Hey Ricer thanks for the shout out!! Sounds like s solid learning experience for you on the hot and fast... 3 hours was definitely pushing the envelope.. For me hot and fast is about 6 to 7 hours... as a mater of fact, these days it's all I do for brisket any more...slow and low is better... but hot and fast is till damn good... and in half the time, so Hot and fast it is for me. Folks who deal out good deeds will soon be the recipient of good deeds... I just made that up even though it sounds like it came out of a fortune cookie. See you on your next video Ricer!!
You bet Johnny, Hot n Fast is awesome but dang scary on the PBC because I was running an inferno!! Ha ha You need to copyright that saying and start selling it!!! Ha ha I appreciate you always watching and commenting on my videos brother! Hope some people make their way over to your channel soon!!
Hey Sonny I am glad I can teach you something about BBQ because bro I watch your IG stuff and you got some skills dude!! Like always thanks for watching brother!
Great video and editing. The brisket looks great. I love how you are able to cook it perfect on the pit barrel. Keep up the great videos and the cooking!
I look forward to your videos every week brother. I just have a blast watching you. You make videos fun and you dont take yourself too serious. Can't wait till next weeks video.
Well dude I really appreciate you coming over here and watching and commenting on my videos! I feel that cooking BBQ is fun so it is easy to have a fun time while I am making a video! I can’t take myself serious at all, life is way too short and I have already faved the fact that I am a super nerd so it ain’t hard to just be myself!! Ha ha thank again for watching!
Bro I love the way you edit your content and let your personality come through. The overall format of your videos are engaging. Keep doing what you are doing man. You are gonna be a HUGE channel one day!!!
Wow thanks Dawg! I really appreciate it bro! Backyard BBQ is my hobby so it is easy to just be me having some fun cooking up some grub! Thanks for stopping by and saying hello brother!!
Oh ya perfect for sandwiches but I think next time I also flip the brisket for 30 minutes to maybe help get a little bark on the flat side! Thanks for watching brother!!
Love hanging briskets in my pitbarrel, I always am amazed how fast it cooks. But damm 3 hours...I do 8-9 hours w 13-14 lbs. Great looking brisket boss!
Ya there wasn’t any complaints from me or my family on this cook! I really had fun and was shocked how fast this brisket cooked. Thanks for watching, I really appreciate it!!
Thanks Daddy Dutch!! Ya that brisket was a fun cook and it sure was better than a sharp stick in the eye! Haha Thanks for watching brother!! GBP rule!!
Awesome Dash!! I really think when we are just going to eat a brisket around the house and I got other stuff to do I am repeating this same cook! Thanks for watching brother!!
Another instant classic. Love your presentation and the part where you were talking to yourself about not being your first brisket. Entertaining as hell and great bbq info. Look forward to the next.
I did a 16lb brisket in the PBC this weekend. I agree with everything you said. It's tender and juicy but not as good as low and slow. I think next time I will flip the brisket and try and get a little more bark.
I agree flip it for 30 minutes if you are doing a hot n fast will get that rub set and make a little more bark. Again for sandwiches for the family or just to get one done because you are pressed for time I am now a believer it can be done! Thanks for watching Brandon, I really appreciate it brother!!
I've done a bunch of briskets on my PBC - no trimming at all - and it usually goes 6 hours for a 12 pounder. Then I hold it for 6 hours in my oven at 140 degrees. They come out magnificently.
Hey thanks man I appreciate it dude! I just want to mention I loved your acting skillz in the transformer movies!! Oh ya also in Holes!! Ha ha thanks for stopping in dude!!
Well thank you so much for the compliment! I was really pleased the way this turned out and especially for my first attempt on the PBC! That rig is impressive and a lot of fun to cook on!Thanks for watching, I really appreciate it!!
My guess is around 400. I was way to chicken to even check with one of my pit probes because I know I would have panicked and dowsed out the the pit. Glad I just let it run but the PBS was pushing in hyper drive!! Ha ha thanks for watching Charles!!
This is a link for the larger one. Mine is the B.O.S. 1.5L and I was around $25. Hope this helps and thanks for watching! Compression Sprayer 2lt Orange www.amazon.com/dp/B005FYN22Y/ref=cm_sw_r_cp_api_i_u9L.CbNN1K20N
Hey Jeff, I'm all thumbs up on a 3 even 4 even 6 hour brisket. I haven't tried the hot n fast yet. It looked great. What were your pit temps during the cook? Just curious. I'm guessing between 350-360. Oh, to keep that metal pan from sliding, double up a paper towel and place it under the pan. Nice cook and love the bloopers.
Well honestly I never even checked the Pit temp Phil. I knew if I did I would have been head to the water faucet to get a pail of water to tame that PBC down. I know it was over 350. Could tell when I popped of the lid it was screaming at me!! I will do this again and then measure the temps next time. Fun way to cook a brisket if you are just looking to eat it. Not even close to a comp brisket but dang tasty still! I would suggest to do a prime just because the fat content in it helped from becoming jerky but I was crazy surprised how juicy it was when I sliced it up! Thanks for watching Phil!!
That's a brisket for an racing team, so fast !!! It was for me a very good experiment and it's okay to do it when you are in the hurry! But I think, the low & slow method is better for the bark and the collage ist changing so it's softer and has more juice! Thank you for showing Frank from Bo-Be-Q Barbecue, Bremerhaven - Germany
Vie gehts Frank! Danke!! Ich sprachen ein bisschen deutsch!! ha ha years ago but still remember a little! Thank you so much for stopping by and yes I agree it was fun to throw that brisket in a blast furnace but it surely doesn't have the taste that a low N slow cook does!! I have friends from Kaiserslautern!! Auf Wiedersehen!!
@@DeadBrokeBBQ I started with grilling as a kid with my Dad, he built a big grill for baby pork on a rotisserie and I grill a lot of Bratwurst and pork chops, but at this time, nobody knows in Germany about BBQ! I had the first "infection" with BBQ in the states in the early 90's (since 1993 my wife and I stay every year 4 - 6 weeks for vacation in the USA) and than I bought a kettle grill (in the late 90's we can buy them in all garden center) and started with barbecue LOW AND SLOW, the first ribs for 6 hours (everybody said I'm crazy "6 hours for ribs ... they made it in 10 minutes!!!!) 🤣! And the internet was growing up, so you I can read about bbq and the history and UA-cam was coming and my "bbq infection" is getting bigger and bigger! And now I have two 22' Weber kettle and three no name kettle , a mini Kamado, a gas grill and "Black Betty" my 230 kg = 507 pounds stick burner! That's my little barbecue history ... Thank you for subscribe my little new Channel ... Take care Frank from Bo-Be-Q Barbecue, Bremerhaven - Germany
Pretty wild, that’s a crazy fast cook! Never really tried hot and fast that much, I’d probably do a cheaper cut like chuck or we’ll even ribs. Still looks pretty good!
Ya dude I was getting a little nervous what it would turn out like but there was no slowing down that Kingsford Professional!! That is some damn good coal but dumping it in the middle of the pot with no rods to dampen the draft was crazy!! I knew it would cook hot but not that fast!! I planned for a 5 hour cook but again that was a tiny brisket but my fingers, toes, and eyeballs were all crossed hoping when I opened up the foil it wasn’t the second coming of the turkey scene in Christmas vacation!! Ha ha thanks for watching Pickles, I really appreciate it brother!!
Hi Dead Broke! Say, how do you configure the PBC to give you Hot and Fast? Normally it doesn't cook at that high of a temperature. What did you do to it to get those high temps? Thank you!
First I use Kingsford competition briquettes and they burn hotter. Second I keep the rods out and that really gets the temp up there. Now on this video it ran way faster than I wanted it to. So my suggestion is to leave the rods in and just use a competition briquette and that will certainly get it done a lot faster. But in 3 hours it really didn't have a lot of smokey flavor. Thanks for watching!!
Oh Martha you will love it on the BBQ and after you have smoked brisket you will never cook it in the oven again!!! Thanks for watching, I really appreciate it!!
I didn’t pour that much water. Just a spritz and it would have needed a 5 gallon pail of water to slow those coals down. They were screaming hot! The Pit Barrel isn’t designed really for a water pan. If you want a water pan a WSM is setup for that style of cook. Thanks for watching, I really appreciate it!!
Looks great bro. I've tried hanging one before and it was very dry. So on the grill grate is the best way. I usually turn it over every hour which helps give some pretty good results especially since it cooks so fast.
Not sure why my original comment never sent before but I still haven't hung one yet in the PBC. I have to do it just to see how it goes. Thanks again for watching Scott!
I like the low and slow better but these fast cooks are ok. I do mine basically like this but I use 50/50 apple juice and apple cider vinegar for spritz and what I wrap it in . But good job bud.
Thanks brother! I agree low n slow to me just has a better flavor usually but I did like just opening up the barn doors and let it air out! I appreciate you watching Tim!!
Great video! I am doing my first brisket on a PBC this weekend. I have done hot n fast on other drums, but first time on a PBC. I'm debating whether or not to hang the brisket. What do you recommend?
If you never hung one yet give it a try! I have done it both ways but I actually rotate it once for a little more even cooking when I hang it especially if it is a long brisket, just like how I do ribs on the PBC. If you are doing it hot and fast use the grate, fat cap down seems to give me the best results so far. Thanks for watching Ryan, I really appreciate it bro!!
Great video and editing, that brisket looks good! Looking forward to the video response to Dash's challenge...I'd have to say nope to eatin chicken butt.
Ha ha ya Dash backed me in the corner and I have no choice but to accept his challenge!! I will do it but I need to get my creative think cap on so my response is epic!!! Ha ha darn chicken 🐔 butt!! Ha ha Thanks for watching Jay!!
Great video! When I first started doing briskets I always wanted to do hot & fast. I found I always got inconsistent results. I did a low and slow on my BHC yesterday and it turned out perfect! So, that's my method. Great video and keep up the good work! 👍
Oh ya I agree Tom! Low n Slow is the way to go!! More Smokey taste and twice the bark! Next time I try this I will use just a bag of blue and hope it take 5 hours instead!! Ha ha thanks for watching, I really appreciate it!!
Eric I can only guess that I was 350 plus. I didn’t want to even drop in a pit probe because I knew I was going to dowse out the fire if I knew what it was at.haha my buddy that has helped me film and been around on several brisket cooks was sweating with anxiety when he saw the the temp cling so fast. Haha But I just went by the briskets temp and pulled it when it was probe tender. I use Final Cut Pro X. I am comfortable with editing with Apple software because of my graphics background. Plus I won’t pay for a subscription once Adobe pulled that crap!! Thanks for watching and let me know if you have any other questions!!
BBQ Southern style look this guy’s website up he does a brisket just like you did only he cooked it for two hours per side, and flipped it after two hours Wrapped it with a ton of aluminum foil you’ll see it in his video cooking for another two hours only he had the rods in the holes and then left it wrapped put it in a pan put the lid over the wrap the top of it put it in the oven for 150° for four hours you said it was amazing. It was a Walmart brisket that was way bigger so you can cut back on the time but you should’ve flipped it.
Hey Ricer thanks for the shout out!! Sounds like s solid learning experience for you on the hot and fast... 3 hours was definitely pushing the envelope.. For me hot and fast is about 6 to 7 hours... as a mater of fact, these days it's all I do for brisket any more...slow and low is better... but hot and fast is till damn good... and in half the time, so Hot and fast it is for me. Folks who deal out good deeds will soon be
the recipient of good deeds... I just made that up even though it sounds like it came out of a fortune cookie. See you on your next video Ricer!!
You bet Johnny, Hot n Fast is awesome but dang scary on the PBC because I was running an inferno!! Ha ha You need to copyright that saying and start selling it!!! Ha ha I appreciate you always watching and commenting on my videos brother! Hope some people make their way over to your channel soon!!
Awesome on the PBC!
Thank you Tom!! Ya I am starting to love this cooker more and more each time I use it!! Thanks for watching!!
Looks so good!!!Amazing job and cooking!
Thank you Ali!! I really appreciate you watching!!
@@DeadBrokeBBQ No problem.... It was really fun to watch!!
Nice video ricer looks delicious
Thanks for watching brother! I really appreciate it!!
Looks Good!
Thanks Winnz!! I really appreciate you watching brother!
wow another perfect video I love your videos and your Cooks I learned so much about barbecue in different techniques
Hey Sonny I am glad I can teach you something about BBQ because bro I watch your IG stuff and you got some skills dude!! Like always thanks for watching brother!
Great Vid it was awesome.
Thanks Wild for watching Wild!! I really appreciate it brother!!
I like that you get to the point, and don’t waffle. Nice direct facts. Great work.
Ha ha well sometimes I waffle a tad!! Ha ha Thanks for watching!!
Great video and editing. The brisket looks great. I love how you are able to cook it perfect on the pit barrel. Keep up the great videos and the cooking!
Thank you Kuga!! I really appreciate you watching!!
Another great video, the pit barrel is a cooking machine. Keep them pit barrel videos coming 🍻
Thanks Tony and of course we will continue to do more PBC videos, that cooker is a beast!!
I look forward to your videos every week brother. I just have a blast watching you. You make videos fun and you dont take yourself too serious. Can't wait till next weeks video.
Well dude I really appreciate you coming over here and watching and commenting on my videos! I feel that cooking BBQ is fun so it is easy to have a fun time while I am making a video! I can’t take myself serious at all, life is way too short and I have already faved the fact that I am a super nerd so it ain’t hard to just be myself!! Ha ha thank again for watching!
Bro I love the way you edit your content and let your personality come through. The overall format of your videos are engaging. Keep doing what you are doing man. You are gonna be a HUGE channel one day!!!
Wow thanks Dawg! I really appreciate it bro! Backyard BBQ is my hobby so it is easy to just be me having some fun cooking up some grub! Thanks for stopping by and saying hello brother!!
That looks delicious Ricer.
Thanks for watching Dayz!!
That looks great! That would taste great as a sandwich
Oh ya perfect for sandwiches but I think next time I also flip the brisket for 30 minutes to maybe help get a little bark on the flat side! Thanks for watching brother!!
Love hanging briskets in my pitbarrel, I always am amazed how fast it cooks. But damm 3 hours...I do 8-9 hours w 13-14 lbs. Great looking brisket boss!
Nice job on the video Ricer. Love this method. Great results.
Ya there wasn’t any complaints from me or my family on this cook! I really had fun and was shocked how fast this brisket cooked. Thanks for watching, I really appreciate it!!
Ricer , for your first hot and fast brisket on the barrel, that is a definite success ! Great job ! I’d eat that for sure ! G.P.G !
Thanks Daddy Dutch!! Ya that brisket was a fun cook and it sure was better than a sharp stick in the eye! Haha Thanks for watching brother!! GBP rule!!
Plus congratulations on the 1,000 subs brother!!!
@@DeadBrokeBBQ Thanks Ricer ! It feels good !
Yum!!! My stomach is growling!!🤤
Awesome!! The video did its job!! Ha ha thanks for watching Ali!!
I feel a hot and fast brisket cook coming at some point!
Awesome Dash!! I really think when we are just going to eat a brisket around the house and I got other stuff to do I am repeating this same cook! Thanks for watching brother!!
Another instant classic. Love your presentation and the part where you were talking to yourself about not being your first brisket. Entertaining as hell and great bbq info. Look forward to the next.
HA HA Ya I get a little delusional when I am hungry and smoking some BBQ!!! Thanks for watching brother!!!
I did a 16lb brisket in the PBC this weekend. I agree with everything you said. It's tender and juicy but not as good as low and slow. I think next time I will flip the brisket and try and get a little more bark.
I agree flip it for 30 minutes if you are doing a hot n fast will get that rub set and make a little more bark. Again for sandwiches for the family or just to get one done because you are pressed for time I am now a believer it can be done! Thanks for watching Brandon, I really appreciate it brother!!
@@DeadBrokeBBQ Don't get me wrong... both times I've done hot and fast nobody complained but I'm a bark man lol. Great video... thanks!
Brandon Lackey me too bro!
I love hot n fast brisket. I use that method in all my Weber's. You did a great job on yours. Thx
I agree Joe, I think you are the king of hot n fast!! Thanks for watching brother!!
3 hour brisket looks amazing 😉 great job Ricer. Thanks for sharing
Agree David for only 3 hours it turned out pretty darn good! Thanks for watching bro!!
I've done a bunch of briskets on my PBC - no trimming at all - and it usually goes 6 hours for a 12 pounder. Then I hold it for 6 hours in my oven at 140 degrees.
They come out magnificently.
Awesome!!!!! Great tip, thanks for watching and leaving a comment!!
hey man love your videos, keep up the good work!
Hey thanks man I appreciate it dude! I just want to mention I loved your acting skillz in the transformer movies!! Oh ya also in Holes!! Ha ha thanks for stopping in dude!!
I'm a PBC Retailer - Good video. You make it look just like it should be - simple. You're good.
Well thank you so much for the compliment! I was really pleased the way this turned out and especially for my first attempt on the PBC! That rig is impressive and a lot of fun to cook on!Thanks for watching, I really appreciate it!!
Hot and fast brisket. .. 30min at a time rotation...cool...you wrap 2 times... nice...loving that orange tshirt...it came out yummy 8)
Haha ya I like orange! Yes it was a fun cook, not my go to way but at least I know it can be done this way in the PBC! Thanks for watching 8!!
Good video sir. What temperature do you think you were cooking at?
My guess is around 400. I was way to chicken to even check with one of my pit probes because I know I would have panicked and dowsed out the the pit. Glad I just let it run but the PBS was pushing in hyper drive!! Ha ha thanks for watching Charles!!
What spritzer do you use?
Very interesting/informative!
Thanks for watching!
Great video! I rarely smoke anything under 325 these days. Glad to see some other people trying out hot and fast!
Ya I had fun doing it that way but wow was that crazy fast!! Thanks for watching Mike!!
where can one find that spritzer that was used in the video? thank you!!
This is a link for the larger one. Mine is the B.O.S. 1.5L and I was around $25. Hope this helps and thanks for watching!
Compression Sprayer 2lt Orange www.amazon.com/dp/B005FYN22Y/ref=cm_sw_r_cp_api_i_u9L.CbNN1K20N
Hey Jeff, I'm all thumbs up on a 3 even 4 even 6 hour brisket. I haven't tried the hot n fast yet. It looked great. What were your pit temps during the cook? Just curious. I'm guessing between 350-360. Oh, to keep that metal pan from sliding, double up a paper towel and place it under the pan. Nice cook and love the bloopers.
Well honestly I never even checked the Pit temp Phil. I knew if I did I would have been head to the water faucet to get a pail of water to tame that PBC down. I know it was over 350. Could tell when I popped of the lid it was screaming at me!! I will do this again and then measure the temps next time. Fun way to cook a brisket if you are just looking to eat it. Not even close to a comp brisket but dang tasty still! I would suggest to do a prime just because the fat content in it helped from becoming jerky but I was crazy surprised how juicy it was when I sliced it up! Thanks for watching Phil!!
That's a brisket for an racing team, so fast !!!
It was for me a very good experiment and it's okay to do it when you are in the hurry!
But I think, the low & slow method is better for the bark and the collage ist changing so it's softer and has more juice!
Thank you for showing
Frank from Bo-Be-Q Barbecue, Bremerhaven - Germany
Vie gehts Frank! Danke!! Ich sprachen ein bisschen deutsch!! ha ha years ago but still remember a little! Thank you so much for stopping by and yes I agree it was fun to throw that brisket in a blast furnace but it surely doesn't have the taste that a low N slow cook does!! I have friends from Kaiserslautern!! Auf Wiedersehen!!
@@DeadBrokeBBQ
Dank, mir geht es gut!
You stay with the Army / Air Force in Germany?
No just know them because they have relatives here in my little town! I went and visited them a couple times!! Awesome that you do BBQ over there!!
@@DeadBrokeBBQ
I started with grilling as a kid with my Dad, he built a big grill for baby pork on a rotisserie and I grill a lot of Bratwurst and pork chops, but at this time, nobody knows in Germany about BBQ!
I had the first "infection" with BBQ in the states in the early 90's (since 1993 my wife and I stay every year 4 - 6 weeks for vacation in the USA) and than I bought a kettle grill (in the late 90's we can buy them in all garden center) and started with barbecue LOW AND SLOW, the first ribs for 6 hours (everybody said I'm crazy "6 hours for ribs ... they made it in 10 minutes!!!!) 🤣!
And the internet was growing up, so you I can read about bbq and the history and UA-cam was coming and my "bbq infection" is getting bigger and bigger!
And now I have two 22' Weber kettle and three no name kettle , a mini Kamado, a gas grill and "Black Betty" my 230 kg = 507 pounds stick burner!
That's my little barbecue history ...
Thank you for subscribe my little new Channel ...
Take care
Frank from Bo-Be-Q Barbecue, Bremerhaven - Germany
Great story and it is awesome that you enjoy BBQ so much!! Glad you started a channel and keep on making videos bro!!!
Greetings from waterford Wi, great vid
Hello FreightDawg! Thanks for stopping in bro! I appreciate a fellow Wisconsinite watching my video! Beautiful Saturday!!
Pretty wild, that’s a crazy fast cook! Never really tried hot and fast that much, I’d probably do a cheaper cut like chuck or we’ll even ribs. Still looks pretty good!
Ya dude I was getting a little nervous what it would turn out like but there was no slowing down that Kingsford Professional!! That is some damn good coal but dumping it in the middle of the pot with no rods to dampen the draft was crazy!! I knew it would cook hot but not that fast!! I planned for a 5 hour cook but again that was a tiny brisket but my fingers, toes, and eyeballs were all crossed hoping when I opened up the foil it wasn’t the second coming of the turkey scene in Christmas vacation!! Ha ha thanks for watching Pickles, I really appreciate it brother!!
Hi Dead Broke! Say, how do you configure the PBC to give you Hot and Fast? Normally it doesn't cook at that high of a temperature. What did you do to it to get those high temps? Thank you!
First I use Kingsford competition briquettes and they burn hotter. Second I keep the rods out and that really gets the temp up there. Now on this video it ran way faster than I wanted it to. So my suggestion is to leave the rods in and just use a competition briquette and that will certainly get it done a lot faster. But in 3 hours it really didn't have a lot of smokey flavor. Thanks for watching!!
Your're making me hungry....again
Well good Barry! Haha thanks for watching brother, I really appreciate it!
I noticed that you didn't put the rods back in. How hot did the PBC get?
Very---ha ha my guess 350. Thanks for watching Amos! Be safe!
I've never put a brisket on the bbq, I've always put it in the oven, but I will try your recipe next. Thank you for sharing! Leaving you my support 😎
Oh Martha you will love it on the BBQ and after you have smoked brisket you will never cook it in the oven again!!! Thanks for watching, I really appreciate it!!
Wow you pulled at 175 that’s amazing. Great cook👍
I pulled and wrapped it at 175. Then finished it at probe tender around 206. Thanks for watching!
What happened to the coals when you poured water on the meat? Would a water pan be good?
I didn’t pour that much water. Just a spritz and it would have needed a 5 gallon pail of water to slow those coals down. They were screaming hot! The Pit Barrel isn’t designed really for a water pan. If you want a water pan a WSM is setup for that style of cook. Thanks for watching, I really appreciate it!!
Looks great bro. I've tried hanging one before and it was very dry. So on the grill grate is the best way. I usually turn it over every hour which helps give some pretty good results especially since it cooks so fast.
Not sure why my original comment never sent before but I still haven't hung one yet in the PBC. I have to do it just to see how it goes. Thanks again for watching Scott!
Did you not use the bars on top?
No I don't think I did, I ran it hot and fast. Been a long time since I did this video but whatever I did is there. Thanks for watching!
"You telling me for forty years I been cooking my brisket low and slow and I coulda been doing it like this... Ain't no way!"😂
Hahahahaha ya this cook blew my mind how fast it went!! I prefer a slower cook!!! hahaha
I like the low and slow better but these fast cooks are ok. I do mine basically like this but I use 50/50 apple juice and apple cider vinegar for spritz and what I wrap it in . But good job bud.
Thanks brother! I agree low n slow to me just has a better flavor usually but I did like just opening up the barn doors and let it air out! I appreciate you watching Tim!!
Great video! I am doing my first brisket on a PBC this weekend. I have done hot n fast on other drums, but first time on a PBC. I'm debating whether or not to hang the brisket. What do you recommend?
If you never hung one yet give it a try! I have done it both ways but I actually rotate it once for a little more even cooking when I hang it especially if it is a long brisket, just like how I do ribs on the PBC. If you are doing it hot and fast use the grate, fat cap down seems to give me the best results so far. Thanks for watching Ryan, I really appreciate it bro!!
@@DeadBrokeBBQ Awesome ricer! I'm going to hang it this weekend and I will let you know how it turns out!
Fantastic!! Let me know how it goes!!
Great video and editing, that brisket looks good! Looking forward to the video response to Dash's challenge...I'd have to say nope to eatin chicken butt.
Ha ha ya Dash backed me in the corner and I have no choice but to accept his challenge!! I will do it but I need to get my creative think cap on so my response is epic!!! Ha ha darn chicken 🐔 butt!! Ha ha Thanks for watching Jay!!
Did your initial amount of charcoal and wood get you through the entire cook time?
I could have easily cooked another one! If we wouldn’t have had plans that night I would have done some ribs on it.
Great video! When I first started doing briskets I always wanted to do hot & fast. I found I always got inconsistent results. I did a low and slow on my BHC yesterday and it turned out perfect! So, that's my method. Great video and keep up the good work! 👍
Oh ya I agree Tom! Low n Slow is the way to go!! More Smokey taste and twice the bark! Next time I try this I will use just a bag of blue and hope it take 5 hours instead!! Ha ha thanks for watching, I really appreciate it!!
3 hours......wow!!!!
Ya it was crazy and I was relieved that is turned out as good as it did!! Fun cook but I will back it down next time 3 hours was nervously fast!!
Amazing it turned out that good in 3 hours! Curious what pit temp you we’re running? Great editing...what software do you use?
Eric I can only guess that I was 350 plus. I didn’t want to even drop in a pit probe because I knew I was going to dowse out the fire if I knew what it was at.haha my buddy that has helped me film and been around on several brisket cooks was sweating with anxiety when he saw the the temp cling so fast. Haha But I just went by the briskets temp and pulled it when it was probe tender.
I use Final Cut Pro X. I am comfortable with editing with Apple software because of my graphics background. Plus I won’t pay for a subscription once Adobe pulled that crap!! Thanks for watching and let me know if you have any other questions!!
BBQ Southern style look this guy’s website up he does a brisket just like you did only he cooked it for two hours per side, and flipped it after two hours Wrapped it with a ton of aluminum foil you’ll see it in his video cooking for another two hours only he had the rods in the holes and then left it wrapped put it in a pan put the lid over the wrap the top of it put it in the oven for 150° for four hours you said it was amazing. It was a Walmart brisket that was way bigger so you can cut back on the time but you should’ve flipped it.
Thanks!! I actually don't have this pit anymore. I really liked it though!! Thanks for the tip!!
Just subbed ya.
Thanksman!! Ha ha glad to have you a part of the Dead Broke BBQ Family!!
fyi the smoke isnt what makes the ring
A meaty delious dish. Wonderful tasty. New subscriber so I hope we can support each others channel
Thanks for coming on in, I really appreciate it!! Of course all us foodies need to help each other out!!
This is what you get when a Yankee thinks they can bbq......
Hahaha ok my small pecker friend…… ha ha
You talk too much.
I'm a good talker----hahaha