Pit Barrel Cooker (PBC) Appreciation Thread

[Stlsportster]

Spritzing/Mopping builds layers of flavor into the bark. Sometimes I like to do a few layers of sauce on ribs for the last 30 min. spraying with applejuice every hour is something similar.

Injections can have a wide variety. Most start with some juice/broth/stock base and add some of your rub. so beef broth with rub for brisket....apple juice/apple cider vinegar with rub for pork butt.

 

[Pedro7]

What is the benefit to spritzing/mopping? Just extra moisture & flavor? does it help w/ the bark at all?

As for injecting, what sort of injections should be used?

I always inject at home and in competition. We started off using Malcom Reeds from How to BBQ Right and now it's a bit different. But, this will give you a good standard. Don't be shy, the pork can take in a lot. We spritz with apple juice as well.

1/2 cup apple juice
1/2 cup water
1/4 cup brown sugar
1/4 cup salt
1.5 tsp Worcestershire sauce
1.5 tsp soy sauce

 

[Rib Rub]

So I have a 8lb Boston Butt. Going to do it on the PBC. Kinda nervous, this is my second cook. My question is, should I hang it our just put it on the rack? Curious what would be the difference? Was going to throw a few chunks of apple in. Also wanted to know how these have turned out for others in the past.

 

[Kanco Connection]

Butt is very forgiving so no need to be nervous—you’ll hit a home run. I’ve hung and grated and haven’t noticed a huge difference. I like hanging to start with just bc it’s cool. I usually foil and put on grate once I get the color I want. I like to use a bit of the juice from the foil to mix back in the pork.

 

[Rib Rub]

Butt is very forgiving so no need to be nervous—you’ll hit a home run. I’ve hung and grated and haven’t noticed a huge difference. I like hanging to start with just bc it’s cool. I usually foil and put on grate once I get the color I want. I like to use a bit of the juice from the foil to mix back in the pork.

Thanks! I have done them on the pellet grill many times and they always turn out fantastic, I just hate to screw it up as the first cook I did with the PBC was not so hot! I know I will get it, but this is such a nice cut of pork I would hate to ruin it when I am still a student of the PBC LOL. Thanks again.

 

[Rib Rub]

I always inject at home and in competition. We started off using Malcom Reeds from How to BBQ Right and now it's a bit different. But, this will give you a good standard. Don't be shy, the pork can take in a lot. We spritz with apple juice as well.

1/2 cup apple juice
1/2 cup water
1/4 cup brown sugar
1/4 cup salt
1.5 tsp Worcestershire sauce
1.5 tsp soy sauce

I am wondering if I should do this to my butt tomorrow? I injected one a couple of months back and really did not notice much difference or should say did not seem to add anything for me?

 

[Kanco Connection]

Yes, you should give it a try and see what you think. I use something very similar to what Pedro has here--maybe from Big Bob Gibson's? I don't always bother with it, but I think it can help.

 

[Kanco Connection]

I have a question for any PBC'rs willing to chime in. How long do you trust your PBC to run on its own without checking it? As in, if you have to run errands, how long are you OK leaving the house, trusting that it will keep a reasonable temp? I say about 2 hours and not more than 3.

 

[ssv3]

I have a question for any PBC'rs willing to chime in. How long do you trust your PBC to run on its own without checking it? As in, if you have to run errands, how long are you OK leaving the house, trusting that it will keep a reasonable temp? I say about 2 hours and not more than 3.

I've left it for 4 hours+ unattended with a pork butt in there. Of course secured at a safe location. Came back and made this pulled pork sammich with it. :becky:

 

[Rib Rub]

Here is another question. Would anybody buy the pit barrel AP rub after using the sample? I have my tried and true rubs, so not sure about using the PBC rub. I mean is it any good? I imagine it is ok. All the videos I see, everybody with a PBC is using it. Must have to do with the free barrel they sent out for review!

 

[ssv3]

Here is another question. Would anybody buy the pit barrel AP rub after using the sample? I have my tried and true rubs, so not sure about using the PBC rub. I mean is it any good? I imagine it is ok. All the videos I see, everybody with a PBC is using it. Must have to do with the free barrel they sent out for review!

AP is good but Beef and Game is better. Beef and Game used to be even better in the early days as I've mentioned before. The formula changed a little it seems but great rub nonetheless.

 

[Kanco Connection]

I like both but haven’t purchased more since the initial. Found others I like a bit better.

 

[Twisted T's Q]

I have a question for any PBC'rs willing to chime in. How long do you trust your PBC to run on its own without checking it? As in, if you have to run errands, how long are you OK leaving the house, trusting that it will keep a reasonable temp? I say about 2 hours and not more than 3.

i have went 6 hours numerous times with out any problems and probably 8 hours a few times with no problems , now i will say there is no danger of me catching anything on fire or danger as far as that goes , only thing would be if the pit goes out witch never has ....

 

[Rib Rub]

Doing my Butt today. So far so good. Temps holding better than last time. Just pulled it and wrapped it. So far looks pretty good!

 

[Rib Rub]

Little different news to report. The cooker seemed to be dying out temps dropped to 212. Butt has been on since 11am and still is not done. Internal temp is 180. Now I looked in and the coals are almost gone. I gave them a stir and temps are only getting to about 170, I mean I don’t think I am going to have enough to finish this thing. I mean WTF, why am I am having such a hard time with this thing? The coals seem to only burn in the middle and the outside coals are never touched. I filled the whole basket to the top?? This thing is going in the trash.

 

[ssv3]

Little different news to report. The cooker seemed to be dying out temps dropped to 212. Butt has been on since 11am and still is not done. Internal temp is 180. Now I looked in and the coals are almost gone. I gave them a stir and temps are only getting to about 170, I mean I don’t think I am going to have enough to finish this thing. I mean WTF, why am I am having such a hard time with this thing? The coals seem to only burn in the middle and the outside coals are never touched. I filled the whole basket to the top??

At this point, I'd remove it and finish in the oven to pull. At 180 it's perfect for slicing if you wish. You've got enough smoke and flavor so you just need to bring to finish temps/probe tender.

You're only at 6 1/2 hours in judging from you posting time. You need a minimum of 6 hrs to finish a butt in the PBC. That's minimum.

 

[Av8er]

Little different news to report. The cooker seemed to be dying out temps dropped to 212. Butt has been on since 11am and still is not done. Internal temp is 180. Now I looked in and the coals are almost gone. I gave them a stir and temps are only getting to about 170, I mean I don’t think I am going to have enough to finish this thing. I mean WTF, why am I am having such a hard time with this thing? The coals seem to only burn in the middle and the outside coals are never touched. I filled the whole basket to the top?? This thing is going in the trash.

I have never had mine die out so quick! Are you using a full bag of kingsford?

 

[Rib Rub]

I have never had mine die out so quick! Are you using a full bag of kingsford?

Yeah, I filled the basket to the top, pulled 40 coals, did that thing and off it went. Cooked great till I wrapped it and then it just seemed to die out at the 5 or so hour mark. This is the second time now this has happened. I only lifted the lid twice. I watched a video with T Roy cooks on his Boston Butt cook and he had the same problem, temps just died off around 5 or 6 hours. I am finishing this thing off in the pellet grill now. I have no choice.

 

[Stlsportster]

So, to be clear, the fire died but there are unburnt coals still? Or fire died because the coals were totally gone?

 

[TheGDCQ]

I've had my PBC for a couple of years now and it is has become my go to cooker for chicken and ribs. I normally do my bigger cuts on my BGE or my WSM, but I had a brisket to cook for my nephew's birthday and I was just too tired to do an overnight cook last night. I also slept through my 5 am alarm and woke up later than I needed too to pull this cook off. PBC to the rescue! I hung that brisket in the can and I was stunned at the results. Some of the best brisket I've ever cooked and in way less time. It's like I've found a new feature in an old toy. Love my PBC!