Go Back
Print Pin Recipe

Pit Barrel Cooker Brisket

Hot and Fast Brisket Made Easy
No ratings yet
Prep Time15 minutes
Active Time6 hours
Resting Time2 hours
Total Time8 hours 15 minutes

Ingredients

  • Your Favorite Brisket Rub I used Steve Gow's from Smoke Trails BBQ
  • 10 lb Beef Brisket

Instructions

  • Trim brisket by sizing brisket to the pit barrel cooker.
    Trim the fat cap to roughly 1/4".
    Round edges of brisket to make more aerodynamic.
  • Season all sides of the brisket with your favorite rub.
    If you don't have a brisket rub, use this rub recipe:
    1 Tablespoon 16 Mesh Black Pepper on both sides.
    1 Tablespoon Diamond Crystal Kosher salt on both sides.
    1 Tablespoon Lawry's Seasoned salt on both sides.
  • Setup your PBC by adjusting your intake vent based on your elevation.
    Use this link to approximate your elevation.
  • Fill the charcoal basket half way.
    Remove 1/4 of this charcoal and light it.
    Add the lit charcoal back to the basket, spread out 4-5 wood chunks on the charcoal (I used cherry and pecan), put the grates back on the PBC, and then put the brisket on the PBC.
    Put your rebar through their respective slots.
    Cover the PBC with the lid.
  • Every 30-45 minutes, rotate the brisket 90 degrees clockwise.
    Take brisket off the smoker at 175F internal or when you're happy with the bark.
  • Tightly wrap in aluminum foil and return back to the PBC.
  • Wait until the brisket is tender.
    With a toothpick or your probe thermometer, probe the entire brisket.
    The poke should slide in and out of the meat like warm butter or like through a jar of peanut butter.
    You should feel this sensation throughout the brisket.
  • Once tender, take off the PBC and put the wrapped brisket in your oven for 2 hours.
  • After resting, take out of the wrap, slice against the grain and enjoy!