0 Members and 1 Guest are viewing this topic.
I am not an expert on it by any means Hub, but - I believe one would want to pull the brisket or butt, and foil - then finish on the grate included that sits below the re-bar. Chicken and ribs - IMHO seem to be the "naturals" for this cooker. But I am anxious to do some brisket and boston butt on it next....That will be my next experiment, and I will document. Hopefully, others that have cooked those cuts will chime in.T
I've done three butts in my PBC already. Brought the IT to 160, removed and foiled and finished on the cooking grate. No issues with any of them, and the flavor was off the charts.Again, I'm really pleased on how simple this cooker is and the food it produces.
Quote from: Patrick_CT on December 28, 2012, 12:20:04 PMI still find it a little strange that you do not worry about the temps... it is what it is. You just put food on after 20mins and check back a few hours later... Seems counter intuitive to me. I am sure that there is a lot of research done and it operates at the best possible temp for all around cooking. What is the target temp that it is designed to work at?Does anyone put an extra whole in it to run a food temp probe into it? If I put a couple wholes and rebarb through the side of my drum, isn't that almost the same? If I did not already have my drum I would have this already on order for sure! I am not trying to be negative, I really like the product and at the price seems great! The food in the videos also seems incredible. There are also a lot of really good BBQ'ers here that are completely on board with it and makes me want it more!No need to put an extra hole. I run my maverick et732 probe through one of the existing holes them I put the rebar in. The cable is so small I don't think it messes with the engineering If you put an extra hole, you mighty mess up the way it cooks. My theory anyways. Just like you've read. Light, wait 20, put animal parts in and sit back and wait till its done.no mods no drilling The PBC is dialed in to work with the bottom vent pre-set and the re-bar inserted. No monitoring of temps needed...just something you got to get used too........... Sent from my iPhone 5 using Tapatalk
I still find it a little strange that you do not worry about the temps... it is what it is. You just put food on after 20mins and check back a few hours later... Seems counter intuitive to me. I am sure that there is a lot of research done and it operates at the best possible temp for all around cooking. What is the target temp that it is designed to work at?Does anyone put an extra whole in it to run a food temp probe into it? If I put a couple wholes and rebarb through the side of my drum, isn't that almost the same? If I did not already have my drum I would have this already on order for sure! I am not trying to be negative, I really like the product and at the price seems great! The food in the videos also seems incredible. There are also a lot of really good BBQ'ers here that are completely on board with it and makes me want it more!
Hub, They were 7.75lb, 8.41lb and 9.25lb.I have threads of the cooks in the PBC forum on here, if you want to check them out.
I'm intrigued by the concept of this cooker and, after thinking it through, see how it could do a decent job on chicken and ribs but have some concerns, too. For instance, if you're cooking a brisket or butt what keeps the meat from falling off the hook once it reaches critical IT and is soft and tender? How do you know IT levels -- assume it is okay to hang a probe inside or use something like a Maverick 732 inserted in the meat? Has anyone tried it in competition yet (or is it too new)?In short, how does one do precision cooking on it? I'll freely admit I'm not comfortable with just firing it up, loading in the meat and then coming back 7 hours later to whatever may be waiting. Somebody put me out of my misery on these concerns, please Hub
Hub- Please check out our videos, FAQ's and also notice that we have done really well with using the PBC at competitions, in fact we beat Johnny Trig in ribs These are all posted on our website www.pitbarrelcooker.com, and you can always reach us directly anytime at 303-249-9069. Thanks!!
Quote from: Pit Barrel Cooker Co. on December 28, 2012, 02:50:36 PMHub- Please check out our videos, FAQ's and also notice that we have done really well with using the PBC at competitions, in fact we beat Johnny Trig in ribs These are all posted on our website www.pitbarrelcooker.com, and you can always reach us directly anytime at 303-249-9069. Thanks!!Thanks! I'm more print oriented so I haven't looked at the videos, but I did read the FAQ's. I'm going to order one and then start dinking around with my recipes/approaches for the four KCBS catagories. Cooking in the 300 degree range will be significantly different than my old standard 230-250 and I'll want just a touch of smoke (no creosote belcher am I) so I'll have to play with that too. This will be fun Hub
Quote from: Hub on December 28, 2012, 04:30:06 PMQuote from: Pit Barrel Cooker Co. on December 28, 2012, 02:50:36 PMHub- Please check out our videos, FAQ's and also notice that we have done really well with using the PBC at competitions, in fact we beat Johnny Trig in ribs These are all posted on our website www.pitbarrelcooker.com, and you can always reach us directly anytime at 303-249-9069. Thanks!!Thanks! I'm more print oriented so I haven't looked at the videos, but I did read the FAQ's. I'm going to order one and then start dinking around with my recipes/approaches for the four KCBS catagories. Cooking in the 300 degree range will be significantly different than my old standard 230-250 and I'll want just a touch of smoke (no creosote belcher am I) so I'll have to play with that too. This will be fun HubThe thing I like about the PBC is that it doesn't overpower the meat with smoke but you can definitely tell that you were cooking with charcoal. I did this full bird and didn't hang it, I put it on a beer can holder with an empty can of I believe it was ravioli . TheBird literally fell apart when I went to cut it. It was like pulled chicken. Sent from my iPhone 5 using Tapatalk
