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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
TealStBBQKing
Full Fledged Farker
I didn't read before posting asked a similar question. I don't know how to delete a posts, mods?
Last edited:
Bob C Cue
Quintessential Chatty Farker
Not in anyway an endorsement of Barrel House Cookers, but I found this video interesting starting at the 11:30 mark.
https://www.youtube.com/watch?v=kkaRTwb0iHw
https://www.youtube.com/watch?v=kkaRTwb0iHw
dadsr4
somebody shut me the fark up.
Her voice scared the dogs. Stopped watching after I heard about the begging from Barrel House.
I didn't see any cooker in that video. I saw a fine piece of rump roast towards the end that I'd like to "cook" though. If you know what I mean. :becky:
Someone actually put that video in WP a while back.
Someone actually put that video in WP a while back.
TealStBBQKing
Full Fledged Farker
I've got two ~7# butts on the PBC for a big party this afternoon. Eating at 4 and hoping to keep these babies uncovered the whole cook. I'll try to post some pron when they come off and are shredded. This is my first time smoking two butts wish me luck!
LloydQ
is One Chatty Farker
Good luck!
TealStBBQKing
Full Fledged Farker
jgentworth
MemberGot rid of the matchlight.
Bob, I'm hoping to do my first brisket here in a couple weeks. I've got my charcoal stack to produce consistent long lower temp burns. Switched over to vertical double stacks of Kingsford Long-Burning briquettes. My main concern at this point is the size of the brisket. Are guys hanging a full packer brisket? I would really prefer to put it on the rack I think, but not sure size wise if it's feasible. I guess just depends on the size of the brisket.
Any suggestions/tips would be great.
Ertothel
Knows what a fatty is.
Yes, hang it. Just double hook (at the point end) with one the bottom hook going through in the opposite direction so it hangs from the tip of the top hook. If your brisket is really long, you can hook it on both ends so that it makes a U shape between the rebar, otherwise the end of the flat may be a little charred from being too close to the charcoal. I hang mine until it hits the stall, then wrap in BP and finish in the oven at 275 so I can use the PB for ribs or chicken.
TealStBBQKing
Full Fledged Farker
From my understanding of how Noah and AmazingRibs.com says the Pit Barrel works is by hanging the meat much more surface interacts with said heat so it looks faster. Laying the brisket on a side would block the top half from the heat and slow cooking down. I've only down three so far hang until after the stall and either wrap or keep naked but move to grate so the meat doesn't pull through the hook and fall
Looks awesome Jeff!
Bob C Cue
Quintessential Chatty Farker
I think most folks hang until they get the bark they are looking for and then wrap in foil or butcher paper and finish on the grate. Just follow the double hook method that Noah shows in the video. I usually cook 12-14 lb briskets and have not had trouble with them being too long and touching the coals.
For a brisket that will touch the coals some folks will hang the brisket with hooks in the top and bottom so it hangs like a hammock.
And certainly there is nothing wrong with cooking on the grate the whole time. I just think hanging the food cooks it more evenly and you don't have to worry about it sticking to the grate.
Best of luck. If you can get a hold of Oakridge Black Ops Brisket Rub I would definitely give it a try.
jgentworth
MemberGot rid of the matchlight.
Much appreciated. I didn't think about that. Makes total sense. With a butt, there is enough room for circulation to keep it on the rack, but with a brisket, you are right, it would block most of the surface area.
elmn8r
MemberGot rid of the matchlight.
I've been a lurker on this thread for quite some time and bought a PBCJ as a result. Thanks to all the posters that contribute their cook info. I've learned a ton. Love cooking on these things.
I tried searching thru this thread but didn't hit on anything meaningful. Has anyone hit on a method to cook a large quantity of chicken wings at once? Skewers perhaps? I'd like to figure out a way to do maybe 60 or so on the Jr at once and there's just not enough grid space for that many...
I tried searching thru this thread but didn't hit on anything meaningful. Has anyone hit on a method to cook a large quantity of chicken wings at once? Skewers perhaps? I'd like to figure out a way to do maybe 60 or so on the Jr at once and there's just not enough grid space for that many...
Stlsportster
Babbling Farker
Sako does wings on skewers. Just make sure to put something at the bottom of the skewer so they dont slide off...or use the PBC skewers with the big stop at the bottom.
https://www.bbq-brethren.com/forum/showpost.php?p=3636041&postcount=4425
Smokey-T
Full Fledged Farker
Hunsakers has a relly nice basket that you can do a boatload of wings on. I have one and it works great:
http://bbqsmokersupply.com/the-bbq-basket-by-hunsaker-stainless-or-steel.html
http://bbqsmokersupply.com/the-bbq-basket-by-hunsaker-stainless-or-steel.html
BigKing
Full Fledged Farker
As stated above, baskets or skewers.
I have some cheapo kabob skewers that I just bent the bottoms up so stuff doesn't slide off.
For me, the wings are better when on the grate as each wing gets full heat overage, air flow or whatever it is that makes them better. When skewered, they sit on top of each other so the skin is a little softer, and then it is harder to get full coverage when saucing them. The flip side is that I can fit around 10 party wings on one skewer and easily knock out 50-60 wings in one pop while also doing larger cuts like brisket, butt or ribs.
I have some cheapo kabob skewers that I just bent the bottoms up so stuff doesn't slide off.
For me, the wings are better when on the grate as each wing gets full heat overage, air flow or whatever it is that makes them better. When skewered, they sit on top of each other so the skin is a little softer, and then it is harder to get full coverage when saucing them. The flip side is that I can fit around 10 party wings on one skewer and easily knock out 50-60 wings in one pop while also doing larger cuts like brisket, butt or ribs.
