Tallboy, the ribs will look dry just before the pig juices get flowing :becky: it's normal. Only thing I would say about saucing at that point is it may have been a little early. Otherwise you should be good. :thumb:
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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
highergr0und
Full Fledged Farker
- Joined
- Jul 22, 2009
- Location
- Franklin, TN
They were pretty good. The flavor didn't take as much as I wanted but I'll be playing around with it
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Not the most beautiful photos you'll ever see but tasted darn good and very juicy.
fnjay
is one Smokin' Farker
- Joined
- Nov 9, 2015
- Location
- Pendleton, IN
Mmmmmm....good lookin grub bob!
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Ertothel
Knows what a fatty is.
- Joined
- Nov 18, 2015
- Location
- Houston, TX
Decided to cook a brisket.
20# Prime, about 14# after trimming. Probably enough for 3 adults and a couple kids, no?
Salt and pepper, equal weight.
The thing was LONG, tip of the flat was touching the coal basket when I tried to hang it, so I started off hanging from the lower hook (a la the smokeyribs.com video, but forgot to do a third hook).
After a couple hours it looked about ready to fall of the hook, so I switched to a U-shape, hanging from both the point and the flat. Looks a little silly, but it worked
After 4 1/2 hours - before wrapping
Went with parchment paper (don't have butcher paper). It stalled around 190* after 4 hours in the paper, so I switched to foil and moved to the oven at 315*. Took another 3 hours to get to probe tender, but the house smells GREAT!
Finished product - not the best pic, but very tasty.
20# Prime, about 14# after trimming. Probably enough for 3 adults and a couple kids, no?
Salt and pepper, equal weight.
The thing was LONG, tip of the flat was touching the coal basket when I tried to hang it, so I started off hanging from the lower hook (a la the smokeyribs.com video, but forgot to do a third hook).
After a couple hours it looked about ready to fall of the hook, so I switched to a U-shape, hanging from both the point and the flat. Looks a little silly, but it worked
After 4 1/2 hours - before wrapping
Went with parchment paper (don't have butcher paper). It stalled around 190* after 4 hours in the paper, so I switched to foil and moved to the oven at 315*. Took another 3 hours to get to probe tender, but the house smells GREAT!
Finished product - not the best pic, but very tasty.
TallBoyBBQ
Got Wood.
- Joined
- Jan 21, 2016
- Location
- San Antone
Howdy,
Very nice cooks gents! Mine turned out pretty good, I have to say. The ribs were juicy and just shy of off the bone. Almost lost a rack into the fire but was able to grab it with my gloved hand. Cooked for 3, sauced and cooked another hour, sauced and cooked 30 minutes. 3 racks, only 3 ribs remain thanks to neighbors and friends. The very tip of one rack got a little char due to it being pretty much on the coal, however the inside was perfectly cooked, almost like burnt ends. Very proud of this cook.
Very nice cooks gents! Mine turned out pretty good, I have to say. The ribs were juicy and just shy of off the bone. Almost lost a rack into the fire but was able to grab it with my gloved hand. Cooked for 3, sauced and cooked another hour, sauced and cooked 30 minutes. 3 racks, only 3 ribs remain thanks to neighbors and friends. The very tip of one rack got a little char due to it being pretty much on the coal, however the inside was perfectly cooked, almost like burnt ends. Very proud of this cook.
Attachments
Ertothel
Knows what a fatty is.
- Joined
- Nov 18, 2015
- Location
- Houston, TX
Looks great, tallboy!
TallBoyBBQ
Got Wood.
- Joined
- Jan 21, 2016
- Location
- San Antone
Thank you! They're a lil bit under sauced but we're tasty as hell. My stupid a$$ forgot to check the sauce reserves before I pulled them. I'd forgotten I used up most of the good stuff on the pulled pork from last week.
Attachments
Those pics look beautiful to me. :thumb:
Great cooks guys!
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
[ame]https://youtu.be/nNlY8nbbNo0[/ame]
Hey Pit Barrel Crew, I finally got around to uploading the photos I took of the PBC unboxing and inaugural cook. Click here I've been thrilled with this this and how long the coals will last.
Awesome pics and Tri Tip Chris. :thumb: I've gotten 8 hours easily on the PBC which is sufficient time to cook pretty much everything in it.
skwerlee
Knows what a fatty is.
- Joined
- Aug 25, 2015
- Location
- Dallas, TX
I'm going to smoke a large boneless pork loin this weekend. I'm going to hang it in the PBC. What IT should i bring it up to? I know 165 is what you're looking for...should i pull it sooner and let it carry over? I did a pork tenderloin on my Weber kettle...pulled it at 165 but it carried on over to almost 180.
SimcoBBQ
Full Fledged Farker
- Joined
- Jun 19, 2012
- Location
- Warner Robins , Ga
I pull em @145
skwerlee
Knows what a fatty is.
- Joined
- Aug 25, 2015
- Location
- Dallas, TX
cool thanks. I'm going to guesstimate it'll take an hour or two.
