Pit Barrel Cooker (PBC) Appreciation Thread - Page 91

AClarke44 · 09-21-2015, 10:38 PM

I've never done lamb. I'd just follow Noah's instructions for the first time then modify as you see fit from there if you do it again. Good luck and post pics!

Deebo · 09-22-2015, 03:53 PM

Has anyone tried to smoke a pork shoulder or brisket without wrapping it? How much extra time ended up being added to the cook? How did it affect moisture?

AClarke44 · 09-22-2015, 07:57 PM

Quote:

Originally Posted by Deebo

Has anyone tried to smoke a pork shoulder or brisket without wrapping it? How much extra time ended up being added to the cook? How did it affect moisture?

Haven't heard of anyone doing that in the PBC, but try one and let us know!

Twisted T's Q · 09-22-2015, 08:42 PM

Quote:

Originally Posted by Deebo

Has anyone tried to smoke a pork shoulder or brisket without wrapping it? How much extra time ended up being added to the cook? How did it affect moisture?

I have tried brisket unwrapped, I am thinking it adds a couple of hours to the cook... I prefer wrapped with a little cooking juice, but try one for yourself and let us know what you think

SGH · 09-23-2015, 02:27 AM

This is still my favorite thread on the forum

Deebo · 09-23-2015, 12:55 PM

Quote:

Originally Posted by AClarke44

Haven't heard of anyone doing that in the PBC, but try one and let us know!

Quote:

Originally Posted by Twisted T's Q

I have tried brisket unwrapped, I am thinking it adds a couple of hours to the cook... I prefer wrapped with a little cooking juice, but try one for yourself and let us know what you think

I'll be ordering my PBC next week so I'm gonna do a pork shoulder the instructed way to break it in and make sure I have the intake opening set correctly and get used to using it. After that, I'll do another one without wrapping it and take note of the differences in time and the overall outcome of the meat and I'll report back. I'll probably wrap in foil for this experiment but I've wanted to start wrapping in butcher paper so I'm gonna go that route afterwards when I do my first brisket.

jjjonz · 09-23-2015, 06:39 PM

I know you can't wait..and we can't wait to see some pictures of your cooks. Be sure to check out Noah's videos and go by his instructions the first few cooks.

GatorKevin · 09-23-2015, 10:04 PM

Quote:

Originally Posted by Deebo

Has anyone tried to smoke a pork shoulder or brisket without wrapping it? How much extra time ended up being added to the cook? How did it affect moisture?

I have done almost all of my pork butts on pbc without wrapping.
9-10 pound butt typically takes about 10 hours with no wrapping and have had excellent results!

TexArlina BBQ · 09-24-2015, 12:23 AM

Got my PBC today and couldn't be happier. Only got to do a short cook today...being on night shift sucks. Chicken quarters were delicious. Can't wait to hang some ribs, pull some pork, and slice some brisket from the PBC!

TexArlina BBQ · 09-24-2015, 12:25 AM

And the finished product...

Thingfish · 09-24-2015, 07:47 AM

Very nice looking chicken, TexArlinaBBQ! Also, nice Air Force badge!

Deebo · 09-24-2015, 09:14 AM

TexArlinaBBQ, that chicken looks glorious!! I'm ex-Air Force as well and will be ordering that badge!! Can't wait!!

AClarke44 · 09-24-2015, 01:03 PM

Quote:

Originally Posted by Deebo

TexArlinaBBQ, that chicken looks glorious!! I'm ex-Air Force as well and will be ordering that badge!! Can't wait!!

I agree with Deebo. Great lookin chicken and PBC. Here's mine....

Deebo · 09-24-2015, 01:52 PM

Quote:

Originally Posted by AClarke44

I agree with Deebo. Great lookin chicken and PBC. Here's mine....

That's a REAL good look right there!!!

AClarke44 · 09-25-2015, 03:51 PM

I'm surprised no one has tried the smoked bourbon pecan pie! Lol. Actually I did another one, a smoked rum pecan pie. Turned out great! Better than the bourbon in my opinion, but I'm more of a rum fan than bourbon so that may be why.

Here's the recipe if you wanna try.... do everything as described but cook it in your PBC at 350 (you'll need a thermometer to monitor the PBC temp) add a few chunks of pecan wood (or whatever you want) to get the smoky flavor.

http://www.karosyrup.com/Recipe/Rum_Pecan_Pie

09-21-2015, 10:38 PM	#1351
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	I've never done lamb. I'd just follow Noah's instructions for the first time then modify as you see fit from there if you do it again. Good luck and post pics! __________________ 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]

09-23-2015, 02:27 AM	#1355
SGH is One Chatty Farker Join Date: 04-20-14 Location: Saucier MS	This is still my favorite thread on the forum __________________ Shirley Fabrication 30x84, Pitmaker Vault, Large & Mini BGE.
	1 members found this post helpful.

09-23-2015, 06:39 PM	#1357
jjjonz Take a breath! Join Date: 11-29-09 Location: Alabama	I know you can't wait..and we can't wait to see some pictures of your cooks. Be sure to check out Noah's videos and go by his instructions the first few cooks. __________________ PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q

09-24-2015, 07:47 AM	#1361
Thingfish is One Chatty Farker Join Date: 05-05-14 Location: Winter Park, FL	Very nice looking chicken, TexArlinaBBQ! Also, nice Air Force badge! __________________ 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

09-25-2015, 03:51 PM	#1365
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	I'm surprised no one has tried the smoked bourbon pecan pie! Lol. Actually I did another one, a smoked rum pecan pie. Turned out great! Better than the bourbon in my opinion, but I'm more of a rum fan than bourbon so that may be why. Here's the recipe if you wanna try.... do everything as described but cook it in your PBC at 350 (you'll need a thermometer to monitor the PBC temp) add a few chunks of pecan wood (or whatever you want) to get the smoky flavor. http://www.karosyrup.com/Recipe/Rum_Pecan_Pie __________________ 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] Last edited by AClarke44; 09-25-2015 at 08:49 PM..

09-22-2015, 03:53 PM	#1352
Deebo Full Fledged Farker Join Date: 09-18-15 Location: Greenfield, Wi Name/Nickname : Deebo	Has anyone tried to smoke a pork shoulder or brisket without wrapping it? How much extra time ended up being added to the cook? How did it affect moisture?

09-24-2015, 09:14 AM	#1362
Deebo Full Fledged Farker Join Date: 09-18-15 Location: Greenfield, Wi Name/Nickname : Deebo	TexArlinaBBQ, that chicken looks glorious!! I'm ex-Air Force as well and will be ordering that badge!! Can't wait!!