Wonderful looking brisket Greg!!! I sure do love a jiggly brisket as you know! It had a beautiful colored bark and smoke ring. And man was it juicy! That was some finger licking goodness right there brother! I'm happy to see you rediscovering your roots and cooking some low & slow BBQ again. I can't thank you enough for the shout out!!! Cheers to ya Greg!
Greg, I've had my PBC about 18 months & 80+ cooks. Amazing product! I reached out with a question and Noah called me personally on New Years eve afternoon. WOW what service! Oddly enough I am cooking a 16+ pound USDA prime brisket right now exactly how you did it. Love your videos (Troy too). I was shopping for a side box smoker in the $2000-$3000 range, at $300 the PBC is without a doubt a must in anyone's cooking arsenal. Thanks for all you do Greg!
It's no secret, the PBC performs as advertised. Flawless every time, and I'm still blown away with it even after a full year. Ah, but I haven't hung a brisket in it (yet)... I'll be out looking for good prices tomorrow, no doubt. Great video and cook, Greg!
Looks great I need a PBC added to my arsenal! I have a Webber kettle and a Backwoods cabinet style smoker with a removable water pan and charcoal basket currently but I love the videos I see using the PBC. Thanks for posting!
Clever spiritzing the butcher paper with the beef broth (I don't think I have ever seen that before) - Great looking Beef! Bring on the low and slow Vids Greg!
I've been smoking on a PBC for about five years now and have cooked just about everything BBQ on it, including Thanksgiving turkey that came out phenomenal. It might seem counterintuitive, but hanging meats won't cause them to burn at the region closest to the coals. The barrel heats uniformly. The typical cook temp is about 275*F and a full load of Kingsford blue will burn for about 9 hours (this varies with altitude and wind for obvious reasons). I have tried both lump and briquettes in the PBC and briquettes are much easier to manage. Lump burns hotter than briquettes and tends to raise the overall cook temp. Using briquettes allows you to "set and forget" your PBC.
I LOVE, LOVE , LOVE my PBC!! I need to try this on it and your Texas style Beef Ribs. The best Prime Rib Roast EVER came off the PPC. It's can't be beat!
looking very tasty again. you do need patience with this type of cooking but what you get in return is fantastic. can't wait for the days to get warmer again.....freezing hard here the last few weeks.
I'm a native Texan and I appreciate the salt and pepper tribute. I have tried both salt and pepper as well as some pre-packaged stuff as well. I like both fairly equally but I never get too crazy with it. A good piece of brisket with some TLC is superior to any other piece of the cow.
Had several not so positive experiences trying to cook brisket. Haven't tried on the PBC yet. Will have to give that a shot! Thanks for the vid! Cheers!
Nice cook!! From my experience the PBC can only cook shorter briskets, around 16" - 18" and not have that burned bottom. Have you tried splitting the point from the flat and cooking them separately? Maybe paring them back up in the paper when they break their stall points. After watching this I might give it a go this weekend. It has been a while since I cooked brisket. 😋
Tomorrow I attempt my first brisket on my new pit barrel. I’ve done brisket before on my other barbecues and slow cookers. I am a temperature nut so pray for me that I don’t become all OCD. I’ll report back.
Greg, I have and love my PBC. I don't have much luck with long cooks for brisket and Pork butt. It's not that I can't get it tender or moist. It's that the smoke gets bitter with all the fat dripping on the coals. Great for chicken, ribs, and trip tip. I get rave reviews on my tri tip. Love your vids. Please keep them coming.
Hey Greg your videos are great. I watch them all and I bought my Pit Barrel years ago after watching their videos and yours. I have done a lot of briskets on mine and one thing I do is hang the brisket point end down. The point can handle that heat near the fire because (like you said) of all the fat at the end. It does seem strange when you are doing it because the point is larger and feels like it should be at the top for securing the meat. Hope that helps, and again I think your videos are great and they originally helped me decided on buying the pbc.
John McClung I’m about to do my first brisket this weekend on my pbc. I too was going to hang it point down but should I still trim in to close to 1/4 inch? Also did/do you probe, and if so where (point or flat)?
Excellent video, the best brisket I have made has come off the PBC! I haven't used it in a long time your video makes me want to do a brisket for the Superbowl this year.
Greg's favourite words: Worcestershire sauce and Horseradish. Now seriously, I hope one day I can finally have some beef brisket. Never had that before.
Looks really tasty! I allways use a lot of different spices for my smoked meat, but I have try it next time with only pepper, salt and worcestershiresauce! :0
Mighty Burgers you'll stop using everything else. Youngbucksbbq sells a salt pepper, and garlic seasoning for cheap. it wins me trophy's at cook offs year after year
Greg, you beat that bad boy up like it owed you money..that bark was amazing the color was killer.looks like it all worked out. the tip of spritzing the butcher paper was brilliant...Ha... never thought of it..thats why theres you tube..very well done brother..
Great video! I should be able to pick up my PBC in a week or so and I have folks clamoring for brisket. Do you think it is worth a shot trying the cook point side down, to try and prevent the flat from drying out? Not sure if anyone has tried that yet. Either way, thanks for all the great instruction!
Stone washing it down! Delish! Could you hang the brisket by the flat and have the point exposed to the more intense heat? Would the point be less prone to drying? Would the flat be tough enough to support the weight of it all?
If I used the word "awesome" every time I see your awesome videos, I would be be be repeating repeating myself myself my ~~ ... over and over and ~~~... So, did you know that a 16 lb slab of brisket is ~1/4 the shipping weight of the PBC package? I thought not ;) Doesn't matter - hey, "free" shipping! Good advice as to the basics and the PBC in particular. Also really liked the lighting when you unhooked the beast, and the paper spritz was a very creative touch! And an awesome cook, btw. And an awesome cook, btw.
Is there a reason why you didn’t hang it from the flat so the thicker point would be closer to the fire. I just got my PBC yesterday and plan to do a brisket next weekend. Thanks and love your videos.
Great cook! I was thinking about getting the Pit Barrel Cooker but a friend of mine suggested the Hunsaker. I would be interested in your thoughts on which one to get. Thanks Greg. I love your channel. I have a Sunterra Santa Maria so I follow your channel all the time.
I am going to smoke a whole 13 pound brisket on my pellet grill. I saw a chart that says 1.5 hours per pound, that puts me at 19.5 hours. Does that sound right? I was guessing 10 or 12 hours. Sure could use some help with this thanks. By the way your RU-vid channel is my all time favorite! Thanks again.
Great looking brisket! Curious about the value of hanging the meat then putting it on the grate after wrapping. Why not do the whole thing on the grate? I'm not being critical, I'm just really curious as to the benefits of hanging vs flat.
Never seen A PBC used for brisket in this fashion. Impressive. Still best flavor and best of everything is on your gorgeous Lone Star Grill. You have an impressive line of grills and i don't blame you one iota for showcasing them all. IMHO you'd choose your lone Star first. But I'm from Texas so there's that.. 🔥😂
Well guys and girls, I love my pit barrels and have owned them for over 10 years and have talked BBQ with Noah several times when he first got started. I hung a brisket, the flat & narrow side down and sure enough, the thinner end closest to the coals was overdone and dry, just as Greg discovered here in this video. Then, just like Greg, I cooked another brisket with the point still on but unlike Greg, I hung that big thick end down by the coals, thin end up and it turned out beautifully from thick to thin. And also, I disagree with Greg when he says when finally wrapping the brisket in pink paper, put the fat side down to protect the meat...WRONG. The meat is basically already cooked and the purpose of the pink paper step is to make it tender with the use of a little steam. There is no need to further protect the meat with the meat side up and fat down. Rather, in this step, wrap it but put the fat side up and let that fat render down through that meat for incredible flavor and no protection was needed at this stage. Try it! I think you will agree but let me know please. Thanks, Tom (formerly Rocking M Ranch, Hillsboro, OR).
Hi Greg, Great vid as usual. Your channel is one of my go to channels when trying something new. So in preparation for my first video I've been watching amazing brisket videos all day. I picked up an 18.7 lb prime full packer from Costco. I couldn't believe how much hard cap fat I had to trim. I don't know if I took too much or not, I guess I'll find out tomorrow, but it trimmed down to 11.7lbs. I've always preferred unwrapped ribs on the pbc so I've been wondering about briskets. I've noticed everyone seems to wrap their brisket in the vids I've watched but then I watched a great vid on T-roy Cooks, Texas Crutch vs Unwrapped and it convinced me to go an naturel. Now since have used the PBC and Troy hasn't I wanted to field this to you. If going unwrapped would you leave on the hook the whole time or maybe during the stall take it off and finish it on the grate to make sure the end of the flat doesn't get too dry. I'm leaning toward the latter. Really appreciate any thoughts.
Probably the best PBC brisket I have seen yet Greg! I've had my PBC for 3 months and it is awesome! Why butcher paper instead of foil? I'm just learning and wondering.
looks great for such a simple cooker. do you think you would get better results had you put the hooks in the flat instead? that way you cook the point a little hotter and the render more fat but not dry out part of the flat??
If I don't watch my PBC the temps will drop too low sometimes. I find I have to crack it on occasion or temps might drop down to 200 degrees. I've called Noah and talked to others and I still have this problem from time to time. I must live in a low oxygen zone, that might explain some things. I cooked one this weekend and since I only had meat on one rebar, i would pull out one end of the unused rebar to get the PBC back in the 260-280 range, and then put it back. If you have any tips to keep a steady temp, without fiddling, I would be appreciative. Also, in place of the worcestershire, try fish sauce and let us know what you think. I watched a T-ROY video, recently, where he compared foil, paper and unwrapped. He seems to like unwrapped best. Have you tried that in the PBC?
White Thunder BBQ My first one did not turn out the way I wanted either. I learned to pull it when internal temp reached 175 and wrapped it with beef broth in the foil and took it to 200.......killed it. My family destroyed the brisket while giving me much appreciated praise.
Stephen Rye yeah I think I will just stick to my weber for brisket. I just felt it dried out the flat way to much. recently I did some pork carnitas on the pbc that were out of this world good!
It does rock the chicken and ribs. Like I said, other than that one corner of the flat, this was a killer cook. This being a video cook, I was a bit bummed about that corner... Can't nail it every time though.
White Thunder BBQ Don't give up. The pit barrel is more than capable of turning out a dank brisket. I would use a mixture of oak, pecan, or hickory. Make sure you keep it around 225 to 250.
brisket, man. best beef ive ever had on a smoke. did you happen to weigh ot after the cook was through? you mentioned about 16lbs before trimming, it would be interestong to know how much weight ot lost :D
