BobBrisket
Moderator
Just for fun sake and cause it's hard to gauge distance from the bars to the grate, could you hang a pork butt and put the grate on as a safety measure?
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Pit Barrel Cooker
- Thread starter lkissell
- Start date
Just for fun sake and cause it's hard to gauge distance from the bars to the grate, could you hang a pork butt and put the grate on as a safety measure?
landarc
somebody shut me the fark up.
I can't see why you would hang a brisket horizontally, might as well use the rack.
BobBrisket
Moderator
Cause you could. Why not? Course, if we use the comparison to a chicken halve, it would make more sense to hang the fattier point of the brisket closer to the coals. A bit closer to the heat source for more even cooking than the leaner flat.
If we used the rack on a brisket would the same concept apply as to a chicken, convection, air flow over the meat, etc. I'm curious if we applied the reasoning you gave as to why/how such a nice color can be obtained on ducks and basting in a hanging mode to possibly bark formation: hanging vs. flat.
Bob, would you buy one? Could you see it working for let's say duck?
Bbq Bubba
somebody shut me the fark up.
No. Most drums these days use diffusers and you can dial in your temp for smoking.
Bbq Bubba
somebody shut me the fark up.
Now the million dollar question....
Is somebody going to cook a TT like a brisket in one of these things?
Is somebody going to cook a TT like a brisket in one of these things?
BobBrisket
Moderator
Okay, diffusers on a drum is for another thread, but I don't see many Drum Heads talking about using diffusers on their drums. A few, but I think most still run em without. If you can dial in a temp on any type smoker, what temp would you consider smoking vs. grilling? Could we say smoking is 250-300?
Tell me how I managed to grill all those chuck rolls for over 24 hours? WHOLE no less!:becky: I'm jonesing for another chuck roll!
I think the PBC could swing a chuck roll, maybe!:biggrin1: All one would need to do is skewer the chuck roll with the rebar!:shock:
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BobBrisket
Moderator
Someone will try. Hopefully they are receptive to the opinions of others, but that is ANOTHER topic too.
Nate749
Knows what a fatty is.
I think there would be enough room to hang a butt and have room for the grate but it would be very very close honestly if not even touching.
Trumpstylz
is Blowin Smoke!
Whats a TT?
BobBrisket
Moderator
Could you all provide info on the other things like the rubs, hooks, grate, and the hook tool? Functionality, maybe some reviews about the rubs. That hook tool looks so simple and so cool!
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BobBrisket
Moderator
Tri tip.
landarc
somebody shut me the fark up.
No I wouldn't buy one, but, that is because I have my UDS, which works fine for me. I am sure I could modify my UDS to offer similar performance. But, that is not a negative against the PBC, I just don't see a need.
landarc
somebody shut me the fark up.
I am sure it would work for duck. But, so would my UDS. If I was to build a UDS, I would consider the larger opening. I think it makes sense.
midwestsmokeboy
Full Fledged Farker
You guys Kill me!! The PBC It's just a smaller version with a few differences of a UDS! Why all of this nonsense picking it apart. It's really no different than making a few mods on your UDS. If you have built your UDS and like it who cares. The smaller version of the WSM with the steamer on the small weber nobody made such a big stink out of it....and how it was so much different than a real WSM...everyone thought it was soooo cool... so why the PBC.? I mean Really!. This thread really ought to be sunk in the ground. I am not a pitmaster by any means and don't pretend to be a scientist... but I have been Qing for at least 30 years before I came upon this site. I have gained a lot of tips and insight about great BBQ here but this thread is really grating upon my nerves. Yes I own A PBC. Thank YOU! Hey take a break.
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I have no idea what is grating on your nerves about this thread. It's been a civil discussion of the merits of the PBC so far. No one is bashing it, no one is bashing each other. If the thread bothers you, then don''t read it. it's really that simple.
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I respectfully disagree, Bubba. I see very few drum users with a diffuser. And while it is possible to control the temps with a drum, It seems that you could do that with a PBC as well, but most don't see the need to. In fact, the PBC seems to cook in the same temp range that most guys on this forum run their drums, so I was just curious as to why you classify this as a grill and a UDS as a smoker. It really doesn't matter what you call them. They both produce good food and both have a place in the market.
Agreed... Back to discussing the cooking characteristics of the PBC and I'm sorry for the slight derailing :-D
Nate749
Knows what a fatty is.
I would say the rub is pretty good it comes with 2 4.7 ounce shakers of "all purpose" and "beef & game" the all purpose is just easy going and the beef has a little more bite to it. I am not a rub aficionado by any means going on smell alone I like the beef and game.
The hooks are stainless steel and stout. No rocket science here works great and really strong. Note one side is sharpened so be cautious when stabbing meat if your not paying attention you may receive an unwanted hole.
The grate well its a stainless steel grate just like the weber ones " I might just be"
And the hook tool.. I tell ya when I pulled it out oh the packaging I said to myself.. You have got to be kidding me really? I was the most unimpressed I have been unwrapping the unit. I thought this little thing is going to break or the eyelet is going to fall out for sure.. Well I have used it a lot since getting te cooker and I have to tell you its one cool little hook haha very stout and very very helpful!!
All in all every piece that comes with the PBC it a very good piece of bbq equipment that I enjoy having!!
And yes the rebar.. its rebar nothing special.. want more info pull up the MSDS at your local home depot haha
flyingbassman5
is one Smokin' Farker
As for the rubs, they are OK. Not top shelf by any means but still usable and tasteful. I like the all purpose more than I do the beef and game. That's just my tongue though.
The hook tool works well. It makes it very easy to pull out chicken and even whole racks of ribs without the need for a fire glove. I did attempt pulling off one of the hooks with just a fire glove and it was a bit cumbersome. The hook grabber is a nice touch. The grate does fit my 18.5 kettle and is the exact size as the weber grate.
The hook tool works well. It makes it very easy to pull out chicken and even whole racks of ribs without the need for a fire glove. I did attempt pulling off one of the hooks with just a fire glove and it was a bit cumbersome. The hook grabber is a nice touch. The grate does fit my 18.5 kettle and is the exact size as the weber grate.
BobBrisket
Moderator
If you are under the impression that every thread in the forum is here to please, you, specifically, then you are sadly mistaken. The cure for "grated nerves" is leave the thread and don't read it. Don't read any other threads you don't like either. As a matter of fact, use the Ignore feature if you feel the need. It's attitudes and posts like yours, that sink threads.
At some point, hopefully you will also gain a better understanding that this place is MORE than just tips and insight.
Bob
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flyingbassman5
is one Smokin' Farker
:clap:
Staying on topic though, I've been thinking about this brisket conundrum and whether to hang vertical or horizontal. In the PBC video Noah hangs it vertical but in the pork but video he hangs it with 2 hooks to hang it basically sideways. What if you did that with a brisket? It wouldn't be hung flat like it was sitting on a grate but would be hung more like it was sitting in a rib rack. What say you brethren?
