Pit Barrel Cooker (PBC) Appreciation Thread - Page 619

PUNKem733 · 11-03-2018, 11:19 AM

https://www.youtube.com/watch?v=-nBswB1_4aQ

I'm sure some of us have seen this vid on setting up the PBC for longer burn times. I pack my basket like his, but on the second top layer, I only make the outside ring against the walls of the basket, and I leave a big pit in the middle where I place a couple of chunks of wood, and fill it up with lump past the handle to make a hill/pyramid several inches above the handle. I use the lighter fluid method to get it going. I just use my fingers as hooks on the ends of the handle to lift it, and place it in the barrel.

Last night I started a basket this way for two pork shoulders, at about 1 am. It's been about 8 hours now, and this is my second time packing it this way, first time was for 4 plates of beef ribs, and they were dome within 6 hours so I didn't exactly follow the burn time. Two shoulders unwrapped should test this. I expect between 11-13 hours burn time.

Just took off the shoulders, PBC going strong at 280, it's been almost exactly 10 hours since I lit it.

pharp · 11-03-2018, 03:57 PM

Mixing it up today and doing a "low and slow" cook on the PBC. Two racks of St. Louis Ribs. One with our sweet competition rub and the other with just salt and fresh cracked pepper. I haven't cooked anything below 300 in several years, so we will see how things go at 225. In progress.

At the 2 hour mark:

At the 4 hour mark:

gwlee7 · 11-03-2018, 06:38 PM

This experiment turned out amazing. Pulled the round at 139* and let it stand for a couple of hours before slicing. Mixed oak chips throughout the charcoal and the meat has a very smoky flavor but is not bitter at all. The rub was just Montreal Steak seasoning that I let sit overnight. The PBC comes through again.

pharp · 11-03-2018, 07:15 PM

Quote:

Originally Posted by gwlee7

This experiment turned out amazing. Pulled the round at 139* and let it stand for a couple of hours before slicing. Mixed oak chips throughout the charcoal and the meat has a very smoky flavor but is not bitter at all. The rub was just Montreal Steak seasoning that I let sit overnight. The PBC comes through again.

I am doing my first one right now, I hope it turns out that good.

gwlee7 · 11-04-2018, 01:42 PM

Quote:

Originally Posted by pharp

I am doing my first one right now, I hope it turns out that good.

I don’t see how it can’t. The PBC averaged about 300* for the cook and all I did was yardwork until my temp alarm on the meat went off. Never even peeked.

PUNKem733 · 11-04-2018, 02:15 PM

Don't know exactly how long my basket burned for, but at the 11.5/12 hour mark it was in the high 260's. I had company over so I forgot about it. Don't think it was a stretch to think it was burning away at the 13/14 hour mark.

johnnylightnin · 11-11-2018, 07:26 AM

Anybody ever halved a turkey and cooked it in the PBC? I don’t have the Turkey hanger and I’ve gotta cook it and transport it 5 hours away. Any suggestions?

Sent from my iPhone using Tapatalk

pharp · 11-11-2018, 10:10 AM

Quote:

Originally Posted by johnnylightnin

Anybody ever halved a turkey and cooked it in the PBC? I don’t have the Turkey hanger and I’ve gotta cook it and transport it 5 hours away. Any suggestions?

Sent from my iPhone using Tapatalk

Can you just spatch cock it?

Tannhauser42 · 11-11-2018, 10:52 AM

Quote:

Originally Posted by johnnylightnin

Anybody ever halved a turkey and cooked it in the PBC? I don’t have the Turkey hanger and I’ve gotta cook it and transport it 5 hours away. Any suggestions?

Don't necessarily need the turkey hanger. Here's an old video from the PBC channel where they cooked turkey before they made the special hanger.
https://www.youtube.com/watch?v=3ZHIJ6IilCg

Anyway, this week was my mom's birthday, and instead of going out she wanted me to cook BBQ for her. So it'll be my parents, my wife's parents, and the two of us for dinner. So, I'm cooking a slab of spareribs and four chickens in the PBC today...for six people. :) I'm halving three of the chickens, with the fourth chicken being cooked whole for the meat for later (any leftover chicken will go into chicken enchilada casserole tomorrow). Also using the Big Green Egg to make some armadillo eggs and smoked mac-n-cheese (Malcolm Reed's recipe).

ssv3 · 11-11-2018, 11:07 AM

Quote:

Originally Posted by pharp

Can you just spatch cock it?

I've done them both ways before the turkey hanger. Like Pharp said you can also spatchcock it.

SS13 · 11-12-2018, 03:29 PM

This was done a while ago, and I thought I shared.

This is homemade bacon.

Costco had full pork bellies a while back. I posted back a bit ago about the burnt ends and smoked pork belly I did. Well with the other half of the belly I cured it for 8 days and smoked on the PBC with about 10 coals in my Weber coal basket and a huge chunk of cherry wood. The temps stayed right around 190, which is perfect, until the end they really started to climb when the wood chunk really got hot.

The bacon was taken off when the internal temp reached 150.

Sorry, the pics are sideways.

johnnylightnin · 11-14-2018, 09:07 PM

Quote:

Originally Posted by ssv3

I've done them both ways before the turkey hanger. Like Pharp said you can also spatchcock it.

Thanks!

Could I hang two spatchcocked? My order got doubled!

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pharp · 11-17-2018, 06:52 PM

wrong spot.

pharp · 11-17-2018, 06:55 PM

These may be my favorite thing to eat.

PatioDaddio · 11-19-2018, 06:15 PM

Quote:

Originally Posted by Tannhauser42

Don't necessarily need the turkey hanger. Here's an old video from the PBC channel where they cooked turkey before they made the special hanger.
https://www.youtube.com/watch?v=3ZHIJ6IilCg

Anyway, this week was my mom's birthday, and instead of going out she wanted me to cook BBQ for her. So it'll be my parents, my wife's parents, and the two of us for dinner. So, I'm cooking a slab of spareribs and four chickens in the PBC today...for six people. :) I'm halving three of the chickens, with the fourth chicken being cooked whole for the meat for later (any leftover chicken will go into chicken enchilada casserole tomorrow). Also using the Big Green Egg to make some armadillo eggs and smoked mac-n-cheese (Malcolm Reed's recipe).

I made a PBC turkey hanger before they existed and it's about as cheap and easy as it gets. Just go to Home Depot and get a 3' pre-cut 3/16" carbon steel rod and do the following:

- Cut it to about 35" inches
- Find the center and bend it in half into a steep A shape
- Bend 4" of the bottom of each leg of the A outward at slight upward angle
- Wash it well with hot soapy water
- Insert the apex of the A into the cavity and out through the neck hole
- Put a metal crossbar of some kind across the two PBC rods (I used a 10" piece of 3/8" rebar)
- Hang the A with a standard PBC hook on the crossbar (you will have to leave one PBC rod out until the turkey is in the cooker and then insert it)

Done!

11-03-2018, 11:19 AM	#9271
PUNKem733 On the road to being a farker Join Date: 04-29-14 Location: Victorville, CA	Long burn times https://www.youtube.com/watch?v=-nBswB1_4aQ I'm sure some of us have seen this vid on setting up the PBC for longer burn times. I pack my basket like his, but on the second top layer, I only make the outside ring against the walls of the basket, and I leave a big pit in the middle where I place a couple of chunks of wood, and fill it up with lump past the handle to make a hill/pyramid several inches above the handle. I use the lighter fluid method to get it going. I just use my fingers as hooks on the ends of the handle to lift it, and place it in the barrel. Last night I started a basket this way for two pork shoulders, at about 1 am. It's been about 8 hours now, and this is my second time packing it this way, first time was for 4 plates of beef ribs, and they were dome within 6 hours so I didn't exactly follow the burn time. Two shoulders unwrapped should test this. I expect between 11-13 hours burn time. Just took off the shoulders, PBC going strong at 280, it's been almost exactly 10 hours since I lit it. Last edited by PUNKem733; 11-03-2018 at 12:52 PM..

11-03-2018, 03:57 PM	#9272
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	Mixing it up today and doing a "low and slow" cook on the PBC. Two racks of St. Louis Ribs. One with our sweet competition rub and the other with just salt and fresh cracked pepper. I haven't cooked anything below 300 in several years, so we will see how things go at 225. In progress. At the 2 hour mark: At the 4 hour mark: Last edited by pharp; 11-03-2018 at 06:04 PM..

11-11-2018, 07:26 AM	#9277
johnnylightnin Full Fledged Farker Join Date: 07-03-10 Location: Shreveport, LA	Pit Barrel Cooker (PBC) Appreciation Thread Anybody ever halved a turkey and cooked it in the PBC? I don’t have the Turkey hanger and I’ve gotta cook it and transport it 5 hours away. Any suggestions? Sent from my iPhone using Tapatalk __________________ Weber Kettle 22.5, Weber Genesis Silver, PBC, 18.5 WSM, Large BGE

11-17-2018, 06:55 PM	#9284
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	Pork Belly Burnt Ends These may be my favorite thing to eat.

11-04-2018, 02:15 PM	#9276
PUNKem733 On the road to being a farker Join Date: 04-29-14 Location: Victorville, CA	Don't know exactly how long my basket burned for, but at the 11.5/12 hour mark it was in the high 260's. I had company over so I forgot about it. Don't think it was a stretch to think it was burning away at the 13/14 hour mark.

11-17-2018, 06:52 PM	#9283
pharp Banned Join Date: 04-11-16 Location: Fayetteville, AR	wrong spot.