Smoky Ribs BBQ & Southern Cuisine Thank you sir! I will for sure inject and foil wrap the next time. The flavor was great though. I appreciate you watching bro.
Just found your channel. Some suggestions if ok with you. Level off the charcoal basket and remove 40 briquettes (40 is magic number) and place in the chimney. Light the chimney and let burn for approx. 15 minutes. Dump coals in PBC charcoal basket and evenly distribute the hot coals with one end of the rebar. LEAVE the lid off and rebar out for 10 minutes. After 10 minutes, add wood (if desired) and close the lid for 10 more minutes (no rebar). After 10 minutes, add rebar and meat. Close lid and make sure there is no smoke leaking around the seal. Notice at the 6:30 mark in the video the thick, dirty smoke coming out of the PBC when you opened the lid. The 15-10-10 method will prevent that from happening. You want clean smoke instead of that dark, choking smoke. Another good technique is to position the handle of the charcoal basket in-line with the rebar. That way, meat that hangs low like brisket and ribs doesn't hit the handle of the basket. Last but not least, try cooking your brisket to 210 degrees and use a probe to check for tenderness. An inserted probe should meet no resistance and feel like sliding in and out of butter. Thanks for sharing your video.
Welcome to the channel I appreciate you being here. This was the first cook I had done on the PBC back in March of 2018. So it was a learning and experimental cook. Since then I have cooked on it numerous amounts of times. I have finally found that sweet spot that works for me. Thanks for your feedback. I hope you have a blessed 2019.
Sorry but this is completely counter to the instructions from PBC and goes against the simplicity of how it works. Follow the instructions and avoid this nonsense to keep it simple and true to how the PBC was designed to be used.
@@aaronkarr9430 I understand it is different than PBC recommends, but it is based on hundreds of cooks and this method is recommended on the Amazing Ribs website on the PBC forum. As you know, the original way of lighting the PBC was with lighter fluid. There are more than one way to skin a cat. Good luck!
White Thunder BBQ Thanks bro. I'm going to to try it different next time. I'm planning to smoke some beef short ribs on it soon. I really appreciate you watching and the feedback.
Great Brisket Scott!! Juicy and delicious!! Glad you finally got a Pit Barrel Cooker!!! You're gonna love it!!! Mine cooks 5 days a week and I couldn't be without it!!!
Can't wait to try a brisket on the PBC. Next time you might want to run your probes thru the rod holes for a better seal on your lid. The PBC is an awesome smoking machine.
The Happy Whisk Yes is is a great little Mic. Those ribs are great by themselves but when combined. They are awesome!! I appreciate you watching and the support.
I love burnt ends. Never seen that Texas Rub before and I live in Texas! I soak my steaks over night in Worcestershire sauce. Oh yea, pecan wood smoke! I need to get and use some butcher paper! Oh yea, looks good! Good words on the rubs!
Delicious smoked brisket, thumbs up! Bet that would go great on some French Bread, you are one of the BBQ masters on RU-vid, I tip my hat to you kind sir!
Roundhouse Ranch BBQ Hey man thank you! It didn't turn out quiet a good as I was hoping. I think I need to use the pink or peach color paper as Christy mentioned. Plus injecting. Good look with yours. I look forward to seeing it.
I've never seen the white paper for wrapping. I've got that kind when I buy meats from our grocery store's meat counter. Learn something new everyday😂I've been wanting to try brisket on my kettle for awhile. Waiting to find a decent one on sale. Great first cook on your PBC. Yours looked delicious, thanks for sharing😃
Christy's Cooking Channel Thanks Christy. I questioned that myself. But the butcher said this is the kind he always uses. He's the expert. 😁 This was kind of an experiment. But I think I'll stick to foil and injecting.
Great looking Brisket brother . Hey just an idea for ya that I do when I use my Theromoworks smoke is I run the prob wires through the holes we're the rebar goes . That way it keeps my lid tight , just a suggestion for ya . Keep up the great work brother
1984 BBQ Hey bro I greatly appreciate you watching and the support. I also really appreciate the feedback. I will try to remember to do that next time. 😁
I think the foil would have helped with the tenderness over the butchers paper brotha! Still a nice lookin Brisket and that bark was on point. Any way to add tray of water in that Pit Barrel by any chance?
OMG! They look so good to eat! That is a nice cooker! Thanks for sharing. Enjoyed viewing in full! New subscriber here bell. Thank you for joining my channel!😍
Adam's roadside BBQ man where are you from. I know exactly where that is. I scrolling along about to cook this Brisket in my PBC and I see this guy talking where a tshirt from a super tiny ass BBQ place that almost no one on the internet even knows where it is.
@@THEREALSHOWBBQ THEREALSHOWBBQ I'm sorry? What did I say that was mean? You are wearing an Adam's Barbecue Tshirt in the video unless I'm mistaking? I was like holy chit that place is off HWY 70. Goldsboro is my hometown. I live in ATL now. So I was shocked the odds of randomly stumbling on to a RU-vid video and seeing that blew me away. Practically nobody in YT land would know of that little roadside place.
Just reread my first comment. Sometimes tone can't be picked up in text. I can see how my last sentence , especially on yt with all trolls, could have been taking differently than my intention. The tone was meant one of surprise. I apologize if that wasn't clear.
Awesome cooking and thanks again for your awesome support to our channel we will always support your awesomeness channel because that’s what we do nice piece of meat awesomeness likeee
The blind leading the blind.....this guy has no clue. That brisket was TERRIBLE. It was totally undercooked. Looked like rubber. He could not even bite a piece off. Hahaha!!
