I was drooling when you were carving up that brisket and then when you made that sandwich... The floodgates opened! Love pickles on my bbq beef sandwiches! KILLER JOB! I've cooked pretty much everything you can cook on my PBC, but brisket. This has motivated me to do one. Thank you very much Rus!
Of course, being close to Memphis, you know that BBQ is only pork. Now properly smoked brisket is as close to heaven as any of us heathens will get, but it's not BBQ :). The pig is the king, and nothing else is BBQ.
OMGAWD!! that pit barrel did an outstanding job on that Select beef brisket Brother Rus!............. That sandwich looked impeccable BIG TIMES!! ..... Thank you for the shout out! makes me happy to hear those kind words brother!
This is your best video review ever. 3 years ago after I watched it I purchased a PBC and I love it. Yesterday I cooked a prime brisket and it was the best I have ever seen or tasted. Thanks so much. PS the ribs come out bad ass too!
SmokeyGoodness I hope you do get one Dan. Not only are they fun to cook on, they do a fantastic job with great results. I'm still stoked over mine. Thanks brother, I appreciate it :)
I really appreciate how detailed this video is in the preparation phase, specifically how you showed the grain pattern of the flat and the point. I have watched videos from PBC as well as Aaron Franklin and yours is the best. I am so impressed. Thanks!
I liked ur brisket video on the pbc & I also like the usage of the red & white checkered oven mitten that u was using in video... Keeping it OL' SKOOL ... Way to Rus ✌
Got my PBC about four months ago I love cooking on it. This year we are having a BBQ Christmas. My family has requested a smoked chicken, brisket, ribs and a turkey.
+Joey Abna Hey, that sounds like a great Christmas dinner menu to me! After a big traditional Thanksgiving meal, I'm always ready for something different come Christmas, and bbq is the way to go!
Just got a pit barrel cooker and I have been amazed by the results. I have never made brisket and people say it's the holy grail of bbq, so I started my research here before I try. Things got crazy at the end with the onion rings. Thanks for this!
Smoking Bullet Yes, the cooking time blew me away! I'm not use to that, but awesome results. I already know that the next brisket I do, will be in the PBC, ribs too ;)
Looked fantastic Rus! I like the hanging rods, Looks like you hang 2 packers easily? That fat you cut off can be rendered into beef tallow, Mixed 50-50 with veggie oil makes great tasting fried food. Thats what Micky D's used use for their frys...
man o man Smokey that brisket looks delicious I'm loving that pit barrel smoker/cooker it's very simple and efficient, thanks again for another great video.
Thanks for your video. You helped me make the decision to get the Pit Barrel for my Brother in Law for Christmas. I have another buddy who was never very good at outdoor cooking and he is doing amazing things with the PBC. Let's give it a try!
I can just see the line of salivating neighbors up and down your street lol. That looks truly fantastic, would have loved to have had a taste. Will give this a try on my little Webber BBQ at home, won't be as good as yours but might just turn out ok, thanks for sharing.
Wow that's some piece of brisket!!! No BBQ weather here in the UK so did mine in a crock pot today for 10 hours. Would love to try a proper BBQ brisket like yours though!
Hey man @smokyribs great video, truly enjoyed it and you had it all worked out. I will be getting the pit barrel cooker for my father soon, so thank you for the link on the description. Off I go to watch your Prime Rib video!
+bsdguy Thanks! You will really enjoy doing a brisket on your PBC and can expect a really nicely cooked brisket! I may use the Periscope app later today, if I have luck with my next video idea. Going fishing :)
MJ Trainor Thanks MJ! I'm really loving the mesquite cutting block too. A friend of mine had that cut for me down in Mexico. I had my neighbor sand both sides really smooth, and I seasoned it for days. Almost a week, and loved the final result.
CosmicStargoat Thanks. That is a large slice of mesquite that a friend of mine had cut from Mexico. I had my neighbor sand it smooth, and I did the curing on it. Love it! Beautiful wood
Hey Russ, that was the best explained videos on brisket that I have seen. Just got a packer today at Costco today and I will try it on the PBC this week. Keep up the great work.
Hi there. Could you tell me where you got that metal hanger with the hook on it that you used to lower your charcoal basket into the barrel? Thank you. Great looking brisket! 🍻
Russ you're a true PITMASTER... I salute you on this awesome looking brisket. But I could take down two of those brisket sandwiches they look good my friend great video.
Followed the procedure exactly with and ~9lb brisket. Came to 160F after maybe ~5hrs, then foil-wrapped it and went for another several hours to 201F, then rested for an hour in a cooler (towel-wrapped). End result was that is was somewhat juicy but was not tender. Rather, it was a bit tough to pull apart. What went wrong? PBC ran a bit cool, compared to previous cooks. Was about 230F which was 30-50F lower than normal? What do you think went wrong that led to not-tender result? Thanks for any help.
Absolutely killer video. Select Packers is pretty much all we have here. That looks awesome! . Very juicy and tender looking. I have to wrap ours as well. But, man, that sandwich. Flat out Rocks! You know I want it for dang sure. As always, Cheers on a great cook brother.
Smokes A Rollin Thanks Russ! If you ever find yourself down here, we will have to throw down with some serious bbq, but then again, we may just do some serious seafood! Ah heck, we will do both ;)
jim nelson Thanks Jim! I'll have to check out which video your talking about. I'm way behind on watching videos. Been having to pull a lot of overtime at work. Thanks brother!
Love This, EXCELLENT Instruction, and you are very clear in what you are doing.. THANKS FOR THIS SITE... BTW has anyone ever told you that you look like the AWESOME Bill Engvall
Great video as always. I'd not heard of Pit Barrel Smokers before now. I like the idea of being able to hang a bunch of ribs or a big ol' brisket. Question for you though. When you put the brisket back in on the grill after you wrapped it you put the rebar back in place while you finished the cook. Was this to maintain the airflow and temperature in the smoker, or ??? Thanks and keep up the good work. Mike
Rus, your channel is awesome brother. Just out of curiosity, at what temperature was your food probe reading? The company says 275-300 degrees depending on elevation!? Keep up the good work!!!
I see you had the igrill probe for pit temperature. How hot was that probe reading? I see it was toward the top (hotter area) I am assuming as your brisket was hotter on the top vs. the bottom 160 vs 150's
That is one beautful looking beautful brisket! I myself am going to attempt to make a brisket for my first time, what is your advice for someone who is attempting to make Their brisket?
Danny Ramos It's really nothing to it. Just make sure to trim up all the excess fat, and leave around 1/4 deep of fat. Apply your favorite rub, then cook it low and slow at 225 to 250 until it hits a internal temperature 200 degrees, it will not hurt it if it climbs up to 210. Make sure to let it rest for a good hour or longer as I show in this video. It's your choice if you want to do a wrap when it hits 160 degrees as I did in this video. I decide that, based on which cooker I'm using and what grade of brisket I'm cooking. Good luck, and let me know how it turns out. BTW, I have another brisket video up on my channel that you may also pick up some tips from
Why oh why did I watch this video at 2:30 in the morning hungry and with no Brisket in sight to cook and eat. I dont know when but am gonna buy me a brisket and cook it and make me a sandwich with all the fixings.The only problem is I live in good old new york in a building so am gonna have to bake that brisket.Good job can't wait to try it.
I'm about to order one of these and dive into the world of Smoking! I have become somewhat of a "Grill Master" on my Weber. ;-) Great job and commentary Russ! Like how you have your own "intro music" too.
Your going to enjoy the PBC Marcus! It's about time for me to pull mine back out. Weber is still one of my go to grills for many things. Thanks, I sure appreciate it :)
Thanks, one other question. I am having trouble getting my PBC adjusted properly (650' elevation). I have set it at approximately 1/4 open. What is the proper temperature at the top? I believe I have read 275 degree's. Is this correct? Thanks for the great videos. They are very useful.
I would recommend going to the PBC website and see where you need to set the bottom vent for that elevation. I'm at sea level and 1/4 open is where I have mine set. I would think you need to open it up more, but they have a chart on it. The PBC has a range between 275 - 325 if I remember right. A slow rising temperature is expecting with the PBC, actually it more less fluctuates through out the cook, but if you go by the times given on the PBC website, you will pretty much nail your cook, but I would still use a instant read thermometer to double check that the meat's internal temperature is where you want it. Glad you enjoy my videos, and I hope this helps. The owner of PBC (Noah) is a really cool guy, and if your still having problems I would call him directly and he is more than happy to assist you with any problems your having.
Man Rus, this looked great, wonder if I can hang a brisket in my UDS like you hung that one in the Pit barrel cooker...I think the UDS charcoal basket is a little high to hang, although I probably could use a diffuser. Great looking brisket, nice video....the bark looks great also.
Bad Beast Barbecue Thanks Daryl! I'm pretty sure you could find away to hang a brisket in your UDS. Does it vent out of the lid? The PBC only vents out of the rebar holes, and keeps a lot of heat at the very top, which helps the extreme heat near the charcoal basket balance out through out meat hanging in a vertical position. Let me know how it does if you try it. Thanks again brother
Your cutting board came out super nice Rus! May get one of those pit barrel cookers for Ronald for Father's Day, we borrowed my brother's for Memorial Day to do a couple of butts turned out awesome!
Alicia Byrd Yes it sure did Alicia! That's not going to be an everyday cutting board. I'm reserving it only for videos, lol! Ronald will love the PBC! I've done 3 cooks with it so far, and super impressed with the results on every cook
Smoky Ribs I just ordered his cooker, I got the cover too, didn't do that with his grill and the small smoker thing on it has rusted out and has holes in it! Can't wait to see his face when it comes in!!! :) I am still waiting to get me a mojo griddle!! That's next on my list!
These are porcelain enamel coated, so you shouldn't have to worry about it rusting out. It will last a very long time. I need to plan a cook using my Mojoe Griddle. It's been awhile, but I sure do love using it
This video is FANTASTIC!!! You displayed and explained everything beautifully. I just bought a Pit Barrel Cooker and your video will help me do a much better job than I did with my first brisket. After I applied rub to the meat I immediately hung it on the rebar. This video showed me that I forgot to let it marinate for an hour! Also, I used hickory wood chips instead of chunks. I'll change that too. Your sequencing of shots and steps are perfect. Thanks, thanks, thanks for clarifying how easy it can be to get a great result. I can't wait to try this on my next brisket. Question... do you recommend coming up with your own combination of ingredients to create a rub? If you have done so yourself, would you mind sharing your recipe with us? I absolutely love your videos. Through watching them I made my decision to purchase a Pit Barrel Cooker and I don't regret it one bit. Awesome video Gary
harrigl1 Thanks so much, I'm glad the video can help you on your next brisket. Yes, letting the rub set up for awhile does make a difference, and chunks will do much better than chips over hot coals. I only use chips on things that cook quick such as chicken, and also a few other things. I have came up with my own rubs on a number of videos in the past, and I do enjoy doing that, but I really like these rubs that came with the PBC. I've tried them both and they have great flavor. Thanks so much for watching my videos, and I'm glad to hear you got a PBC. You just can't beat it for the price, and it does a fantastic job on everything I've used it on. Going to do huli huli chicken recipe on my next PBC video in a few weeks or so.
I love watching your show. I know what you mean by mishap I saw your show on steaming blue crabs i went and got myself 3 dozen i steamed 1 dozen my mishap came when I put the rest in the freezer alive now I know that is a no no this was my first experience with live crabs live and learn
Good morning Smoky Ribs BBQ & Southern Cuisine. Brisket looks awesome and your videos a great to learn from for a novice such as me. I was hoping to get some input/thoughts before I go an do my first brisket planned for the upcoming 4th of July. 1. When you placed your Brisket on the grate for the final portion of the smoke, did you place the fat side down or up on the grate or does it not matter? 2. Would using Butcher Paper to wrap for the final portion of the smoke be a better choice over foil? 3. You noted in the comments below that you did not use any type of Juice. Is it more of a preference to use or not use a juice in the wrapping stage? I look forward to your input. Thank you again and keep on making these terrific videos.
I really don't remember if it was fat up or down, but since the heat is right under it, I would go down with the fat cap, but shouldn't make that much difference at the temp the PBC runs at and that it is also in foil, and to answer question #2, you can certainly use pink butcher paper, and probably have a better bark at the end. A brisket has so much fat, that it's really not needed to put anything in the foil, unless your wanting to add it for flavor, like you would do with pork ribs.
Thanks I appreciate it! The knife is nothing special, just a Guy Fieri Midnight series chef knife, but it does have a good feel and holds a good edge. Not a bad knife at all for the price.
Mmm brisket! Looking fantastic Rus! I was just at a farmer's market that had some grass Fed brisket.... next time I'm there I'm bringing enough cash to get one lol. Never done a grass Fed one yet.
I can't believe I missed this video Rus, that brisket turned out great! I love that chain method you used with the hooks. I've been concerned about using only one hook for large cuts like this, that solves it.
Great video Russ, have you filmed any videos smoking a brisket using your LSG’z offset smoker? I’m about to receive my 24X40 LSG’z offset pipe smoker, and wondering what to expect! Cheers to ya!
I love your videos. I was wanting to get your input on something. I'm looking to replace my grill and the wife said that I can either get a Kamado joe classic or a PBC and and a weber gas grill. There is only 3 of us so I was wondering what your thought is towards which way I should go? I've never used a kamado and only used gas grill for the last 20 years.
It's totally up to you, but if all you have cooked on for 20 years is gas, then you really owe it to yourself to experience the Kamado Joe. You will absolutely love cooking on it. It's very versatile and will cook anything, and you can bake in it for bread, pizza, cornbread, etc. and it produces some fantastic low & slow meats such as brisket, pulled pork, beef roast, ribs, etc.
Thanks for the input i grew up in Gulfport that bridge your casting you net off of looks pretty familiar. I've eyed the kamado joe for a while now and I'm just afraid that it won't give me the cooking area that I'm use to having with other grills.
You could always go with the Kamado Big Joe. It has a 24" grate compared to the 18" on the classic. We were actually in Ocean Springs when I threw the cast net. I lived in Gulfport a few years ago, but moved to Biloxi.
smoking brisket is the easiest for me now i like to smoke mine for 10 hours or more and wrapping it for the rest of the remainder til it reaches temp, i like to wake up before 2 in the morning on weekends and opening up my brisket rinsing it, trimming it then injecting it and seasoning it, i have it on the offset by around 3 then i go inside grab my tv and laptop and watch directv outside while im trying not to fall asleep lol
Looks great, and bet it tastes good too. Noticed you said that you have a room "slap" full of the bbq sauce. I haven't heard that term in ages. Usually someone would be "slap out" of something.
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I was drooling when you were carving up that brisket and then when you made that sandwich... The floodgates opened! Love pickles on my bbq beef sandwiches! KILLER JOB! I've cooked pretty much everything you can cook on my PBC, but brisket. This has motivated me to do one. Thank you very much Rus!
Ballistic BBQ Thanks Greg! The PBC really did a great job on this brisket. I was really happy with the results.
Had my PBC 18 months now, 80+ cooks, does not disappoint!! Great work Russ!
They are excellent cookers. I really enjoy mine as well. Thanks I appreciate it!
Thank you, glad your liking the channel. Nothing quite as good as southern bbq :)
+Smoky Ribs Is brisket Cow? or Pig?
Cow
Ok, i heard my uncle say beef, so i knew it was cow
More likely it's steer. Cows are too important for milk production to use for meat (until they get too old).
Of course, being close to Memphis, you know that BBQ is only pork. Now properly smoked brisket is as close to heaven as any of us heathens will get, but it's not BBQ :). The pig is the king, and nothing else is BBQ.
OMGAWD!! that pit barrel did an outstanding job on that Select beef brisket Brother Rus!............. That sandwich looked impeccable BIG TIMES!! ..... Thank you for the shout out! makes me happy to hear those kind words brother!
elrabbitsbbq It sure did Manuel! I'm loving the PBC! It is very easy for me to give a shout out to the best BBQ sauce around! ;) Your welcome brother
This is your best video review ever. 3 years ago after I watched it I purchased a PBC and I love it. Yesterday I cooked a prime brisket and it was the best I have ever seen or tasted. Thanks so much. PS the ribs come out bad ass too!
Thanks, I appreciate that! The PBC is a lot of bang for the buck for sure! I still use mine a lot.
Did you follow these instructions? Got pics?
I love that "chaining" method, Rus. I'll keep it in mind if I'm ever lucky enough to own a PBC! Excellent looking final result!!!
SmokeyGoodness I hope you do get one Dan. Not only are they fun to cook on, they do a fantastic job with great results. I'm still stoked over mine. Thanks brother, I appreciate it :)
I really appreciate how detailed this video is in the preparation phase, specifically how you showed the grain pattern of the flat and the point. I have watched videos from PBC as well as Aaron Franklin and yours is the best. I am so impressed. Thanks!
+chpbd Thank you! I appreciate that!
this dude is the best. simple, easy to understand,
I liked ur brisket video on the pbc & I also like the usage of the red & white checkered oven mitten that u was using in video... Keeping it OL' SKOOL ... Way to Rus ✌
Perfect smoke ring & color on that brisket. That sangwich looked fire
my mouth waters so much watching this!!!! I am from the uk and never get to eat this good!!!!
I sure appreciate you watching, and hope you get to try this some day :)
Hanging brisket, this is a few of my favorite things.
Smoked Reb BBQ Yep, mine too lol! Thanks for watching Brian
Thats what i call mastering the pit!
Love your vids,clear and very nice to watch.Thumbs up all the way from Holland
+RaY Of Light Greetings to Holland! Thank you for the comments, I appreciate it and thank you for watching
Got my PBC about four months ago I love cooking on it. This year we are having a BBQ Christmas. My family has requested a smoked chicken, brisket, ribs and a turkey.
+Joey Abna Hey, that sounds like a great Christmas dinner menu to me! After a big traditional Thanksgiving meal, I'm always ready for something different come Christmas, and bbq is the way to go!
Just got a pit barrel cooker and I have been amazed by the results. I have never made brisket and people say it's the holy grail of bbq, so I started my research here before I try. Things got crazy at the end with the onion rings. Thanks for this!
Your welcome, and your brisket will turn out perfect on the PBC. Enjoy!
Another amazing video Rus - Really like the effort you put into these.
Still hunting for a Pit Barrel in the UK!
James Gray Thank you James. I'm hoping Pit Barrel Cooker expands their business to the UK as well :)
Awesome brisket Rus! Rock On!
The Root Boy Cooks ! Thanks Sal! Rock On Dude :D
Super tender brisket despite the fact that it was done in under 6 hrs! Very impressive Russ!
Smoking Bullet Yes, the cooking time blew me away! I'm not use to that, but awesome results. I already know that the next brisket I do, will be in the PBC, ribs too ;)
Looked fantastic Rus! I like the hanging rods, Looks like you hang 2 packers easily? That fat you cut off can be rendered into beef tallow, Mixed 50-50 with veggie oil makes great tasting fried food. Thats what Micky D's used use for their frys...
Fantastic video man, really. PLEASE never drop the 60fps!
+yurieu Thank you, I appreciate it! The 60fps is here to stay ;)
man o man Smokey that brisket looks delicious I'm loving that pit barrel smoker/cooker it's very simple and efficient, thanks again for another great video.
I was real happy with the results too. The PBC does a great job! Thanks for watching!
You're welcome always
Thanks It is really great to get questions answered in such a timely manner.
Thanks again
God bless
Your welcome :)
Thanks for your video. You helped me make the decision to get the Pit Barrel for my Brother in Law for Christmas. I have another buddy who was never very good at outdoor cooking and he is doing amazing things with the PBC. Let's give it a try!
Your welcome, and good choice for your brother in law. Great results at a very fair price!
I can just see the line of salivating neighbors up and down your street lol. That looks truly fantastic, would have loved to have had a taste. Will give this a try on my little Webber BBQ at home, won't be as good as yours but might just turn out ok, thanks for sharing.
I drive my neighbors nuts lol! Thanks for watching, I appreciate it!
Wow that's some piece of brisket!!! No BBQ weather here in the UK so did mine in a crock pot today for 10 hours. Would love to try a proper BBQ brisket like yours though!
dave williams Thank you! I hope you get to try brisket smoked in a pit one day. So delicious :)
That brisket looked perfect..Wow!
+Grill and chill with Big Sexy Thank you. I was super impressed with the PBC and how well it cooked this brisket
Excellent job on the brisket. I have never seen that cooker before. I will certainly check it out.
Thanks, I appreciate it! The Pit Barrel Cooker is great to cook on. I've had nothing but perfect results with it
Hey man @smokyribs great video, truly enjoyed it and you had it all worked out. I will be getting the pit barrel cooker for my father soon, so thank you for the link on the description. Off I go to watch your Prime Rib video!
+Ramon Hernandez Thank Ramon! Your father is going to love the PBC! Thanks for the comment, I appreciate it!
Once again a very nice informative video. I have had my PBC over a year and it is great. Now I want to try a brisket. See you on Periscope.
+bsdguy Thanks! You will really enjoy doing a brisket on your PBC and can expect a really nicely cooked brisket! I may use the Periscope app later today, if I have luck with my next video idea. Going fishing :)
Looks awesome, Rus!! Love your rustic cutting board as well!
MJ Trainor Thanks MJ! I'm really loving the mesquite cutting block too. A friend of mine had that cut for me down in Mexico. I had my neighbor sand both sides really smooth, and I seasoned it for days. Almost a week, and loved the final result.
That is a work of art, and just beautiful, and an heirloom! :)
Old video I know but good solid information. Very nicely done 👍
Glad to see you point out the importance of the FTC. Good job. Where did you get that cutting board? Sweet!
CosmicStargoat Thanks. That is a large slice of mesquite that a friend of mine had cut from Mexico. I had my neighbor sand it smooth, and I did the curing on it. Love it! Beautiful wood
Hey Russ, that was the best explained videos on brisket that I have seen. Just got a packer today at Costco today and I will try it on the PBC this week. Keep up the great work.
Sometimes ya feel like a wrap, sometimes ya don't.
Once you put some great slices of brisket on a sammich like you have it's all good.
Right on Rus!
Tango Joe That is so true Joe, and brother that made for one awesome sammich ;)
That looks amazing sir!! Just like the BBQ Pit boys do it! You deserve to be called a pitmaster! well done!!
Christos Fanaris Thank you, I appreciate that :)
Looking fantastic Rus! Leaning towards buying one of these Pit Barrel cookers soon!
i cant stop watching this guys videosI
Awesome looking Brisket, Rus! Excellent cook my friend!
COOK WITHMEAT Thanks Christian! I was real happy with how this one turned out :)
Hi there. Could you tell me where you got that metal hanger with the hook on it that you used to lower your charcoal basket into the barrel? Thank you. Great looking brisket! 🍻
Now that's a mean brisket there partner. Nothing beats good ol BBQ
Love good bbq, and brisket! Thanks!
Smoky Ribs BBQ & Southern Cuisine definitely can't go wrong with good ol bbq. Whether it's summer or winter I BBQ year round
excellent cook my man nice style nice voice over and now i want a pit barrel
+drmanhattan57 Thank you, but there was no voice over in this video, I'm using a lav mic. You will love the Pit Barrel Cooker :)
Awesome job Russ.............man, love the cutting board too.!!!
***** Thanks Barry! I'm really liking the mesquite chopping block too. :)
Looks Awesome!
Thank You.
I have a PBC and will cook this!
Pete
That smoke ring is perfect
Yes, it turned out nice for sure
That chopping board is awesome....so is the cooking.
Thanks, I appreciate it :)
Russ you're a true PITMASTER... I salute you on this awesome looking brisket. But I could take down two of those brisket sandwiches they look good my friend great video.
Ray Mack's Kitchen and Grill Thanks Ray, I appreciate the words brother! Those sandwiches were so good! I had another one last night ;)
sooooooo many water in my mouth - here, in Brazil !
+Adalberto Gomes Macedo Filho That's a good thing! Thanks for watching :)
Cant live without doing any kind of BBQ at least two times in a month, Great video~.
Followed the procedure exactly with and ~9lb brisket. Came to 160F after maybe ~5hrs, then foil-wrapped it and went for another several hours to 201F, then rested for an hour in a cooler (towel-wrapped).
End result was that is was somewhat juicy but was not tender. Rather, it was a bit tough to pull apart. What went wrong? PBC ran a bit cool, compared to previous cooks. Was about 230F which was 30-50F lower than normal? What do you think went wrong that led to not-tender result? Thanks for any help.
Absolutely killer video. Select Packers is pretty much all we have here. That looks awesome! . Very juicy and tender looking. I have to wrap ours as well. But, man, that sandwich. Flat out Rocks! You know I want it for dang sure. As always, Cheers on a great cook brother.
Smokes A Rollin Thanks Russ! If you ever find yourself down here, we will have to throw down with some serious bbq, but then again, we may just do some serious seafood! Ah heck, we will do both ;)
Oh heck yeah. I'm in Rus!
Great looking brisket/sandwich!!!
cadencorin1 Thank you, I appreciate that :)
What not to watch at 2AM.
+crashin1 LOL ;)
Yes i cant watch the full video, make me so hungry :'(
crashin1 or 7:08am
love how the brisket turned out, would love to see a Cajun version of our last video
jim nelson Thanks Jim! I'll have to check out which video your talking about. I'm way behind on watching videos. Been having to pull a lot of overtime at work. Thanks brother!
Smoky Ribs it is the crab pretzel we talked about before
jim nelson Oh ok, I've seen that one
Love This, EXCELLENT Instruction, and you are very clear in what you are doing.. THANKS FOR THIS SITE... BTW has anyone ever told you that you look like the AWESOME Bill Engvall
need a video of people enjoying the brisket at the end of the day. lol. I'm hungry now.
That was one juicy brisket...Nicely done Rus
Mother's BBQ Thanks Chris! The PBC Rocks!!!
That looks really good to me Rus. Excellent
Pitmaster X Thanks Roel!
Great video as always. I'd not heard of Pit Barrel Smokers before now. I like the idea of being able to hang a bunch of ribs or a big ol' brisket.
Question for you though. When you put the brisket back in on the grill after you wrapped it you put the rebar back in place while you finished the cook. Was this to maintain the airflow and temperature in the smoker, or ???
Thanks and keep up the good work.
Mike
Yes, it's important to reinsert the rebar so the PBC will run at it's designed temps. Thanks for watching, I appreciate it!
Rus, your channel is awesome brother. Just out of curiosity, at what temperature was your food probe reading? The company says 275-300 degrees depending on elevation!? Keep up the good work!!!
You know how to eat man! Just my kind of guy, would love to hang out with you. Brisket looks delicious, sharing is caring haha!
Haru QMA Thanks! I love to cook, and I love to eat more, lol! I appreciate it, and thanks for watching :)
When it's all over, you're also left with a towel that smells like brisket. Bonus!
I see you had the igrill probe for pit temperature. How hot was that probe reading? I see it was toward the top (hotter area) I am assuming as your brisket was hotter on the top vs. the bottom 160 vs 150's
un saludo desde Colombia.... esto quedo espectacular
Greetings to Colombia! Thank you, I appreciate it :)
That is one beautful looking beautful brisket! I myself am going to attempt to make a brisket for my first time, what is your advice for someone who is attempting to make Their brisket?
Danny Ramos It's really nothing to it. Just make sure to trim up all the excess fat, and leave around 1/4 deep of fat. Apply your favorite rub, then cook it low and slow at 225 to 250 until it hits a internal temperature 200 degrees, it will not hurt it if it climbs up to 210. Make sure to let it rest for a good hour or longer as I show in this video. It's your choice if you want to do a wrap when it hits 160 degrees as I did in this video. I decide that, based on which cooker I'm using and what grade of brisket I'm cooking. Good luck, and let me know how it turns out. BTW, I have another brisket video up on my channel that you may also pick up some tips from
Why oh why did I watch this video at 2:30 in the morning hungry and with no Brisket in sight to cook and eat. I dont know when but am gonna buy me a brisket and cook it and make me a sandwich with all the fixings.The only problem is I live in good old new york in a building so am gonna have to bake that brisket.Good job can't wait to try it.
pmonpl Glad you liked the video, and by making you hungry, I did my job, lol! Yes sir, hard to beat good brisket.
Looks wonderful. Cheers from India.
iSabier Thank you :)
I'm about to order one of these and dive into the world of Smoking! I have become somewhat of a "Grill Master" on my Weber. ;-) Great job and commentary Russ! Like how you have your own "intro music" too.
Your going to enjoy the PBC Marcus! It's about time for me to pull mine back out. Weber is still one of my go to grills for many things. Thanks, I sure appreciate it :)
Smoky Ribs BBQ & Southern Cuisine Absolutely! Enjoy the Memorial Day weekend buddy!
What a superb recipe !! so easy to do.... I think you must come up with your culinary book !!! people will love it :)
+Avi m Thank you. I may do a book at some point. Thanks so much for watching :)
man nothing like cooking, relaxing and stress relief after a long day working at the bank
It's great therapy for sure! I love it!
Thanks, one other question.
I am having trouble getting my PBC adjusted properly (650' elevation). I have set it at approximately 1/4 open.
What is the proper temperature at the top? I believe I have read 275 degree's. Is this correct?
Thanks for the great videos. They are very useful.
I would recommend going to the PBC website and see where you need to set the bottom vent for that elevation. I'm at sea level and 1/4 open is where I have mine set. I would think you need to open it up more, but they have a chart on it. The PBC has a range between 275 - 325 if I remember right. A slow rising temperature is expecting with the PBC, actually it more less fluctuates through out the cook, but if you go by the times given on the PBC website, you will pretty much nail your cook, but I would still use a instant read thermometer to double check that the meat's internal temperature is where you want it. Glad you enjoy my videos, and I hope this helps. The owner of PBC (Noah) is a really cool guy, and if your still having problems I would call him directly and he is more than happy to assist you with any problems your having.
What is the advantage of hanging the brisket for the smoke vs using the grate and laying on flat as you did once it was foiled?
Man, I can't wait to get a brisket on my Pit Barrel. Thanks for the inspiration!
+Russ Thomas Your welcome Russ
Man Rus, this looked great, wonder if I can hang a brisket in my UDS like you hung that one in the Pit barrel cooker...I think the UDS charcoal basket is a little high to hang, although I probably could use a diffuser. Great looking brisket, nice video....the bark looks great also.
Bad Beast Barbecue Thanks Daryl! I'm pretty sure you could find away to hang a brisket in your UDS. Does it vent out of the lid? The PBC only vents out of the rebar holes, and keeps a lot of heat at the very top, which helps the extreme heat near the charcoal basket balance out through out meat hanging in a vertical position. Let me know how it does if you try it. Thanks again brother
Your cutting board came out super nice Rus! May get one of those pit barrel cookers for Ronald for Father's Day, we borrowed my brother's for Memorial Day to do a couple of butts turned out awesome!
Alicia Byrd Yes it sure did Alicia! That's not going to be an everyday cutting board. I'm reserving it only for videos, lol! Ronald will love the PBC! I've done 3 cooks with it so far, and super impressed with the results on every cook
Smoky Ribs I just ordered his cooker, I got the cover too, didn't do that with his grill and the small smoker thing on it has rusted out and has holes in it! Can't wait to see his face when it comes in!!! :) I am still waiting to get me a mojo griddle!! That's next on my list!
These are porcelain enamel coated, so you shouldn't have to worry about it rusting out. It will last a very long time. I need to plan a cook using my Mojoe Griddle. It's been awhile, but I sure do love using it
This video is FANTASTIC!!! You displayed and explained everything beautifully. I just bought a Pit Barrel Cooker and your video will help me do a much better job than I did with my first brisket. After I applied rub to the meat I immediately hung it on the rebar. This video showed me that I forgot to let it marinate for an hour! Also, I used hickory wood chips instead of chunks. I'll change that too. Your sequencing of shots and steps are perfect. Thanks, thanks, thanks for clarifying how easy it can be to get a great result. I can't wait to try this on my next brisket. Question... do you recommend coming up with your own combination of ingredients to create a rub? If you have done so yourself, would you mind sharing your recipe with us? I absolutely love your videos. Through watching them I made my decision to purchase a Pit Barrel Cooker and I don't regret it one bit. Awesome video
Gary
harrigl1 Thanks so much, I'm glad the video can help you on your next brisket. Yes, letting the rub set up for awhile does make a difference, and chunks will do much better than chips over hot coals. I only use chips on things that cook quick such as chicken, and also a few other things. I have came up with my own rubs on a number of videos in the past, and I do enjoy doing that, but I really like these rubs that came with the PBC. I've tried them both and they have great flavor. Thanks so much for watching my videos, and I'm glad to hear you got a PBC. You just can't beat it for the price, and it does a fantastic job on everything I've used it on. Going to do huli huli chicken recipe on my next PBC video in a few weeks or so.
I love watching your show. I know what you mean by mishap I saw your show on steaming blue crabs i went and got myself 3 dozen i steamed 1 dozen my mishap came when I put the rest in the freezer alive now I know that is a no no this was my first experience with live crabs live and learn
Good morning Smoky Ribs BBQ & Southern Cuisine. Brisket looks awesome and your videos a great to learn from for a novice such as me. I was hoping to get some input/thoughts before I go an do my first brisket planned for the upcoming 4th of July.
1. When you placed your Brisket on the grate for the final portion of the smoke, did you place the fat side down or up on the grate or does it not matter?
2. Would using Butcher Paper to wrap for the final portion of the smoke be a better choice over foil?
3. You noted in the comments below that you did not use any type of Juice. Is it more of a preference to use or not use a juice in the wrapping stage?
I look forward to your input. Thank you again and keep on making these terrific videos.
I really don't remember if it was fat up or down, but since the heat is right under it, I would go down with the fat cap, but shouldn't make that much difference at the temp the PBC runs at and that it is also in foil, and to answer question #2, you can certainly use pink butcher paper, and probably have a better bark at the end. A brisket has so much fat, that it's really not needed to put anything in the foil, unless your wanting to add it for flavor, like you would do with pork ribs.
Hey great video with several useful tips. What kind of knife do you have there? I am looking for a good sharp knife -
Thanks I appreciate it! The knife is nothing special, just a Guy Fieri Midnight series chef knife, but it does have a good feel and holds a good edge. Not a bad knife at all for the price.
Man that looked great. Might have to try a brisket on a barrel one day!!
Mmm brisket! Looking fantastic Rus! I was just at a farmer's market that had some grass Fed brisket.... next time I'm there I'm bringing enough cash to get one lol. Never done a grass Fed one yet.
White Thunder BBQ Thanks Nate! I bet the grass fed will be great!
Smoky Ribs lots of farms around here.... they said they are going to have pork soon!
Great video as always and you are official on my periscope list!!!
***** Thank you, and I'll see ya on Periscope :D
I can't believe I missed this video Rus, that brisket turned out great! I love that chain method you used with the hooks. I've been concerned about using only one hook for large cuts like this, that solves it.
Glad you found the video Tom. This video has done well, and yes the chain method with the hooks is more of an insurance.
Awesome! I Love these videos...makes me feel more confident when I try these recipes myself
Glad you enjoy the videos and thank you for watching them!
How many degrees internal temp did you pick up from the hour in the cooler? Great video by the way.
Great video Russ, have you filmed any videos smoking a brisket using your LSG’z offset smoker? I’m about to receive my 24X40 LSG’z offset pipe smoker, and wondering what to expect! Cheers to ya!
Yes, I know I’ve done at least three brisket videos using the LSG Offset. Expect to be thrilled when you lay eyes on that beast 👍
Nice looking brisket, Rus!
food jazz Thank you Karen! I was really pleased with the results. Sooooo good :)
I love your videos. I was wanting to get your input on something. I'm looking to replace my grill and the wife said that I can either get a Kamado joe classic or a PBC and and a weber gas grill. There is only 3 of us so I was wondering what your thought is towards which way I should go? I've never used a kamado and only used gas grill for the last 20 years.
It's totally up to you, but if all you have cooked on for 20 years is gas, then you really owe it to yourself to experience the Kamado Joe. You will absolutely love cooking on it. It's very versatile and will cook anything, and you can bake in it for bread, pizza, cornbread, etc. and it produces some fantastic low & slow meats such as brisket, pulled pork, beef roast, ribs, etc.
Thanks for the input i grew up in Gulfport that bridge your casting you net off of looks pretty familiar. I've eyed the kamado joe for a while now and I'm just afraid that it won't give me the cooking area that I'm use to having with other grills.
You could always go with the Kamado Big Joe. It has a 24" grate compared to the 18" on the classic. We were actually in Ocean Springs when I threw the cast net. I lived in Gulfport a few years ago, but moved to Biloxi.
smoking brisket is the easiest for me now i like to smoke mine for 10 hours or more and wrapping it for the rest of the remainder til it reaches temp, i like to wake up before 2 in the morning on weekends and opening up my brisket rinsing it, trimming it then injecting it and seasoning it, i have it on the offset by around 3 then i go inside grab my tv and laptop and watch directv outside while im trying not to fall asleep lol
Looked very very Good Rus !!!! Perfect Job !!!
Herbie Grillt Thanks Herbie, I appreciate it brother
Looks great, and bet it tastes good too. Noticed you said that you have a room "slap" full of the bbq sauce. I haven't heard that term in ages. Usually someone would be "slap out" of something.
www.urbandictionary.com/define.php?term=slap%20full LOL! It's just the way we talk down here in the deep south. Comes natural
You have amazing heat tolerance
The techniques are so detailed Rus! But even better, if you actually say the ingredients of the special badass rub and the sauce.
+hellsohot Thanks! I wish I knew all the ingredients, then I wouldn't have to buy them lol ;)
send some brisket my way. looks awesom. love my pit smoker awesom tool
+Stefan Skala Yes it is. Love mine too 👍
loved it. looked delicious!! well done smoky
I thought I would be 165 degrees. like mine with a bit of smoky crisp. I might try this weekend.
Love your channel. What type of camera do you use?
I'm just about convinced I am ready for a PBC... thanks for a easy to follow videos. BTW where did you get that cutting board?
+Phillip Martin Your welcome. A friend of mine had that mesquite wood cut for me, then I had it sanded and seasoned it my self
That looks awesome . Just got a pit barrel and I will be doing a brisket on it
How long is it take to reach the initial 260* mark?