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No pics. I picked up a brisket flat over the weekend (brisket is bloody expensive down here; I got it on sale for $5.89/pound). I keep experimenting with the new Pit Barrel Cooker, trying to find the right mix of charcoal and wood.
Under their instructions, you use charcoal and if you must, a small handful of chips. It keeps a constant temp on that, and they say if you monkey with it it'll burn hot.
Despite what the company says, it's doing great as I add more wood. This was probably the best thing I've cooked in it, and it's the first thing I've done that had a distinct "smoked" flavor vs. "grilled" flavor.
I did probably 30 percent apple wood chucks in this last go, and it's the best yet. The PBC cooks hotter by design, and it stayed right around 315 for 4-5 hours before I took the brisket out.
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