Pit Barrel Cooker (PBC) Appreciation Thread

[Kanco Connection]

Lookin' good, fellas! H Pete, have I mentioned I'm jealous of your man cave? You need to stop posting pics of that oasis. My heart gets dipped in envy every time I see it. Go Chiefs!

 

[Haole Pete]

CHEEEFS!

I'm a Browns fan by birth, but having spent my formative years in Kansas, I'm a Chiefs fan as well. Allows me to enjoy more than one victory a year :icon_blush:

My wife is from KC so she's also a Chiefs fan -- she bought the KC sign for the Cantina to offset bad juju she attributed to my Browns banner...:shocked:

 

[Haole Pete]

...and you're a Chiefs fan in CSpgs?

THAT must be fun.... :razz:

 

[bold flavor]

Ribs this weekend

 

[Bob C Cue]

Ribs this weekend

Looks great. I hope they had bold flavor, bold flavor!

 

[Kanco Connection]

...and you're a Chiefs fan in CSpgs?

THAT must be fun.... :razz:

Packers #1, Chiefs #2 (grew up in KS also). And yeah, all kinds of fun with Broncos fans.

 

[Kanco Connection]

Ribs this weekend

Great job, Bold Flavor! Beauty!

 

[bold flavor]

Looks great. I hope they had bold flavor, bold flavor!

Only way to go :thumb:

 

[luberconn]

pile of ribs i cooked up for my nephew and his friends. had my first accident about 3.5hrs in. one of the racks was a little too tender and fell off the hook and into the coals. luckily i checked on them in time to save the rack without too much charring.

 

[Thingfish]

That's it ... all these good looking rib cooks have determined my Labor Day effort - ribs it shall be!

 

[Mrshaunyd]

Doing 5lb Brisket flat for labor day and looking forward to it.

 

[BigKing]

Been MIA on smoking for a few weeks now preparing for a move. All moved in and looking forward to doing a cook on Labor Day. Should have my first order of Oakridge rubs coming in so I'm going to decide between a packer or a couple racks of short ribs to hang and then something fun on the rack...maybe a butt.

These pork ribs are looking good too though!

 

[leechronbach]

What are y'all's cook times on a packer brisket? Is it really as fast as the website says?

I was thinking about getting up at 5 and having her on by 6. I plan on having people over at four pm? Do you think that is enough time?

I was also thinking about separating the point and flat to maximize bark and surface area.

thanks,

 

[Stlsportster]

First question is what size brisket? A 9lb brisket will be different than a 15lb brisket.

Second is do you plan to wrap it? If you smoke at 300-325 for 5-6 hours until the temp reaches 160, then wrap tightly in butcher paper or foil, it will only take another 1-2 hours to finish.

However then you need to let it rest in a cooler for at least an hour.

I'm thinking 10 hours is right at the outside edge and leaves no time for error. Better plan for some appetizers at 4 and give yourself some extra time...plan to eat at 5 or 6.

 

[pharp]

What are y'all's cook times on a packer brisket? Is it really as fast as the website says?

I was thinking about getting up at 5 and having her on by 6. I plan on having people over at four pm? Do you think that is enough time?

I was also thinking about separating the point and flat to maximize bark and surface area.

thanks,

Nick

The last 3 I have cooked have finished in about 5 hours. I usually cook 14 lb briskets that I trim pretty aggressively and separate.

 

[leechronbach]

First question is what size brisket? A 9lb brisket will be different than a 15lb brisket.

Second is do you plan to wrap it? If you smoke at 300-325 for 5-6 hours until the temp reaches 160, then wrap tightly in butcher paper or foil, it will only take another 1-2 hours to finish.

However then you need to let it rest in a cooler for at least an hour.

I'm thinking 10 hours is right at the outside edge and leaves no time for error. Better plan for some appetizers at 4 and give yourself some extra time...plan to eat at 5 or 6.

Thanks!


I just bought a 10.5 lb brisket. I think I trimmed 2 to 2.5 lbs off. I like your advice of wrapping about three hours before we want to eat.

 

[Kanco Connection]

10 pounder prime is taking me about 4-5 hours, with wrap.

 

[Haole Pete]

Playing with the rotisserie today -- hooray wings!

Got my free sample bag of Weber, so used that for the cook. Put the charcoal basket on my lower rack (roughly handle height). Hot 'n' fast - roughly 350-400 at roti level.

My usual wing technique is an hour of 225-250* smoke followed by crisping on the gasser. The rotisserie gave me crispy wings in one step. Meat was perfectly cooked too, though not as smoked-tasting.

Only real drawback is the basket capacity. Can't do a party-load in one batch....

 

[SeaSalted]

Looks great Pete. I'm sure you'll come up with wing mod.

 

[Haole Pete]

Thanks!

I may look into one of those cylindrical baskets rather than the flat one I have currently.

Just not sure how evenly tumbling wings would cook...