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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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10-09-2015, 01:03 AM | #1441 |
Full Fledged Farker
Join Date: 10-05-14
Location: Cabot, AR
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10-09-2015, 08:47 AM | #1442 |
Wandering around with a bag of matchlight, looking for a match.
Join Date: 09-09-13
Location: Rutherford, NJ
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First PBC Brisket Cook
Love the PBC thread. I get inspiration (and hunger) from all your hard work.
I smoked my first brisket on the PBC yesterday and had some questions for the group. (previous cooks: Baby backs, chicken and twin pork butts.) It seems that the temp in my PBC will drop off dramatically within the 1st 2 hours. The charts on previous cooks were very similar to this. I don't know what to attribute this to but so far the cooks have all come out very well despite this "problem". I actually spoke with Noah (PBC owner and a nice guy to talk to) prior to yesterday about this and he suggested that the Kingsford Charcoal may have been a bit moist. He also suggested that I open the "gate" more than factory recommended although I don't think this matters much except for those at higher elevations. (I'm at 76') As this has happened before, at the low temp point I added a bit more coal (unlit) and I prop the lid open by hanging a #12 copper wire over the edge. This usually gets the temperature firing back up and I was running high 300's for the last 4 hours of the cook. Brisket summary: 4.5 hours hanging to 160 wrapped 1.5 hours to 200 Held for 1+ hour in cooler Delicious Looking forward to my next cook. Will have to try a new supplier for the Kingsford to see if that make a difference. Anybody experience the temp drop? How long have your typical brisket cooks taken? Cheers! Andy |
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Thanks from:---> |
10-09-2015, 11:58 AM | #1443 | ||
On the road to being a farker
Join Date: 04-10-15
Location: New Jersey
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Quote:
Quote:
Will keep you guys posted.
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MAK 1 Star ~ WSM 18.5 ~ Weber Kettle 18 ~ PBC ~ Weber Genesis EP-330 ~ Thermapen ONE |
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10-09-2015, 12:16 PM | #1444 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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ATM, check my link in the above quoted text post from Bush. It will link you to a possible solution. Nice looking brisket!
Bush, make sure your vent cap is open half way. That's more than the directions state but it's what you need to do. Also as thingfish stated you need to make sure you are lighting enough coal and make sure you don't put any meat on for at least 20 min. I light 36 to get 275° (give or take 10°) and get my meat ready while the cooker comes to temp.
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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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10-09-2015, 12:19 PM | #1445 |
Take a breath!
Join Date: 02-19-14
Location: West Central, OH
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ATM it sounds like it's starving for air. I would try to open the inlet a bit more to promote a better burn. Humidity etc. can have as big or bigger affect than elevation. Also, make sure you don't have any leftover ash from the previous cook that would negatively impact air flow.
Edit: Don't mind me, it looks like the other fellers already answered with valuable info similar to this. |
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10-09-2015, 07:19 PM | #1446 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Has anyone ever made any videos about this PBC thing? It looks like nothing Korean a glorified drum cooker. Ur never catch me near something so candy assed looking.
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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10-09-2015, 07:22 PM | #1447 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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Has anyone ever made a video in which they seem somewhat possessed by e power of the PBC... then walked around all bummed like... Looking at their other rusting smokers..... Only to release 3000 gallons of water across a lawn which caused the PBC TO FLOAT as they ran to try and beat it off camera? I would like to see someone make a film like that... But who has e time?
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I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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10-09-2015, 07:28 PM | #1448 |
Take a breath!
Join Date: 11-29-09
Location: Alabama
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You might try to make one T.lol
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PBC,2002 Weber Genesis Silver(rebuilt),GrillGrates, Party Q |
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10-09-2015, 08:10 PM | #1450 |
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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I know some farker "Popdaddy's BBQ" IIRC did
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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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10-09-2015, 08:33 PM | #1451 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Yeah, I saw some weirdo on YouTube making a video....seems he liked the PBC better than his own hand made UDS after a few cooks.....but again, he was a little strange.
__________________
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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Thanks from: ---> |
10-09-2015, 08:44 PM | #1452 |
Babbling Farker
Join Date: 04-03-11
Location: Texas
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i cant make any more videos with it though. I have an HD camera now.... my P BC is rusted all to hell but cooks great. I would hate to make somebody not want a PBC because it looked all crappy...but the inside is nice and greasy. mmmm
__________________
I could care less if you pay attention - my 15 years of threads are here for the historical record before my impending death. Edict. |
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10-09-2015, 09:11 PM | #1453 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Sounds like it's time for a new porcelain coated 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] |
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Thanks from:---> |
10-10-2015, 08:52 AM | #1454 |
Babbling Farker
Join Date: 05-14-14
Location: Yukon, OK
Name/Nickname : Andrew
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Just in case some of you didn't know what the last 6-7 posts were all about.....check this out.
__________________
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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10-12-2015, 02:29 PM | #1455 |
Found some matches.
Join Date: 08-03-15
Location: Sandy, UT
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I really like Gyros and after seeing this:
http://www.patiodaddiobbq.com/2010/0...-on-grill.html I decided to give it a try on the PBC. I mostly stuck to that recipe but went a little heavier on the spices and also put the meat/spice mixture in the food processor before cooking to get a more uniform texture. It came out really well, had them for dinner last night and again for lunch just now. I think it's even better the next day. sliced up last night lunch today with some roasted potatoes |
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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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