Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: smokeasaurus on February 02, 2015, 07:31:48 PM
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Got a nice bone in poke butt rubbed down with Red Oak Rubs Oak flavored all purpose rub.
Gonna finish the rub and toss her in the fridge to get happy overnight..........
(http://i1213.photobucket.com/albums/cc469/s1cott11/0202151616_zps912c6229.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0202151616_zps912c6229.jpg.html)
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Bet it's going to be very happy!
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I'm already hungry.
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looking good
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Looking real happy so far, looking forward to the seeing the finished product.
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Is it done yet? :D
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This is back up for the Tendarub cook right?? :D :D :D :D :D
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I've got my bun ready where's the pork? :D
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Tossed the pork butt in the PBC at 8:30 this morn. I don't think I will foil it later, in the mood for some PBC bark :P
It looks like a chunk of apple wood somehow ended up in the charcoal basket ;)
(http://i1213.photobucket.com/albums/cc469/s1cott11/0203150844_zpsaad006be.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0203150844_zpsaad006be.jpg.html)
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Dang that apple wood - gets pretty frisky!
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Dang that apple wood - gets pretty frisky!
;) :D ;) :D
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Weird how you have the basket wrapped. Does that affect your temps at all? Seems it would restrict some airflow from the bottom. Bet it's sure easier to clean out that way though. I've been scooping with a Tupperware container.
I wish it would get in the 60's here. I've been cooking out for two weeks freezing my ass off.
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Howdy Paul, the bottom of the barrel is lined with a pc of hd foil, I think the picture makes it look like the basket is wrapped. It is only setting on the foil. The foil makes clean up a breeze and the bottom of the barrel doesn't look like it is over three years old either 8) 8)
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Howdy Paul, the bottom of the barrel is lined with a pc of hd foil, I think the picture makes it look like the basket is wrapped. It is only setting on the foil. The foil makes clean up a breeze and the bottom of the barrel doesn't look like it is over three years old either 8) 8)
Smoke taught me this - works perfectly! Never needed a vacuum cleaner or tip the drum - love it!
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Butt is looking good. ;)
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Awesome! I cut a piece of hd foil for my last cook and forgot to lay it on there. I'll remember eventually.
How's that wood work out for you? Is that all you'll use or will you feed it a few times? I have some hickory, apple and pecan chunks here. I tried out my new smokenator over the weekend with some apple but I couldn't keep the temp down enough. I kind of over smoked everything but truthfully it didn't take much. I think I fed it 3 chunks. When I did ribs on the PBC Wednesday night I threw one slightly smaller than fist sized chunk of hickory in, but I didn't really notice it flavor-wise. I'll try two chunks of apple about 20 min apart next time.
The ribs were amazing though. And what a color!
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I need a new bun....this one dried out waiting! :D
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Dang! This is a long wait for good butt :P
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Oh YAH!! That's what I'm talkin' about! Can't wait to see the finished product. :P :P :P
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7.5 hours in and the butt is 189 internal. Time to wrap in foil and let it rest for a hour. The Oak rub has a real nice smell to it by the way..... :P
(http://i1213.photobucket.com/albums/cc469/s1cott11/0203151556_zpsfd701e86.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0203151556_zpsfd701e86.jpg.html)
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Nice bark on that butt. ;)
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Looking good partner
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Got the butt pulled
(http://i1213.photobucket.com/albums/cc469/s1cott11/0203151747_zpsefc7ebb6.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0203151747_zpsefc7ebb6.jpg.html)
Forgot to get burger buns...hey, Smoke has been under the weather......pulled pork dogs for everyone :D
(http://i1213.photobucket.com/albums/cc469/s1cott11/0203151753_zpsfa8d35c9.jpg) (http://s1213.photobucket.com/user/s1cott11/media/0203151753_zpsfa8d35c9.jpg.html)
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Looks good. I get my PBC Friday. I hope it is as great as folks say - that the food it produces is different and better than other methods. Your photos making me hungry... I had a quesadilla for dinner..... it was ok but NOT pulled pork!
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Pulled pork looks great. ;)
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You guys re making me want a pbc..and I don't have room for it, but you guys sure make nice stuff. I use hot dawg buns for stuff too, even make hot dawg shaped hamburgers if that is what I have. Pam .☆´¯`•.¸¸. ི♥ྀ.
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Looks really good Smoke!
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Looks mighty tasty Scott! I believe i'd need several of those dogs!
Hope you get to feeling better buddy!
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That looks great - worth the wait!
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Looks good Smoke, now add a little slaw and chips and you could sell it for lunch.
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Awesome! I cut a piece of hd foil for my last cook and forgot to lay it on there. I'll remember eventually.
How's that wood work out for you? Is that all you'll use or will you feed it a few times? I have some hickory, apple and pecan chunks here. I tried out my new smokenator over the weekend with some apple but I couldn't keep the temp down enough. I kind of over smoked everything but truthfully it didn't take much. I think I fed it 3 chunks. When I did ribs on the PBC Wednesday night I threw one slightly smaller than fist sized chunk of hickory in, but I didn't really notice it flavor-wise. I'll try two chunks of apple about 20 min apart next time.
The ribs were amazing though. And what a color!
I normally don't add wood to the PBC, but yesterday I was feeling a little "smokey". I put two small chunks towards the outside of the coal ring so the meat would not drip on the wood. Came out real nice. I think the "Grease Fog" that the PBC produces from the drippings on the charcoal drown out the wood smoke but then again it might just be another layer of flavor that we might not notice right away on the final product.....
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oh ya. I'm thinking this would be good on a pizza. nice cook buddy. 8)
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Pulled pork looks great.
I have a question regarding the PBC.
Is there any advantage to leaving the meat on the grill as opposed to hanging it from the rods?
Just curious.
Thank you
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Pulled pork looks great.
I have a question regarding the PBC.
Is there any advantage to leaving the meat on the grill as opposed to hanging it from the rods?
Just curious.
Thank you
The only advantage would be there is no worry of the butt breaking away from the hooks after the stall has been passed. The cooking grate is in the same "sweet-spot" as where the meat would be if hanging by the re-bar. I only use the re-bar for hanging chicken and ribs. This way you can cook a bunch compared to trying to cook way smaller amounts of chix halves and ribs on the grate.