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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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01-21-2018, 08:24 PM | #8011 | |
Full Fledged Farker
Join Date: 07-03-10
Location: Shreveport, LA
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Quote:
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Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE |
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01-21-2018, 08:26 PM | #8012 | |
Banned
Join Date: 04-11-16
Location: Fayetteville, AR
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01-21-2018, 08:30 PM | #8013 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
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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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01-21-2018, 08:39 PM | #8014 | ||
Full Fledged Farker
Join Date: 07-03-10
Location: Shreveport, LA
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Quote:
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Having smelled delicious pork for the preceding 7 hours didn’t help my restraint!
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Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE |
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01-21-2018, 08:45 PM | #8015 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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I'd have to see the full text to be able to determine more of what he's talking about but I will say even after putting the pork in an ice chest wrapped up for an hour it will still be too hot to handle bare handed...
Oh and I very much understand your lack of restraint....lol
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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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01-21-2018, 09:17 PM | #8016 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Solid work, Johnny. I’m in the wrap/rest camp. I let it wrap/rest for at least an hour—preferably 2–and up to 4-5 hours if in a faux cambro.
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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01-21-2018, 09:33 PM | #8017 |
Got Wood.
Join Date: 02-24-17
Location: Lk, nj
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Did a packer, a point, and 3 chickens today. Everything came out great.
Sent from my iPhone using Tapatalk |
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01-21-2018, 10:06 PM | #8018 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Attaboy! Lookin good.
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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01-22-2018, 12:49 AM | #8019 |
Got Wood.
Join Date: 02-24-17
Location: Lk, nj
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01-22-2018, 08:25 AM | #8020 |
is One Chatty Farker
Join Date: 10-01-17
Location: North Texas
Name/Nickname : EL Luchador
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I'm guessing that one that got knocked down for a quick sear was the best one
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3 of the top 5 teams in KCBS TOTY, AND the no1 team in Pork were cooking on UDS. AMEN! |
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01-22-2018, 10:13 AM | #8021 | |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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I did one using a tritip (post #7806). I also did a turkey pastrami back in November...amazing. |
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01-22-2018, 10:18 AM | #8022 | |
Knows what a fatty is.
Join Date: 01-06-17
Location: US
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01-22-2018, 12:26 PM | #8023 |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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Awesome first cooks!
Johnny - My best results on butts with the PBC has been to let it roll until I get the bark I like. This means I usually let it fight through the stall and then wrap around an IT of 170-175. Doesn't take long for it to get to ~200-05 at that point. Then it's into the towels and the cooler. Longer the hold, the better the results in my experience. At least two hours, if possible. When I followed the PBC instructions of letting it rest and then going in after 20 minutes, the pork was not as tender. Same for brisket. I also do not use any wrapping juice. I did at first but found that it was not needed and, worse, it changed the flavor of brisket when using the beef stock into a pot-roast type taste. These things put off enough of their own juice after foiled that you shouldn't be in any danger of having dry meat.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. |
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01-22-2018, 12:29 PM | #8024 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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I agree with BigKing on the wrapping juice for brisket. There's always plenty of juice just from the brisket itself.
__________________
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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01-22-2018, 12:56 PM | #8025 | |
Full Fledged Farker
Join Date: 06-27-16
Location: Belmont Shore, CA
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Quote:
Drank too much Saturday night so I didn't get the PBC started early enough to hold the brisket as long as I wanted to since I had to get out around 6:30 to get to the Kings game. Still turned out real nice but I would of liked another hour on the hold since I only got 1:45 of holding time. Pic is kind of garbage and I was slicing and then bagging due to having to leave for the game, but it met the bend test and all that good stuff. I just pulled it to wrap after 4:15 due to time issues when I like to let it run for at least 5 before wrap. After a couple of uneven cooks, I've been getting good results by mainly dumping the lit coals in the rear of the basket in relation to the vent. Burn pattern hasn't been as uneven and it isn't running hotter like it was.
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Blackstone 36"/The Pit Barrel Cooker/Akorn Jr. Last edited by BigKing; 06-05-2020 at 06:05 PM.. |
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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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