Good video. I have 2 PBC's now. Bought the first one 5 years ago. When I do brisket on my PBC I do a packer at 13 to 15 pounds. I take it out of the package dry it off, cover the whole thing in lard, season it and put it on. No trimming. I look at fat as flavor and so every bit of fat I cut off I feel like I'm removing flavor. And guess what? The fat renders just fine. I can trim off what I don't like after it's cooked.
The bars work with the air flow. When the bars are in they constrict the air escaping the cooker. If I remove them the temperature will increase. On some really hot days I will remove a bar and put a magnet over the two holes to slow things down a little. It’s a super simple design but soooo effective.
1) Try without a binder, don't need it 2) use some good charcoal, like B&B. You'll never use that Kingsford crap again. Also, learn how to stack your coals, snake method it, double row. Don't have to add charcoal..
That myth is a bit overblown Everyone been seasoning their steaks forever with pepper..but not everyone noticed it was very bitter and unpleasant ( or they wouldn't of kept using it
