Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Ka Honu on January 10, 2014, 02:20:05 AM
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I've always been a traditional low & slow 225° guy for pulled pork but thought it was time to push (pull?) the envelope and give the PBC a chance. I was only confident enough to cook one (9.84 pound) butt instead of the usual two but you gotta start somewhere.
Injected with Carolina Treet and rubbed with Meathead's Memphis Dust (I had a bunch on hand and was too lazy to mix a new batch of Jan's). Wrapped and stored in the fridge for 48 hours (weather delay), added more rub, and set it on the grill (with a hickory chunk added to the charcoal for added flavor). Since it's boneless I didn't want to risk the hooks (although I really like the sight of meat "flying" in the PBC).
(http://i618.photobucket.com/albums/tt269/KaHonu/20140109_130513.jpg)
Foiled with some apple juice at 160° (3 hours 15 minutes) and opened the foil at 180° to "recrisp" the bark.
(http://i618.photobucket.com/albums/tt269/KaHonu/20140109_153033.jpg)
Muebe had a good suggestion to finish in a 450° oven for the bark but I didn't want to dirty more dishes (more of that "lazy" thing and SWMBO's on the mainland so I have to clean up my own mess).
Total time was about 6.5 hours, took it off heat at 195° (just like Noah tells us to), put it in FTC for a while, and pulled…
(http://i618.photobucket.com/albums/tt269/KaHonu/20140109_204241.jpg)
Ended up with 6.5 pounds of moist, easily pulled, great tasting product with excellent texture. Unfortunately it just didn't have the smoky taste I like in my pulled pork. Also, I prefer the taste using Jan's Rub - Meathead's is great for ribs but too mild for pulled pork. It was a good cook but all things being equal, it looks like it's back to the smoker(s) for me and my butts (and no, Tommy, I don't know if it's BBQ or not).
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Nice looking pork Turtle.
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Great looking pulled pork Turtle!
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I wonder if you used an a-maze-tube if you would have had more of the smoky taste you like. I don't have a PBC so I can't speak to it's ability, but that butt does look really nice.
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I have yet to make a butt in my PBC but Turtle I have to say your butt looks really nice! :P
Maybe put a small chunk of Hickory(dry) on the charcoal next time to add some smokey flavor ;)
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Looks good.
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muebe - I had a pretty good sized chunk of hickory on the charcoal but it didn't seem to be enough.
RAD - Using the A-Maze-N smoker tube might be a "work-around" but I wonder how long it would burn (compared to the 4-5 hours of smoke I typically apply in other cookers). It also takes up a fair amount of grill space since it won't fit flush to the curved side of the barrel. Hmmm - I could wire it to the hooks and suspend it from the rebar if I figure out a way to keep the ashes from dripping on the meat below it.
Don't get me wrong - this pork is excellent. I probably will use it more in "other" recipes rather than serving it "straight up" where the smokiness (or, more accurately, its lack) is more likely to be noticed.
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I tried a mini-split one time in my PBC and the coals burn too hot in this style of drum and you do not get long lasting smoke. IMHO, the PBC is a power cooker and is not a smoker like the UDS type.
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muebe - I had a pretty good sized chunk of hickory on the charcoal but it didn't seem to be enough.
RAD - Using the A-Maze-N smoker tube might be a "work-around" but I wonder how long it would burn (compared to the 4-5 hours of smoke I typically apply in other cookers). It also takes up a fair amount of grill space since it won't fit flush to the curved side of the barrel. Hmmm - I could wire it to the hooks and suspend it from the rebar if I figure out a way to keep the ashes from dripping on the meat below it.
Don't get me wrong - this pork is excellent. I probably will use it more in "other" recipes rather than serving it "straight up" where the smokiness (or, more accurately, its lack) is more likely to be noticed.
I special ordered a 6" tube and it works in everything I cook in. I knew the 12" and 18"ers were too big for what I wanted. Just sayin. Pam ☆´¯`•.¸¸. ི
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muebe - I had a pretty good sized chunk of hickory on the charcoal but it didn't seem to be enough.
It makes sense that it wouldn't be as smoky, even with a chunk of wood. The higher the temperature - the sooner the outside layer of meat reaches 140° - the sooner smoke absorption stops.
At 140° myoglobin denatures and the meat cells tighten and wall up stopping any transfer of water through the membrane (osmosis). Without this transfer smoke particulates and nitric acid cannot penetrate further stopping smoke penetration and smoke ring development.
Don't take this as a knock against the PBC; it's not. It's just an explanation of what's going on with a thick cut of meat and smoke.
I bet if you played around with it and started out with a small amount of charcoal and a chunk or two of wood to do a hot smoke (165° - 185°) for the first hour or two, then added the recommended amount of charcoal to bring it up to the normal cooking temp, you'd get a lot better smoke penetration, and a noticeable smoke ring
If I had a PBC I'd experiment to see how many coals it takes to get a pit temp of 165° - 185° (Hot smoke temps). Just a thought. :)
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Nobody will say that this is your first time .you smoked it like a pro. ;)
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You can send it here if it isn't up to your liking. Looks good to me.
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RAD - Using the A-Maze-N smoker tube might be a "work-around" but I wonder how long it would burn (compared to the 4-5 hours of smoke I typically apply in other cookers). It also takes up a fair amount of grill space since it won't fit flush to the curved side of the barrel. Hmmm - I could wire it to the hooks and suspend it from the rebar if I figure out a way to keep the ashes from dripping on the meat below it.
If you use the hooks to suspend it, why not place the hooks and A-Maze-N smoker under the meat? You could suspend it from the grate the meat is on vice the rebar.
From owensbbq.com
6" Tube Smoker produces smoke for up to 2 hours
12" Tube Smoker produces smoke for up to 4 hours
18" Tube Smoker produces smoke for up to 6 hours
I ordered the 6" the other day.
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RAD - Using the A-Maze-N smoker tube might be a "work-around" but I wonder how long it would burn (compared to the 4-5 hours of smoke I typically apply in other cookers). It also takes up a fair amount of grill space since it won't fit flush to the curved side of the barrel. Hmmm - I could wire it to the hooks and suspend it from the rebar if I figure out a way to keep the ashes from dripping on the meat below it.
OH heck send me the PCB for a week I'll mod it so ones built in ;)
Great looking butt Big Guy! ;D ;D ;D
If you use the hooks to suspend it, why not place the hooks and A-Maze-N smoker under the meat? You could suspend it from the grate the meat is on vice the rebar.
From owensbbq.com
6" Tube Smoker produces smoke for up to 2 hours
12" Tube Smoker produces smoke for up to 4 hours
18" Tube Smoker produces smoke for up to 6 hours
I ordered the 6" the other day.
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Your pulled pork looks fantastic.
I'm a super big fan of Jan's also ;D
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Looks great Turtle! Could go for a sammie
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I've been a big fan when it comes to using seasoning wood in my PBC. I've had some pretty good results using 3-5 chunks on a cook. My barrel is well seasoned and has a nice mellow smell to it when I'm pulling it out of the shed for a cook.
Question... How new is your PBC? Here's why I ask...
Over the holidays, I convinced a good friend to buy her husband a PBC. Then we flew to the west coast and spent New Years with them, and I cooked 2 tritips on it.
I was utterly displeased with the results... Not because anything came out bad, it came out awesome! At 4am sitting by the fire pit we grabbed the last slices of beef, wrapped them in foil, and rested them on a log over coals to warm it up... Then ate them by hand....
It was good, but it was missing the depth of flavor I am used to from my PBC at home. It was too clean! I now realize that as I've cooked on my PBC and seasoned it over countless smokes using pecan, apple, cherry, and a wee bit of hickory, The flavor on the cooks improved.
I get awesome smoke rings, as good as most low and slow... I get great, complex smoke flavor too. Ive done tritip at home that was buttery with pecan smoke, a perfect pink from edge to edge. I've done applewood smoked pork shoulder that left people raving. My turkey this year for TDay had good cherry smoke flavor.
The only other difference I see is I add wood through the duration of the cook as needed. On the hooks, it's easy, just toss another lump in. With the grate, a bit more complicated. I start with 1, 2 or three depending on the duration of the cook, and add from there as they burn through...
And I usually toss a lump or three in when my cook is finished but the coals are still hot, just to make the neighbors mouths water! Hehe.
My 2 cents! Enjoy your cooks!
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I've been a big fan when it comes to using seasoning wood in my PBC. I've had some pretty good results using 3-5 chunks on a cook. My barrel is well seasoned and has a nice mellow smell to it when I'm pulling it out of the shed for a cook.
Question... How new is your PBC? Here's why I ask...
Over the holidays, I convinced a good friend to buy her husband a PBC. Then we flew to the west coast and spent New Years with them, and I cooked 2 tritips on it.
I was utterly displeased with the results... Not because anything came out bad, it came out awesome! At 4am sitting by the fire pit we grabbed the last slices of beef, wrapped them in foil, and rested them on a log over coals to warm it up... Then ate them by hand....
It was good, but it was missing the depth of flavor I am used to from my PBC at home. It was too clean! I now realize that as I've cooked on my PBC and seasoned it over countless smokes using pecan, apple, cherry, and a wee bit of hickory, The flavor on the cooks improved.
I get awesome smoke rings, as good as most low and slow... I get great, complex smoke flavor too. Ive done tritip at home that was buttery with pecan smoke, a perfect pink from edge to edge. I've done applewood smoked pork shoulder that left people raving. My turkey this year for TDay had good cherry smoke flavor.
The only other difference I see is I add wood through the duration of the cook as needed. On the hooks, it's easy, just toss another lump in. With the grate, a bit more complicated. I start with 1, 2 or three depending on the duration of the cook, and add from there as they burn through...
And I usually toss a lump or three in when my cook is finished but the coals are still hot, just to make the neighbors mouths water! Hehe.
My 2 cents! Enjoy your cooks!
About how big would you say the hunks of wood are that you are putting in. Thanks.
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Very nice looking butt Turtle! :P That's a far cry better than nice looking turtle butt! Lol
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The chunks are typical of what you find in bags sold at Lowes or Home Depot..
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Pulled pork looks very good Turtle. I love all the comments on how to bring up the smoke level on the PBC.