OMG Thank YOU. This is probably one of the most valuable posts in this entire forum. You're wonderful!
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PBC Cook Times: Including PBC temps and Meat/Veggie Weights (if possible)
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just finished a 5lb trimmed brisket (probably a flat), prime, using BBBR (Big Bad Beef Rub?). Got to 153 very quickly (probably an hour+), which concerned me, but think the probe was too close to the meat surface. Pulled for wrap at 4.5, added some beef broth, and put it in for another 1.5 hours to 205. Put the brisket in a faux-Cambro for 3.5 hours and it was amazing. The BBBR was a little peppery.Last edited by racertrader; September 6, 2020, 05:30 PM.
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Thanks, racertrader . If you don't mind, I'll add your results to the list. Is that OK?
Any idea of the PBC's average cooking temp?
Kathryn
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2.34lb tri-tip, average 275 degrees to 133 internal temp., approx. 1 hour 10 minutes. Not very happy with the way it turned out; somewhat chewier than I expected (this is my first Tri-tip).
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Did you sear it at all after you took it out of the PBC, racertrader? And may I put this information in the first post of this topic?
Kathryn
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Hi Kathyrn...I did not sear the tri-tip, and you certainly add the information. thank you.
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Thank you for this post I’m new to the club and new to the pit barrel. I have three Cooks on it so far snd love it. I am curious how this was done “. Hanging on a turkey hangar snd only using one rebar? Would the hangar be attached to one rebar by using two hooks to attach the crossbar?- 4 lb whole chicken (not split), hung on turkey hanger, one rebar placed diagonally so 2 holes were open the whole time to keep the PBC's temps between 285 and 325°F. 2 hours to internal temp in brease of 165°F.
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I have YET to do a briskie on my PBC (or ever for that matter) and this post really gives me confidence on what to do. I've watched video after video, read article after article on how to properly trim and cook a brisket but there's nothing like hands on experience. I'm just too afraid to screw up a $60 piece of meat lol.
Anyway, thank you so much for the invaluable information! This is a good confidence boost as well a irreplaceable resource!
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7258
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
Thanks so much, jitsntricks !
I remember back in the day being antsy about doing anything other than ribs and chicken on my PBC when I was first getting started with it. With a hungry family to feed and side dishes to time to the last minute, I couldn't afford to have a loosey-goosey ETA for the meat in the PBC. I needed to nail the times down a little more tightly.
That's when I started recording cook times that other members posted (along with a lot of other tips, plus my own experiences) into a Microsoft Word document that ended up being a PBC Bible for me for a year or two until I had pretty much worked my way through most of the cooks I had wanted to try. That document is long out of date and should be revised, but it was a real help to me in the beginning.
So anyway, that's where this list came from, excerpted from my own personal PBC BBQ Bible. I keep adding to the list here in this topic as necessary, so it stays pretty current.
Kathryn
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In preparation for Memorial Day, I want to smoke a pork butt on the PBC. However, I get to my store a little late today and all they have are boneless pork butts wrapped in mesh. Any suggestions on how to proceed? I could always hook and hang, or just smoke it on the grill rack. Thoughts? Regardless, I plan on cooking until internal is 160ish, then wrapping until 205 internal. Appreciate the input. Thanks
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7258
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
You could use kitchen twine to tie the butt up (if the mesh won't withstand the PBC's temps) and hang it, but if it happens to be in pieces it might be best to just smoke it on the grate. Even with bone-in pork butts, I move them to the grate at 160° internal because they begin to really soften up at temps above that and I don't want risk the butt hitting the fire. I don't usually wrap butts, but if I do, I wait until about 180°internal so they have a nice pig-candy type of bark.
Enjoy your cook!
Kathryn
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so I chickened out and bought another butt, bone in this time (freezing the others for later. I'll have to work up (mentally) to the boneless on the PBC). However, I have had a problem right off the bat. This is not my first butt, but how the F do you keep the piece of meat from sliding off the Fing hooks while you're hanging it Great way to start the day.
Comment
-
Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7258
-
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
- Likes 1
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