What's the size of the briskets? 4 is pushing it regardless the size. Im thinking you can squeeze in 3. Also, you have to finish by wrapping it and hanging til done or in the oven at wrap until finish.
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
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What's the size of the briskets? 4 is pushing it regardless the size. Im thinking you can squeeze in 3. Also, you have to finish by wrapping it and hanging til done or in the oven at wrap until finish.
I was thinking wrap in the oven. Assuming 13 lbs briskets.
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Three are doable then but if strategically positioned imo you can get away even with four. It'll be tight but again I think it's doable. Pack a tight basket and be on top of it.
Ok I took your advise and told my friend our limit will be 3 packers. I’m real nervous about the pbc holding the temp. I’m thinking of opening the air intake a little bit more, what do u think? Or should I just relax and let the pbc do its thing?
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3 is definitely safer. Keep en eye on it and you can open up the air intake a bit more. When you hang all three in there, naturally your temps will dip and it'll take time for temps to rise again so adjust the intake accordingly. I didn't have any temp gauges on my 2nd (enameled) PBC nor on the PBJ so I judge temp my touching the lid. By touching the lid I mean a quick tap and if I it's hot tothe touch then everything's all good. This is on a loaded PBC/J of course.
You should relax and let the PBC to it's thing and worse comes to worst finish in the oven. I doubt you will need to but just in case. By that time, if need be, you'll have all the awesome flavor induced.
Cornish Game Hens on the still battered PBJ
Haven't had time to get in touch with Noah or Amber to mend the damaged lid but Jr. is still kicking arse
1lb-ers
In the Jr
Rice and some green stuff
Tender
Juicy
Excellent!! I'll be doing these again for sure
Haven't had time to get in touch with Noah or Amber to mend the damaged lid but Jr. is still kicking arse
1lb-ers
In the Jr
Rice and some green stuff
Tender
Juicy
Excellent!! I'll be doing these again for sure
TealStBBQKing
Full Fledged Farker
It's been cold and snowy or cold and rainy here in Massachusetts but I've had enough. Haven't used my PBC in over a month but tonight I'm firing up for some chicken halves and more exciting I'm using my new skewer to make some roast beef from some bottom round. Will post pron later tonight.
Guys.....I've seen a few posts recently about the thought or desire to adjust the vent cap (intake) in order to prevent lower temps. I wanted to remind you that increasing the temp in the PBC is very easy by cracking the lid. From just barely a crack for a small increase to opening it up about an inch or so for a pretty big increase, cracking the lid will get you a temp increase.
I only mention this because most of us bought the PBC to not have to adjust the intake on mosts cooks. So once you get yours set you can leave it alone. On the rare cooks you do that require a temp increase just crack the lid. Ok and if you need a lower temp, just get a magnet or glove or whatever and partially block the intake.
These are obviously just suggestions that, in my opinion, will help you keep your cook temps stable for your day to day PBC cooks. Obviously you can adjust whatever you see fit. After all it's your cooker!...:thumb:
I only mention this because most of us bought the PBC to not have to adjust the intake on mosts cooks. So once you get yours set you can leave it alone. On the rare cooks you do that require a temp increase just crack the lid. Ok and if you need a lower temp, just get a magnet or glove or whatever and partially block the intake.
These are obviously just suggestions that, in my opinion, will help you keep your cook temps stable for your day to day PBC cooks. Obviously you can adjust whatever you see fit. After all it's your cooker!...:thumb:
Just a update on loading the pbc with 3 large packers. I called the pbc helpline, very nice ppl. She told me that 3 she thinks would be too much. Her main concern-was all the dripping fat, she was saying it might be too much and might smother the coals. She told me not to touch the intake, suggested I do 2 at a time. I told her at this point it’s too late already started trimming and dry brining. So she told just keep a eye on the temp if I see it dropping it’s probably because of the too much fat on the coals. Wish me luck!!
Edit: also she said there office was closed on the weekend (my cook will start tomorrow night) but if I had a grilling emergency (haha) I can call and leave a message and one of the owners would give me a call back.
Edit: also she said there office was closed on the weekend (my cook will start tomorrow night) but if I had a grilling emergency (haha) I can call and leave a message and one of the owners would give me a call back.
BigKing
Full Fledged Farker
- Joined
- Jun 27, 2016
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- Belmont...
I was thinking three might be too much for keeping the coals free from too many drippings, but you never know until you try.
Just need to pack a tight basket like Sako mentioned.
Good luck!
Just need to pack a tight basket like Sako mentioned.
Good luck!
Kanco Connection
is Blowin Smoke!
- Joined
- Jun 28, 2017
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- Colorado...
RS, let us know how it goes! You’ve got me interested.
I still say you're going to be fine. Just have to keep an eye on it. That's all.
Surely three briskets can't be dripping more fat than three butts
Surely three briskets can't be dripping more fat than three butts
TealStBBQKing
Full Fledged Farker
Chicken was dusted with Killer Hogs hot rub and it was out of the park. Small bird done in just over 90 minutes. Now the skewer worked fine but it was really close to the coals. There seemed to be an uneven cook from bottom to top and I'm really wishing I had bought the 10" skewers now. Biggest take away is I should have had the meat probe in the skewered roast to keep a better eye on it may have prevented the uneven cooks. Flavor was also incredible and I can't wait to make sandwiches for the week!
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BigKing
Full Fledged Farker
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- Jun 27, 2016
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- Belmont...
Yeah...it should be fine but keeping an eye on it will be key.
I'll do butts all day long but i'm a little intimidated about two briskets at once, let alone three haha. The butt is just so forgiving, cheaper, and no real investment in prep time.
I get so pissed when I don't hit the sweet spot on a brisket, mainly because I hate the time it takes to trim it. Finally got a decent knife for Christmas though so it wasn't as painful last time.
I'll do butts all day long but i'm a little intimidated about two briskets at once, let alone three haha. The butt is just so forgiving, cheaper, and no real investment in prep time.
I get so pissed when I don't hit the sweet spot on a brisket, mainly because I hate the time it takes to trim it. Finally got a decent knife for Christmas though so it wasn't as painful last time.
WOT and let 'er rip. :-D Open up that intake.
The lid, like mentioned by Andrew is fine but as soon as you put it back temps stabilize again. You can't really crack the lid and let her go for extended amount of time becuase it'll burn the briskets. In comparison, opening up the intake a bit will aid greatly. My $.02 at least.
The lid, like mentioned by Andrew is fine but as soon as you put it back temps stabilize again. You can't really crack the lid and let her go for extended amount of time becuase it'll burn the briskets. In comparison, opening up the intake a bit will aid greatly. My $.02 at least.
johnnylightnin
Full Fledged Farker
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- Jul 3, 2010
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I’m loading up the PBC for the first time today (4 racks of back ribs and 4 half-chickens). Any rhyme or reason on what to hang where? Also, anybody ever done a plain salt and pepper prep on ribs? My mom is diabetic and I was trying to think of a way to keep the sugar down for her.
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LloydQ
is One Chatty Farker
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- Dec 12, 2016
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- Vicksbur...
Maybe try banking the coals a little heavier on one side, and hang the ribs on the smaller side? I usually let the ribs go about 2 hours before adding the chicken.
I'd do racks on one bar, chix on the other. Just space them out evenly to allow for smooth airflow and that's it. I've done S&P ribs and even chicken and they come out fantastic. I'll be honest, I was more shocked on how good the chicken tasted with jus S&P. If you want extra flavor maybe onion, garlic, a little paprika for color but S&P does just fine. Good luck.
The bottom rack was S&P only
S&P bottom rib
S&P chicken
johnnylightnin
Full Fledged Farker
- Joined
- Jul 3, 2010
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- Shrevepo...
I'd do racks on one bar, chix on the other. Just space them out evenly to allow for smooth airflow and that's it. I've done S&P ribs and even chicken and they come out fantastic. I'll be honest, I was more shocked on how good the chicken tasted with jus S&P. If you want extra flavor maybe onion, garlic, a little paprika for color but S&P does just fine. Good luck.
The bottom rack was S&P only
S&P bottom rib
S&P chicken
Looks great! I went 2 parts pepper, 1 part salt, 1/2 part garlic and just a pinch of cloves.
Breezy day here, so I’m having to work to keep the temps up. I’ll load the chicken in 15 minutes or so. I imagine I’ll have to crack the lid to get the temps where they need to be,
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