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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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04-16-2017, 10:58 AM | #5941 | |
Knows what a fatty is.
Join Date: 02-08-17
Location: Pryor, OK
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Quote:
I found using 35-36 KBB gets me 275-280F; I dump coal, scatter it somewhat evenly in the basket, put the lid on with the rebar out. Check it in 10 min, it's usually ready, but it has taken a few extra minutes a couple times That's what works for me, YMMV.... Cheers Vam
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Hi, I'm Scott, but everyone (except my Mom) calls me Vammy...or Vam |
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04-16-2017, 11:29 AM | #5942 | |
Knows what a fatty is.
Join Date: 08-25-15
Location: Dallas, TX
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Quote:
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Weber 22.5 OTG, Pit Barrel Cooker (PBC) Porcelain coated, Weber Spirit E-210/GrillGrates |
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Thanks from:---> |
04-16-2017, 03:35 PM | #5943 |
Knows what a fatty is.
Join Date: 08-02-15
Location: Antioch, California
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Easter Beef ribs
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BKK 4000/Blackstone Griddle 36&22/Cookshack Elite 045/Weber22Kettle/Original PK Grill/PBC |
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04-16-2017, 09:18 PM | #5944 |
Knows what a fatty is.
Join Date: 02-08-17
Location: Pryor, OK
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Really nice! Beef ribs are coming to my PBC in the very near future....and yours just made me hungry
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Hi, I'm Scott, but everyone (except my Mom) calls me Vammy...or Vam Last edited by Vammy; 04-17-2017 at 08:08 AM.. |
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04-16-2017, 09:39 PM | #5945 |
somebody shut me the fark up.
Join Date: 01-16-13
Location: USA
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This photo taken at Just over 8 hours on basket load of lump coals. Pretty amazing how far a single basket can go. I'm guessing at least 2 hours of cooking heat remains. Should've made meat loaf cupcakes. PBC purring like an oven
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Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top Last edited by 16Adams; 06-09-2017 at 02:23 PM.. |
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04-17-2017, 12:45 PM | #5946 | |
Full Fledged Farker
Join Date: 03-25-16
Location: Andover, MA
Name/Nickname : Jeff
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Quote:
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Pit Barrel Cooker; Weber 22" Kettle; Gabbys Grill attachment; Weber Spirit Gas Grill |
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04-17-2017, 03:41 PM | #5947 |
Got rid of the matchlight.
Join Date: 04-13-17
Location: Portsmouth, RI
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Just Johnny after looking up some recipes/ideas for cooking a leg of lamb for Easter. Got my PBC a year ago and and done chicken, brisket, lamb, ham, beef tenderloin and ribs. Lots of ribs. Gotta say took the lamb to 130 and it still felt under done.
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04-17-2017, 04:41 PM | #5948 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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Did you pull and serve at 130*? I've done bone in and boneless legs of lamb on the PBC a lot and what I do is take it to 135* +/-, wrap and rest for a bit. It then carries over to 140-145 then I carve and serve. It's a larger cut of meat so it can handle getting up to 145 in carryover kind of live prime ribs/standing rib roast and still be med rare.
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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) |
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Thanks from:---> |
04-18-2017, 01:06 PM | #5950 |
Got rid of the matchlight.
Join Date: 04-08-17
Location: Knoxville, TN
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Hello. First post here and wanted to say thanks to all who contribute. Also new to the smoking world.
I got the PBC a few weeks ago and have done some ribs and a boston butt. A friend's parents gave me a brisket to cook next. I have a few questions/issues with the brisket. First, I looked at label and it is USDA Select. I would assume most people here would choose Choice or Prime? Is the Select going to cook up nicely or be dry and tough? Should I do anything different or special? Second, it has been in the freezer for a while and looks a bit frosty. Will that have much effect and how long do you generally take to thaw out a 12lb brisket? On another note, I recall seeing places to buy butcher paper on here, but don't recall where and what size and price is normal. Any suggestions would be great. Thanks for the help. |
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04-18-2017, 01:36 PM | #5951 |
Babbling Farker
Join Date: 08-09-16
Location: Random Point In Time and Space
Name/Nickname : Parental Assigned Label
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Select will be fine. Obviously less marbling and less fat content but plenty of people cooking good select briskets here.
If the brisket was cryovaced it will be fine. If it has a littlest freezer burn it can lose some flavor but isn't harmful to eat. Just trim off any grey looking or obviously burned parts. Safest way to defrost is in the fridge for a few days. Butcher paper you can get cheap here. http://www.webstaurantstore.com/24-x.../43324PEA.html |
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04-18-2017, 02:33 PM | #5952 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I'll second what Sportster said. I've cooked selects before and they come out fine. Only reason I don't anymore because we get prime packers for cheap here and sometimes there is no price difference between both so it's a no brainer.
Here's a small select I cooked on the PBC some time back. Every bit tender and moist Hung it along with a turkey
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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) |
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Thanks from:---> |
04-18-2017, 02:48 PM | #5953 | |
Got Wood.
Join Date: 11-25-16
Location: Cumming GA
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Quote:
Someone on here had an idea that sounded intriguing...dump lit coals next to all the unlit coals instead of on top and mimic the minion method that way? |
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04-18-2017, 02:55 PM | #5954 | |
is One Chatty Farker
Join Date: 05-05-14
Location: Winter Park, FL
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Quote:
Edit - 9312 Kingston Pike, Knoxville, TN 37922
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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 Last edited by Thingfish; 04-18-2017 at 04:09 PM.. |
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04-18-2017, 03:10 PM | #5955 | |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Quote:
The true minion method doesn't work very well from my experience. However I have been able to use a slight variation of it successfully. Basically instead of scattering the coals all over the unlit I will make somewhat of a large bowl shape slightly off center away from the intake. Then pour the lit in the bowl. I make it off center away from the intake because the fire will burn towards the intake.
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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] Last edited by AClarke44; 04-18-2017 at 03:32 PM.. |
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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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