Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: PongGod on May 26, 2014, 09:53:11 PM
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Trying to learn the nuances of cooking a good brisket as a new PBC owner has been a bit of a wild ride for me over the past couple of months, but I think the persistence combined with the patient advice from the Glanvilles, is finally making it all come together. Had about a dozen guests over at the house today and my wife was so nervous about the food since I've had such inconsistent results recently with brisket that she already had concocted a Plan B. Well, much to her relief, the brisket was a big hit! I also supplemented the meal with two whole chickens (which came out very juicy) and a crock pot full of chicken and sausage jambalaya (sorry PBC, you don't get any credit for this one).
Alright, here's your food porn, fellas...
[attachment deleted by admin]
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The PBC produced a really nice smoke ring on that brisket ;)
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Congrats,ya nailed it. :P
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Brisket looks great and the juice on the board says it was good!!! Don
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Great looking brisket, you nailed it. ;)
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looks like you got it right!!
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Looks like you nailed that one
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Looks real good.
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Looks like everything came out real tasty!
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Looks like you got it this time.
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Beautiful - what a feast. Nice cook!
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Looks real good.
X2
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WOW! you rocked that brisket and the birds too! I have had good luck on the PBC with briskets too. It is one fine-fine cooker!
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Just a great looking meal. You can now tell the wife we don't need no stinkin backup.....I got this ;D
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Just a great looking meal. You can now tell the wife we don't need no stinkin backup.....I got this ;D
LOL, maybe she'll have just a little bit more confidence in me next time! :D
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Nice looking brisket! I am going to try my first one on the PBC on Sunday. I had a few questions about the cook. How many pounds was the brisket? Also how long before you wrapped and what was the total cook time?
Thanks
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Nice looking brisket! I am going to try my first one on the PBC on Sunday. I had a few questions about the cook. How many pounds was the brisket? Also how long before you wrapped and what was the total cook time?
Thanks
Sorry, I don't remember the exact weight, but I think it was probably in the 9-10 pound range. Due to the recent adjustments I made (from phone conversations with the company owners), I was able to get the internal temp up to 150 in only two hours (much faster than any of my previous efforts). It stalled there for awhile and I eventually took it off to wrap in foil after about 3 hours and 15 minutes. After wrapping and returning to the PBC, the temperature began rising very quickly and was already to 213 in another hour and 15 minutes so I removed it, wrapped the whole bundle in towels and placed in my cooler to rest for over two more hours. It doesn't necessarily need to rest this long, but I wanted to hold it until we had some guests coming over to the house and it was finished earlier than I expected. Wrapped like this, I'm sure it can stay warm for even much longer.
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Trying to learn the nuances of cooking a good brisket as a new PBC owner has been a bit of a wild ride for me over the past couple of months, but I think the persistence combined with the patient advice from the Glanvilles, is finally making it all come together. Had about a dozen guests over at the house today and my wife was so nervous about the food since I've had such inconsistent results recently with brisket that she already had concocted a Plan B. Well, much to her relief, the brisket was a big hit! I also supplemented the meal with two whole chickens (which came out very juicy) and a crock pot full of chicken and sausage jambalaya (sorry PBC, you don't get any credit for this one).
Alright, here's your food porn, fellas...
Awesome! Thanks for sharing, PBC Co. - Amber
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Good lookin eats