Hahaha hahaha! "Polishing a turd" is my life story. I love that you experimented with a small cooker because most people are using small cookers and don't realize that they can produce high quality BBQ with something as cheap as a 22" Webber kettle grill or a PK like you did. BBQ to me is about taking a tough piece of meat and turning it into a tender delicious meal. Using a small cooker like a traditional grill is definitely challenging to master it's efficiency to make a speedy modified version of low and slow cooking. Great episode! Cheers!
Thanks for watching! I’ll definitely be trying more things out on the PK. I’ve traditionally just used it as a grill but the thing has proved it can make fantastic barbecue.
Drew, you nailed that brisket on a PK. Very nice job. I’ve done a few on a kettle and I find 3-5 fist size chunks of oak work well for me (although everyone’s desired smoke level varies) I find 3-5 fist size chunks is pretty smoky. The way there is little convection, the smoke stays inside the cooker for a longer time before it exits, so the meat kind of just sits in smoke, instead of like an offset where it moves through quick, so the smaller amount of wood in a kettle or PK will really pack on the smoke flavor. Also, there’s no open flame to subdue the smoke flavor so it’s much heavier And It’s easy to overdo it. They also cook a little quicker because the meat is so close to the heat regardless of temp. So the 225-ish degrees was a good call. Again, very nicely done.
Outstanding job with that brisket on the PK! I’ve smoked a couple of pork butts on mine but yet to try a small brisket. I too have been surprised at how fast the PK makes BBQ and you’re so right about it imparting a great smoke flavor for a charcoal grill or smoker. While nothing beats the flavor of our offset smokers we’ve found the PK kicks the Kamado Joe’s butt in terms of smoke flavor. Speaking of, you might try some hickory next time. Thanks for the video and I’ll definitely have to remember the foil shielding tip. 👍 👍
Awesome video, high production quality and result of cook, love that you don’t unnecessarily pat yourself on the back with a mediocre brisket result like so many other channels on TH-cam lol. I’ve cooked good briskets on my 22” kettle that I’ve loved. I prefer my offsets now but that wasn’t always an option for me .I feel video was very educational while being easy to watch. Will drive subscribing and looking forward to more content!!!
Great video. I like how you're trying different cookers than you're used to and getting great results. That takes some skill. I wouldn’t mind seeing some more exotic meat cooks like bison or elk, maybe even duck. I would love to see a rabbit cook! I want to try rabbit, but have no idea how to do it correctly.
Great job Drew! Just goes to show that folks that don't have the space or $$$ for an offset, can still crank out some good BBQ. Trim looked perfect, and that was just a really good looking piece of meat! Maybe try a smoke tube full of chips/pellets for more smoke flavor? Setting it on the grate between the meat and charcoal may help it act like a blocking log, and protect the meat a bit? No matter, that brisket looked damned good!
Thanks! I usually don’t check until around 7-8 hours in on an offset cook. Then I’ll check around an hour after wrapping. This was a little different since it was my first time cooking a brisket on a PK. I checked more often to get a feel for how fast it was cooking.
I'd never cook a brisket on my pk360, makes no sense. the brisket is most likely much more dry then the initial shot. just cook it on a wsm, or drum smoker
Could put a small blocking log in there to deflect some heat. It might even add some smoke flavor.
8 hour Brisket cook... cannot beat that. Great cook, great video and legit looking brisket. Thanks
Agreed! Thanks for watching
Hahaha hahaha! "Polishing a turd" is my life story. I love that you experimented with a small cooker because most people are using small cookers and don't realize that they can produce high quality BBQ with something as cheap as a 22" Webber kettle grill or a PK like you did. BBQ to me is about taking a tough piece of meat and turning it into a tender delicious meal. Using a small cooker like a traditional grill is definitely challenging to master it's efficiency to make a speedy modified version of low and slow cooking. Great episode!
Cheers!
Thanks for watching! I’ll definitely be trying more things out on the PK. I’ve traditionally just used it as a grill but the thing has proved it can make fantastic barbecue.
Drew, you nailed that brisket on a PK. Very nice job.
I’ve done a few on a kettle and I find 3-5 fist size chunks of oak work well for me (although everyone’s desired smoke level varies) I find 3-5 fist size chunks is pretty smoky.
The way there is little convection, the smoke stays inside the cooker for a longer time before it exits, so the meat kind of just sits in smoke, instead of like an offset where it moves through quick, so the smaller amount of wood in a kettle or PK will really pack on the smoke flavor. Also, there’s no open flame to subdue the smoke flavor so it’s much heavier And It’s easy to overdo it.
They also cook a little quicker because the meat is so close to the heat regardless of temp. So the 225-ish degrees was a good call.
Again, very nicely done.
Thanks for watching! I’ll use some fist sized chunks next time. That makes a lot more sense than throwing disks I was using.
Cooking faster than expected when it’s 110 outside isn’t always a bad thing! Brisket looked great
Thank you and I completely agree! Thankfully the forecast is looking much better
PK all the way! Cheers, Jim
Im not sure how you dont have 1million+ subscribers. Another great/informative video!
Maybe one day! Appreciate you watching.
More cooks on the PK, please! Subscribed!
Outstanding job with that brisket on the PK! I’ve smoked a couple of pork butts on mine but yet to try a small brisket. I too have been surprised at how fast the PK makes BBQ and you’re so right about it imparting a great smoke flavor for a charcoal grill or smoker. While nothing beats the flavor of our offset smokers we’ve found the PK kicks the Kamado Joe’s butt in terms of smoke flavor. Speaking of, you might try some hickory next time. Thanks for the video and I’ll definitely have to remember the foil shielding tip. 👍 👍
Thank you! I grew up on hickory. Definitely need to try it on the PK
PK! Thanks for the video Drew. The brisket looked terrific.
Thanks for watching!
Awesome video, high production quality and result of cook, love that you don’t unnecessarily pat yourself on the back with a mediocre brisket result like so many other channels on TH-cam lol. I’ve cooked good briskets on my 22” kettle that I’ve loved. I prefer my offsets now but that wasn’t always an option for me .I feel video was very educational while being easy to watch. Will drive subscribing and looking forward to more content!!!
Thanks for watching!
Another banger! And one of my favs yet. I was hoping to see a vid roll in after catching your cook on IG. +1 to more PK content.
Thanks for watching! I'll definitely be cooking more barbecue on the PK moving forward.
Looks really good!
Thanks!
Great video. I like how you're trying different cookers than you're used to and getting great results. That takes some skill. I wouldn’t mind seeing some more exotic meat cooks like bison or elk, maybe even duck. I would love to see a rabbit cook! I want to try rabbit, but have no idea how to do it correctly.
I’d love to try some exotic meat. Duck is a must this season
Great job Drew! Just goes to show that folks that don't have the space or $$$ for an offset, can still crank out some good BBQ. Trim looked perfect, and that was just a really good looking piece of meat! Maybe try a smoke tube full of chips/pellets for more smoke flavor? Setting it on the grate between the meat and charcoal may help it act like a blocking log, and protect the meat a bit? No matter, that brisket looked damned good!
Thank you! A smoke tube would likely help quite a bit. I hadn't thought of that.
Looks great, when you use this foil boat method, do you cover it when in the holding oven, or is the top exposed the entire time?
Nice cook, I need to get me a brisket soon. What alternatives do you have if your oven doesn't go to 150? I think my warming setting is at 175.
I know a lot of people that hot hold at 170-175 with great results
Excellent. Q: how often did you check/probe the temp?
Thanks! I usually don’t check until around 7-8 hours in on an offset cook. Then I’ll check around an hour after wrapping. This was a little different since it was my first time cooking a brisket on a PK. I checked more often to get a feel for how fast it was cooking.
Any issue with the ash from the charcoal chocking the air flow on the bottom vent?
Nope, it falls through the holes on the bottom of the PK pretty well.
No water pan?
Just so happens your humble opinion happens to be the factually correct one.
😂😂😂 indeed it is
😂😂😂
I'd never cook a brisket on my pk360, makes no sense. the brisket is most likely much more dry then the initial shot. just cook it on a wsm, or drum smoker
Did you actually watch the video?