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!
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!
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!
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.
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!
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.
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..
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.
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.
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.
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. 😋
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)?
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!
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.
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
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?
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.. 🔥😂
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 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.
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??
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.
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.
Great video. Did you by any chance know what you PBC temps were at all throughout the cook? I'm bad about placing a probe to monitor the PBC temps. I can't help it. LOL Along with hanging the meats, I am going to get a small piece of re-barb to place in between the existing so I could hang the meat in the middle of the PBC instead of to one side. I have also been experimenting with Lump charcoal lately, and have enjoyed it.
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 TH-cam channel is my all time favorite! Thanks again.
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.
Since the brisket was smaller than the smoker diameter do you think it would've been good to hang it from two hooks horizontally instead of the single hook vertically? That way the tip of the flat wouldn't have been an inch away from the coals causing it to dry out.
Nice Greg! What grade was the brisket? To get the point and the flat equally great, I separate them and smoke/cook them separately to get what I need from both....and yes, I'm a PBC owner as well.
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).
I wonder if you put the thicker end towards the fire, will the brisket cook more even or will the meat almost kind of rip since all the weight will be going down?
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!
That's a great looking Brisket! You dropped the mic on this one. Awesome!
Video is very well done. Thanks for sharing. Brisket turned out amazing!
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!
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!
Thank you David. I have a buddy that uses his PBC for catering! It's a great and very simple cooker!
hi there ballistic! based on your recommendation, i bought one of these today! its my 1st smoker and im so excited to start learning!
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!
im so excited to see you go back to your old style of bbq. your right on the money.
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!
Just got the pit barrel junior, mainly bc ease of use for traveling/camping/tailgating...my favorite smoker
Very nice. The PBS is just simply awesome for someone to get started with.
Great to see some low & slow cooking going on Greg.
Awesome looking brisket!
Than you Joe! Rock on brother!
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!
The PBC can cook up an amazing brisket, and yours was no exception! Perfectly tender, juicy and nice smoke ring!
Thank you. Used your advice for my first brisket. Turned out amazing
That is one good looking brisket! I just picked up a drum smoker not too long ago. This video makes me want to do a brisket on it real soon! Thanks!
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.
Thanks for the early birthday gift Greg! I feel like the beef broth spray could have a lot of uses.
Happy Birthday Brian!
you're a great youtubers & the best bbq channel imo, much love !
*You and Rus drove me nuts this P.M. with the BBQ Beef Brisket Pit Barrel Cooker! LOL*
Nice cook Greg. I love brisket. Even the overcooked pieces will make a great sandwich with your favorite BBQ sauce.
i love my pit barrel cooker. i love how fast it cooks a quality brisket
Yeah man, my PBC kinda' ended up getting tucked away in 2016. I plan on making up for that during 2017!
Like the new focus. It's what got me into your channel to begin with.
Soon as you bent it over your finger, I yelled 'PERFECT"!. Nice job!
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!
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.
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..
Turned out great! Never used a pit barrel before. Might have to get myself one! Excellent production!
love when you post videos man keep up the great work
Thanks for watching!
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.
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.
Love the 'old school' back to basics cooking ... #Magic
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.
How was it?
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. 😋
@@markdallmann609 Ditto Mark!
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.
Thank you John! I was wondering about point down! I'll try this next time!
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)?
That looks real good! Love how the pit barrel handles cooks like this.
Awesome vid! Nice to see any channel that advertises as BBQ doing some actual good ol' low n' slow.
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!
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.
I plan on using mine a lot more in 2017. Cooked up some chicken for the family last week. Love this thing!
Wow, looks great ! It must really help to wrap it at 165 deg. to keep it juicy.
Yea for low and slow. I love my Pit Barrel Cooker!
Great video Greg !
that was awesome recipe the brisket had plenty of bark the Smoke Ring was off the hook. always look forward all your videos
why do i watch these videos when im hungry late at night?
looks very delicious and tasty Greg
Brisket will be on the plan for this year to grill
The dry bit aint bad some people actually love and prefer those, nice one, hungry already....again
Great looking brisket, that PBC must be amazing it can do cook a 16 lb brisket in 9 hours.
Loving mines. 2 yrs of deliciousness!
My husband thanks you for doing low and slow videos.
My pleasure! My next video will be a burger, but it's for a viewer that has been patiently waiting for me to do his request.
Wow that looks wonderful Greg.
Thank you Angie! We had some great sandwiches with these slices!
Meat Jello.......that could be the greatest BBQ term I have ever heard!!
That brisket looks awesome Greg, great video!
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
You won´t be sorry.
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
Ok, I´m very excited about the result!
Beef has that richness that doesn't need too much seasoning. You'll enjoy it!
Ballistic BBQ you so lucky you have it to yourself lol
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?
Looks great Greg!
Greg job Greg. Love the low and slow cooks. Would love to see some Weber cooks with the Grillaque or the JB7000
Good looking brisket there
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.. 🔥😂
This looks amazing Greg
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.
Believe it or not, the heat is more concentrated towards the lid. While the lid is on and food is cooking, the charcoal isn't raging hot.
why not just cook it on the rack & avoid the potential for over cooking? that's how I do it on my UDS 😀
Same, I had to stop hanging my brisket. I still hang everything else
Any advice for doing it on the rack in my PBC? How will that change the timing if at all? Need to rotate I imagine…
Man, that's one great looking brisket Greg!
Beautiful brisket. I love my PBC. Lol. Great cook.
Thank you Quinn! Cheers!
Awesome Video Greg!
excellent brisket greg, you'll have to smoke some burgers on the pit barrel!
Good call Michael! Haven't done that yet!
Glad to hear the Topic this year will be Low and Slow
Looking good. Do you have a Pellet grill? If so what kind?
dude you crushed it!!!
nice video i really loved your cooking
That looks awesome mate. cheers.
looking awesome Greg. I've never actually had brisket, but now I really want to
sorry for late question. That burned flat point, how about hanging it from the point/flat site down (the thicker side)?
that's what I was going to ask too, why not hang it thick side/end down? OR hang it from both ends/both bars. I'm pretty new to the PBC.
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.
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??
I tried a brisket once on the pbc and it didnt turn out right. Its a beast for chicken and ribs.
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.
I'll give this a try. Thanks!
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.
those PBC's are sweet man! great looking brisket, I know if anyone can rock a brisket, its my brother Greg! cheers broski
Nice job!
For anyone on the fence about buying a pit barrel, it’s worth every penny.
That's one tasty looking brisket mate! Never tried that Sauce on meat before, next time I will be giving that a crack. Thanks for the Video!
I have the original PBC and the PBX. I feel like I need the Jr. Too 😂
Great video! Any recommendations on just cooking the flat? Is your process the same?
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.
now i'm really hungry just watching this
Save that dry 2" for chili. Looks fantastic.
Amazing Video
Did you have to refill the charcoal basket at all? How much do you light in the chimney or does it really matter?
Great video. Did you by any chance know what you PBC temps were at all throughout the cook? I'm bad about placing a probe to monitor the PBC temps. I can't help it. LOL
Along with hanging the meats, I am going to get a small piece of re-barb to place in between the existing so I could hang the meat in the middle of the PBC instead of to one side.
I have also been experimenting with Lump charcoal lately, and have enjoyed it.
Would it make sense to place the flat down towards the heat to avoid the dryness .
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 TH-cam channel is my all time favorite! Thanks again.
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.
Great job thanks!
Do you have to spray it every hour or do you just leave it until you get the right internal temp?
Since the brisket was smaller than the smoker diameter do you think it would've been good to hang it from two hooks horizontally instead of the single hook vertically? That way the tip of the flat wouldn't have been an inch away from the coals causing it to dry out.
Nice Greg! What grade was the brisket? To get the point and the flat equally great, I separate them and smoke/cook them separately to get what I need from both....and yes, I'm a PBC owner as well.
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).
I wonder if you put the thicker end towards the fire, will the brisket cook more even or will the meat almost kind of rip since all the weight will be going down?
I'm not sure. I cooked this as suggested by PBC. I think this was just a little too long. Live n learn.
Ballistic BBQ Ok thank you! Still the Brisket looked amazing
awesome vid! thanks so much. for the second stage, is it ok to use foil instead of the butcher paper?
Yes, foil is the most common wrap used actually.
Why do you like to use butcher paper? Just curious.
I notice you pointed out the color of the paper. Does the color affect anything?
Robert's Art Studio its a special type. yes. ask for it by name.
The pink paper is unfinished, basically just raw paper. I'll add a link of where I buy mine up in the description box.
I know you don’t need liquid with this cooker but I wonder what if you hung a container filled with ipa beer if it would infuse it