smoking tip: don't put your meat on until the smoke turns blue. also, that's why you didn't get a smoke ring. you can get a smoke ring without smoke. a smoke ring's formed when cold meat hits heat. by putting the meat on too early the meat came to temp along side the barrel getting to temp. common trick on the competition circuit is to smoke cold meats to get a deep smoke ring. the smoke ring actually doesn't effect the taste at all, it just looks pretty. also, thanks for the tip on the au jus. i'm not above brining, but never thought of injecting a brisket. thank you.

Thanks for showing this method in the PBC. Looking forward to attack brisket. I’ve never smoked one before.

Very good looking brisket James. You’ve given me an idea out of this video. Thanks for sharing with us

Great looking brisket! Very tender and moist. I've been tossing a small handful of pellets in my PBC lately. Seems to work pretty well. Cheers brother James!

My husband wanted me to tell you he really enjoys your cooks. Very professional. He says it gives him comfidence. He likes to bbq, smoke. He says to keep up the good videos.

@CentralTexasGrilling

6 жыл бұрын

Cindy Crandall Please tell your hubby I said thank you!

Great teaching video James!!! Definite thumbs up!!!! Take care brother!

Next time - #1when I light my briquettes I put the wood chunks on top in the chimney so they already start lighting #2 spritz with a liquid because the liquid captures the smoke and u will get a better smoke ring and it only takes smoke until about 140* after that just wrap as usual at 160*-170* #3 slice only what your going to eat or when u serve to someone so it doesn't dry all the other pieces out or put them back in the au jus to soak then freeze left over for next use - nice tip

Nice brisket James. Thanks for the info & tips. I need to do a brisket soon.

@CentralTexasGrilling

6 жыл бұрын

Thanks for stopping by Phil!

Tellin all the good secrets! Good stuff brotha James

I ve got to get me one of those pit barrel cooker s ! Great video !

This looked amazing. Great tip with the ajus

@CentralTexasGrilling

6 жыл бұрын

Thanks for stopping by.

I love to smoke with pecan wood. And I love everything about this video. I always learn something NEW when I watch your vids my smoking brother. Thanks for sharing another awesome recipe.. Be Blessed and have a great weekend🙏Your Smoking Sista J😁

@CentralTexasGrilling

5 жыл бұрын

Thank you for stopping by my friend!

@hughbetcha436

4 жыл бұрын

My favorite as well

Thanks......I learned a lot from this Vid!

James , great video brother! I love oak and pecan also on brisket!

Another great cook brother james. I hit the notification bell for your live chats keep the camera rolling. 🐄🔥🔥

@CentralTexasGrilling

6 жыл бұрын

Appreciate the support Raul!

Good stuff James. I actually purchased a Pit Barrel Skoker several months ago and I returned it due to being too small. I ended up buying a Gateway Smoker and oh boy it's a badazz smoker. Same concept, just bigger.

@CentralTexasGrilling

6 жыл бұрын

Gateway Smokers are great! I really want one. The PBC is definitely a lot smaller. It's great if you're someone who doesn't do a lot of cooking or if you're cooking for a small amount of people.

Great job brother. Two things I’ve never done, brisket and pbc, three if you count injecting. I’ve learned a lot from you, thanks for that. Keep on teaching! :)

@CentralTexasGrilling

6 жыл бұрын

I appreciate it Charley! Thanks for the support.

Great looking brisket bro. I appreciate all the tips and tricks you shared. My first brisket I did on the PBC was a little too long and that tip did get burnt. I'm going to try one on the grate next time.

@CentralTexasGrilling

6 жыл бұрын

Try it on the grate and see if you notice a difference between the grate and hanging it.

Burnt ends is a treat.. it came out really good..

Got me wanting brisket at 12:30am. Looks damn good...

Thanks for being honest on your review

Another Great Video!!!!!!

Awesome video James. I hope I can try this soon. I know competition guys like the smoke ring but it doesn't affect flavor according the experts. So for home, flavor, texture......

I've actually found that I get better consistency when I cook a brisket in my PBC on the grate fat side up. I wrap in butcher paper and get a great smoke ring. The only things that get hung in the PBC are ribs and turkey.

@CentralTexasGrilling

5 жыл бұрын

Lekan Oyefeso I’ve done it both ways and I do prefer to cook it on the grate too.

Looks delicious yummy and awesome and wow. 👍👍👍👊

Love me some John Hill... great dude!! I remember you mentioning you made this for the juice... that is like saying you are using me for my body... I feel used... LMAO. that turned out with amazing color on the PBC!! Gives me a good idea!!! Thanks brother! Look at all that JUICE!!!

@CentralTexasGrilling

6 жыл бұрын

John's definitely a cook kat! Separate the juice from the grease and you'll have some dang flavorful Au Jus.

Nice job. I forgot all about the even bark, but you're right

@CentralTexasGrilling

6 жыл бұрын

Thanks man. Yeah, I really liked that the bark was even all the way around.

Nice bark and the brisket looks moist... I haven't done a brisket in a while looks like it's about time...👍👍

@CentralTexasGrilling

6 жыл бұрын

Knock one out, I'm sure it'll turn out great.

You: "Au Jus"! Me: "Bless you"!

@CentralTexasGrilling

5 жыл бұрын

Jeff LMAO!😂

Man, it’s 4am and I’m hungry now, haha. The brisket looked great even at the 3 hour mark. Do you use your SPG as a base rub on any kind of meat? Or does it taste best with a particular kind? I want to try it out. I’ve never done a base rub before. Good stuff man!

@CentralTexasGrilling

6 жыл бұрын

Hey Chris! Yes, I use my SPG rub as a base for all meats (except fish). I use it on beef, pork, chicken, whatever. Sometimes I use it by itself too.

So I spend 6 hours building up a bark, but then mush it out in foil. I want juicy smoked meat and crisp bark. I've been trying not wrapping, but thinking a reverse sear with coals, torch, whatever might be better after wrapping.

Great cook James! Need to hang some meats on my gateway rack on my 22 WSM.

Love the dogs lol same with mine

Hi James, That Brisket looked amazing and I'm sure it tasted the same. I really enjoyed your video production of the cook and angles you were able to provide of the barrel, pretty cool. Maybe on your next "ACS Live" show we can talk about the Brisket cook in more detail. Thank you and I look forward to your next cook. Cheers, Craig

@CentralTexasGrilling

6 жыл бұрын

Howdy Craig! Sure, I can go into more detail when it comes to cooking a brisket.

Great Looking cook !!

@CentralTexasGrilling

6 жыл бұрын

Thx Jayde!

I’ve had my PBC for a good while. To me, it absolutely excels at cooking poultry. 1/2 chickens or even whole birds come out better than you could ask for. I just prefer to cook long products like ribs & brisket on my other cookers. I’ve cooked 10 1/2 chickens at a time on my PBC and it’s the most juicy & tender buzzards you can eat. Thanks for the video sir.

@CentralTexasGrilling

5 жыл бұрын

Wayne Swicegood You’re absolutely right, it cooks chicken great. Now you got me wanting to fire it up and make some chicken lol

@prevost8686

5 жыл бұрын

Aim'em and Claim'em Smokers It’ll cook 1/2 chickens better than my high end offset.

@CentralTexasGrilling

5 жыл бұрын

I'm actually going to make some chicken today on it.

@prevost8686

5 жыл бұрын

Aim'em and Claim'em Smokers I hope they turned out good for you.

Looks great James!. Although I won't ever inject as it doesn't fit right for me. I tend to skip that part or avoid injection videos all together. Maybe just me. Hope T-Roy is back soon, I've been bingeing his Thursday chats to tied over till he is back, hopefully soon. Cheers!

I actually started foiling 1/2 of one half of the fire basket with foil when cooking long meats on the pbc it helped reduce that burnt appearance on the part closest to the fire box just a idea looking good big homie

@CentralTexasGrilling

6 жыл бұрын

That's a good idea, gonna have to give it a try.

Great video.. Seeing u , Troy , the guy from Baby Back Mania makes me wanna cook/grill/smoke & try dffrnt seasonings...

@CentralTexasGrilling

5 жыл бұрын

Thanks DeWayne!

This lil cooker is a rib cooking machine!!!

@CentralTexasGrilling

2 жыл бұрын

It sure is.

James , a question, if you use au jaus from a previous cook , is it important to use the same rub each time ? Thank you James !

@CentralTexasGrilling

6 жыл бұрын

Yes, I usually use the same rubs each time. I didn't do that with this video cause I didn't want to give away my comp rubs, but I knew the Black Ops would be a good rub so I didn't mind using a different rub this time.

nice brisket James, gotta love that 360* bark! I get a better smoke ring when I season at least 6 hours in advance or overnight.

@CentralTexasGrilling

6 жыл бұрын

Hey John! I normally season hours in advance, or overnight, myself. I got a late start on this cook so I didn't get a chance to do that this time.

@2LiveQ-Tx

6 жыл бұрын

Made a brisket this past weekend, I only did a light season overnight, then seasoned about 30 min before I put it on the pit.. still got a smoke ring but no liquid in my pan overnight, even after injecting.. coincidence? dunno, but brisket still came out great. Moe Cason beef rub is pretty good BTW.

Great cook brother, just in time for Memorial Day weekend. I'll be cooking up one myself. What did you inject with?

@CentralTexasGrilling

6 жыл бұрын

I used some beef broth and a commercial beef injection. Kosmos Q, Butcher's BBQ are just a couple of campanies that make a good beef injection.

I got the tortillas, YUMY need to do a whole one soon. Running out of tamales, Save all that broth for tamales and things like tacos, soups and stews even pour some back on the brisket when you freeze it cheers man

James nice cook. I agree with you about Bark. These Pitt Barrel/ Barrel House Cookers put on a phenomenal Bark on the meat. That looked freekin Delicious.

That Looks very good, I will have to try cooking a Brisket, I have never cooked one, I have a pit barrel, and I just got a weber smoky mountain 22 inch, what cooker do you think I should use for my first try at a brisket. Thanks for sharing the vid.

@CentralTexasGrilling

6 жыл бұрын

I would go with the WSM for your first brisket cook. It's easier to control the temp.

@wfp537

6 жыл бұрын

Thank You, I will do that.

Does cosco have a good seasoning? Which one you recommend from there?

@CentralTexasGrilling

4 жыл бұрын

Honestly, I've never shopped at COSTCO so I can't tell you, sorry.

What was in the marinade you injected with? Chris

@CentralTexasGrilling

6 жыл бұрын

I used some beef broth and a commercial beef injection. Kosmos Q, Butcher's BBQ are just a couple of companies that make a good beef injection.

Wonderful wonderful cook man question was you nervous about doing a hanging brisket technique for maybe. 1 your brisket was really close your heat for it would burn. 2 that your awesome brisket might fall.

@CentralTexasGrilling

5 жыл бұрын

Both. I've never hung a brisket before so I was worried it would fall. Also, being that close tot he fire I was worried it might burn up. Luckily neither happened.

Great video glad u liked the black ops brotha

@CentralTexasGrilling

6 жыл бұрын

It's good stuff. I plan on using it again on my next brisket cook. Probably on Monday.

Nice brisket man

@CentralTexasGrilling

6 жыл бұрын

Much appreciated Rico!

@James-dm8tx

6 жыл бұрын

Aim'em and Claim'em Smokers I use black ops as well bro, and SPG love the mix man. As for wood I use pecan, mesquite and cherry

Why do you hook it from the point as opposed to yo the flat?

@CentralTexasGrilling

5 жыл бұрын

I do it because the point is thicker and because it has more fat in it so the fat can drip down the brisket as it cooks.

I did my first brisket on the PBC over the weekend. I wrapped around 160 and it hit 203 in about 40min? Is that normal or should it take 2hrs?

@CentralTexasGrilling

5 жыл бұрын

It's normal. Depending on the temp you're running it could take a couple of hours or it could take 40 minuts.

I have yet to do a brisket on the PBC. I might do one this weekend if I can find a small one. Around me I can only find 15 pound or bigger. Which would be too long for the PBC I think. Nice cook brother!

@CentralTexasGrilling

6 жыл бұрын

Yeah, a 15lber would definitely be too big. Mine was only 8lbs and it almost touched the bottom.

I find wood chips work much better than chunks in the PBC. Like you mentioned chucks take a long time to catch and chips burn for a surprisingly long time

@CentralTexasGrilling

6 жыл бұрын

Thanks for the info dougjoha. I'll definitely give that a try next time.

It's been a long time since I smoked a brisket... I think it should be on our Memorial day schedule (hanging in the PBC of course).

@CentralTexasGrilling

6 жыл бұрын

Yes, and film it too :-)

One of the best brisket rubs on the market bro, you should try the Habanero death dust from the same company on some grilled wings.

@CentralTexasGrilling

6 жыл бұрын

That Habanero Death Dust sounds like it would go great on wings. I'll have to look into it. Thanks for stopping by.

Hey brotha, thats very informative. great video as always!! We need to Q together soon

@CentralTexasGrilling

6 жыл бұрын

Hopefully we'll get that chance soon. It would be fun for sure.

I was kind of amazed by the smoke ring I got on ribs just using charcoal.

@CentralTexasGrilling

4 жыл бұрын

You can definitely get a smoke ring without wood.

@dccoletrain

4 жыл бұрын

Aim'em and Claim'em Smokers for whatever reason I have trouble getting a decent smoke ring with beef on a kettle. I know it’s flavor that matters but it drives me nuts. Lol

THIS WAS A GREAT VIDEO BROTHER JAMES..WHAT DID U THINK OF SPRITZING WITH BUTTER? BRISKET SLICED REAL NICE.... CHEERZ EH

@CentralTexasGrilling

6 жыл бұрын

IN FOR THE GRILL Spritzing with the butter is something I do in competitions. That was another little secret I gave out 😬

@MrMotovader

6 жыл бұрын

Aim'em and Claim'em Smokers LOL GOT YA..WELL TY U FOR THAT SIR..GREAT IDEA.. CHEERZ JAMES

I thought was my dogs panting🤭 it's hard getting threw front door when smoking

James , nice brisket ! U throwing curve balls with that butter spritz . the same for your ribs and if so, through out the cook ??? Talk too me brother !! ✌✌

@CentralTexasGrilling

6 жыл бұрын

The butter spritz was a little secret that I gave out. I spritx throughout the cook with it.

hey you don't have to taste before taste test, Bad boy !

Great video but one thing should let the smoker warm up before hanging the meat but still a great vid

@CentralTexasGrilling

6 жыл бұрын

Thanks Dan! I'm still learning how to master the PBC. I normally put my meat on and let it come up to temp with the pit but I'll try it the other way too. Thanks for stopping by.

@danveazie1821

6 жыл бұрын

I'm usually not on to criticize, everyone has there own thing they do. I'm doing my first bbq competition in July some things u did in the Boston butt video I'm gonna try but keep the vids coming

not a big smoke ring because you sprtiz'd with butter/oil not a liquid to draw the smoke in to make the red color

TASTE THE >FUCKIN BRISKET ALREADY

Wear gloves bro

@CentralTexasGrilling

5 жыл бұрын

I'm gonna not wear gloves in every video just for you.

@bradtanner7056

5 жыл бұрын

@@CentralTexasGrilling you can lead a horse to water but you can't make him drink

Thought of buying a PBC, unsure how I feel about using hooks. Wouldn't there be a chance of it falling off as it cooks? Like how ribs become fall off the bone...

@CentralTexasGrilling

Жыл бұрын

If you hook it right it shouldn't be an issue. Ribs usually become "fall off the bone" after you wrap them. If they're hanging they're probably not wrapped so you should be fine.