Pit Barrel Cooker (PBC) Appreciation Thread - Page 555

Kanco Connection · 03-17-2018, 11:32 PM

baby backs for tomorrow. I'll post result

benuski · 03-18-2018, 11:52 AM

Just got it on Friday and gonna break it in with a whole chicken this afternoon!

(Don't worry, I'll move it to the ground before firing it up)

vertigo · 03-18-2018, 01:02 PM

Hey guys, long time no post. Yesterday I did my first brisket in my PBC. Rubbed with Pit Happens rub and at 160 wrapped in butcher paper with Kosmos Q brisket mop.

Took it to 204 at the thickest point in the flat to probe tender, and here's the result:

Not bad, but not as good as briskets I've done in my Performer or Hasty-Bake. I blame it on the meat itself, as it was Canada AA grade instead of AAA or Prime. Those two are very hard to find up here though, and when they're available they're big bucks ($10/lb+ !).

Bob C Cue · 03-18-2018, 01:09 PM

Quote:

Originally Posted by benuski

Just got it on Friday and gonna break it in with a whole chicken this afternoon!

(Don't worry, I'll move it to the ground before firing it up)

Welcome and congrats on the new PBJ! At least it sure looks to be a Junior.

zsir · 03-18-2018, 01:24 PM

Quote:

Originally Posted by Bob C Cue

Welcome and congrats on the new PBJ! At least it sure looks to be a Junior.

They all our of jr's right now. ..

Sent from my SM-T237P using Tapatalk

Kanco Connection · 03-18-2018, 01:58 PM

Quote:

Originally Posted by benuski

Just got it on Friday and gonna break it in with a whole chicken this afternoon!

(Don't worry, I'll move it to the ground before firing it up)

She’s a beauty! Have some fun with her!

Kanco Connection · 03-18-2018, 01:59 PM

Quote:

Originally Posted by vertigo

Hey guys, long time no post. Yesterday I did my first brisket in my PBC. Rubbed with Pit Happens rub and at 160 wrapped in butcher paper with Kosmos Q brisket mop.

Took it to 204 at the thickest point in the flat to probe tender, and here's the result:

Not bad, but not as good as briskets I've done in my Performer or Hasty-Bake. I blame it on the meat itself, as it was Canada AA grade instead of AAA or Prime. Those two are very hard to find up here though, and when they're available they're big bucks ($10/lb+ !).

Too bad it wasn’t the home run you were lookin for but still looks good!

benuski · 03-18-2018, 02:48 PM

Here we go! Free range chicken from Kroger:

First hang!

Chugging away

Only one mild snafu so far: I tried to lower my chimney down into the barrel, and that did not work. The most of the lit coals missed the container, so I had to pull it out and grab the lit coals (luckily my wife got me really good grill gloves!). I'm smoking it with one chuck of apple wood, and I'll let you all know how it turns out!

davidw25 · 03-18-2018, 02:58 PM

Hey everybody, new to the forums and PBC, this is my second smoke. I found these little turkey breasts at my grocer. First time ever smoking turkey. Came out pretty good!

Thinking about longer cooks for a brisket , has anyone experimented with how they space out the lit coals. I was thinking something like the image below would keep temps a little lower and extend the cooking time. (Red would be lit coals, black unlit)

Kanco Connection · 03-18-2018, 03:35 PM

Quote:

Originally Posted by benuski

Here we go! Free range chicken from Kroger:

First hang!

Chugging away

Only one mild snafu so far: I tried to lower my chimney down into the barrel, and that did not work. The most of the lit coals missed the container, so I had to pull it out and grab the lit coals (luckily my wife got me really good grill gloves!). I'm smoking it with one chuck of apple wood, and I'll let you all know how it turns out!

Way to go, Benuski! I think all of us have had that misstep at one time or another. One of the smaller chimneys is a worthy investment. Makes dumping coals easier and also can serve as a measuring cup for the lit coals. Looking forward to results

Kanco Connection · 03-18-2018, 03:42 PM

Quote:

Originally Posted by davidw25

Hey everybody, new to the forums and PBC, this is my second smoke. I found these little turkey breasts at my grocer. First time ever smoking turkey. Came out pretty good!

Thinking about longer cooks for a brisket , has anyone experimented with how they space out the lit coals. I was thinking something like the image below would keep temps a little lower and extend the cooking time. (Red would be lit coals, black unlit)

Putting the lit coals mainly in their own section isn't a bad idea--Andrew has adopted this approach, I think. But his purpose is different from what you're suggesting. He puts the lit coal area opposite the intake to compensate for the burn pattern that tends to burn preferentially in the direction of the intake.

I also think there's an argument to be made that a smaller more concentrated fire might produce better smoke than a more spread out fire. The temps in the PBC (high 200s) are just fine for brisket, so I wouldn't necessarily make the adjustment just to keep temps lower.

By the way, I love turkey breast on the PBC! That's a home run for sure.

Kanco Connection · 03-18-2018, 03:47 PM

Kiddos request ribs, so ribs smokin...

davidw25 · 03-18-2018, 04:35 PM

Quote:

Originally Posted by Kanco Connection

Putting the lit coals mainly in their own section isn't a bad idea--Andrew has adopted this approach, I think. But his purpose is different from what you're suggesting. He puts the lit coal area opposite the intake to compensate for the burn pattern that tends to burn preferentially in the direction of the intake.

I also think there's an argument to be made that a smaller more concentrated fire might produce better smoke than a more spread out fire. The temps in the PBC (high 200s) are just fine for brisket, so I wouldn't necessarily make the adjustment just to keep temps lower.

By the way, I love turkey breast on the PBC! That's a home run for sure.

Thanks dude! I didn't think about the cleaner smoke potential as well. I may have to test it out sometime. True regarding the brisket, I guess I was thinking more time than temp, mid to upper 200's would be fine.

The turkey came out pretty solid.

ssv3 · 03-18-2018, 04:41 PM

I've loving all the pron guys. The PBJ clan is growing.

I'm making a confession to say I like the PBJ better. Small enough but packs the same punch as its big brother.

benuski · 03-18-2018, 05:27 PM

Dinner time!

Gotta have a little greenery on the side

I liked this chicken definitely more than cooking it on my Weber kettle with the SlowNSear. The meaty flavor you all talk about is no joke, and then marrying that with some applewood was seriously good. I can't wait to keep cooking on my PBJ!

03-17-2018, 11:32 PM	#8311
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	baby backs for tomorrow. I'll post result __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

03-18-2018, 01:02 PM	#8313
vertigo Got Wood. Join Date: 06-09-13 Location: KW, Canada	Hey guys, long time no post. Yesterday I did my first brisket in my PBC. Rubbed with Pit Happens rub and at 160 wrapped in butcher paper with Kosmos Q brisket mop. Took it to 204 at the thickest point in the flat to probe tender, and here's the result: Not bad, but not as good as briskets I've done in my Performer or Hasty-Bake. I blame it on the meat itself, as it was Canada AA grade instead of AAA or Prime. Those two are very hard to find up here though, and when they're available they're big bucks ($10/lb+ !). Last edited by vertigo; 03-18-2018 at 01:09 PM..

03-18-2018, 02:48 PM	#8318
benuski Is lookin for wood to cook with. Join Date: 03-10-18 Location: Richmond, VA Name/Nickname : benuski	Here we go! Free range chicken from Kroger: First hang! Chugging away Only one mild snafu so far: I tried to lower my chimney down into the barrel, and that did not work. The most of the lit coals missed the container, so I had to pull it out and grab the lit coals (luckily my wife got me really good grill gloves!). I'm smoking it with one chuck of apple wood, and I'll let you all know how it turns out! Last edited by benuski; 03-18-2018 at 02:54 PM..

03-18-2018, 02:58 PM	#8319
davidw25 Got rid of the matchlight. Join Date: 03-12-18 Location: Columbus, OH Name/Nickname : Dave	Hey everybody, new to the forums and PBC, this is my second smoke. I found these little turkey breasts at my grocer. First time ever smoking turkey. Came out pretty good! Thinking about longer cooks for a brisket , has anyone experimented with how they space out the lit coals. I was thinking something like the image below would keep temps a little lower and extend the cooking time. (Red would be lit coals, black unlit) Last edited by davidw25; 03-18-2018 at 03:10 PM..

03-18-2018, 03:47 PM	#8322
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Kiddos request ribs, so ribs smokin... __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

03-18-2018, 11:52 AM	#8312
benuski Is lookin for wood to cook with. Join Date: 03-10-18 Location: Richmond, VA Name/Nickname : benuski	Just got it on Friday and gonna break it in with a whole chicken this afternoon! (Don't worry, I'll move it to the ground before firing it up)

03-18-2018, 04:41 PM	#8324
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	I've loving all the pron guys. The PBJ clan is growing. I'm making a confession to say I like the PBJ better. Small enough but packs the same punch as its big brother. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

03-18-2018, 05:27 PM	#8325
benuski Is lookin for wood to cook with. Join Date: 03-10-18 Location: Richmond, VA Name/Nickname : benuski	Dinner time! Gotta have a little greenery on the side I liked this chicken definitely more than cooking it on my Weber kettle with the SlowNSear. The meaty flavor you all talk about is no joke, and then marrying that with some applewood was seriously good. I can't wait to keep cooking on my PBJ!