MMMM.. BRISKET..
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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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Old 12-22-2017, 05:01 PM   #7726
Kanco Connection
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Join Date: 06-28-17
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Quote:
Originally Posted by D&D BBQ View Post
Great looking cook as usual, Sako! Another way to use hanging skewers that is a bit more secure is a combo of foil and metal binder clips. I had a few wings slide off before I started doing that but now I can cook a whole 20lb bag of Costco a wings and all turn out great!
Thanks for the tip, D&D
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Old 12-22-2017, 05:05 PM   #7727
Bob C Cue
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Some great looking cooks from PBC vets and rookies alike! Merry Christmas everyone.
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Old 12-22-2017, 05:09 PM   #7728
Kanco Connection
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Default turkey breast on PBC

Turkey breast smoking on the PBC. Cherry wood. Rubbed with Plowboys Fin & Feather. (don't have Yardbird right now). Cooker settled in at about 260, which is OK.

I just "discovered" the awesomeness of smoked turkey breast a few months ago. I always struggled with the whole bird, but the breast solo is a slam dunk.
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Old 12-22-2017, 05:12 PM   #7729
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and here it is on the PBC about an hour in. IT is 81. I goosed the cooker with a cracked lid for a few minutes and now she's running 290. Breast was 7#
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Old 12-22-2017, 05:13 PM   #7730
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Some great looking cooks from PBC vets and rookies alike! Merry Christmas everyone.
Thanks, Bob! Merry Christmas!
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Old 12-22-2017, 09:45 PM   #7731
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Default TURKEY FAIL on the PBC

Man, this is my biggest fail so far on the PBC. I've had nothing but sweet success with PBC turkey breast, but this did not work out. Not sure exactly what happened. Smoking nicely at about 270 for most of the cook, cracked the lid at 145 IT, which took it up to about 350. Fine with me.

I was using my new Thermoworks Smoke and pulled when it read 162 (counting on carryover for a 7# breast). But actual temp a few minutes later was 167 on one side of breast and 178 (yes, 178!) on the other! Huh?

So, obviously totally dry on that side, and frankly the other side was just OK. Very disappointing. I wish I could blame my tools, but I'm working with PBC and thermoworks, so it's me. Fooey.

Oh well, here's the final pic. Looks pretty on the outside, but don't be fooled
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Old 12-22-2017, 09:49 PM   #7732
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But I'm not down for the count. I've got a nice brisket rubbed and ready. Ready for PBC redemption tomorrow, that is...


See you in the morning...
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Old 12-24-2017, 06:13 PM   #7733
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ok so my lovely wife just came home with a nice pork belly. she apparently wants me to cook up some pork belly burnt ends. I've never made them before but we have had them and she fell in love. I've looked at recipes online and they all pretty much say to run your smoker around 250 or lower to give the far enough time to render. I know the pbc runs hotter than that, so what are your recommendations to accomplish delicious pork belly burnt ends. just let it ride and not worry about it to much?
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Old 12-24-2017, 08:28 PM   #7734
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well guess I won't get to use my pbc tomorrow. I have a charcoal basket for a pbj, 14 inches that got packaged with mine. also did they stop including the rubs in the package? I didn't get those either
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Old 12-24-2017, 08:59 PM   #7735
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You sure it's s PBJ coal basket? The PBJ grill grate is only 14" so the coal basket is probably only 10-12" in diameter. The PBC coal basket is probably close to 14" in diameter.

Not sure about the rubs but if they were supposed to be included I'm sure they will get some to you.

Edit:. Just read on the PBC website that the coal basket for the PBC is 13.75" in diameter. So you have the right one.
https://www.pitbarrelcooker.com/product/coal-basket/
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Last edited by AClarke44; 12-24-2017 at 09:13 PM..
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Old 12-24-2017, 10:32 PM   #7736
shishkabob
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Quote:
Originally Posted by AClarke44 View Post
You sure it's s PBJ coal basket? The PBJ grill grate is only 14" so the coal basket is probably only 10-12" in diameter. The PBC coal basket is probably close to 14" in diameter.

Not sure about the rubs but if they were supposed to be included I'm sure they will get some to you.

Edit:. Just read on the PBC website that the coal basket for the PBC is 13.75" in diameter. So you have the right one.
https://www.pitbarrelcooker.com/product/coal-basket/
thanks, I feel dumb I didn't see the measured size. just seemed small lol
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Old 12-24-2017, 11:13 PM   #7737
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Quote:
Originally Posted by shishkabob View Post
ok so my lovely wife just came home with a nice pork belly. she apparently wants me to cook up some pork belly burnt ends. I've never made them before but we have had them and she fell in love. I've looked at recipes online and they all pretty much say to run your smoker around 250 or lower to give the far enough time to render. I know the pbc runs hotter than that, so what are your recommendations to accomplish delicious pork belly burnt ends. just let it ride and not worry about it to much?
Sorry, can't help with lowering the barrel temp but I'm sure someone will have some tips to choke down the airflow. Do you have any kind of skewers for your barrel? I cube them, season, hang them for about 3 hours, then wrap in foil with some juice until tender, then sauce. They can be done on a grate too but they have to be turned at least once. Skewers are hands free.





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Old 12-25-2017, 01:31 AM   #7738
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Merry Christmas Fellas!

Christmas eve at a buddy's ranch property











Then we went on a little hike









Of course some PBC action with Memphis dusted STL's made by another buddy





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Old 12-25-2017, 01:59 AM   #7739
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Way to roll brotha. Stuff happens sometimes but nice way to move forward.

I always double check with the Tpen

Quote:
Originally Posted by Kanco Connection View Post
But I'm not down for the count. I've got a nice brisket rubbed and ready. Ready for PBC redemption tomorrow, that is...


See you in the morning...
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Old 12-25-2017, 02:05 AM   #7740
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Quote:
Originally Posted by shishkabob View Post
ok so my lovely wife just came home with a nice pork belly. she apparently wants me to cook up some pork belly burnt ends. I've never made them before but we have had them and she fell in love. I've looked at recipes online and they all pretty much say to run your smoker around 250 or lower to give the far enough time to render. I know the pbc runs hotter than that, so what are your recommendations to accomplish delicious pork belly burnt ends. just let it ride and not worry about it to much?
Don't worry about it and put it on. I use skewers like thirdeye but you'd be fine w/out.



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