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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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01-29-2013, 07:31 PM | #46 | |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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01-29-2013, 08:14 PM | #47 |
Got rid of the matchlight.
Join Date: 07-26-12
Location: Sioux Center, IA
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I cooked a 13.5LB Brisket in the barrel this week Saturday. Total cook was about 6 and a half hours. After the brisket was done I noticed the pit was about done on fuel (I had about another 30-45mins of cooking temp...my guess). I live in Northwest Iowa and it was about 20-25 degrees outside with moderate wind.
Here are a couple pictures, started life as a cheap excell packer from wal-mart. Turned out really good, nothing was burnt and it was moist and tender. Hooked and cooked up to 160 then wrapped and ran it up to just over 200 when it probed tender. Not sure how long it would take without foil...but I usually use foil so for me that's not a problem. After about an hour in the Barrel. Pulled at 160 to wrap Slicing the flat A few things I noticed, there is a spot about a 4" circle directly under the brisket that did not burn well from drips, I question the ability to cook more than 1 brisket at a time even though there would be room for 2-3. I'm not sure but do plan to try it in the next couple weeks. Hope this information helps anyone who questions, I have only cooked chicken and brisket on it so far (I have had it a little over a week). Blair |
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01-29-2013, 08:24 PM | #48 | ||
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I will admit though, I would never do a brisket on my PBC. If I was going to do one I would use the UDS. Just my personal preference and I wouldn't want to cook a brisket that fast anyhow. I'd go low n' slow for sure.
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC Last edited by flyingbassman5; 01-29-2013 at 08:28 PM.. Reason: grammar |
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01-29-2013, 08:51 PM | #49 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-29-2013, 08:53 PM | #50 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2013, 08:54 PM | #51 |
is One Chatty Farker
Join Date: 08-24-06
Location: Kokomo,Indiana
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Brisket Looks Fine to Me.....Good Job !!
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Chargriller Akorn Drum Smoker " Old Smokey " Work in Progress Kingsford Premium Charcoal Grill Weber Gasser Genesis Silver A Pit Barrel Cooker Maverick ET-732 VietNam Veteran US Navy May you Sleep in Peace always...and Please....Thank a Veteran for That Privilege!! |
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01-29-2013, 08:58 PM | #52 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Not to mention that in a UDS, you can achieve higher grilling type temps as well. Only difference is horizontal vs. vertical. How bout if you hung a brisket in a UDS. Bigger vessel, but same concept.
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2013, 09:01 PM | #53 |
Full Fledged Farker
Join Date: 01-15-10
Location: Cody WY
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So I assume that the people who don't like the old pit taste, fat dripping on coals, wouldn't like this set up either? Many complain about that with an uds, hence the usage of diffusers etc. Does this taste like meat cooked on an uds with fat hitting coals? If not, why not?
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01-29-2013, 09:10 PM | #54 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Also, in a 55 gal drum, depending on where you mount the rebars, any hanging meat can be placed even further up from direct radiant heat for less "grilling" effect.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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01-29-2013, 09:17 PM | #55 |
Knows what a fatty is.
Join Date: 01-07-13
Location: Sacramento,CA
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here are the pics.. and like it was stated before about the unburned drip coals.. going to have to figure that out.
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01-29-2013, 09:19 PM | #56 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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Possibly, but with taller baskets filled with even more fuel, the difference in distance between a brisket hanging in a 55 vs a 30. What temp would you all consider "grilling?" Would you say 250 is a grilling temp?
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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01-29-2013, 09:27 PM | #57 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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As far as the basket height, the 55 gal basket can be made wider, lower profile, with no additional height compared to smaller taller baskets, and can still contain more fuel.
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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01-29-2013, 09:29 PM | #58 |
is one Smokin' Farker
Join Date: 11-26-12
Location: Saint Louis MO
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I'm no mod () but I just want to throw it out there...
THANK YOU ALL for keeping this thread awesome! This has developed into a FANTASTIC discussion about the PBC and it's anatomy! Way to be champs Brethren!! Okay, resume play!
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18" OTS, 22" OTG, SJ Silver, Cimarron Offset, Coleman Bullet, PBC, UDS, QMaster ATC |
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01-29-2013, 09:40 PM | #59 | |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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But, looking at the vids on the PBC site, even with the brisket 2-3" from the coals, it smoked and went for hours. He carved up a sweet looking brisket. Where's Landarc Einstein when ya need him?
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP Last edited by BobBrisket; 01-29-2013 at 10:09 PM.. |
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01-29-2013, 10:45 PM | #60 |
Knows what a fatty is.
Join Date: 01-07-13
Location: Sacramento,CA
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The PBC comes with a grate also so you could put it on the grate and cook it that way.. Im planning on doing that next weekend.. This weekend consists of 20lbs of pulled pork. Thats if you didn't want to hang it. I'm putting the pork on the grate just on the fact alone i just want to do it that way.
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PBC, pit barrel, pit barrel cooker |
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