With these barrels I see a lot of cooks at the end they wrap say a butt or brisket and use the grate to finish the last 2 hrs or so!,, can you use the grate for the whole cook say ribs or brisket in stead of hanging the meat? Sorry for the ?'s but I just want to make sure what I can and can't do with the a PBC!
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Another pbc?..
- Thread starter Tubesteak
- Start date
ssv3
somebody shut me the fark up.
You sure can. Hang or lay it on the grate. You can also hang and lay with the hinged grill grate now available. Hanging gives you more capacity. I've also hung pork butt all the way. You can do the same with brisket which is even easier to leave hanging until the end as opposed to pork butt since it's doesn't get as tender as pork.
You can do a boat load on it.
You can do a boat load on it.
D&D BBQ
Full Fledged Farker
Wrapping also helps hurry briskets and butts through the stall (usually not much of one on the PBC though because of the higher temps) and is also a way to introduce more flavor into the meat by say adding apple juice when wrapping ribs and adding beer & beef broth to brisket wraps. This also results in good au jus for dipping in later.
Some prefer not to wrap though as it softens up the bark so it's all in how you like it! Experiment and have fun!
Some prefer not to wrap though as it softens up the bark so it's all in how you like it! Experiment and have fun!
16Adams
somebody shut me the fark up.
Grate works great. But if you want to cook a 12#+full packer brisket, three racks of ribs and two chickens simultaneously -- use the hooks. If you load this all at once. Birds come off about 2-2.5 hours, ribs 4-4.5 hours(maybe a tad either way). Once the birds and ribs are removed this should be about right to install the grate, wrap the brisket in a single layer of butcher paper, and place a muffin tin of meat loaf cupcakes beside it
Pretty cool for approx 8# of coals 75% briq 25% lump with a few smoking chunks right before you hang the meat.
Pretty cool for approx 8# of coals 75% briq 25% lump with a few smoking chunks right before you hang the meat.
Do you notice any difference between hanging the meat and placing it on the Grate when cooking big pieces of meat such as brisket? By this I mean difference in taste how well it Cooks, time of cooks
16Adams
somebody shut me the fark up.
I've never gone start to finish just using the grate for brisket. I have gone the whole time on the hook and that turned out just fine.
Grate only cooks have included meatloaf, casseroles, lasagna, veggies,thighs, burgers, salmon, shrimp Brochette, ABT's, pork chops thick and thin, tenderloins and a Marie calender (sp) apple pie with crumbles. And potatoes, French bread layered with onion and cheese, Mac n cheese etc etc. actually anything you can cook in the oven at a normal heat you can cook on the grate of a PBC.
Grate only cooks have included meatloaf, casseroles, lasagna, veggies,thighs, burgers, salmon, shrimp Brochette, ABT's, pork chops thick and thin, tenderloins and a Marie calender (sp) apple pie with crumbles. And potatoes, French bread layered with onion and cheese, Mac n cheese etc etc. actually anything you can cook in the oven at a normal heat you can cook on the grate of a PBC.
