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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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07-07-2017, 06:27 PM | #6691 |
Knows what a fatty is.
Join Date: 05-15-16
Location: Michigan
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I only ask because i could not find anywhere that said it
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Capt'n Flaskies BBQ Team/Traeger Jr Elite Pellet Pooper, New PBC, Abes Smoker aka big red. |
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07-07-2017, 07:56 PM | #6692 |
Got Wood.
Join Date: 09-09-16
Location: Las Vegas, NV
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New PBC. Full basket of coals minus 36 for the chimney. Lit coals and 20 min later dumped into PBC and put on the lid. I live at 3,000 feet so I went with 3/8 open. As you can see, after dumping in coals and closing the lid, the temp spiked above 360. Didn't come down much at all after 15 minutes so I closed the bottom vent completely. Took a while and at 290 degrees, I opened it up to 1/4 and added two chicken halfs. As you guys can see, it spiked back to 337. I am now a little over 1 hour in and it's still 335ish. Outside temp is 108 today.
Any idea why the PBC is behaving like this? Thanks
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USMC Semper Fi Last edited by hs106; 07-07-2017 at 08:02 PM.. |
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07-07-2017, 08:14 PM | #6693 |
Knows what a fatty is.
Join Date: 07-04-16
Location: Tulsa, OK
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Going to cook a full brisket tomorrow. First one in the PBC. Two questions for you brisket veterans. Point up or down? Wrap or not? Thanks.
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Weber Performer 22" Pit Barrel Cooker Blackstone Pizza Oven Cheapo No-Name Gasser |
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07-07-2017, 08:20 PM | #6694 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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07-07-2017, 08:21 PM | #6695 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Thanks from:---> |
07-07-2017, 09:04 PM | #6696 |
Found some matches.
Join Date: 06-10-17
Location: Nowhere, TX
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Had family in town from Australia over the long weekend, thought I should feed them some Q. Was a busy weekend, so only just now had a chance to post. 6 racks of ribs, all rubbed, 4 sauced as well. Could have gone a little longer, but came out pretty well overall. Enjoyed by all.
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07-07-2017, 09:14 PM | #6697 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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PBC's are made in California
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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07-07-2017, 09:17 PM | #6698 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
Here's how I hang mine....
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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07-07-2017, 09:20 PM | #6699 |
Got Wood.
Join Date: 09-09-16
Location: Las Vegas, NV
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Hanging between the two rebar rods about an inch or two below.
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USMC Semper Fi |
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07-07-2017, 09:25 PM | #6700 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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I would keep the vent cap at 1/4 open and maybe light 2 less coals next time. 335 isn't bad for chicken.....I think it just got too hot initially and couldn't recover fully.
Also, once you are able to get a stable temp with your vent cap set, get some magnets or use a leather glove to partially block the intake if you get a temp spike and need it to come down. Doesn't happen often but it'll drop quick when you choke it down some. How'd the chicken turn out?
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My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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07-07-2017, 09:31 PM | #6701 | |
Got Wood.
Join Date: 09-09-16
Location: Las Vegas, NV
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Quote:
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USMC Semper Fi |
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Thanks from:---> |
07-07-2017, 09:38 PM | #6702 | |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Quote:
Point up. You always want the heavier side up Double hook at point like Noah demonstrates in his videos Cook until your desired bark, color or 160ish IT Wrap in foil or butcher paper and place it on the grate Cook until probe tender Never had a bad brisket off the PBC
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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Thanks from:---> |
07-07-2017, 10:33 PM | #6703 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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^^^^
Gnolydnar, Forgot to mention to make sure you properly rest it for at least 2 hours. When it probes tender open up the foil/butcher paper, vent for 5-7 mins to stop the carryover, wrap tight in foil and place it in cooler or Cambro if you have one. If running a cooler open the lid and let the cooler warm up. Not hot but warm. It's imperative you rest it properly. I've learned a rest makes or breaks your brisket. One last question is do you plan to make burnt ends or will you slice the point and serve??
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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07-07-2017, 11:26 PM | #6704 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
Don't go too far closed on the vent cap I'd keep it at about 1/4 open....you may end up with the opposite issue or worse a "dirty" smoke if you don't give it enough air flow....
__________________
My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url] |
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Thanks from:---> |
Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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