MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 10-07-2018, 12:52 AM   #9226
electron_si
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Quote:
Originally Posted by dadsr4 View Post
I get the PBC emails. My sense of humor was tweaked by the one I received today. The selling point of the PBC has always been "set and forget", no monitoring temps needed.
One of the bullet points of the email,
"Thermoworks Smoke
Temperature guessing games are over!"
with this link.
https://www.thermoworks.com/Pit-Barr...309a-479086213
Little late to the party on this one but I watched a YouTube video where Noah was using a thermoworks. I think the “guessing games” refer to meat temps and not pit temps. That’s how I took it
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Old 10-07-2018, 01:43 PM   #9227
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Got another family BBQ today. Just hung three racks of St. Louis ribs in the PBC, and I have two skewers of chicken thighs, one skewer of german sausages, and one hook of Spam ready to go in about an hour before the family shows up.

Got the ribs and sausage from a real meat market/butcher shop on Friday instead of the grocery store or Sam's. The place has solid reviews on Google, so it should be all good. Definitely looked like the kind of place you would go to to buy a week's worth or more of meat. They even offer a monthly meat subscription service that comes with a freezer.
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Old 10-10-2018, 03:01 PM   #9228
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I was thinking of doing some pork tenderloin for dinner tonight. Took about 80-90 minutes and came out great. I used to last of my PBC AP rub and Larry's NC BBQ sauce what a fantastic combo. Sorry for the bad picture I took it quick while grabbing seconds
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Old 10-11-2018, 03:25 PM   #9229
SS13
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Default Brisket and Pork Belly

Brisket and Pork Belly. The pictures say it all.

Loaded up the brisket at 11:30 PM. 7:00 AM pulled and wrapped. 9:30-ish in the cooler until 4:00 PM (it was my only option). Was delicious and tender. Seasoned with S&P + SweeetHeat Southern BBQ Run on a Worcestershire binder.

Pork belly - 2 ways.
1 - Just like Noah does it on the PBC website
2 - Burnt Ends - cubed, seasoned (mustard bind with SweeetHeat AP rub and some Rubbin'Right Creole) on the grate until they took on a nice color with a decent crisp. Pulled and wrapped with honey and butter for about an hour. Put in the cooler and when guests arrived I warmed them up on the grate with the foil open to get crispy.
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File Type: jpg IMG_20181005_231444.jpg (106.3 KB, 348 views)
File Type: jpg IMG_20181006_065720.jpg (53.2 KB, 344 views)
File Type: jpg IMG_20181006_080212.jpg (48.7 KB, 347 views)
File Type: jpg IMG_20181006_081329.jpg (47.4 KB, 347 views)
File Type: jpg IMG_20181006_095121.jpg (50.2 KB, 344 views)
File Type: jpg IMG_20181006_164002.jpg (30.0 KB, 343 views)
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File Type: jpg IMG_20181006_183015.jpg (51.3 KB, 346 views)
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Old 10-11-2018, 03:51 PM   #9230
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Looks awesome, SS!
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Old 10-11-2018, 04:20 PM   #9231
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That there is some outstanding looking grub SS13!
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Old 10-11-2018, 04:24 PM   #9232
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Awesome
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Old 10-11-2018, 08:05 PM   #9233
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This will be my next cooker...I'm sure I'll be asking a question or two, here and there...not up to reading 616 pages of info. Read the first 7 and the last 5...
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Old 10-11-2018, 09:57 PM   #9234
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Quote:
Originally Posted by thedommer View Post
Did my first Brisket this weekend. Wasn't a full brisket. around 1.4 kg. wagyu grassfed. Since it was small I laid it on the rack instead of hanging. at 160 I followed the PBC guidelines and wrapped it in foil, added some beef stock then put it back on the PBC until 200. I let it rest in a cooler for 45 minutes since any longer and the family would kill me.

The bottom half was perfect but the top half was a bit dry. Wondering how to resolve this. Is it that I should have hung it? Or maybe its that when I wrapped it I should have flipped it over? Or maybe at like 90 degrees I flip it?

1) Try using an injection like Butcher BBQ Prime Injection, or Kosmos Injection, both available on Amazon. Use a small needle and inject in a cross-hatch pattern. See multiple videos online.

2) Wrap when it hits the color you want, not when it hits 160. If your color is good at 145 then wrap and you will loose a lot less moisture.
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Old 10-13-2018, 12:05 PM   #9235
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Has anyone ever been able to do shoulder clod on the PBC. Seems like a very large cut to fit. But maybe cutting it in half?

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Old 10-13-2018, 09:14 PM   #9236
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Tomorrow I'm going to make a big pot of chili, and the PBC will help. I bought a big roast at Sam's today. I'll cut it up into 1-2" chunks, skewer them, and hang them in the PBC to cook before putting them in the pot. Maybe it'll add some nice extra flavor to the chili.
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Old 10-16-2018, 11:42 AM   #9237
SS13
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I have pork belly curing right now to make bacon. I'm thinking I might try and smoke it today. Debating on the PBC or Weber kettle. I think the PBC will do better. Just a handful of coals and a bunch of wood chips that I might soak, or a few large chunks soaked.

One approach I was thinking is to make a pile of hot coals and put a chimney on top with the wood chips on top of the coals in a foil basket.

I'm stressing out a little guy. Any thoughts?
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Old 10-16-2018, 09:15 PM   #9238
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Quote:
Originally Posted by SS13 View Post
I have pork belly curing right now to make bacon. I'm thinking I might try and smoke it today. Debating on the PBC or Weber kettle. I think the PBC will do better. Just a handful of coals and a bunch of wood chips that I might soak, or a few large chunks soaked.

One approach I was thinking is to make a pile of hot coals and put a chimney on top with the wood chips on top of the coals in a foil basket.

I'm stressing out a little guy. Any thoughts?
Don't soak your wood
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Old 10-16-2018, 10:21 PM   #9239
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I normally don't, but I have a bunch of small chips and was thinking not using them soaked. The last time I tried them as a last resort because it's all I could find when camping and they burned out really fast.

I think I'll stick with the big cherry chunks I have.
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Don't soak your wood
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Old 10-17-2018, 05:28 AM   #9240
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Quote:
Originally Posted by SS13 View Post
I normally don't, but I have a bunch of small chips and was thinking not using them soaked. The last time I tried them as a last resort because it's all I could find when camping and they burned out really fast.

I think I'll stick with the big cherry chunks I have.

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Don't soak your chunks either....
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hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

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