PBC Cook Times: Including PBC temps and Meat/Veggie Weights (if possible)

[fzxdoc]

Thanks, miked I added your PB stats to the opening post on this topic. I bet that PB was tender and tasty.

Kathryn

[Rod]

fzxdoc When it comes to the whole potatoes, how were they cooked? One per hook, on the grate, wrapped in foil etc?

I'm going to try them with the PBC skewers tonite as well as beef and veggie kabobs.

[fzxdoc]

Oiled and salted and placed on the grate, Rod . I don't have the skewers yet, but will be getting some. Let us know how those skewered taters turned out.

Kathryn

[Rod]

I ended up chickening out as I couldn't find anything similar to what I was going to try. So I used Meatheads recipe instead. Turned out pretty good even though it took 2.5hrs.

[miked]

Here are some updates for PBC chickens - I cooked two 4'ish lb whole chickens. They were brined and rubbed. I used the PBC turkey hangers. Time to reach internal temp of 165 deg F exactly 2 hrs. PBC smoker temps ranged from a high of 330 to a low of 285 deg F. I used 1 rebar rod diagonally across so that two holes were left open.

[miked]

Got another pork butt set of stats for you. 6.5lb pork butt, unwrapped. On at 7:40am, off at 2:50pm after internal temp of 203 deg reached. Hung it with 2 hooks the entire time. Outside temp started at 36 deg, and was in the 50's by the end of the cook. used Kingsford blue charcoal along with 2 chunks of applewood. Dry-brined it the day before and added my own rub just before putting in on the PBC. It turned out perfect...

[fzxdoc]

What was your average PBC temperature, miked ? That PB looks wonderful.

Kathryn

[miked]

Here's what i posted elsewhere...

T0: meat = 43, PBC = 234
after 1 hr: meat = 71, PBC = 339
after 2 hrs: meat = 123, PBC = 326
after 3 hrs: meat = 150, PBC = 289
(then i went to church..., after coming back home)
after 5 hrs: meat = 185, PBC = 291
after 6 hrs: meat = 193, PBC = 251
(the temp in the PBC dropped down quickly into the low 220's so i cracked the lid - i didn't want to fire up the oven)
after 7 hrs: meat = 200, PBC = 331
10 minutes later, the meat was at 203 and off it came. I didn't record the final PBC temp.

[fzxdoc]

Thanks, miked . I averaged it out to 302°F for the PBC temp, assuming that after 4 hours the temp was 290°F.

Kathryn

[Dizzydog]

Thanks so much for this great info. Just did my first ever PBC cook. 3 racks not cut just trimmed. (pre st Louis) I tempered the vents with foil to keep at about 220 to 235 F (based on experience from BGE cooking) and they were done in total of 5 hrs with no real effort. I do like the ribs best when not yet "falling"off the bone but a clean bite off the bone. Fuel was red oak coals with apple wood chips sprinkled on top. Memphis dust going in and sauce at 4.5 hrs mark. Nice complex flavors led by the taste of pork more than anything else. Prefect. Great result and thanks to this thread for all the info!

[fzxdoc]

Nice-looking ribs, Dizzydog . I bet they tasted delicious.

It's fun to see that PBC action shot. I'm guessing all that white smoke is from those apple chips burning off? Some folks here use chips in their PBC but wrap them in foil to make a smoke bomb. I like using 4 oz chunks of wood purchased from www.fruitawood.com. They've got a great selection.

Sounds like you had a great first cook. Congrats!


Kathryn

[Dizzydog]

Katheryn,
Yes that's the Apple wood smoke which goes away pretty quick. Yesterday I happened to find the first wild king salmon of the season for sale so tried on the PBC with red oak. 15 minutes on rack at about 350. Internal 130. Pretty good!
Hoping to try a big leg of lamb for Easter. A little scary on a holiday with little experience...

[fzxdoc]

Looks like you're having a great time with your PBC, Dizzydog . Enjoy!

Kathryn

[Dizzydog]

Has anyone out Lobsters in the PBC? Wondering what cooking time might be and any thoughts on the result. I usually blanch before grilling indirect in BGE.

[fzxdoc]

Dizzydog I haven't done it myself, but on this topic:
https://pitmaster.amazingribs.com/fo...a-on-the-grill

a member mentioned using the PBC.

On the PBC website, Noah has a video of lobster tails on the PBC:

https://www.pitbarrelcooker.com/reso...lobster-tails/

Kathryn

[Dizzydog]

Thanks for these. If helpful here is how I grill whole Maine Lobsters. (I live in New England so they are plentiful)

• Buy 1.4 lb. live lobsters. I like 2 per person.
• Not just alive but lively. They should be energetic not limp.
• I never cook a live animal so right before cooking pierce the brain with a sharp knife and cut (between the eyes while on their back). Do this quick and clean and thats that.
• Blanch in salty water then throw in ice bath to hold until you're ready to grill.
• Skewer from tail to head so it won't curl up in the grill.
• Grill indirect. Done when they have a nutty scent and are deep red.
• Eat with clarified butter and whatever you like to drink.

On BGE time to done is about 10 mins but that's close to the coals and the PBC is a whole other thing. Will experiment and report back.

[fzxdoc]

I'll eagerly await your report, Dizzydog. Then, if you don't mind, I'll put it in the Cook Times post for others to reap the benefits of your PBC trail blazing with whole lobster. Thanks in advance!

Kathryn

[stickbit]

I did lobster tails last summer - came out perfect - but you really have to watch the temp as it can easily get overcooked. i sliced in half and rubbed meat with butter and little rub...didn't keep notes but I want to say took about 10-15 mins. and PBC was running 275-300.

[stickbit]

Dizzydog great pics and info - appreciate it!