MichiganBBQ
Knows what a fatty is.
I wish! Unfortunately not in my budget right now. Daycare costs are a real bitch. lmao
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
I wish! Unfortunately not in my budget right now. Daycare costs are a real bitch. lmao
Stlsportster
Babbling Farker
Anyone else doing Pastrami today??
Can't give you temps since I cooked it a while back but if I had to guess I'd say 450-500. I used my Kamado Joe stones though and not the grate. Did a couple of pies and they came out good. Used Cowboy lump.
You'd be fine Kanco. I've burned plenty of mesquite even in my v1 PBC which was powder coated. The v2 with the porcelain enamel coating are bulletproof. How bullet proof? A buddy of mine burned splits in his PBC to keep warm when they were up in the mountains. Absolutely no damage.
Kanco Connection
is Blowin Smoke!
Copy that. Thanks. By the way, I was reading some of the old KCquers Roadmap and there was an imposter! Named "Saiko". Huh? There's only on SAKO! Just watch your back.
Stlsportster
Babbling Farker
After a steam bath with some dark beer.
Bob C Cue
Quintessential Chatty Farker
After a steam bath with some dark beer.
Looks great. I could use a beer bath right about now. Been redoing the guest bath all week.
Stlsportster
Babbling Farker
Kanco Connection
is Blowin Smoke!
baby backs for tomorrow. I'll post result
benuski
Well-known member
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
Got Wood.
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+ !).
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+ !).
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Bob C Cue
Quintessential Chatty Farker
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
Found some matches.
Kanco Connection
is Blowin Smoke!
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
is Blowin Smoke!
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
Well-known member
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!
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!
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davidw25
MemberGot rid of the matchlight.
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)
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)
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Kanco Connection
is Blowin Smoke!
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
