Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
Thanks bodog. You'll get the hang of it! What'd you cook?
Try this again.
Hired help taking a break from mowing. I still suck at this picture thing, but at least I can laugh at myself...lol. Had a fun day, but didn't get any of the roast...went home with the family of the lawnmower dude:mrgreen:
Hired help taking a break from mowing. I still suck at this picture thing, but at least I can laugh at myself...lol. Had a fun day, but didn't get any of the roast...went home with the family of the lawnmower dude:mrgreen:
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Looks good! :thumb:
My brisket is almost ready to be taken out of the smoker and rested in an ice chest. I'm going to "attempt" burnt ends with the point. God I hope it works out!
Yeah, everything turned out really well ( I think, since I never cut the beef roast open before I sent it home with my little buddy and his parents), but I opened the intake slightly on the PBC and cooked at about 315 since I was pressed for time. Threw in four good sized apple wood chunks, cooked the chicken, then put the grate in and cooked the roast and the boneless chops. My wife said the chicken was the best yet, but the apple wood and the chops was the BEST in my opinion.
I will say this about the chicken, a little olive oil, some of Noah's all purpose rub, and a couple of hours to marinate in the fridge...the skin was perfect this time.
Wish I could taste your brisket and burnt ends!!
I'll figure this farking picture crap out yet...even if I have to bring in one of my grandkids to show me dammit!
I will say this about the chicken, a little olive oil, some of Noah's all purpose rub, and a couple of hours to marinate in the fridge...the skin was perfect this time.
Wish I could taste your brisket and burnt ends!!
I'll figure this farking picture crap out yet...even if I have to bring in one of my grandkids to show me dammit!
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I pulled the brisket separated the point and flat. Wrapped the flat back in foil then a towel and it's resting in the cooler. I cubed the point and of course I had to taste it. Wow! It was delicious. I almost didn't make burnt ends from eating the cubes...lol :biggrin1: But I managed to get them in a pan and added some Stubbs over them mixed them up a little and now they are back in the PBC.
Look how juicy this is with no added liquid!
Here's the point cubed up. Looks yummy! :biggrin1:
Look how juicy this is with no added liquid!
Here's the point cubed up. Looks yummy! :biggrin1:
Awesome! Nice bark Andrew. :thumb:
Thanks ssv3.....BTW, isn't your name Steve?
I just realized I committed a PBC picture post foul! :shock: I didn't get any pics of the brisket hangin! Man I hope you guys will let me stay on the club! Lol. :becky:
You're fired! But point looks good. How did the flat turn out.
Won't speak for Andrew, but looking at the pics, his farking brisket is bigger than my little tractor:bow::bow::bow:
Thanks Bob! The flat turned out fantastic as well. I'm very thrilled with my first brisket. Sorry but I'm going to have to create a separate thread for this cook so I can enter it into the TD! :biggrin1:
Here's what the flat and burnt ends looked like.....
Awesome!
Thanks bodog! I will say it actually blew away my expectations! :mrgreen:
I forgot to mention the PBC ran for 8 hours today and Im guessing I still had about 1 hour of coal left. I'd say a full basket is good for about 9 to 9 1/2 hours. I guess it could hit 10 before it had nothing left. That's pretty darn good though!
th3r00st3r
Knows what a fatty is.
- Joined
- Apr 22, 2015
- Location
- San...
Looks awesome! My flat turned out a little dry. Had it in the cooler for 3 hours as it finished sooner than I thought. Not sure if that was it out not. Burnt ends were awesome. Chicken was even awesomer!
All in all it wasn't bad. Everyone seemed to like it.
Glad yours turned out good!
http://imgur.com/tRcEoPS
http://imgur.com/3D5L5sC
http://imgur.com/D3A7Di8
All in all it wasn't bad. Everyone seemed to like it.
Glad yours turned out good!
http://imgur.com/tRcEoPS
http://imgur.com/3D5L5sC
http://imgur.com/D3A7Di8
Briskets are funny like that. The flat is the hardest thing to get right. Was yours a select or choice brisket? I hear select briskets are harder to make juicy.
You cook looked delicious! I'd eat everything you made for sure! :thumb:
th3r00st3r
Knows what a fatty is.
- Joined
- Apr 22, 2015
- Location
- San...
