Pit Barrel Cooker Co./Grilling.com Promotion!!

[smokeasaurus]

That is olive oil in the bowl. Rub the briskie down and add your favorite rub.

follow the hook placement in the video and you will have no problems with it falling.

When the brisket reaches 160 internal remove the brisket and foil. You can add liquid if you like....I like to splash in some lager beer and some white onion and jalapenos.........

Place the cooking grate in the barrel and set your brisket on that......always put the re-bar back in place..the pit runs at its optimum when they are in place.

Pull the brisket around 195.  I like to use a probe and run the lead out through the opening in the rebar hole. I rest my thermo on the horseshoe handle!!

[Over Dunn]

Thanks, Social. Got a packer defrosting now. How bout those cooking times at sea level? I usually wrap around 175 and cambro it around 205 for US Choice, 200 for prime, but, it varies. Go by feel more these days. Haven't tried a non-injected brisket since the old Rocky days.  Will take some snaps for the cook, if I can get the camera to work.

OD

[Sam3]

Thanks, Social. Got a packer defrosting now. How bout those cooking times at sea level? I usually wrap around 175 and cambro it around 205 for US Choice, 200 for prime, but, it varies. Go by feel more these days. Haven't tried a non-injected brisket since the old Rocky days.  Will take some snaps for the cook, if I can get the camera to work.

OD

Looking forward to it OD!

[mikecorn.1]

Thanks, Social. Got a packer defrosting now. How bout those cooking times at sea level? I usually wrap around 175 and cambro it around 205 for US Choice, 200 for prime, but, it varies. Go by feel more these days. Haven't tried a non-injected brisket since the old Rocky days.  Will take some snaps for the cook, if I can get the camera to work.

OD

My first cook was a yard bird halved. Took right at 1 hour. Was at 170F. I'm at 16ft above sea level. 


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[Over Dunn]

Just took a slab of St. Louies off the PBC after two hours and forty five minutes, burnt to a crisp! Things must be different in Denver. Anybody else cremating their ribs on this smoking? machine? Will cut back to two and see. 

OD

[smokeasaurus]

Give Noah a call Art.  I have never heard of this happening.......  303-249-9069

[Pit Barrel Cooker Co.]

OD - Where are you located? Give us a call directly and we will get you set up 303-249-9069. Thanks!!

[Over Dunn]

OD - Where are you located? Give us a call directly and we will get you set up 303-249-9069. Thanks!!

Sea level (15 feet), South Carolina coast. Will do. 

OD

[Over Dunn]

Check out my Southfork Brisket post that I did last Sunday. Had a big ole packer in there with plenty of room to spare!!

What forum is Southfork on? Did you inject?

OD

[mikecorn.1]

Check out my Southfork Brisket post that I did last Sunday. Had a big ole packer in there with plenty of room to spare!!

What forum is Southfork on? Did you inject?

OD

Click Here


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[Over Dunn]

Thanks, Mike. I'm impressed, Social! My last brisket took 14 hours. Looking forward to trying one on the PDC.     OD

[mikecorn.1]

Thanks, Mike. I'm impressed, Social! My last brisket took 14 hours. Looking forward to trying one on the PDC.     OD

Is that PDC you got a new version of the PBC? . Maybe that's why I got my PBC at a discount


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[Over Dunn]

Nawh! Mine didn't come with a bag of charcoal in it.

OD

[mikecorn.1]

Nawh! Mine didn't come with a bag of charcoal in it.

OD

LOL!


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[smokeasaurus]

Nawh! Mine didn't come with a bag of charcoal in it.

OD

If you get another one now during the promotion your next PBC will have a bag of Kingsford in it!!