Pit Barrel Cooker (PBC) Appreciation Thread

She's puny alright :heh:

alW39Pm.jpg
 
Nice work brother I'm following along and you have me interested in another cooker :help:
 
I picked up a 2.7 lb cryovac bag of pork tenderloin, two per pack. Any thoughts on whether I should hang them and approximate cook time?
 
Bob, I've hung tenderloins and done them on the grate. Work out well either way. You only want to take those to about 145 and they are pretty thin so they won't take long. Maybe 1.5-2 hours at most. Lettem rest for a few minute and they are great. So tender!

What time should I be over?
 
ssv3 said:
Not too bad for a puny and a cute cooker:caked:
Click to expand...

What's the verdict on the dry brine vs not? I found chicken in the PBC to be juicy enough without a brine, but was thinking of doing a dry brine for a turkey.
 
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PNWSmoke said:
What's the verdict on the dry brine vs not? I found chicken in the PBC to be juicy enough without a brine, but was thinking of doing a dry brine for a turkey.
Click to expand...

I'm going to honest and say not much difference but like you said, PBC makes juicy chicken anyway. I gotta try it again on chicken or pork using another cooker.

Missed the latter part of your question. No doubt it'll be better on turkey.
 
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All finished. Man these ribs and wings were good. I would say the best I've made but I think it's just that I haven't made them in so long. Here's a few pics. Not great but I was hungry and almost forgot to take the finished pics...:becky:

These pics don't do the ribs and wings justice! Oh well I'm rusty at taking food pics....
 

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