For opening day of the NFL we decided to fix a brisket in the PBC.
Got a nice 16 lb brisket. Trimmed it down and cut some of the flat off for a later cook.
Seasoned it with PBC Beef & Game seasoning, Tatonka dust & Cabela's Brisket rub.
Got the brisket into the pit barrel about 8:00am.
I used Kingsford Blue in the bottom of the charcoal pit, then laid RO lump over that.
Started it with a chimney of Rockford lump. When the charcoals got going I threw on some Kingsford hickory Smokehouse style
Briquets. They work well with high heat.
Cooked the brisket for 5 hrs. Kept the temps around 260-280*. Wrapped in foil when it reached 165*.
Kept it foiled till it reached 200*.
While the brisket was resting added corn & beans into the PBC.
Cut the point off and sliced it up.
Time for lunch. Brisket sammies with beans & corn.
Plenty leftover too.
Hope that you all enjoyed the opening day of the NFL.
And the pit barrel performed flawlessly. As you can see great smoke ring, fat rendered out of the meat, tender & very juicy too.
All done in 7 hours. Love this great unit.