Getting better. This time I used butcher paper. Cooked on 275 for 3 hours uncovered. Then wrapped it in butcher paper and cooked for about 2.5 hours and then turned heat off and let it rest in oven for about 30 minutes.
I really need to get one of those meat thermometers that is either wireless or the cord comes out of the oven to a display.
Going into the oven:
@Displaced_Texan - get in here.
You rang??!!!
Interesting. Brisket in the oven. I have FINISHED one in the oven, after it had been on the smoker for 6 hours (fire died), but I have never done one in the oven from start to finish.
I have one at home, and recently bought one for our Sunnyvale Ca office, as we do a lot of cookouts there. Buy more hanging hooks, and a couple of poultry hangars too. We smoke a turkey every year for Thanksgiving and it turns out amazing.
It’s an excellent all around smoker. I do ALL my bbq on it, and it’s simple to use. That, combined with a good BBQ rub, and a high quality meat thermometer will have even a novice turning out very good quality BBQ pretty easily. Once you learn a few techniques and get the hang of the PBC, you can turn out competition level BBQ on it.
Let me know if you want some recipes, or some tips. I’m happy to help!
I have a friend and colleague in Ireland who spent a lot of time in central Texas. He is obsessed with Texas brisket and bbq.
I got him set up with a PBC, and every time I go over there, I bring him a care package of several BBQ rubs. After a few tries, he is now turning out excellent brisket, chicken, and pork on the PBC. He now smokes more brisket than I do!!! His friends and family love it.
Thanks Tex. That Pit Barrel Cooker went straight to my “wish list”. Not an immediate buy as I may be moving (within NJ, unfortunately) in the near future.
You’re welcome.
The PBC takes a little getting used to, but it’s not difficult at all.
Be sure to get yourself a high quality thermometer too.
Please let me know if you need any tips.
Ya don’t need a smoker to smoke meat, it can be done with a Weber. It is not as convenient as a smoker, but it can be done. I “smoke” ribs all the time, slow cooking for six hours. It took me a long time and a lot of over/under cooked ribs to dial it in. there is no better way to glaze ribs, imo.
You’re not wrong, a little Weber can do a great job. it’s not technically a smoker but can fill the bill. A multi-tasker.
In the same regard, the PBC is a multi-tasker. I’ve used it to grill things too.
Speaking of ribs, I did some St.Louis style ribs a few weeks back.
The recipe I used called it ‘bacon ribs’. They are brined, smoked, and candied.
The brine called for salt, brown sugar, and a little pink curing salt. Brine for 48 hours, then smoke for 4 hours. Remove, coat in brown sugar, wrap them up, and back on the smoker for another hour.
They were extremely tender and delicious. I think next time I make them I would only brine for 24 hours.
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