Pit Barrel Cooker (PBC) Appreciation Thread

[Bob C Cue]

The KISS method seems to work fine on other cookers but I don't know about the PBC.

I've never, I'll repeat never had a bad brisket off the PBC. It's fairly simple:

Hang until 160*IT or your desired bark if you care for the bark (up to 180* IT is fine)

Take it off and wrap it in butcher paper or foil (either work fine)

Put in on the grate and get til if probes like buttah at the thickest part of the flat. Usually 200-210* YMMV

Take it out and rest it for about an hour in an oven, microwave, cooler etc something insulated.

I've also served it after a rest of only 15 mins with fine results

Note: If you want to do burnt ends then you separate the point from flat, rest the flat as mentioned above but cube or cut the point, sauce or season and put it back on the PBC until the flat has finished resting and is ready to serve. Or the burnt ends can ride for longer after you've had brisket lunch or dinner for snacking. Point is very forgiving.

So Sako if I want to eat around 5:30 p.m. tomorrow, when would you recommend I put on a 16 lb brisket? Have only done one previously and don't really remember how long it took. Thanks very much!

 

[Deebo]

Happy Fathers Day to all the dads out there!

Got a slab of St. Louis spares with some Yardbird rib and a slab of baby backs with Killer Hogs goin. It's gonna be a GOOD Fathers day!!

 

[ssv3]

So Sako if I want to eat around 5:30 p.m. tomorrow, when would you recommend I put on a 16 lb brisket? Have only done one previously and don't really remember how long it took. Thanks very much!

Dang, just seeing this Bob. I haven't cooked one that big in the PBC but should be roughly the same 7 is hours. I would put it on about 8:30 to be safe and if it finishes sooner than expected you can always let rest a little longer and it wouldn't hurt anything.

Just make sure it's resting in an insulated something like cooler, oven, microwave

 

[A72cutlas]

First cook on the PBC

Here's what I got on my first cook, some good, juicy, smoked chicken. I cooked it for 2 hours, cracking the lid for the last 20 minutes as was suggested on this site. The skin was fairly crisp as a result. Look at me learning already! :grin:

 

[A72cutlas]

First cook on the PBC

Double post

 

[A72cutlas]

First cook on the PBC

Here's what I got on my first cook, some good, juicy, smoked chicken. I cooked it for 2 hours, cracking the lid for the last 20 minutes as was suggested on this site. The skin was fairly crisp as a result. Look at me learning already! :grin: View attachment 129101View attachment 129102

 

[Rich M]

Can you believe this...butter fingers move.

Setting up the PBC to cook 2 racks each of Babybacks and St. Louis ribs and dropped the lid on its edge putting a nasty dent in it.

Does not rock back and fourth when installed, but obviously leaking a little smoke. Going to finish the cook as is. Should I be concerned now?

Going to see if I can purchase a replacement lid early next week.

Update.

Reached out to PBC on the acquistion of a new lid and not only received a prompt note from Beth, but also one from Noah.. Noah indicated that it may be a simple fix, and for me to call him so he could walk me thru it.

PBC's Customer support is World Class, and second to none! :grin:

 

[Bob C Cue]

Dang, just seeing this Bob. I haven't cooked one that big in the PBC but should be roughly the same 7 is hours. I would put it on about 8:30 to be safe and if it finishes sooner than expected you can always let rest a little longer and it wouldn't hurt anything.

Just make sure it's resting in an insulated something like cooler, oven, microwave

No problem Sako, I should have posted my question much earlier.

I had originally planned to put the brisket on around 8 am, but changed my mind and started around 10 am. I also cooked a couple of large racks of spares for my neighbor.

I wrapped the brisket in foil after about 5 1/2 hours and it was probe tender in about 8. Everyone was hungry so only let it rest for about 30 minutes. Came out very tasty and juicy and everyone loved it. The ribs took close to 5 hours and the neighbors said they were superb.

Whenever I do large cuts of meet, the time in the foil is considerably longer than in Noah's videos and from what I have read from various threads. Not sure why and I'm not complaining since the finished product is always great.

 

[ssv3]

Looks outstanding Bob! I've never been disappointed with PBC briskets and that's proof right there. Yea, hours long rest is not necessary at all but nice to know you've got the option.

Lol, I usually cut it close too as far as timing goes since I'm so comfortable with the PBC. Always late to start :becky: Times always differ for me also, especially on big cuts of meat and I think because of variables like elevation, weather, fuel etc. Like you said, end product is always great.

 

[Bob C Cue]

Thanks Sako. It is good to know that when you are cooking around $60 or more worth of meat that your not likely to screw it up!

 

[Bob C Cue]

Almost forgot to mention that my daughter and son-in-law got me the PBC split grate and ash pan for Father's day! So nice and shiny but plan to get them dirty soon.

 

[ssv3]

Almost forgot to mention that my daughter and son-in-law got me the PBC split grate and ash pan for Father's day! So nice and shiny but plan to get them dirty soon.

Very cool! That reminds me to use mine lol. I put it away in the garage and forgot about the accessories until just now. I guess I'm so used to running the PBC nekkid it slipped my mind.

 

[wormy]

After reading more through this thread the topic of cooking a brisket either point up or down in the PBC. To me it makes since to hang it point down since it is thicker and can take the heat being closer to the coals although I have never cooked one this way. What do you guys think? Has any one ever hung one point down toward the coal basket??

 

[ssv3]

After reading more through this thread the topic of cooking a brisket either point up or down in the PBC. To me it makes since to hang it point down since it is thicker and can take the heat being closer to the coals although I have never cooked one this way. What do you guys think? Has any one ever hung one point down toward the coal basket??

I haven't and I always hang it point up. My reasoning is that the point is a lot fattier and when all the fat is rendering during to cook, it bastes the flat continuously keeping it moist. One other problem I foresee is all the fat rendering out of the point will just land on the coals and extinguish the fire directly underneath/near it. Or worse case scenario, a possible grease fire due to so much grease in close proximity to the point and you'll have the kind of burnt ends you don't want to eat. :becky:

My $0.02

 

[Bob C Cue]

I haven't and I always hang it point up. My reasoning is that the point is a lot fattier and when all the fat is rendering during to cook, it bastes the flat continuously keeping it moist. One other problem I foresee is all the fat rendering out of the point will just land on the coals and extinguish the fire directly underneath/near it. Or worse case scenario, a possible grease fire due to so much grease in close proximity to the point and you'll have the kind of burnt ends you don't want to eat. :becky:

My $0.02

Agree Sayko. Also would be worried that the hook would not hold as well in the thinner flat as it does in the much beefier (see what I did there) point. The 16 lb brisket I did Sunday was either touching the coals are was very close when I first put it on. When I pulled it out 8 hours later did not notice any charring or dryness in that part of the flat at all.

 

[16Adams]

I really need to plan me a PBC cook. It's time.

 

[ssv3]

Agree Sayko. Also would be worried that the hook would not hold as well in the thinner flat as it does in the much beefier (see what I did there) point. The 16 lb brisket I did Sunday was either touching the coals are was very close when I first put it on. When I pulled it out 8 hours later did not notice any charring or dryness in that part of the flat at all.

Yep! Great "point" on the point being beefier. :becky: And as long as you clear the basket by an inch and don't open and close your lid repeatedly, you won't char or burn the ends.

 

[16Adams]

It's entirely possible to engineer a rocket ship cooker/smoker out of a barrel with electronic bells and whistles. BUT the overwhelming simplicity of operation, the consistency of the cooked meat, the RailRoad certified timing accuracy (if you follow basic instructions) gives the Pit Barrel Cooker for those just starting-in the middle or the 4th Quarter of the BBQ-Grilling-Smoking game an advantage. Those that have one understand.

 

[Bob C Cue]

It's entirely possible to engineer a rocket ship out of a barrel. BUT the overwhelming simplicity of operation, the consistency of the meat, the RailRoad certified timing accuracy (if you follow basic instructions) gives the Pit Barrel Cooker for those just starting-in the middle or the 4th Quarter of the BBQ-Grilling-Smoking game an advantage. Those that have one understand.

So eloquently and uniquely stated as only you can! Thanks!

 

[jjjonz]

It's entirely possible to engineer a rocket ship cooker/smoker out of a barrel with electronic bells and whistles. BUT the overwhelming simplicity of operation, the consistency of the cooked meat, the RailRoad certified timing accuracy (if you follow basic instructions) gives the Pit Barrel Cooker for those just starting-in the middle or the 4th Quarter of the BBQ-Grilling-Smoking game an advantage. Those that have one understand.

Well said.....I wish the PBC had been around when I started out, it would have saved me a lot of money and heartache.