Pit Barrel Cooker (PBC) Appreciation Thread

[highergr0und]

Incidentally, highergr0und, Sam's didn't have any packers in stock that day. We'll see about my next trip. :mrgreen:

Tri tip, packers, and gas that lets me use my good points credit card are the only reasons I have a Sams membership!! I never buy anything else there!!

 

[bradymartin]

doing another pork butt tomorrow. i dont foil but i want to try it to see what the difference is. pork comes out a little dry but i like it, tastes a lil like carnitas. wondering if i should buy 12' or 18' foil. its a 7 pounder.

 

[AClarke44]

doing another pork butt tomorrow. i dont foil but i want to try it to see what the difference is. pork comes out a little dry but i like it, tastes a lil like carnitas. wondering if i should buy 12' or 18' foil. its a 7 pounder.

I use the 18" foil. I've found the 12" to small a few times..

 

[SimcoBBQ]

I would say it's the the best $299 I've ever spent , but seeing as how I've got he original smoker for $225 / a new model for $299 and a sh$t load of everything else that came out for it , it's still the best $700 - $800 hundred I've spent

 

[AClarke44]

Ok folks, on the menu for today is brisket, sausage and cream cheese stuffed jalapeno, and a few fatties. 2 of the fatties are for later and one is for the stuffed jalapeno. The two for later are Jimmy Dean maple. The one for the stuffed peppers is a Jimmy Dean hot. I rubbed all three with KosmosQ's Killer Bee rub. But on the hot sausage I also added some of Oakland Ridge Habenaro Death Dustin (HDD). Those stuffed peppers will be HOT! :shock: :mad2: The sausages will cook pretty fast. When they are done in will make the stuffing for the peppers and put them on. I'll get a pic of that when I get them on.
Now for the brisket I used Base Pro brisket rub but added a little salt and a good coating of fresh cracked pepper. I will post as I go here in this thread but will probably do a separate brisket thread later as well. Here's a few pics of the trim, rub, and initial placement in the PBC (notice the double hooker method). Speaking of the trim, I made a few "bald spots" in the brisket but don't laugh, it's only my second brisket ever. And believe it or not it's a better trim job than the first...lol:becky:

 

[Ertothel]

Good luck on that brisket, Andrew. Interesting double hook method (one on each side) - I've always hooked them on the same side.

 

[AClarke44]

Good luck on that brisket, Andrew. Interesting double hook method (one on each side) - I've always hooked them on the same side.

Thanks. ...Yeah I usually hook like you do, but I noticed in a PBC brisket video that Noah hooks as I did today so I thought I'd try it out. First time actually. ...:-D

 

[Bob C Cue]

Good luck. Bet it will be great.

 

[GodfatherT]

Sweet ! Good looking unit!

 

[ssv3]

It's finally Sunday! :nod: Looking good Andrew.

 

[AClarke44]

It's coming along. Sausage is done. Turned out great! Nice smoke ring too. I took the HOT sausage rubbed with HDD and Killer Bee and chopped it up. Mixed with 8oz cream cheese and stuffed the japs. By the way, that filling was awesome. When they are about done I will top with shredded cheddar cheese until it's melted. Brisket is at 150° and looking good but may be in the stall already. I'll give it another hour or so and wrap it. Here's some updated pics.

 

[AClarke44]

Oh and I forgot. Since I had to open the lid so much to get the sausage checked and then pulled, once I got it all out my temp spiked up to about 330°. Not terrible but higher than I want but no sweat, I just did this (see the pic below) and within 10 minutes the temperature was back down to the 280's. That's a flexible magnet...

 

[AClarke44]

Stuffed jalapeno are done. For all you counters out there (you know who you are!), yeah I ate 2 of them! :becky: And they taste great!

 

[highergr0und]

Wow. those jalapenos look great!!! Might just have to add those to my cook next week

 

[Thingfish]

Great stuff, Andrew. I was going to call you out on the peppers if you didn't 'fess up!

 

[AClarke44]

Update time. Brisket stalled at 162°. So I pulled it, wrapped it in foil, flipped the grate over to make it a full grate (that hinged grate is cool!) And placed the brisket back on. It's cooking away holding a 300° temp. I couldn't resist slicing a tiny piece of the brisket off for a taste......Yuuuummmm! This thing is gonna rock! :hungry:

 

[bradymartin]

6 or so pound boston been in the cooker for 6 hours. a large chunk in several places probes like butter at around 197 or so but there is like 1/3 or so chunk still resistance around 185 or so.

should i take it out? i dont want the done part to overcook. if i take it out now maybe the other side will finish up cooking.

 

[AClarke44]

6 or so pound boston been in the cooker for 6 hours. a large chunk in several places probes like butter at around 197 or so but there is like 1/3 or so chunk still resistance around 185 or so.

should i take it out? i dont want the done part to overcook. if i take it out now maybe the other side will finish up cooking.

Pull it, let it rest on the counter tented (or slightly opened if wrapped in foil) for about 15-20 min then wrap it in foil (or re-wrap if it was already wrapped) and place in an ice chest with a couple towels over it for about an hour.

Edit: But it wouldn't hurt to let it ride a few more minutes too....either way do the same thing described above...

I'll be doing the same thing with my brisket.

 

[Rich M]

Looking real good Andrew and thanks for sharing the updates

 

[Twisted T's Q]

hey Andrew any way I can get that exact abt recipe wow kid they look AWESOME ..... if so just pm or post in here thanks brother