Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Great job Johnny!
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Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
johnnylightnin
Full Fledged Farker
- Joined
- Jul 3, 2010
- Location
- Shreveport, LA
I really liked the unwrapped pork butt. Nice crispy bits in the sandwiches. I’m sure it increased cooking time, but I was still done in less than 8 hours (on a 7 pound butt).
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Sent from my iPhone using Tapatalk
BigKing
Full Fledged Farker
- Joined
- Jun 27, 2016
- Location
- Belmont Shore, CA
I did my first unwrapped butt a couple of weeks back. Only a four pounder so I didn't have to worry about having enough fuel but good to know it can be done.
I agree that the bark was better as there were "crispy bits". Was definitely drier than when wrapping, plus there was no real juice to pour back over it at the end. I'll probably try it again but look to spritz the butt in lieu of wrapping.
Great looking cook, johnny. I did a 10# brisket, 4# butt and 20 brats/sausages on Sunday. So easy to put out great food and lots of it.
I agree that the bark was better as there were "crispy bits". Was definitely drier than when wrapping, plus there was no real juice to pour back over it at the end. I'll probably try it again but look to spritz the butt in lieu of wrapping.
Great looking cook, johnny. I did a 10# brisket, 4# butt and 20 brats/sausages on Sunday. So easy to put out great food and lots of it.
johnnylightnin
Full Fledged Farker
- Joined
- Jul 3, 2010
- Location
- Shreveport, LA
I mopped mine with Stubbs moppin’ sauce and it was pretty moist. Not as good as wrapped, but pretty good. Next time maybe I’ll do two, one wrapped one unwrapped. Mix them and get the best of both worlds.
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emtnate
Full Fledged Farker
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
That's a fine looking duck! Nicely done.
xhepera
Found some matches.
Hi folks. I've a question re burgers on the PBC. I tried doing a search of the thread, but it appears I'm not allowed to? Sorry. I've seen some pics showing a half-basket setup using firebricks. Does that generate enough heat for doing burgers on the PBC? Or should I simply do a half-full basket of charcoal spread across the bottom of the basket? Thanks!
emtnate
Full Fledged Farker
Thanks, it was tasty. My 2 yr old liked it and even asked for more.
I think it would but you may be better off spreading them across the basket like you mentioned. To get high heat you need to leave the lid off for a bit then don't put the lid on so that's it's sealed. In other words, crack the lid to keep the airflow going good.
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Hey xhepera are you from Jeff City MO? If so you should join us for the St. Louis Area BBQ Bash on June 30. Check out my signature line below. And welcome to the Brethren!
Stlsportster
Babbling Farker
Yeah! Come on by and Bob is gonna bring his PBC and show us his patented starting procedure.
Bob C Cue
Quintessential Chatty Farker
- Joined
- May 16, 2014
- Location
- St. Louis, MO
Patent pending!
xhepera
Found some matches.
Hey, thanks guys for the input on how to do the charcoal for burgers! I hear they're amazing on the PBC. I found some Royal Oak lump on sale so I think I'll use that since it's a hot, fast burn.
Bob, yes I'm in Jeff! I may just be able to make the BASH.
Bob, yes I'm in Jeff! I may just be able to make the BASH.
Killer!
Xhepera,
Late to the party but fully lit basket and let 'er rip. Don't skimp on charcoal. You're in for a treat if already haven't. You're welcome!
My briskets have been coming out dry and I’m wondering if it’s because of my method.
I have been leaving my brisket in the pbc over night say 7-8 hours then getting up wrapping and waiting till probe tender (205-210) the last couple where dry. U think it’s because I’m leaving it to Long before wrapping?
I have been leaving my brisket in the pbc over night say 7-8 hours then getting up wrapping and waiting till probe tender (205-210) the last couple where dry. U think it’s because I’m leaving it to Long before wrapping?
Stlsportster
Babbling Farker
RS,
I have cooked briskets without wrapping that came out juicy. I doubt it was the timing of the wrap.
Was your brisket dry and crumbly, or was it dry and tough. If it was tough, then you most likely under cooked it. If it was dry and crumby then you probably overcooked it.
Also...could just be that cut of meat. Was it choice? Prime? Select?
Either way....chop that brisket up and make it into chili or heat it in some bbq sauce for pulled beef. Plenty of options to help a dry brisket!
I have cooked briskets without wrapping that came out juicy. I doubt it was the timing of the wrap.
Was your brisket dry and crumbly, or was it dry and tough. If it was tough, then you most likely under cooked it. If it was dry and crumby then you probably overcooked it.
Also...could just be that cut of meat. Was it choice? Prime? Select?
Either way....chop that brisket up and make it into chili or heat it in some bbq sauce for pulled beef. Plenty of options to help a dry brisket!
Rib Rub
Take a breath!
Bob, could you PM me and tell me how you did this? Did you hang? Rub? I am dying to do my first brisket. I just ordered a MAK 2 Star General and plan on doing an overnight cook one of these summer nights. Pretty sure I could do a fast cook in the PBC. Thanks for any advice!!
Dave
cookingdude555
Full Fledged Farker
- Joined
- Jul 18, 2009
- Location
- USA
Full disclosure, I dont have a PBC. I have wondered what the fuss was about, and now I know why. I bought a gateway hanger kit for my WSM, and the chicken was outstanding. I will be hanging much! Thanks for letting me post out of turn on this thread.
