Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: rebeltruce on April 20, 2015, 09:11:07 PM
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I followed Noah's instructions to the letter. Opened the vent to 1/4, I'm at 456 above Sea level. I even went so far as to use a piece of wood to be sure my Kingsford was level with the top of the basket! Lit it with about 3/4 cup Kingsford Lighter Fluid, let it burn for 15 minutes before hanging the food. Did the same for both cooks.
The first one I did two racks of ribs, one rack of St Louie Spares, and one rack of Baby backs. I lost the baby backs to the fire, my fault, they looked a little deformed, but I hung them any way rather than trimming back the bones... I knew that would be my downfall.
I noticed more smoke coming off the PBC, and then a funky smell. That was at the two hour mark, and when I checked the Baby Backs were toast. The Spares on the other hand were almost done! I checked by pulling a bone and they were within 20-30 minutes of being done. I couldn't believe it, I sauced them at that point and let them go for another 20 minutes. They were perfect, perfect chew, perfect smoke ring, perfect taste.
Next I tried my hand at some Yard Bird, I checked the chicken at 1 hour and found that the breast was at 168.....I could have pulled it at 50 minutes. It was fantastic.
My question is, should I be concerned that things are not cooking per Noah's times? I know that my being at Sea level plays into to this, but to be that much faster.....I took the leftover into the office for my crew to try...all I heard was how phenomenal both the ribs and chicken were. These guys are all hardcore BBQ fans, one even said and I quote "That thing could give my Traeger a run for it's money".
Here are some picts...I did not take a picture of the finished Spares...I was still morning the loss of my Baby Backs. I should have trimmed of the first two bones and hooked them, I just didn't want to lose that much of the rack.
This is the PBC just before I hung the ribs, it is a mirror image of the fire I had when I cooked the chicken.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2212.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2212.jpg.html)
Ribs ready to be hung.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2211.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2211.jpg.html)
Hanging.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2214.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2214.jpg.html)
Chicken seasoned and ready to be hung.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2216.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2216.jpg.html)
Hanging, actually almost done.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2219.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2219.jpg.html)
Done.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2222.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2222.jpg.html)
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Looks great to me. I don't have a PBC, but no way could I cook to time. I just can't do it. I would probe that bird
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First off food looks great!
And you are less than 500Ft above sea level so you will cook hotter than others at higher elevations. Just like water will boil at a lower temp for you. I would not be concerned. It is better to cook hotter in the PBC IMHO.
As long as your results are great don't worry about it... Carry on soldier :)
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Couple of delicious looking cooks!
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rebeltruce
Looks like you followed the plan and hit home run. Look at the baby backs as an offering to PBC Gods for the results you did achieve. :o
Keep Cook"n ;)
CM
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First off food looks great!
And you are less than 500Ft above sea level so you will cook hotter than others at higher elevations. Just like water will boil at a lower temp for you. I would not be concerned. It is better to cook hotter in the PBC IMHO.
As long as your results are great don't worry about it... Carry on soldier :)
X2 - Muebe has spoken... ;) ;D
Seriously, what Muebe is saying comes from a lot of experience - relax, learn the cooker and enjoy. This is my favorite cooker.
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Looks great to me, nice color on the chicken!!! Don
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Looks good!
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rebeltruce, that looks delicious.
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Cook looks good, but I'd get a Maverick probe so I wouldn't have to worry about overcooking/burning the meat. My PBC is basically set and forget with good probes (until the maverick alarm goes off).
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Cooks look great. The probes are definitely your friend.
And as previously stated -- the more you get used to your PBC, you will come to know what your times to expect.
Cheers.
Chris
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A guess but maybe hook the baby backs on the thicker end and next time they won't tear?
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First off food looks great!
And you are less than 500Ft above sea level so you will cook hotter than others at higher elevations. Just like water will boil at a lower temp for you. I would not be concerned. It is better to cook hotter in the PBC IMHO.
As long as your results are great don't worry about it... Carry on soldier :)
Marine Sir, US Marine here.....lol
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A guess but maybe hook the baby backs on the thicker end and next time they won't tear?
Nope...as I said they were hooked per Noah's instructions. The issue was the first two bones were exposed, I took the chance that they would hold rather then trim them away.....I took a gamble and I lost. Won't happen again.
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A guess but maybe hook the baby backs on the thicker end and next time they won't tear?
Nope...as I said they were hooked per Noah's instructions. The issue was the first two bones were exposed, I took the chance that they would hold rather then trim them away.....I took a gamble and I lost. Won't happen again.
Noah specifically said in the old youtube rib video to hook it at the thicker end of the rib slab. Based on your pic of the small slab, it looks like you used the thinner end?
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A guess but maybe hook the baby backs on the thicker end and next time they won't tear?
Nope...as I said they were hooked per Noah's instructions. The issue was the first two bones were exposed, I took the chance that they would hold rather then trim them away.....I took a gamble and I lost. Won't happen again.
Noah specifically said in the old youtube rib video to hook it at the thicker end of the rib slab. Based on your pic of the small slab, it looks like you used the thinner end?
Exactly, and that's exactly what I did.....I've said the rack was a bit mangle and I should have trimmed it back two bones, but I was greedy and didn't want to lose two ribs. In the end I lost the entire rack, my fault, but it was in no way because the rack was hung incorrectly. Noah indeed said the thicker end not the wider end, in fact he makes the point that the smaller (narrower end) is the thicker end he refers to.
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chicken looks good man!! all my cooks have been much shorter than noah's recommendation but ive started using lump coal for my chicken cooks and that lowers the time even more due to the hotter burn
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chicken looks good man!! all my cooks have been much shorter than noah's recommendation but ive started using lump coal for my chicken cooks and that lowers the time even more due to the hotter burn
Next chicken I do, I am going to try the Lump Charcoal as well!!!
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The local mega mart had Picnic Shoulders on sale this week.....I'm going try one on my PBC tomorrow!
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Keep a note book of your cook times and rubs used. It comes in handy later, when you are trying to plan a dinner. With the ribs, I usually cut the rack in half. Then hang them individually, or back to back on the same hook. If I have a lot to cook. It keeps the ends from burning, also is less weight for the meat to hold. Congratulations on 2 successful cooks.
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You have 8 hooks, cut those racks in half so they aren't so heavy and risking a fall if you over cook again. You can trim off 3-4 ribs and hang them alone. Those are chef's personal treat for later.
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Go ahead and cook whatever you trim off of spare ribs and such. Put that stuff in your baked beans or a pot of chili. Or experiment. Try dousing with rub halfway through for ultra thick bark and snack on it while you wait for the bigger stuff to finish.
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You could double hook those racks and wouldn't need to cut ribs off. I tried this a few weeks back and didn't have any issues.
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With the second hooked to the first , but a few ribs down on the rack.
Sorry, that is as good as I can explain what I mean!!
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JK
I think I got what you are trying to explain. Use the method for hooking a full packer brisket with the ribs?
I have tried hooking the ribs similar to that because the racks were too long. If you are within 11/2" - 2" inches of the charcoal basket with the rib rack, you run the risk of probably at minimum overcooking the last 2 rib segments. I burned mine and overcooked the 3rd lowest rib segment, trying to raise the rack, so it would not hang in the charcoal basket. IMO, and as per Paul Hart, I agree cut and then hang them. I try to cut them in half or close to it so the cut racks are are at the same distance above the coals to help with even cooking. :) :)
CM
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Today is Brisket Day.....This will be Cook number four.
I did the Shoulder and Butt last week...still have to post the pictures....but they were both very good.
I baked a few Brioche Buns for sandwiches, along with some NC Fish Camp Slaw. I thought they could have use a bit more smoke, but everyone else who tried raved about the Pulled Pork, and the buns. I threw three large chunks of Orange Wood in when I hung the meat...but it didn't seem to really provide any additional smoke flavor.
When I do the Brisket today I am going to try adding a foil pouch or two of Hickory chips....I'll post the Shoulder and Butt pictures along with the Brisket.
The Brisket is a full packer, I'm a little worried about the quality, bought it a Walmart...they also had some good looking Beef Ribs and Lamb Riblets...couldn't resist, had to buy two racks of each for the freezer. They'll be next weekends cook.
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Picnic Shoulder and Butt.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2226.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2226.jpg.html)
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2227.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2227.jpg.html)
In the PBC.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2231.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2231.jpg.html)
Picnic Shoulder and Butt just before wrapping.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2234.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2234.jpg.html)
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2242.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2242.jpg.html)
I won't wrap next time, I like a nice crisp bark, the shoulder was beautiful, but the skin lost all of it's character after being wrapped.
Wrapped and back on the PBC.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2236.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2236.jpg.html)
The Butt.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2238.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2238.jpg.html)
Pulled and ready for sandwiches.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2245.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2245.jpg.html)
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2241.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2241.jpg.html)
How about these Buns.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2254.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2254.jpg.html)
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2261.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2261.jpg.html)
Finally todays project The Brisket! It's been sitting out for two hours, I rubbed it last night. I am going to give it another light dusting just before I hang it. I plan on hanging it at 10AM, it's a big brisket, so I'm thinking it may take 6-8 hours....we'll see.
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2272.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2272.jpg.html)
Oh...my Sous Chef, and constant companion The Piglet, he wanted to take a selfie, but I was afraid he'd bust the camera....he is saying "look what's with all the pictures, when is that Brisket gonna be ready!"
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2278.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2278.jpg.html)
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rebeltruce
Other than the bark, were you satisfied with outcome of the pulled pork? When I saw the the pic of your Sous Chef I was thinking he looked a little stressed having to wait 6-8 hours on that brisket, for a some burnt ends. ;D ;D. The pulled pork looks very good from here. :)
CM
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rebeltruce
Other than the bark, were you satisfied with outcome of the pulled pork? When I saw the the pic of your Sous Chef I was thinking he looked a little stressed having to wait 6-8 hours on that brisket, for a some burnt ends. ;D ;D. The pulled pork looks very good from here. :)
CM
Hey Chief, I was more than satisfied! The taste and the tenderness were perfect, although I would have liked a little more smoke flavor. The Brisket was the best I've ever made....the Burnt Ends were phenomenal!
The Piglet had his fill of brisket and Burnt ends....LOL!!
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The pork looks great. Piglet looks like hes thinking WOW, check that out!
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Here are a few pictures of the Brisket..
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2286_3.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2286_3.jpg.html)
(http://i184.photobucket.com/albums/x280/rebeltruce1964/BRISKET.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/BRISKET.jpg.html)
Burnt Ends, which I have to say were very good...everyone whop tried them thought they were excellent...
(http://i184.photobucket.com/albums/x280/rebeltruce1964/BURNT%20ENDS%20PLATE.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/BURNT%20ENDS%20PLATE.jpg.html)
(http://i184.photobucket.com/albums/x280/rebeltruce1964/IMG_2310_3.jpg) (http://s184.photobucket.com/user/rebeltruce1964/media/IMG_2310_3.jpg.html)
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Jeepers! What a plate!
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Fantastic!