First Brisket on the Pit Barrel PBX Cooker

[@LagunaMadreMadman]

I learned to put a drip pan under the brisket. The drippings killed the coals. Also, try hanging the brisket by daisy chaining the steel hooks. It’s a game changer.

[@clayaway48]

You should have wrapped at about 160 degrees. Let it get to 205 then rest for four hours. Long rest is the secret!

[@whitewolf2727]

Absolute legend for not dropping the camera when you slipped 😂

[@joecummings9662]

Look up the channel barbecue southern style the chef does not trim his brisket. He cooks it right over the flyer like you did then he puts it in the oven wrapped for 150° his videos gotten over 1 million views check it out.

[@lamardaniel4465]

Tip for you brotha. To manage temps the best. The PBC is all about how it draws air, meaning you can leave the bottom damper alone and just adjust the rebar hole ventilation. You need more heat pull a rebar out. You need less heat put the bars in and plug the holes with foil until you get the desired chamber temp.

[@evilTexanBBQ]

Thank you, good sir. That barrel sure is fun to cook on, just have a difficult time putting all that trust over an open flame. LOL

[@JohnHealy-bf1gj]

cold alone does not really affect the pit barrel but wind does. Cold and wind will really kill your heat.

[@josephcancino71]

Tough smoke with that cold weather brother... but good job trying. I might have just changed charcoal to orange bag B&B and removed a rebar to get the heat up... but tough conditions and good try! Do another in summer weather

[@elmerolion2424]

I use lump burns hotter take middle bar out for more air flow

[@TheDrunkenBBQ]

Thats an awesome dinner my friend, barrel smokers are king🔥🔥👍

[@evilTexanBBQ]

This was my 3rd cook on it, still some things to get used to but this brisket came out way better than I would have expected.

[@RickyTru1]

Great video! Can you do a video smoking chicken with the pit barrel

[@evilTexanBBQ]

Hey thanks for watching! Kind of long but I thought it was entertaining. I'm planning on doing pork shoulder steaks this weekend on the grate. I do have a chicken in there I wouldn't mind throwing on also. Won't be able to hang it but I can spatchcock it and do it on the grate also.

[@evilTexanBBQ]

I'm uploading one now that's got two halves, along with a whole bunch of pork steaks.

[@benhikingoutdoors1632]

Honestly--- feel like the coals went out becuase of all the fat trimmings you put in the barrel. I have never ever seen that done.

[@HeavyMetalBarBQue]

Hey Bro! Gonna Sub because I like the name of your channel. \m/ Nothing wrong with finishing in the oven........actually the PBC loosing temp may have been a blessing in disguise. Not sure that you would have wanted to continue cooking Direct for much longer. You should consider using a deflector of some sort, or at least get the meat further away from the coals. Why are you throwing fat scraps down on your briquettes? Won't that prevent them from igniting properly? In the end it did turn out fine, but hey it's choice, you will have that with the flat. Next time with a Prime You will be happier. Give 'em Hell and Metal On! \🔥/

[@evilTexanBBQ]

Howdy there Heavy Metal, thanks for the sub! Appreciate it. Honestly the name came from this stupid pellet smoker I had. It kept dying on me at the most inopportune times, the last time being on Christmas eve when I had a bunch of people coming over (ended up making an awesome Chili instead of BBQ). So I was not the happiest guy in the world and right then I decided I wasnt' going to let technology get in the way of any of my cooks again... Fire 'n Steel from here on out! The brisket finishing in the oven was perfect, the flat had seen enough direct heat. I typically do primes but I'll also grab a good deal when I see it and throw it in the freezer... this choice looked pretty good and it was a good deal. Throwing fat into the fire is something you do with an offset for more flavor, you're probably onto something about that being in the way of it igniting. Cooking some baby backs tomorrow and I'm not going to do this, we'll see if the burn pattern improves. Thanks again for watching, I'm still figuring out how all this works but we're getting there... little bit at a time.

[@HeavyMetalBarBQue]

You look to improve and elevate your game.......That's what's Important. Glad I found your channel. Much success to You My Friend! 👍 Metal On!!! \🔥/

[@MrTonyPiscatelle]

I don't see a difference in that 55 gallon drum and cooking on a Webber grill which I wouldn't put a brisket on either one. But that horizontal smoker grill you have would do a better job on that brisket. Best if you don't try and cook a brisket right on top of the heat source. I'm not an expert but I've cooked a lot of meats the last 45 years

[@evilTexanBBQ]

That drum does a good job with hot and fast cooks, which isn't ideal for brisket. People do it with success though!

[@MrTonyPiscatelle]

@@evilTexanBBQ Brisket needs low and slow not hot and fast. They just making a beef roast

[@1nkman]

@@evilTexanBBQ I disagree there are plenty of competition teams running barrel cookers hot and fast and they win many of them. I used to be a low n slow diehard until I tried hot and fast. It does not dry out meat as much and it breaks down the collagen better. I don't need to inject it or pour something over it to make it more moist. I wrap the brisket in foil at the stall and finish it off, once done I wrap the foiled brisket in a towel and stick it in a cooler for 2 - 3 hours.

[@benhikingoutdoors1632]

Barrels win Brisket comps All THE TIME....

[@MrTonyPiscatelle]

@@1nkman I've never seen one win anything

[@cartertucker8915]

43 minutes on how not to cook a brisket

[@Bayareabbq]

Never gets invited to bbqs😅😅