Anyone here done a brisket on the PBC? I'm not asking for advice on doing it on a Weber, Charbroil, etc...just a PBC. I've never done one before and was hoping for some wisdom. (expected price, best marinade, where to get it, how to trim it, cook time, wrap/no wrap, etc.)
Thanks BBI
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I've done briskets in pellet smokers, wood smokers, bullet smokers - same basic drill every time, I would think the PBC which is basically an ugly drum smoker in commercial form would be no different.
I guess I'm more interested in peoples experiences with prepping and with cook times. as well as post cook (wrapping/towels/etc)
Drop some wood chips/chunks in when you put the meat in and just let it to it's magic. Also, I wrap, but if you are in a rush you might not need to.
Also, pictures or it didn't happen :-)