I use the Pit Barrel Cooker as an indirect smoker because I don't like the flavor profile of the fat smoking back up on the Meat. If interested, here's my method... 1. I place an elongated aluminum pan on one side of the charcoal-basket. 2. I place the charcoal-basket against the inside wall of the barrel, opposite of where I hang the brisket. 3. I pour a heaping abount of coals from a large chimney-starter into the charcoal basket. 4. Then, I pour water half way up the Aluminum pan. 5. Then I place two big chunks of cherry wood on the coals. 6. I let the temperture come down to 325F ish, and then hang a 10-12lb Brisket over the water pan to catch the drippings. 7. I try to maintain the temperture between 250F and 275F, and smoke for 10 to 11 hours. I'm usually around 170F internal temp. 8. I'll then wrap it in pink butcher paper fat side up. and place in the oven at 225F 9. I'll check the temp after about 3 hours and every hour after that until I hit 205F ish. Been doing this since I bought the PBC about 12 years ago, and every one loves the Brisket, Baby Backs, and Pork Butts.
I dont know the temp of the barrel because it has no gauge, I would guess around 275-300F though. the coals are probably 2 1/2 feet from the meat. I have a warming cabinet I use for holding that stays at 160 F
That sensation you're describing is often the point of low and slow brisket - the muscle fibers have been allowed to physically sweat out all the moisture. When you go to bite into it, it just melts in your mouth. Where-as with Hot and Fast you're not allowing that to occur. This is why the rendering/gelatinization of collagen is a function of both *time* and *temperature*. Every test you throw at say the flat with a hot and fast brisket like the bend test or tear test will pass but the muscle fibers themselves when you go to bite into them just feel more rigid/setup but tender at the same time; As you described "prime-rib-y." Also side note as I've smoked tons of briskets on the PBC: I opt to rotate the brisket 90 degrees every 45-60 minutes as apposed to flipping, as this will help avoid hot spots and you render the fat cap far better. This way you also sweat out far more moisture as you push the internal to around 175F. Also regarding fat render - this is often why trimming is far more aggressive with barrel cookers as that white seam fat doesn't render at all. A lot of folks who use barrel cookers will leave the whole thing attached but dig out as much seam fat as possible since it's going to get trimmed when you eat regardless. Looks like good eats Regardless Joe!
Thanks and I agree with everything you said here. Turning 90 degrees is a great idea and I can see why it would work better then flipping. I appreciate the comment and sharing all the great info
Have you hung your brisket on the PBX? My preference is two split the flat and the point and hang em. That way I can pull them at their own preferred temperature and they come out great. I can get two whole brisket split into 4 on the hooks just fine. Love My PBX
The absolute best way to cook this evenly is to hang it from the rods with the provided hooks. As instructed by the manual and official video tutorials. The fat and juice will drip down onto the coals and steam up. Providing humidity and stopping the brisket from drying out. And the heat will reach all parts of the brisket without needing to turn it. You don't even need to wrap. The brisket won't dry out and you can get past the stall in an hour or two.
My problem has always been the brisket being to long and the flat is basically in the coals. If I had a smaller one I would hang it, when i hang meat in the PBC it always cooks better
You should have used the regular charcoal I can cook for 8 to 10 hours on a full basket a regular Kingsford never had to add charcoal until after 9 to 10 hours
The briquettes definitely last longer but I really like using lump because it burns a little hotter and the in my opinion the flavor is a little better
Why not low and slow it from the get go? The point of hot and fast is that you're going to eat the meat the same day - ie. 6 hour smoke time, 2 hour rest. Not 6 hour smoke time and 12+ hour rest. I'd rather low and slow smoke for 10-12 hours, hold overnight and then eat vs hot and fast just to hot hold.
I agree with this, The hot and fast is really only good for if you are trying to eat the same day, which with brisket can always be troublesome. I find its always better to cook the brisket the day before so you have plenty of time for a nice slow cook, then let it rest overnight.
Thanks for shouting out Angus choice as an alternative. I agree though they can often be a gnarly and scraggly.
I use the Pit Barrel Cooker as an indirect smoker because I don't like the flavor profile of the fat smoking back up on the Meat. If interested, here's my method...
1. I place an elongated aluminum pan on one side of the charcoal-basket.
2. I place the charcoal-basket against the inside wall of the barrel, opposite of where I hang the brisket.
3. I pour a heaping abount of coals from a large chimney-starter into the charcoal basket.
4. Then, I pour water half way up the Aluminum pan.
5. Then I place two big chunks of cherry wood on the coals.
6. I let the temperture come down to 325F ish, and then hang a 10-12lb Brisket over the water pan to catch the drippings.
7. I try to maintain the temperture between 250F and 275F, and smoke for 10 to 11 hours. I'm usually around 170F internal temp.
8. I'll then wrap it in pink butcher paper fat side up. and place in the oven at 225F
9. I'll check the temp after about 3 hours and every hour after that until I hit 205F ish.
Been doing this since I bought the PBC about 12 years ago, and every one loves the Brisket, Baby Backs, and Pork Butts.
That is very interesting, I might have to give that a shot one day. I appreciate the comment
what temp did you run PIT BARREL?.....How far the coals was the meat? did you use oven for hold.
I dont know the temp of the barrel because it has no gauge, I would guess around 275-300F though. the coals are probably 2 1/2 feet from the meat. I have a warming cabinet I use for holding that stays at 160 F
That sensation you're describing is often the point of low and slow brisket - the muscle fibers have been allowed to physically sweat out all the moisture. When you go to bite into it, it just melts in your mouth. Where-as with Hot and Fast you're not allowing that to occur. This is why the rendering/gelatinization of collagen is a function of both *time* and *temperature*.
Every test you throw at say the flat with a hot and fast brisket like the bend test or tear test will pass but the muscle fibers themselves when you go to bite into them just feel more rigid/setup but tender at the same time; As you described "prime-rib-y."
Also side note as I've smoked tons of briskets on the PBC: I opt to rotate the brisket 90 degrees every 45-60 minutes as apposed to flipping, as this will help avoid hot spots and you render the fat cap far better. This way you also sweat out far more moisture as you push the internal to around 175F.
Also regarding fat render - this is often why trimming is far more aggressive with barrel cookers as that white seam fat doesn't render at all. A lot of folks who use barrel cookers will leave the whole thing attached but dig out as much seam fat as possible since it's going to get trimmed when you eat regardless.
Looks like good eats Regardless Joe!
Thanks and I agree with everything you said here. Turning 90 degrees is a great idea and I can see why it would work better then flipping. I appreciate the comment and sharing all the great info
😅😅😅😅😅
Have you hung your brisket on the PBX? My preference is two split the flat and the point and hang em. That way I can pull them at their own preferred temperature and they come out great. I can get two whole brisket split into 4 on the hooks just fine. Love My PBX
The absolute best way to cook this evenly is to hang it from the rods with the provided hooks. As instructed by the manual and official video tutorials. The fat and juice will drip down onto the coals and steam up. Providing humidity and stopping the brisket from drying out. And the heat will reach all parts of the brisket without needing to turn it. You don't even need to wrap. The brisket won't dry out and you can get past the stall in an hour or two.
To do that you need to trim the flat ruthlessly because it will be dry from hanging an inch from the coals
My problem has always been the brisket being to long and the flat is basically in the coals. If I had a smaller one I would hang it, when i hang meat in the PBC it always cooks better
Not surprised the fat didn’t render. I cook briskets on the pit barrel all the time. Gotta take it further before the hold.
Yes you want to take it longer then this. This video was more of an experiment.
@@SmokestackJoesKinda failed experiment.
You should have used the regular charcoal I can cook for 8 to 10 hours on a full basket a regular Kingsford never had to add charcoal until after 9 to 10 hours
The briquettes definitely last longer but I really like using lump because it burns a little hotter and the in my opinion the flavor is a little better
Why do you keep the rods in the smoker?
Great question, Thanks for the comment! The rods are meant to be in to regulate the temperature of the barrel.
Take it up to 190 and long hot hold after that.
Why not low and slow it from the get go? The point of hot and fast is that you're going to eat the meat the same day - ie. 6 hour smoke time, 2 hour rest. Not 6 hour smoke time and 12+ hour rest. I'd rather low and slow smoke for 10-12 hours, hold overnight and then eat vs hot and fast just to hot hold.
I agree with this, The hot and fast is really only good for if you are trying to eat the same day, which with brisket can always be troublesome. I find its always better to cook the brisket the day before so you have plenty of time for a nice slow cook, then let it rest overnight.