I did the same thing Sunday. I thought that I would try cutting the rib bones out after spatchcocking and as a result it was apparent that they weren't suitable for hanging as halves. They nevertheless cooked up real good.
Pit Barrel Cooker (PBC) Appreciation Thread
- Thread starter AClarke44
- Start date
I did the same thing Sunday. I thought that I would try cutting the rib bones out after spatchcocking and as a result it was apparent that they weren't suitable for hanging as halves. They nevertheless cooked up real good.
JustJim
Well-known member
- Joined
- Aug 21, 2016
- Location
- McDonoug...
PBC noobie here.
Just got mine two weeks ago and have managed two cooks so far.
First was three Baby Back Ribs, one just natural, one using the rub they sent with it, and one with BBQ sauce. Sorry did not get any after pics. Got them in the house and had to fight family off. All were great. Also put baked potatoes on grate. Everyone liked the smoked taters too.
Sunday cooked three split chickens and a couple of quarters. Some basted with just butter and lemon. Others with BBQ sauce. Turned out very good.
Jim
Just got mine two weeks ago and have managed two cooks so far.
First was three Baby Back Ribs, one just natural, one using the rub they sent with it, and one with BBQ sauce. Sorry did not get any after pics. Got them in the house and had to fight family off. All were great. Also put baked potatoes on grate. Everyone liked the smoked taters too.
Sunday cooked three split chickens and a couple of quarters. Some basted with just butter and lemon. Others with BBQ sauce. Turned out very good.
Jim
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You guys rock! I can hardly keep up with all the awesome posts of food being cooked in the PBC! I never imagined this thread would grow like it has......Thanks to you all for making it great! :thumb::thumb::thumb:
JustJim
Well-known member
- Joined
- Aug 21, 2016
- Location
- McDonoug...
Good Ideas
Good idea. Dang, now I have to find fire bricks, a Kingsford smoker dome, some square tubing, copying all of you guys great ideas. I already have a Weber grill grate and some expanded metal. Lot of mods to do.
Sporster, if you search through this thread there are several discussions about using the half basket with fire bricks. I've posted several pictures as I use the method often. I would post more for you but unfortunately I lost all my pictures on my phone. I'll check the computer and photobucket.
If you have any questions let me know..
Edit: I found these.....
This method for 3-4 hour cooks:
Light the same amount of coal as usual and dump over.
This method for 2-2 1/2 hour cooks
Good idea. Dang, now I have to find fire bricks, a Kingsford smoker dome, some square tubing, copying all of you guys great ideas. I already have a Weber grill grate and some expanded metal. Lot of mods to do.
defib
Knows what a fatty is.
- Joined
- Oct 18, 2015
- Location
- Winslow AZ
Today's project
so I was at SAMs club and saw this 12.5 lb sirloin chub / roast and thought : roast beef sandwiches. So it jumped into the cart.along with a pork belly that got cut in half. One half of the belly was marinated in teriyaki glaze and sow sauce. The other just rubbed with my pork rub. The beef was rubbed with the PBC beef rub and black pepper.
so I was at SAMs club and saw this 12.5 lb sirloin chub / roast and thought : roast beef sandwiches. So it jumped into the cart.along with a pork belly that got cut in half. One half of the belly was marinated in teriyaki glaze and sow sauce. The other just rubbed with my pork rub. The beef was rubbed with the PBC beef rub and black pepper.defib
Knows what a fatty is.
- Joined
- Oct 18, 2015
- Location
- Winslow AZ
One of the bellys
I took a cue from one of the brethren here and put hoisin sauce on a pack of split Hawaiian rools and sliced up the teriyaki glazed belly and added chopped green onion. I did the same with the BBQ rub but used my amazing ribs BBQ sauce. That was dinner and sent some of the sliders to work with a friend to share with the ER crew.
I took a cue from one of the brethren here and put hoisin sauce on a pack of split Hawaiian rools and sliced up the teriyaki glazed belly and added chopped green onion. I did the same with the BBQ rub but used my amazing ribs BBQ sauce. That was dinner and sent some of the sliders to work with a friend to share with the ER crew.
defib
Knows what a fatty is.
- Joined
- Oct 18, 2015
- Location
- Winslow AZ
Tomorrow's plan is to PBC some chicken to freeze after pulling for quick meals. While I slice the roast and vacuumed seal some of it as well. I already bought some horseradish sauce and ciabatta rolls.
Wow I'm drooling like Pavlov's dog! ::mrgreen:
Wow I'm drooling like Pavlov's dog! ::mrgreen:
BigKing
Full Fledged Farker
- Joined
- Jun 27, 2016
- Location
- Belmont...
I couldn't cook last weekend and head to Hawaii for a week on Thursday...I'm all bummed out because that will be two weekends in a row without cooking even though I'll be in Hawaii.
Just going to have to come back with a vengeance on Labor Day.
cfi1234
Knows what a fatty is.
Anyone have a suggestion for the best skewers to use with the PBC? I looked at the grill beast ones, but people say they bend easily. I want some that will last a long time and be able to hang from the bars
Magichelmt
Knows what a fatty is.
- Joined
- Feb 20, 2016
- Location
- Huntsvil...
Smoked some chicken quarters and now I'm sipping on Macallan 12yo single malt. Wife loved the chicken & I'm loving this scotch! Chicken was good too.
cfi1234
Knows what a fatty is.
I love me some Macallan...my favorite is the 18yo single:clap2:
Jbkilg2
Full Fledged Farker
- Joined
- Feb 22, 2016
- Location
- Central...
Yup...hard for us to mess up chicken in the PBC. Always turns out great!
Jbkilg2
Full Fledged Farker
- Joined
- Feb 22, 2016
- Location
- Central...
+1 on the baked potatoes. Twice baked potatoes were excellent too!
Stlsportster
Babbling Farker
I just bought these. They seem to be good quality and hung at the right length. I did have a problem with wings sliding off into the pit. Saw a couple earlier posts about using metal binder clips or drilling a hole at the bottom for a cotter pin setup. Will have to try that next time.
BBQ Skewers,X-Chef 17-inch Stainless Steel Barbecue Grill Stick Skewers Set of 6 [ame="https://www.amazon.com/dp/B013QMNS8O/ref=cm_sw_r_cp_tai_hzrVxb4EZB86H"]Amazon.com : BBQ Skewers, X-Chef 17-inch Stainless Steel Barbecue Grill Stick Skewers Set of 6 : Patio, Lawn & Garden[/ame]
Stlsportster
Babbling Farker
First Brisket .....and a band-aid
Fired up a 13.5lb prime full packer brisket.
Trimed it up and got a huge amount of fat. I didn't weigh it but it must have been at least 2.5 lbs. Also had an accident with the knife. More on that later.
After the trim
Fat disposal
Rubbed it with olive oil and used the PBC Beef and Game Rub. Two hooks using Noah's method with one in front and one in back.
On the pit and initially settled about 315 but then continually dropped over the next 3 hours down to 250. Every time I would crack the lid, bring it to 310 again and cover. Then it would do the slow decline to 250 again. It was 165 at 4 hours.
Pulled it and wrapped it in foil. Still need to get butcher's paper to try bludawgs full method. Used Noah's suggestion of adding 1/2 cup of beef broth but think that made it too wet. Next time I skip that step.
After another 3 hours it was around 205 but the flat wasn't tender. Checked every 20 min and finally pulled it as the pit was winding down to 225 and below at the time. Threw it in the oven at 250 for about 30 min and then into the cooler for 45 min. At that point I had to leave the house so pulled it and tried a piece. Great flavor and color. Too soft with all the liquid and falling apart. But tastes great.
Oh and the finger? Now sitting in the ER waiting to see a doc. Got the bleeding stopped but banged it a few times throughout the day and each time it bled like crazy again. Wife is home with that brisket. Hope she saves me some.
Fired up a 13.5lb prime full packer brisket.
Trimed it up and got a huge amount of fat. I didn't weigh it but it must have been at least 2.5 lbs. Also had an accident with the knife. More on that later.
After the trim
Fat disposal
Rubbed it with olive oil and used the PBC Beef and Game Rub. Two hooks using Noah's method with one in front and one in back.
On the pit and initially settled about 315 but then continually dropped over the next 3 hours down to 250. Every time I would crack the lid, bring it to 310 again and cover. Then it would do the slow decline to 250 again. It was 165 at 4 hours.
Pulled it and wrapped it in foil. Still need to get butcher's paper to try bludawgs full method. Used Noah's suggestion of adding 1/2 cup of beef broth but think that made it too wet. Next time I skip that step.
After another 3 hours it was around 205 but the flat wasn't tender. Checked every 20 min and finally pulled it as the pit was winding down to 225 and below at the time. Threw it in the oven at 250 for about 30 min and then into the cooler for 45 min. At that point I had to leave the house so pulled it and tried a piece. Great flavor and color. Too soft with all the liquid and falling apart. But tastes great.
Oh and the finger? Now sitting in the ER waiting to see a doc. Got the bleeding stopped but banged it a few times throughout the day and each time it bled like crazy again. Wife is home with that brisket. Hope she saves me some.
PBC fired up for a special assignment. :becky:
Homemade Jagerwurst (Hunter sausage)
160-180* is ideal and so far so good
And finished. It burnt a median temp of 171 for 4.5 hours to reach 150*IT. Total charcoal used was 2.5lbs of Stubbs.
Taste test :thumb:
Homemade Jagerwurst (Hunter sausage)
160-180* is ideal and so far so good
And finished. It burnt a median temp of 171 for 4.5 hours to reach 150*IT. Total charcoal used was 2.5lbs of Stubbs.
Taste test :thumb:
Last edited:
Sporster, I think you probably over cooked the brisket a little. Also if your temps are dropping you should probably open your intake just slightly. Oh and good luck with the finger. I cut mine once and the ER superglued it....lol. Hey its better than getting it stitched up! :becky:
Brisket looked great! :thumb:
Then we have Sako showin off his sausage :heh:
Brisket looked great! :thumb:
Then we have Sako showin off his sausage :heh:
Stlsportster
Babbling Farker
Andrew. Agreed it went too long but the flat wasnt tender in the thickest part. I think that liquid had something to do with it too. And by the way I did open the intake a bit more today. Had been having issues getting over 250. Now it gets to 310 but slowly drops.
Just have to keep practicing. With the knife and the PVC.
Just have to keep practicing. With the knife and the PVC.
Yeah it just takes a little practice. You'll get it.
I didn't notice on the first read that you used beef broth. For what it's worth I don't add liquid to brisket when I wrap them. There's always been plenty of juice from the meat when it's done anyway. I bet you'll like it better without adding the broth like you mentioned.
