees. Between this brisket and the Pork butt last week I have to say the low in slow is way over rated! I'm not trying to start an argument! The food I have pulled off the PBC in half the time of my electric smokers in half the time is just as moist and better flavor proves to me that low and slow is over rated. Please don't argue it's just my opinion.
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The food I have pulled off the PBC in half the time of my electric smokers in half the time is just as moist and better flavor proves to me that low and slow is over rated. Please don't argue it's just my opinion.
"Low and slow" is a relative term, so you're not off the beam at all. Electric smokers are notoriously slow, particularly in colder weather as few have good temperature regulation. The PBC allows what I'd call "low and not quite as slow" but is still far from fast food. Your results are quite satisfying and really show how well you did your homework ;D
Hub
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Thanks all. Thanks hub for all the info it took the stress off my cook.
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Here's a pic of what we all had minus the watermelon cause it was all ate.
(https://uploads.tapatalk-cdn.com/20170315/3ea119c7d8a01bba1caf30e0132270d6.jpg)
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:thumbup: :thumbup:
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Here's a pic of what we all had minus the watermelon cause it was all ate.
Looks great, Any leftovers for us?
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Very cool that you nailed it on your first try in the PBC!
+1 :thumbup:
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Very nicely done :thumbup:
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Thanks all! And yes still some left overs. The point is all that's left and not sure yet what I want to do with it.
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Excellent looking brisket!
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Thanks all! And yes still some left overs. The point is all that's left and not sure yet what I want to do with it.
Just a suggestion - chop it up and make some awesome sandwiches
Brisket also makes fantastic chili meat
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That smoke ring is pretty amazing
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Thanks all again. I made chili with it and love it.
(https://uploads.tapatalk-cdn.com/20170320/cb661bdb0b01008dfafbb6b72e7bb427.jpg)(https://uploads.tapatalk-cdn.com/20170320/b1b55083f8cf3abbaae1d09b9bad5291.jpg)
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Looks great !
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Your cook looked fantastic! Well done.