Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: richf918 on August 05, 2017, 07:29:42 AM
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I have (2) 7.5# boneless butts to cook, what are the thoughts on doing them together? how much more time should I prepare for?
I have seen some questions on the capacity of The PBC and possibly overloading
Great forum and thank you to all who participate
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2 pork butts will not be a problem. You can stagger em when you hang them or just set them on the cooking grate.
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Thanks Smoke, any thoughts how much more time I should prepare for?
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Go off of Noahs video and add maybe an hour. Leave your butts out a while so they wont be cold and that will help with your cooking time.
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I had one 8# take 10 hours
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Friday I did 4 7 pounders for a graduation party on Saturday. Full load of charcoal. Hit 165 in 6 hours. Foiled them and finished in over till 205. Pulled perfectly. The PBC is a horse!
[attachment removed after 6 months]
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Awesome! that's a whole Lotta meat
Thanks for sharing, Ive been hesitant to load up my PBC but I can see I still have a lot more room to go
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Fantastic!! Glad it was a success :thumbup:
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I've owned the PBC for about three years and I bet for parties, reunions, graduations and even parties for our grandsons kindergarten, I bet I've put close to a half a ton of food through this thing. And it's all been great once you figure out the five simple rules.
1. Before any cook, always watch the videos and do just what they say!
2. Always bring your product to room temp before putting on the PBC.
3. Never try to cook wet meat. The outside might seem dry but there is plenty of juice in there.
4. Put you product in, close the lid and let the dynamics of the PBC do its thing.
5. You probably don't need to be reminded but God made beer for a reason.
I've read all kinds of stories about folks getting frustrated and putting tin foil between the lid, putting bricks on the top, messing with the choke, cracking the lid. The temp will get there in time. Just probe your product and that's the temp that matters.
I think the biggest problem people have with the PBC is that they read that someone "finished ribs in 3 hours" or cooked a "packer in 6 hours" and we think it's a time competition. That's nuts.
So If you ever get that feeling....remember rule #6! Enjoy and thanks Noah for a great product!
ps. Kindergarteners love sucking on ribs!
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Sorry rule 5!
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Great advice thank you and lol I was looking for rule#6
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Apologies Rich again as it is a rule that I apply to many aspects of life! Enjoy!
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I've owned the PBC for about three years and I bet for parties, reunions, graduations and even parties for our grandsons kindergarten, I bet I've put close to a half a ton of food through this thing. And it's all been great once you figure out the five simple rules.
1. Before any cook, always watch the videos and do just what they say!
2. Always bring your product to room temp before putting on the PBC.
3. Never try to cook wet meat. The outside might seem dry but there is plenty of juice in there.
4. Put you product in, close the lid and let the dynamics of the PBC do its thing.
5. You probably don't need to be reminded but God made beer for a reason.
I've read all kinds of stories about folks getting frustrated and putting tin foil between the lid, putting bricks on the top, messing with the choke, cracking the lid. The temp will get there in time. Just probe your product and that's the temp that matters.
I think the biggest problem people have with the PBC is that they read that someone "finished ribs in 3 hours" or cooked a "packer in 6 hours" and we think it's a time competition. That's nuts.
So If you ever get that feeling....remember rule #6! Enjoy and thanks Noah for a great product!
ps. Kindergarteners love sucking on ribs!
I belong to a PBC group over and facebook and we recently had the "room temperature" meat discussion and most preferred straight from the fridge to the PBC to avoid any bacteria issues. Cook results have been good. I've done both ways as well and have come out great
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I tried the cold route at first but settled on the room temp approach. Guess that's the beauty of the PBC....we all have our successes doing our own thing! Thanks for your comment.
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@papabob
I am a new member to the forum (Intro just posted). I am scheduled to cook 4 butts tonight/tomorrow for a party. They are 8 ish pounders. I have been cooking on the PBC for over a year but I have not put that much meat in at once. I was interested in reading your notes about the 4 7 pound butts. I was planning on getting them to the 160 range then finishing in the oven as you have done. I am curious how long the second part of the cook took? I am trying to figure out how much sleep i will get or not get and how much cooking beer I will need.
I appreciate the feedback
Thanks
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SuttonCharles... couple ofhoughts from my behemoth cook...
1. Get the pork as close to room temp as you can. I left mine out of the fridge for about an hour
2. Make a good fire in the pit. A full chimney of coals on top of full basket of unlit coals. Add your smoke.
3. Put the pork on its side or otherwise it won't fit.
4. Probe and when they hit about 120 flip them to the other side and take it to 160 ish. (By the end of step 4 you should right around the 12 beer mark!)
5. At the end of step four, add your steaming juices like the video says, tightly double layer wrap the pork and place in. 300 degree oven.
6. While it is finishing, it's time for a 2 hour head clearing nap.
7. By this time it should be about 200-205 and ready to pull.
8. And you will be ready to finish the rest of that case!
Good luck and enjoy the PBC,
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Thank you for the reply. I decided to only cook 3 butts. (2 8.b lb and a 10lb) I hung them until they hit 160 then foiled and finished in the oven. Timing wise it was a total of 9 hours cooking. I put them on at 3:00AM and they came out of the oven at 12:00 then sat in a cooler until about 3:00 PM when I pulled and served. Funny story - The neighbors kids were having a sleep out in the yard. They called the fire department at 2:30AM because my Chimney starter had flames shooting out of it. That was great times explaining to the FD what was going on in the middle of the night.
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Great story....another benefit of the PBC...I hope you invited the fire department back for a snack!