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This is not a sponsored video. Check below for more info on the Pit Barrel Cooker.
Current offer of Free Shipping over $25
What we used:
18.5" Pit Barrel smoker: https://pitbarrelcooker.com/?ref=yl-6g0elkxs
18.5" hinged grate: https://pitbarrelcooker.com/?ref=yl-6g0elkxs
Mair lid lifter: https://amzn.to/2J4k1lD
Mesquite Seasoning: https://kentrollins.com/shop-1/
Original Seasoning: https://kentrollins.com/shop-1/
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For dog adoption information and form: https://mailchi.mp/kentrollins/dogadoption
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Ever thought you wanted to cook a brisket, but you hated to fire up that old smoker that
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takes 16 hours to get it done? Well I have got you a way to cook a brisket, but I'm giving you a bonus on some burnt ends
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with a special sauce, and we're doing it all in a pit barrel smoker
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Hey, thank y'all for stopping by the barn, and welcome to another brand new episode of
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cooking with who? Cowboy Kent Rollins. Yeah, you got him live and in color coming to you right now
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I want to welcome all you new viewers who are just joining in for the first time, and we want
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you to go ahead and hit that subscribe button so you don't miss out. We have got so many brand new
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things coming up this summer. We even got some fresh stuff coming right out of the garden, but
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today I'm taking a shortcut. Now I'm talking about smoking a certified Angus beef brisket. Now y'all
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have seen me drag out that old fire brigand dragon that i have out there weighs a bunch you have to
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go cut firewood takes 14 15 hours to get it just right i ain't got that long and the big don't want
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to wait that long neither so today we're breaking out our pit barrel smoker to see how this thing
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performs and get this going further i think y'all should know this is not a paid video nor is it a
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sponsored video but i have been to a lot of barbecue cook-offs and i've seen these little
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barrels standing out there and smoke coming out of them so i got to asking these people that was
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Hey, what do you think about this deal? They had rave reviews So I reached out to the pit barrel people and ask them could you send me one of these little barrels? I'd like to try it. So
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Let's see what happens. Let's go back to regular programming bonus today with this brisket
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I'm talking about some burnt ends on the grill afterwards with a special sauce that goes in there now a lot of folks they be using
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Charcoal briquettes in this little feller behind me, but not me You know the cowboy ain't gonna use that stuff
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We're gonna use a hardwood lump. This hardwood lump or real wood
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is gonna give you better flavor, more heat, and last longer. And plus, it is all natural
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But I tell you, we have a very special culinary guest that dropped by today
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What is his name? Hey, can you look at the camera? There we go
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This is our very special guest, our culinary host for today, Marmaduke
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Now we're fostering this dog, And I mean he has went through the Cowboy Kent Rollins and Shannon and Beagle training program to where he knows how good food is
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So stick around later. We're going to give you all the info you need on how you can be the proud owner of the next culinary genius taste tester control dog
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Well, here it is. And don't it look pretty? Certified Angus beef brisket
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Weighed about 11 pounds and 14 ounce. And then we trim it. So you're probably getting around nine and a half pounds out of there after you trim that fat off
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This is the whole brisket, not just the flat. Got the cap end on there too
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So if you need a little help t a brisket, we did this in depth in a video channel
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Have you a little link right up there where you can click it. We went ahead, we put lime juice on this rascal
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rubbed it in really well. Now on the fat side of this, after we got it trimmed
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I used mesquite seasoning and I rubbed it on there really well, turned it over, put original on the top
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Let it sit in the icebox for at least six hours, but we let this one set about 10
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So let's get us a fire started. And we're today gonna use a hardwood lump
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You can find this at a lot of grocery stores, Home Depot, Lowe's, places like that
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I like to use an oak and mesquite mixture, and that's what we're gonna start with today
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Look what I got. I'm gonna use some newspaper and we're gonna see what turns out here
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It just goes right under the bottom there. We're gonna put a pretty good little dab in there
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to get this started. You ever watch that old show, Paladin? Some of you will relate to it
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Half gun will travel, half striker. Well, as you see, we're letting her get good and white here
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We gonna go ahead and dump this one in there To that we going to go ahead and finish filling it with fresh
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This here mayor lid lifter works really well. So down in the pit barrel they go
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You can see that them coals is generating some heat. So let me set this lid right over here
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Now this pit barrel smoker you can get two optional grills this one here
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Solid this one here has a little deal you can open it. I'm gonna need that today
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Now we're gonna want some more smoke flavor on this brisket, so let me see I got three cards here
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You don't pick a card shan which one you don't pick the middle one You got a piece of mesquite and another piece of mesquite and another piece of mesquite. So
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So let's put them in there so we can get us some smoke to generating
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That grill has done got hot. It has. We got our brisket seasoned, ready to go
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We're going to set her right in here, fat side down. I like to use me a little thermometer
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Okay. Now I told you I was going to give you a tip and a trick because if we just let that run
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like it is, it's soon going to be to 350 degrees because we're getting us some airflow too much
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down here. So let's shut that deal. Plumb to the bottom right there. But you see these little holes
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it's got here? There's four of them. We're going to stop three of them up, we are. Me, I like to use
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tinfoil to plug a hole. You remember that old saying, I'm not a plumber, but I'm the plumber's
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son. I'll plug the hole till the plumber comes. I just wondered if you knew it. So there's one
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Okay, got our vent shut down there. Got three out of the four plugged
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These here tin foil deals with this sticking around will help you get better reception on your cell phone
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while you're out here sitting around the fire, but also you can watch TV. Now you can see that little vent hole down there is shut
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It don't shut plumb solid. It leaves you a little sliver there of that moon
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that's showing right there through it. That is all in the process that these fellas have developed
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when they made this to whether you're cooking at sea level or a high altitude
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Down here pretty low to the ground, we're 1800 foot here in Harmon County
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I'm gonna leave it cracked about like that. The higher you get, the more oxygen it's gonna need
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During this cook time, we wanna run about 220 to 240, and if it's getting hotter than that
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when we check it in about an hour, we'll stop that other little hole up there so we ain't getting as much circulation from air
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to keep that fire hot. Well, we've been on an hour we have
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Look at that good sweating action that we get. That's what I wanna see in one of them
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What's that say, Shan? Uh, two... 55? 55, . Alright, so at 255, that's just a tad hotter than I like
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Remember what I told you we would do? So, let me go ahead and just plug this in right quick
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And let me tell you, your reception just got better, didn't it
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We gotta add us a little more smoke. And look, there's Marmaduke the checking dog
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He come to check and make sure everything's good. Now this is the reason, if Shannon will come back in here, that I choose this grate today
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because you can pick that up without having to take your grill off
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So we're going to add a little more smoke in there. Now I know you'll be telling yourself, I want to check this all the time
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When you're looking, you ain't cooking. So that's regulating that temperature pretty close, so we ain't going to worry about it
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We'll check it another hour and a half in and just see what's going on and make sure
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we look at that gauge. What are you guys doing? They're waiting on reaping the benefits
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of being a culinary assistant, is what my two fine helpers are doing
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Well, we've been on another hour and a half we have after we flipped it
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They have some good smoke coming out of there. So it comes time now for us to give it a little bath
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Get you some aluminum foil cause we gonna need to seal this rascal up tight Guess what we to put on it folks You heard it here first You did Red River Ranch Green Chili Chipotle Relish
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because I like it to have a little bit of that bite in it. It's going to get a little sweet and a little heat
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But say you want to do this today and you ain't got time for Pony Express to bring you none. Well, get you a jar of your favorite salsa
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if you want to spice it up a little or just use you some barbecue sauce. Just want you to put that barbecue sauce on there lightly
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Now the relish, I just like to spoon over the top of it
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So you can see we got some really good color out of this little pit barrel smoker in about
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two and a half hours. So let's flip him over. Because the next three hours, we're just going for a little more flavor, but a whole lot more tenderness
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See my help is hard at work as they wait, they are. But if you want to do this and you don't want to put the relish on there, it does need a little moisture
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At this time, if you want to use some cherry juice, apple juice, peach juice, spray it on there
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Looky there, the right amount. Just like wrapping up a present, I want it sealed good and tight everywhere
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Now for this last three hours of cooking, we're going to take our antennas out
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we're gonna add a little more hardwood lump. Probably about a half a canister
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This is not lit, this is not ready. I just wanna put it in there, it'll catch a hole
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keep a slow burn going. Laying right dead center. Lid goes on
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The lid's on, all these little holes is empty. This is right here where it needs to be
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So I don't know what time it is, but the beagle says in three hours, it's gonna be done
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So don't run off yet. Cause we ain't through, remember that bonus of them little burn ends we gonna put on there
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with that special sauce. Don't quit me now. We're gonna try to run this still about 220 to 240
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along in there, and you can achieve this factor by this little thing right there
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You was cooking at a lot of altitude above 5600 to 6000 foot
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I'd open that rascal plumb up. We're about 1800, so we're just gonna let her flop down there where it needs to be
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That's how we're sort of regulating some heat in there. Well, y'all tired of waiting
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If we'd have had that old Dragon Breath smoker, we'd still be waiting, but we've been on five and a half hours
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But right now, I need to add some more coal to the fire so I can get them in to be getting a good crystallizing
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Now if I could just get this little felt, look, did you see how that sliced
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Look at that, just peeled right off there so nice and easy. Oh, you've got company coming
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Whoa, it is our new official chicken dog. So we're going to set that right there
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Go ahead and wrap this back up because it can sit here and rest. It ain't going to hurt a thing
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Now a lot of the burnt ends are traditionally, they just this burnt part that you peel off the corners of all the brisket
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Me, sometimes there ain't enough of that to go around. So I just like to chunk them up here
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And you just put them in bite-size pieces, whatever you want. See this goodness that's here in this bowl
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All it is is some Worcestershire sauce, some honey, some brown sugar, and some garlic powder
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Stir it up really well. I just want everybody to get a good coating
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And these will go back on the grill while this flat is resting
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and then we're gonna just lay them in there. Sort of caramelize over with that sweetness
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of the honey and the brown sugar. If you want a little more smoke on them, hey
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trap it in there. To me, they got enough. And you gonna have to turn these here in a minute when they get to cooking but just let them sit there and mind their own business a minute We want them to get that good color and sort of get that crunch so when you bite into them you get it
12:33
It took about 15 minutes time you rolled them around there after we got the fire going back
13:00
again where it was good and scalding hot, but they got a lot of great color to them
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and the cap into that brisket has got more of a stringy texture to it, but it's also
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got a little higher fat content right there, and that's what makes these things so good
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to me. We're gonna slice always against the grain when you have a coarse meat like this, so
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let's just start right here and see what happens. Looky there at that smoke ring done got down in there, and there is a little bite
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Does it come apart? Oh, so easy. So let's take one of these little briskets
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And folks, this is just like I'd have cooked it in the Iron Dragon for 14 hours
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and we went five and a half, so. That is so good, gives me so much energy
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Oh my gosh! So tender, so much grape flavor
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I get a little of that heat, just a little, Heat just a little from the chipotle relish
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that we put back in there. But a great smoke taste to it
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I am really impressed with that little feller. So impressed that I'm gonna ask the beagle what he thinks
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Are you waiting on it? You have such great manners. I know you're showing out, ain't you
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Do you want this? It's okay, you can have it. What is he doing
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Let's try that one more time. You want this? You can have it, but I've got to have some tail wags
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So let me know. Oh, there we go. I told y'all we had a special guest this week, a culinary star
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He has been through many, many hours of training he has from the Kent Rollins Academy
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Try this out and let folks know what you think. So, what is it
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Whoa, look at that tail go. Me and Shan rescued him about four or five weeks ago, but he needs a good home
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He does. A good, loving family because he is such an affectionate dog
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And I know some of you are saying, hey, why don't y'all keep him? The Beg needs a buddy
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Well folks, I got a surprise for y'all that many of you might not know
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The Beg is a little old and a little grumpy and he's pretty set in his ways and he is
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sort of a two person dog. That's me and Shan. The little adoption papers, the little form, everything you need to know will be down there
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in the link below but folks this is serious business this dog is special and he needs a
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special family most of all I want to tip my hat as I always do and thank our veterans our service
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men and women and everyone who is keeping this country safe and letting that flag fly check out
15:37
them pit barrel smoker people because let me tell you three things I really love about it number one
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it's light and it's compact I can pick it up and tote it anywhere two it don't take much wood to
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Number three, it holds that heat in there and it regulates it well with that little vent
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Now this is a veteran owned company and oh folks how we always support them veterans
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as y'all know and our servicemen and women. Hope you enjoyed it, I did
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See you down the Pit Barrel Smoking Brisket Trail
#BBQ & Grilling
#Meat & Seafood