Loading up the Pit Barrel Cooker

[devnull]

Hey Everyone,

I got my PBC last week and have cooked on it a few times. First (about 30 minutes after opening the box) I tossed on some chicken 1/2's which turned out great. On Saturday I cooked a 12 LB packer brisket and it was as good as any brisket I have made previous. I am impressed with how simple this cooker is.

Here's my question. Have any of you guys really loaded up the cooker, and if so have you noticed any issues with too much meat drippings directly onto the coals? When I pulled the brisket out I noticed a spot about 4 inch round that was not burning because that is where the juices from the brisket were dripping. Physically I think there is enough room to load this bad boy up with 2-3 full packers or a packer and a few butts but I am not sure about the adverse affect on temp and even burn.

any thoughts?

Blair

[smokeasaurus]

Load er up!!!!  Should be fine as long as the coals are growing strong. Should be fine because the coals burn from the top down. 2-3 packers, now that will be a bunch of sliced goodness!!

[mikecorn.1]

I've noticed that just a bit when I put a slightly bigger load than I'm used to. Still burned hot enough and everything was done on time. I actually had 9 items hanging. I used the grill top removing tool off my SRG   as a hook



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[sparky]

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thats just a beuatiful picture.   

[devnull]

Thanks for the replies guys. I suspect I will just have to give it a try to see how it will react for sure.

Here are a couple pictures of the brisket from this weekend, like I said it turned out great. Tasted even better than it looked!

After about an hour in the Barrel.


Pulled around 160 ready for foil.


Sliced and ready to eat! I saved the point and sliced it yesterday for an encore.


Blair

[smokeasaurus]

Nice smoke ring!!!  The briskie has a nice color to it. It still amazes me how the bottom of the meat (especially in this case or with ribs) down by the charcoal basket don't get burnt!!

[mikecorn.1]

Yeah, that looks good.


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