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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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07-27-2018, 05:22 PM | #9031 | |
is one Smokin' Farker
Join Date: 06-21-13
Location: Avalon, NJ
Name/Nickname : Bill
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Quote:
This site is the best.
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BGE, PBC, Weber 22 kettle, Vortex, DigiQ DX2, Inkbird IBT-6XS The secret of success is to do the common things uncommonly well. - John D. Rockefeller |
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Thanks from: ---> |
07-27-2018, 05:33 PM | #9032 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Well-said, Smokey.
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Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-27-2018, 05:59 PM | #9033 |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
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Yeah my wife also doesn't like it, I had to wait till she was gone for a weekend, totally worth it
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
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07-27-2018, 08:35 PM | #9034 |
Got Wood.
Join Date: 05-20-18
Location: Tyler, Texas
Name/Nickname : DCBC
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I've got a PBC and WSM. I find the pork butts, beef ribs, and briskets turn out better on the WSM. But, so far, pork ribs and chicken are better on the PBC. Keeping both. But doing a rack of spares no wrap on the WSM tomorrow to be sure. :)
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07-28-2018, 11:54 AM | #9035 |
Knows what a fatty is.
Join Date: 07-27-18
Location: Henderson NV
Name/Nickname : Kevin
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New Owner
After reading and reading, I bought a PBC and it was delivered Wednesday. I made some quick cedar plank salmon on Thursday, and today I'm trying a brisket. It's a small one - right at 10 lbs pre-trimmed. Got it at Costco like I usually do. It's a Prime cut. It has a small point on it, but I didn't want to go big the first time out of the gate.
I currently live in Las Vegas, so I set the vent to 1/2 open. Temp got up to almost 350. Then I realized that my house is only at 2,500 elevation, so I throttled that back and I'm down to around 310 at the moment. It's also sunny and hot (big surprise right) which is keeping the heat up as well. Once it gets down under 300 I'll work on stabilizing it. I bought some wood chunks but decided to hold off the first time. I also like to cook briskets without foil or paper, so we will see how that goes. I'm going to use my Bradley OBS with Auber PID to hold at 140 after venting. I'll post pictures when everything is done. Shouldn't take long, given the temp and small size |
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07-28-2018, 07:57 PM | #9036 |
Got Wood.
Join Date: 04-01-18
Location: Lewisville, TX
Name/Nickname : Greg
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So my PBC should be here on Tuesday the 31st and I would like your opinion as to what should be my maiden voyage. I moved to just north of Dallas from eastern NC within the last year so, I love NC bbq and TX brisket. I was thinking about a couple of pork butts or a brisket. Which would be easier for a PBC virgin?
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07-28-2018, 08:27 PM | #9037 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
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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] |
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07-28-2018, 09:12 PM | #9039 |
is One Chatty Farker
Join Date: 06-28-17
Location: Colorado Springs, CO
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Can’t screw up pork butt. I’d go that route if you’re not doing chicken. But you’re now obligated to take pics of the maiden cook.....
__________________
Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser |
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07-28-2018, 10:04 PM | #9040 |
Got Wood.
Join Date: 04-01-18
Location: Lewisville, TX
Name/Nickname : Greg
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I have a couple of butts in the freezer. For years I have been cooking them overnight in the oven and then finishing them the next morning in a pan on a weber 22 with a smidge of charcoal and hickory chips after I chopped them up. Made some decent eastern NC bbq that way but I want to kick it to a whole new level. Hence the PBC.
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07-28-2018, 10:19 PM | #9041 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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I agree with Kanco. If you can't do chicken, do a pork butt. Although, if you want a quicker cook do ribs!
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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] |
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07-28-2018, 10:25 PM | #9042 |
Got Wood.
Join Date: 04-01-18
Location: Lewisville, TX
Name/Nickname : Greg
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Thanks from:---> |
07-28-2018, 11:53 PM | #9043 |
Got Wood.
Join Date: 05-20-18
Location: Tyler, Texas
Name/Nickname : DCBC
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The PBC is a chicken and ribs machine. If you can't do chicken, I'd do some ribs.
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Thanks from: ---> |
07-29-2018, 09:22 PM | #9044 |
Found some matches.
Join Date: 02-24-15
Location: Anchorage, Alaska
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My PBC continues to be a great cooker for me. Did some fresh hocks for mixing with red beans yesterday. And turned out a nice looking 4lb baby Boston Butt today.
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Thanks from: ---> |
07-29-2018, 09:41 PM | #9045 |
is one Smokin' Farker
Join Date: 02-01-10
Location: NYC & WPB FL
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Hey guys, so I got my PBC last week and it is great. I am 4 rib cooks in with 3 test cooks of 1 baby back rack each and one full cook of 8 racks.
Anyone have any solid lighting techniques? I am thinking of using multiple PBCs for catering gigs and want to have a foolproof lighting techique that my guys can use to consistantly light the cookers in a timely manner where there won't be any chemical charcoal flavors. I initially tried the method on the PBC site, and also tossed in some wood chunks, and the ribs on that cook were inedible.
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Tags |
hanging meat, Hooking meat, Noah Glanville, PBC, PBJ, pit barrel cooker, pit barrel junior, pork butt, set it and forget it |
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