Pit Barrel Cooker (PBC) Appreciation Thread

[ssv3]

Sako stop by and I will give you a beer or five (While i am picking you brain). I owe you big time for all the advice

Thanks buddy! Anytime. If you guys need help asap, feel free to PM me. I can reply back much faster since I get an email.

 

[ssv3]

Question - since I will fully cook brisket and let it rest and then start baby backs and chickens, would a heaping coal basket be enough for this or would I need to add some lit and unlit charcoal when putting the ribs and chicken on? If I should add - how much? Thanks.

You'll need more coals for sure. Can't really say how much exactly but add as much as needed once you're ready to put the chix,bb's on. I don't think you'll need a whole bunch more but make sure you're a full basket. Not heaping full but enough to carry you over in finishing the cook. The PBC is at it's optimum when it's got a healthy dose of fuel unless you're cooking a single chicken or just a rack or ribs.

 

[MJB0301]

Happy 4th to all! The day has started....

 

[MJB0301]

Brisket cooking pretty fast - 2 hours in and internal temp at 150....

 

[Bob C Cue]

Brisket cooking pretty fast - 2 hours in and internal temp at 150....

Nice start!

 

[dcimike125]

I'm finally sober and rested enough for a quick write up and thanks to Sako on my first dive into full packers. I did it for our block party Saturday. Alarm sounded at 2am. coffee at 2:07. charcoal lit at 2:15 and the meat which I rubbed on Thursday went on at 2:30.

No hiccups on the cook, so I sat and watched BBQ with Franklin episodes that were on my dvr Brisket wrapped at 5:30 which coincided with the first beer of the day. Pulled the briskets around 8am and following Sako's post, the point was cut up and went back on for the burnt endz while resting the flats until 11 which was lunch time. There were no survivors. What started as 18lbs of meat was reduced to some drippings by 12 noon with everyone raving about it.

 

[MJB0301]

Nice dcimike! Hoping mine comes out as good....my first full packer cook, now 3 hrs in

 

[ssv3]

Looks great Mike! :thumb: Nice smoke ring also.

 

[MJB0301]

Just before wrapping after 4 hrs cooking, internal temp stalled at 163F.

 

[Thingfish]

Lookin' good so far!

 

[TealStBBQKing]

8 racks of baby backs for my brother's baby shower. I super loaded the basket per Sako's instructions (thanks!) My last cook the PBC was really hot so I only started with 35 coals (I normally start 36) but with the full barrel I had a hard time getting up to temperature but it eventually settled in around 250 best I could tell. 3.5 hours and sauced then 4 hours total they were done. My extended family ate them so fast (while I was still cutting) I didn't get any post pictures but they came out fabulous.

 

[Bob C Cue]

I'm finally sober and rested enough for a quick write up and thanks to Sako on my first dive into full packers. I did it for our block party Saturday. Alarm sounded at 2am. coffee at 2:07. charcoal lit at 2:15 and the meat which I rubbed on Thursday went on at 2:30.

No hiccups on the cook, so I sat and watched BBQ with Franklin episodes that were on my dvr Brisket wrapped at 5:30 which coincided with the first beer of the day. Pulled the briskets around 8am and following Sako's post, the point was cut up and went back on for the burnt endz while resting the flats until 11 which was lunch time. There were no survivors. What started as 18lbs of meat was reduced to some drippings by 12 noon with everyone raving about it.

Very nice. Congrats!

 

[Bob C Cue]

8 racks of baby backs for my brother's baby shower. I super loaded the basket per Sako's instructions (thanks!) My last cook the PBC was really hot so I only started with 35 coals (I normally start 36) but with the full barrel I had a hard time getting up to temperature but it eventually settled in around 250 best I could tell. 3.5 hours and sauced then 4 hours total they were done. My extended family ate them so fast (while I was still cutting) I didn't get any post pictures but they came out fabulous.

Now that's a winner!

 

[Ertothel]

I was think the same thing. When I used that trick I did not have the ash pan. But I did just get one for Father's Day so I will need to keep that in mind.

Thanks for the info!

I've had the same issue, but when trying to put the basket on top of the grate with the rebar in to support a pizza stone - the handle of the basket is higher than the rebar, so you end up with a little teter totter. Is it an issue with the newer PBCs, or am I missing something?

 

[MJB0301]

Brisket...man I loved the point cut in chunks with the extra fat

 

[MJB0301]

The ribs weren't too shabby either....

 

[Evil-g]

I did 8 racks on the PBC Sunday.

 

[ssv3]

MJB, DCIMIKE, TEAL ST, EVIL-G

Y'all are...

Awesome cooks guys!

 

[UKsmoker]

I'm finally sober and rested enough for a quick write up and thanks to Sako on my first dive into full packers. I did it for our block party Saturday. Alarm sounded at 2am. coffee at 2:07. charcoal lit at 2:15 and the meat which I rubbed on Thursday went on at 2:30.

No hiccups on the cook, so I sat and watched BBQ with Franklin episodes that were on my dvr Brisket wrapped at 5:30 which coincided with the first beer of the day. Pulled the briskets around 8am and following Sako's post, the point was cut up and went back on for the burnt endz while resting the flats until 11 which was lunch time. There were no survivors. What started as 18lbs of meat was reduced to some drippings by 12 noon with everyone raving about it.

Looks great, what rub did you go with for the brisket?

 

[UKsmoker]

Time for wings

Guys how long do chicken wings and thighs take?