Scott, I’ve been searching for a video of a brisket being cooked on a PK 360 for the past year and you finally delivered. Managing the heat for 7-10 hours is not something I’ve done yet. I’m looking forward to cooking my first brisket soon.
I have a 2005 PK original along with a large stick burner and a high end ceramic. The PK yields the best BBQ by far. Pro tip: If you can find a Fat Daddio SQUARE cake pan, the 12*12*4 is the perfect drip pan to catch rendered fat, AND it creates a nice place to nest your coals.
@@johnbiz The 4" is definitely the way to go. Yes, it holds the coals better and also seems to protect the bottom of whatever you are cooking against drying out.
Great brisket cook. I cook a lot of half chickens on my Weber. Looking at the PK360 or BGE as my next cooker. Would love to see some chickens on the 360. PK seems to have better temp control, 2 zone cooking, and doesn’t crack.
And thats why this is the best darn charcoal grill of all time. If you can cook a brisket of that size on it, there is nothing it cannot do. Love my 360 and TX, and PKGO on the way.
@@mdees88 i’m from australia. couldn’t care less where my grills are made, as long as they are the best, and these most certainly are. the reasons you buy are obviously different to me, and we pay a lot more for the same thing here.
Great Job! I always wondered why you don't have some feature that will help the grill become more temperature probe friendly? Holes or a slit where the clam-shell meets!
Thank you for posting this. I’ve been having issues cooking brisket on the “cool” side of the pk, keeping temp steady. So does the brisket cook fat side down the entire cook, point over the heat shield /heat side? Do you flip? I wish there was video of the refueling process - does brisket come off to refuel? Also, wouldn’t fresh coals create too much dirty smoke?
Love my pk360 however on long cooks the ash build up using the indirect setup chokes out the fire. The temps just crash. The ash builds up over the top of the grill grate. I start each cook with a completely clean PK. Any ideas on the ash build up?
Thanks. Really helpful. When do you remove the heat shield? When the brisket hits a certain temperature or are there other cues that you look for? I assume that you always keep the point over the hot side of the grill but that if you were only cooking a flat instead of a full packer, you'd rotate the brisket to manage the heat. Is that right?
It is my dying wish to own the 1st Gen of the PKGO… the new one is awesome too… but I want the first Gen small one that looks like a mini version of the PK Original. I work right down the street from you guys in LR so hit me up if you can sell me one under the table. Lol.
Scott, I’ve been searching for a video of a brisket being cooked on a PK 360 for the past year and you finally delivered. Managing the heat for 7-10 hours is not something I’ve done yet. I’m looking forward to cooking my first brisket soon.
I have a 2005 PK original along with a large stick burner and a high end ceramic. The PK yields the best BBQ by far. Pro tip: If you can find a Fat Daddio SQUARE cake pan, the 12*12*4 is the perfect drip pan to catch rendered fat, AND it creates a nice place to nest your coals.
Thanks for the compliment and the drip pan tip, Scott.
Seen a lot of 12x12x2 FD pans. Would you recommend 4” bc it’s better to nest coals against? Thanks for the recommendation!
@@johnbiz The 4" is definitely the way to go. Yes, it holds the coals better and also seems to protect the bottom of whatever you are cooking against drying out.
I did one on the Classic about two weeks ago, and it was BEST BRISKET EVER.
Really enjoy this channel, picked up a pk original about a month ago.
Great video. Thx. Just picking up a PK grill. Looking forward to doing brisket on the pk
Great brisket cook. I cook a lot of half chickens on my Weber. Looking at the PK360 or BGE as my next cooker. Would love to see some chickens on the 360. PK seems to have better temp control, 2 zone cooking, and doesn’t crack.
And thats why this is the best darn charcoal grill of all time. If you can cook a brisket of that size on it, there is nothing it cannot do. Love my 360 and TX, and PKGO on the way.
@@mdees88 nah i’m not racist, and where it’s made is irrelevant to me. i only care about performance, which i can’t fault.
@@mdees88 i’m from australia. couldn’t care less where my grills are made, as long as they are the best, and these most certainly are. the reasons you buy are obviously different to me, and we pay a lot more for the same thing here.
Excellent Video, Wanted to see a brisket on the PK for a while. Thank you for that!
When did you pull out the heat shield?
Great Job! I always wondered why you don't have some feature that will help the grill become more temperature probe friendly? Holes or a slit where the clam-shell meets!
That feature exists on the new PKGO! We'll be incorporating it into our new grill designs going forward.
@@PKGrills Need it on the 360!
Great video, thank you!!!
Yay! Best grill ever!
Thank you for posting this. I’ve been having issues cooking brisket on the “cool” side of the pk, keeping temp steady. So does the brisket cook fat side down the entire cook, point over the heat shield /heat side? Do you flip? I wish there was video of the refueling process - does brisket come off to refuel? Also, wouldn’t fresh coals create too much dirty smoke?
Love my pk360 however on long cooks the ash build up using the indirect setup chokes out the fire. The temps just crash. The ash builds up over the top of the grill grate. I start each cook with a completely clean PK. Any ideas on the ash build up?
Question Scott: how long should the chimney be lit before pouring out tge coals
How do you actually refuel? Just add fresh hot coals in the basket? Do you add any more wood chunks as well ?
PK Grills - That looks awesome!
Well, since my chili requests aren’t heard, how about Jerk Chicken!? Please do a whole jerk chicken! 😁
We're here for you Rick. You might have to recruit some chili lovers to get up in these comments tho.
Agree w/you Rick. Chili (or baked beans) in a cast iron dutch oven cooked in a PK grill would be a good video.
@@PKGrills Chili video..I am in.
All in for chili!!
Thanks. Really helpful. When do you remove the heat shield? When the brisket hits a certain temperature or are there other cues that you look for? I assume that you always keep the point over the hot side of the grill but that if you were only cooking a flat instead of a full packer, you'd rotate the brisket to manage the heat. Is that right?
The brisket shrinks in size as it cooks and we were able to remove the heat shield about halfway through this cook.
@@PKGrills Aha! I take it you removed it when the brisket shrunk enough that the point wouldn't be too close to the coals. Thanks!
That looks delicious thanks for the video I love smoking on my pk grill
Perfect!!
LOL Rudy Cisneros coffee cup. You in Austin? Ribs and Rack of Lamb smoked next.
Phenomenal video! Can you also do brisket smoking on the PKGO as well?
Can you guys do half chicken or spare ribs !? For your next cook
To maintain the temperature over a long period of time are you just adding more coals? Are you also adding more wood as well?
Every cook is a little different. The wood we used lasted for the whole cook, so we just added coals during this cook.
@@PKGrills Thanks. Did you light the coals in the chimney first? What type of coals do you recommend?
Wouldn’t the fresh coals make too much dirty smoke? What kind of coals are you using?
After Wrapping was the fat side down or up ???
This guy is like the Owen Wilson of barbeque.
Just got my 360 a couple of weeks ago. It’s awesome! Gotta try brisket. Think lump charcoal would burn too fast?
Our favorite type of charcoal is whatever we have on hand. Lump tends to burn faster, but you can certainly do a long cook with lump.
How many times did you add more charcoal?
Need to see some things done on the pk2go!
It is my dying wish to own the 1st Gen of the PKGO… the new one is awesome too… but I want the first Gen small one that looks like a mini version of the PK Original. I work right down the street from you guys in LR so hit me up if you can sell me one under the table. Lol.
Wow what next a full turkey on the PKGO?
This is how you do it, folks.
How long do you rest?
Aren’t there supposed to be smoke rings?
outstanding .
You might need to brand and offer a BK fire starter so the Weber logo doesn't show up on your videos!
Weber makes a decent chimney. We can't deny it.
Nice
As I suspected brisket barely fits.
210??? 203 and take it out