Recent content by smokeschop

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  1. Pit Barrel Brisket (part 2)

    Pit Barrel Brisket (part 2)

  2. smokeschop

    Pit Barrel Brisket (part 2)

    Hung another brisket in the Pit Barrel Cooker (PBC) this weekend.  Was anxious to try out my new iGrill2, so picked up an 8lb brisket from HEB on a whim.  Rubbed it down with mixture of mustard and pickle juice, and then applied the Pepper/Salt rub.  Let it sit overnight. For those unfamiliar...
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  5. smokeschop

    Pit Barrel Brisket

    Hoosiers, Hi highly recommend the PBC.  Very easy to use, food turns out tasty and juicy.  
  6. smokeschop

    Win a prize a day from A-MAZE-N Products - enter here every day through 6/23!

     If I win the A-MAZE-N-PELLET-SMOKER Contest, I plan to smoke BEEF RIBS this summer.
  7. smokeschop

    Pit Barrel Brisket

    Oh, one thing I forgot to mention, the brisket was about a 12#'er.  It was slightly longer than the cooking space of the PBC.  As such, the bottom of the brisket (the flat in this case, as I hooked it through the point) was on the coals!  Over time it pulled away as the brisket shrank a bit...
  8. smokeschop

    Pit Barrel Brisket

    Leah, I am a dog person as well, so love to chat about dogs anytime (wish I had more than one).  That's a handsome looking pack you got there, and it sounds like the eat good (and better than me!).   Lucy gets by with regular dog food (simple six ingredient one), augmented with some scraps from...
  9. smokeschop

    Pit Barrel Brisket

    Foamheart, The Woodlands is a great place to live... on the weekends!  Monday through Friday is a bit rough.  I work by the airport (IAH) so at least I am not driving all the way into downtown.  Haven't found me a good butcher yet (more lack of me trying, vs lack of good butchers), been relying...
  10. smokeschop

    Pit Barrel Brisket

    Foamheart, I am in The Woodlands, Tx, an hour north of Houston.  Go Rockets!
  11. smokeschop

    Pit Barrel Brisket

    Here's the finished brisket... It was so tender and delicious.  Rubbed the brisket with pickle juice and mustard first, then a simple rub of pepper, salt, seasoned salt, and garlic powder (per John Lewis of La Barbeque in Austin).  Wrapped it at 155, pulled it off at 203.  Sat in cooler for 2...
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