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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 11-24-2017, 12:55 PM   #7516
Stlsportster
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Well gang, it's been about 4 months since I posted a PBC cook. Ever since I got the Lang I've been neglecting the Barrel. Well after cooking the past two days on the Lang, and since I was only doing a couple of fattys and needed about 2 hours....I decided to give the PBC some love. Cleaned it out..no mold thankfully.

Also gives me a good chance to show some of the newer guys that you don't need a full basket...or firebricks to run a short cook. This also gives you an example of how to deal with that uneven burn pattern.

The victims. One spicy sausage stuffed with sautéed onions and yellow pepper, and smoked pepper jack cheese. The other naked original. Both with Oakridge Dominator Sweet Rib Rub.



One small Weber chimney full of unlit charcoal dumped in a corner next to the intake. With a chunk of cherry.



about 15 mins after lighting another small Weber chimney. Dump the coals next to/overlapping the unlit. Lit coals away from the intake. This will burn towards the intake.



Put the lid on and rebar in. Give it 10 minutes to settle in. Then load the fattys. Put those on the opposite side of the lit coals. No juices dripping on lit coals.



Lid back on. Settles right into the 240 range. Thin blue. I expect to get 2+ hours out of this. The fattys should only take about 1.5. See you in a bit!

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Old 11-24-2017, 02:42 PM   #7517
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After 1.5 hours I pulled thr lid to check temp of the fatty. They needed a little more time. After I pulled the lid the temp jumped to 280 for the next 20 min or so. I pulled the fattys, then pulled the rebar and put the lid back on. Now running 307 about 2:15 after I dumped the coals.

Here's the pics.

Burn pattern at 2 hours.



Results.



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Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
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Old 11-24-2017, 03:46 PM   #7518
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Last post on this topic. 3.5 hours after dumping lit coals the PBC is still running at 271 with the rebar out. Temps dropping now pretty consistently.

Pretty efficient cooker. Two mini chimneys of KBB. One lit on top of one unlit, plus one chunk of cherry, held temps for at least 3.5 hours.
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On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
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Old 11-25-2017, 07:08 AM   #7519
jgame
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Thanks Stlsportster good info for short cooks.
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Old 11-25-2017, 02:28 PM   #7520
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Quote:
Originally Posted by dcimike125 View Post
Not that I have that problem (yet) but could you post Noah's instructions? Sometimes its easier to do a search than to pick up a phone
To burn off and kill mold without lighter fluid or weed burner available: FULL charcoal basket and then FILL a large chimney (looking to get the PBC as hot as possible) let the coals go at least 20 minutes. Leave the lid off for 5 minutes then cover barrel with lid but leave a 2" gap to keep plenty of air flow and high temps. Let go till coals die. I also scrubbed down all parts of the inside with an old wire brush. Dumped all ashes.

I might go back and really scrub down my grill grate and rebar but I might just buy the hanging grate at this point too.
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Old 11-29-2017, 05:37 PM   #7521
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They have a PBC Jr now.
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Old 11-29-2017, 05:48 PM   #7522
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Quote:
Originally Posted by funstuie View Post
They have a PBC Jr now.
Yep. We talked about that when the announcement came out. Do you have one? We are hoping someone will get one and post a review!
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Brisket is sacred, don't **** with brisket!

On a foggy day with stick burners in front of businesses and at houses burping Mesquite, Pecan, and Oak- the thin blue laying hazily near the ground- outstanding. - 16Adams
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Old 11-29-2017, 06:15 PM   #7523
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I've already seen on YouTube Smokey Ribs and Ballistic BBQ using the Jr. They're reviews seem to be works just like the original but is more portable
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Old 11-29-2017, 07:46 PM   #7524
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Quote:
Originally Posted by Stlsportster View Post
Yep. We talked about that when the announcement came out. Do you have one? We are hoping someone will get one and post a review!
Nope I didn’t get one. I just got my pbc recently so I don’t really have a need for the mini. The main pbc is not exactly big so I’m not sure of the need at the point. I wouldn’t be interested in bringing a pbc jr tk the beach as I would much rather just bring one of my small Weber.

I can see that the jr would be a good option for someone just cooking for 2 or for a small patio/balcony - but again it’s not like the main pbc is mahoosive.
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Old 11-30-2017, 02:53 PM   #7525
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Quote:
Originally Posted by Stlsportster View Post
By the way.... I was thinking. When I joined this thread and got my PBC it was about a year and a half ago and the thread was only ~250 pages or so. I read ALL of them when I was thinking of buying and right after I ordered...

It would be really hard for someone to get through all 500 pages now. Andrew, Sako, Bob, Thingfish and I should put together a single document...like the Bandera 101. Most common issues, mods, fixes, how to half basket cook, raise the charcoal basket, lump vs kbb vs RO. You get the idea. Everyone could contribute.

Then someone doesn't have to read all 500 pages. We could just post the info somewhere.

Thoughts?
Just getting caught up and I saw this post, Sportster. Neat idea. I'm almost done reading the entire thread, and I know what the first topic/question to be addressed is:

*"Hey Sako, where'd you get those cool flat skewers?"

Man, how many times has he had to answer that question?! And every single time he does it like a gentleman...
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Old 11-30-2017, 03:28 PM   #7526
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Lol, thanks Kanco! Good catch. That's just on the PBC thread alone. I had the same question asked in QTalk even more.

I don't mind it at all because after all 500 pages is a lot to go though and find the answer.
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Old 11-30-2017, 03:34 PM   #7527
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This thread has to be the longest running mega thread on the brethren and consecutively running on page 1 for over 2 1/2 years.
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Old 11-30-2017, 03:46 PM   #7528
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Yeah and after posting pretty regularly for over a year...I'm STILL in 5th place.
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Brisket is sacred, don't **** with brisket!

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Old 12-02-2017, 02:05 PM   #7529
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Need some advice:

Was planning on smoking a chuckie on the PBC tomorrow for Meat Sunday, but my wife brought back a cross-rib roast.

Everything I've searched for here looks like it should be cooked to 125-130 rather than taking to probe-tender like a chuck or brisket.

Anybody have any tips for hanging a cross-rib roast?

TIA!
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Old 12-02-2017, 05:43 PM   #7530
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Sounds like it should be cooked like a prime rib which is why your coming up with the 125-130° temp. Sako has hung a couple prime ribs you may be able to find his threads with a search here.
Or maybe send him a PM.
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