Pit Barrel Cooker (PBC) Appreciation Thread

Huli huli chicken!

Huli Huli chicken on the PBC, from Mr. Smoky Ribs BBQ:
https://www.youtube.com/watch?v=4P4Suods2Ys
Love that fella and the recipe is legit. Flavors pop, sweet and spicy, moist, pretty, skin was preserved even with the huli huli sauce; flavorful crispy char. Used chicken quarters. Good stuff. I recommend this prep.

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That chicken looks fantastic.


I haven't cooked in probably five weeks due to life and, more to the point, a diet. Will be doing either 3 or 6 racks of ribs and who knows what else on Saturday. Been thinking about the ribs for the past five days.


Can't wait.
 
dadsr4 said:
I get the PBC emails. My sense of humor was tweaked by the one I received today. The selling point of the PBC has always been "set and forget", no monitoring temps needed.
One of the bullet points of the email,
"Thermoworks Smoke
Temperature guessing games are over!"
with this link.
https://www.thermoworks.com/Pit-Bar...il&utm_term=0_fcff6660d6-cfba08309a-479086213
Click to expand...

Little late to the party on this one but I watched a YouTube video where Noah was using a thermoworks. I think the “guessing games” refer to meat temps and not pit temps. That’s how I took it
 
Got another family BBQ today. Just hung three racks of St. Louis ribs in the PBC, and I have two skewers of chicken thighs, one skewer of german sausages, and one hook of Spam ready to go in about an hour before the family shows up.

Got the ribs and sausage from a real meat market/butcher shop on Friday instead of the grocery store or Sam's. The place has solid reviews on Google, so it should be all good. Definitely looked like the kind of place you would go to to buy a week's worth or more of meat. They even offer a monthly meat subscription service that comes with a freezer. :shock:
 
I was thinking of doing some pork tenderloin for dinner tonight. Took about 80-90 minutes and came out great. I used to last of my PBC AP rub and Larry's NC BBQ sauce what a fantastic combo. Sorry for the bad picture I took it quick while grabbing seconds
 

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Brisket and Pork Belly

Brisket and Pork Belly. The pictures say it all.

Loaded up the brisket at 11:30 PM. 7:00 AM pulled and wrapped. 9:30-ish in the cooler until 4:00 PM (it was my only option). Was delicious and tender. Seasoned with S&P + SweeetHeat Southern BBQ Run on a Worcestershire binder.

Pork belly - 2 ways.
1 - Just like Noah does it on the PBC website
2 - Burnt Ends - cubed, seasoned (mustard bind with SweeetHeat AP rub and some Rubbin'Right Creole) on the grate until they took on a nice color with a decent crisp. Pulled and wrapped with honey and butter for about an hour. Put in the cooler and when guests arrived I warmed them up on the grate with the foil open to get crispy.
 

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This will be my next cooker...I'm sure I'll be asking a question or two, here and there...not up to reading 616 pages of info. Read the first 7 and the last 5...
 
thedommer said:
Did my first Brisket this weekend. Wasn't a full brisket. around 1.4 kg. wagyu grassfed. Since it was small I laid it on the rack instead of hanging. at 160 I followed the PBC guidelines and wrapped it in foil, added some beef stock then put it back on the PBC until 200. I let it rest in a cooler for 45 minutes since any longer and the family would kill me.

The bottom half was perfect but the top half was a bit dry. Wondering how to resolve this. Is it that I should have hung it? Or maybe its that when I wrapped it I should have flipped it over? Or maybe at like 90 degrees I flip it?

2DH8TaI.jpg
Click to expand...

1) Try using an injection like Butcher BBQ Prime Injection, or Kosmos Injection, both available on Amazon. Use a small needle and inject in a cross-hatch pattern. See multiple videos online.

2) Wrap when it hits the color you want, not when it hits 160. If your color is good at 145 then wrap and you will loose a lot less moisture.
 
Has anyone ever been able to do shoulder clod on the PBC. Seems like a very large cut to fit. But maybe cutting it in half?

Sent from my Pixel XL using Tapatalk
 
Tomorrow I'm going to make a big pot of chili, and the PBC will help. I bought a big roast at Sam's today. I'll cut it up into 1-2" chunks, skewer them, and hang them in the PBC to cook before putting them in the pot. Maybe it'll add some nice extra flavor to the chili.
 
I have pork belly curing right now to make bacon. I'm thinking I might try and smoke it today. Debating on the PBC or Weber kettle. I think the PBC will do better. Just a handful of coals and a bunch of wood chips that I might soak, or a few large chunks soaked.

One approach I was thinking is to make a pile of hot coals and put a chimney on top with the wood chips on top of the coals in a foil basket.

I'm stressing out a little guy. Any thoughts?
 
SS13 said:
I have pork belly curing right now to make bacon. I'm thinking I might try and smoke it today. Debating on the PBC or Weber kettle. I think the PBC will do better. Just a handful of coals and a bunch of wood chips that I might soak, or a few large chunks soaked.

One approach I was thinking is to make a pile of hot coals and put a chimney on top with the wood chips on top of the coals in a foil basket.

I'm stressing out a little guy. Any thoughts?
Click to expand...
Don't soak your wood
 
I normally don't, but I have a bunch of small chips and was thinking not using them soaked. The last time I tried them as a last resort because it's all I could find when camping and they burned out really fast.

I think I'll stick with the big cherry chunks I have.
Kaptain Kadian said:
Don't soak your wood
Click to expand...

Sent from my Pixel XL using Tapatalk
 
SS13 said:
I normally don't, but I have a bunch of small chips and was thinking not using them soaked. The last time I tried them as a last resort because it's all I could find when camping and they burned out really fast.

I think I'll stick with the big cherry chunks I have.

Sent from my Pixel XL using Tapatalk
Click to expand...

Don't soak your chunks either....
 
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