MMMM.. BRISKET..
The BBQ BRETHREN FORUMS.  



Our Homepage Donation to Forum Overhead Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 10-06-2015, 07:53 PM   #1426
AClarke44
Babbling Farker
 
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
Default

Quote:
Originally Posted by jjjonz View Post
I'll bet she is a beauty. I cooked a little baby back and chicken today in my PBC.

Very nice!
__________________
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]
AClarke44 is offline   Reply With Quote




Old 10-06-2015, 08:11 PM   #1427
Deebo
Full Fledged Farker
 
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
Default

Quote:
Originally Posted by AClarke44 View Post
I usually use a heavy glove and quickly lift the coal basket out and sit it in my kettle, put the lid on and close all vents. You'll need a heavy grill glove or welders glove to do it or you will burn your hand.
BUT, if you don't have a kettle (I recommend you get one but that's another thread....lol) you can use magnets. I have had to use them before and all I had was the very cheap, very thin sheet kind like you get for free, usually with a calender on them. I was sure they would melt butter they never did.
I don't have a kettle or a welding glove so the magnet method will have to do. I have a fridge full of em so I can spare a couple.
Deebo is offline   Reply With Quote


Thanks from:--->
Old 10-06-2015, 08:23 PM   #1428
jjjonz
Take a breath!
 
Join Date: 11-29-09
Location: Alabama
Default

Quote:
Originally Posted by Deebo View Post
How do you guys snuff out the coals? I only have fridge magnets and I'm sure they'd melt if I put them over the holes. Any other suggestions?
I cut what I needed and added duct tape to the back.....http://www.walmart.com/ip/Kids-Craft...trips/19525323
__________________
PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q
jjjonz is offline   Reply With Quote


Thanks from: --->
Old 10-06-2015, 10:41 PM   #1429
Deebo
Full Fledged Farker
 
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
Default Report from my first PBC cook

Overall the cook went well. I have some tweaking to do tho. I did a couple slabs of spare ribs. I put two different rubs on them. One was Meathead's Memphis Dust (with a couple tweaks) from Amazingribs.com.



The other was a Texas style rub that mainly consisted of pepper and salt. I added some chili powder, onion powder, garlic powder, chipotle paprika and a bit of mustard powder. I had some homemade sauce on standby.



So, on to the cook. It started out gloriously:



Got the charcoal going and it all went as planned. The intake is set at 1/4 open for my altitude. The coal was ready to rock inside the PBC after about 20 minutes so in went the ribs.



I started checking them after 3 hours to see where they were at. At the 3.75 hour mark, I sauced them and let them go a bit longer to carmelize the sauce a bit. They were ready to be pulled after a bit more than 4 hours. I let them rest for about a half hour. Then I cut em up so the GF and I could get down!! They were definitely delicious. The GF likes them "fall off the bone" tender but they weren't quite there. They had a bit of chew to them which was beautiful. I'll admit that I would've liked them a bit more tender myself but I definitely was not disappointed. I probably could've left them hanging for another 15 or 20 minutes but I was friggen hungry!! I don't know if they would've stayed as moist if I would've let them cook longer so I'll have to figure out what tweaks to make for the next time. Here is the finished product prior to the ravaging of the bones! :)


Deebo is offline   Reply With Quote


Thanks from:--->
Old 10-07-2015, 01:29 AM   #1430
ssv3
somebody shut me the fark up.

 
ssv3's Avatar
 
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
Default

Caught this on youtube. For folks that may need a table.

__________________
LSG 24x30 V/O
Yoder YS640
DCS 36 Gasser
Blackstone Griddle Retrofit
Blackstone Pizza Oven
WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL)
Pit Barrer Junior
Kingsford Oval (resto mod)
ssv3 is offline   Reply With Quote


Thanks from: --->
Old 10-07-2015, 08:03 AM   #1431
Deebo
Full Fledged Farker
 
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
Default

I'll have to give that a shot! I definitely could use a table!!
Deebo is offline   Reply With Quote


Thanks from: --->
Old 10-07-2015, 09:54 AM   #1432
AClarke44
Babbling Farker
 
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
Default

Very nice cook Deebo! You'll get it down quickly. It doesn't take much learning to get it right with the PBC!
__________________
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]
AClarke44 is offline   Reply With Quote


Old 10-07-2015, 11:25 AM   #1433
Thingfish
is One Chatty Farker

 
Join Date: 05-05-14
Location: Winter Park, FL
Default

I'd steer clear of the table (as configured). It compromises the seal of the lid and will cause temps to climb (as the YouTube poster says late in his video). There are other ways to get the job done. I got this for $40 at HD.


It is easy to store, easy to set up and has many uses <gasp> apart from BBQ!
__________________
Weber One-Touch Silver 22.5 (1995)
Pit Barrel Cooker - Original Version
Potjie Pot cast iron 5 Gallon
Thermoworks Smoke, Red "Backlit" Thermopen, Red ChefAlarm, Red Thermopop
Thingfish is offline   Reply With Quote


Thanks from:--->
Old 10-07-2015, 12:51 PM   #1434
Deebo
Full Fledged Farker
 
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
Default

Quote:
Originally Posted by AClarke44 View Post
Very nice cook Deebo! You'll get it down quickly. It doesn't take much learning to get it right with the PBC!
Thanks!! I think next time, I'll wrap em and let them rest in a cooler a bit after the cook. I think that's the step that missing. Unfortunately, I gotta wait about a week before I can fire it up again. I'll be doing some chicken halves then so I'm super pumped about that. I already have plans on doing more ribs, a pork butt, and I hope to tackle a brisket in November! :D
Deebo is offline   Reply With Quote


Old 10-07-2015, 07:56 PM   #1435
AClarke44
Babbling Farker
 
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
Default

I don't think you need to wrap the ribs unless you just want to. Just cook'm a little longer. They'll get fall off the bone tender, trust me. Or experiment......do two racks and wrap one and let the other cook longer. I'd bet you'll get the same result as far as tenderness goes but you'll like the unwrapped better because of the texture of the bark.
One thing I learned quick is keep it simple. But hey, I'm not gonna knock you if you find a method you like!
__________________
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]
AClarke44 is offline   Reply With Quote


Thanks from: --->
Old 10-08-2015, 08:22 PM   #1436
AClarke44
Babbling Farker
 
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
Default

Picked me up a 12 lb choice packer today from Walmart. Looks like I'll be doing a PBC brisket this weekend!
__________________
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]
AClarke44 is offline   Reply With Quote


Thanks from: --->
Old 10-08-2015, 09:16 PM   #1437
Deebo
Full Fledged Farker
 
Join Date: 09-18-15
Location: Greenfield, Wi
Name/Nickname : Deebo
Default

Looking forward to seeing the pron from that cook!!
__________________
Newest addition to the family: Franklin Offset Smoker
OG Pit Barrel Cooker
Camp Chef Smoke Vault 24"
Weber Performer w/ Vortex and Slow-n-Sear
Maverick ET-733
Maverick XR-50
Blue Superfast Thermapen
Deebo is offline   Reply With Quote


Thanks from:--->
Old 10-08-2015, 09:57 PM   #1438
jjjonz
Take a breath!
 
Join Date: 11-29-09
Location: Alabama
Default

Be waiting.
__________________
PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q
jjjonz is offline   Reply With Quote


Thanks from:--->
Old 10-09-2015, 01:01 AM   #1439
TexArlina BBQ
Full Fledged Farker
 
Join Date: 10-05-14
Location: Cabot, AR
Default PBC pizza

Pit Barrel is a pizza cooking machine.....very pleased with tonight's meal!
Attached Images
File Type: jpg image.jpg (48.8 KB, 195 views)
TexArlina BBQ is offline   Reply With Quote


Old 10-09-2015, 01:02 AM   #1440
TexArlina BBQ
Full Fledged Farker
 
Join Date: 10-05-14
Location: Cabot, AR
Default Finished product

Quote:
Originally Posted by TexArlina BBQ View Post
Pit Barrel is a pizza cooking machine.....very pleased with tonight's meal!
Came out of the pit looking nice!
Attached Images
File Type: jpg image.jpg (86.1 KB, 196 views)
TexArlina BBQ is offline   Reply With Quote


Thanks from:--->
Reply

Tags
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.
Custom search MAY not work(no display box) in some configurations of Internet Explorer. Please use compliant version of Firefox or Chrome.







All times are GMT -5. The time now is 04:48 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts