How to adjust Meathead's Recipes to Pit Barrel Cooker

[krus54]

So, I got the latest email "Smoke Signals Newsletter" and Meathead has recipes...first one listed is https://amazingribs.com/best-barbecue-ribs-recipe/. Instructions for smoking call say to allow 5 to 7 hours for St. Louis Cut (SLC) Ribs or Spare Ribs, and 3 to 5 hours for Baby Back Ribs.


I have found that the Pit Barrel Cooker cooks much more quickly than a typical smoker. I wish the recipes would take the PBC into consideration when cooking on this type of smoker. Also, I don't think we have much control over the temperature. The adjustment on the bottom outside of the PBC is generally for different altitudes, but guessing we could use that to allow more or less oxygen in??

[STEbbq]

Here you go.

https://pitmaster.amazingribs.com/forum/charcoal-drums-barrels-and-bullet-smokers/pit-barrel-cooker/12774-pbc-cook-times-including-pbc-temps-and-meat-veggie-weights-if-possible

[BFlynn]

Yup.
This pinned thread alone, is worth the price of admission.

The biggest hurdle I had, when learning on the PBC, was letting go of control and trusting the PBC.

[RichieB]

This a a great guide to use. I find temp control is simple and not too much thought has to go into it. Rebars are in a bit of foil can help. If they're not in, I used magnets size of a quarter to adjust airflow. I've never have an issue.

[krus54]

Oh man! Thanks!!! Consider it bookmarked!

[Finster]

Temps on the PBC can be controlled somewhat by filling one or more of the rebar holes with foil.
I personally have never adjusted the intake at the bottom

Edit to add: welcome to the posting side of the pit from The First State

[BFlynn]

When I was overly worried about precise temp control, and overly worried about not smoking at 225f, exactly, I went through the effort of adding the adapter to control a pit viper fan with the Fireboard drive thermo-meter.

It works, but it's unnecessary.

Fun fact, the area of that adapter is VERY close to the area of the PBC vent set for sea level. So to run like normal, I just don't plug the fan in.

[krus54]

Thanks! Writing as a Yankee living south of the Mason-Dixon line (for most of my adult life, lol).

[fzxdoc]

Meathead's recipes are great reference points for cooks on any type of cooker. Knowing that he always cooks at 225°, you can estimate where that should put you with your own cooker's ambient temp. Then with a couple of cooks on the PBC you can pretty much settle in to a time/temp that works well for you AND for the PBC. Keeping a cooking log for each cook helps a lot!

Most PBCs don't like running at 225°. It can be done, but the fire is a bit starved to make it happen, usually. Letting the PBC do its thing at 250-275° ambient makes for a more predictable cook, I've found.

I run 2 ambient probes (one on the vent side, and the other on the side opposite) for every single PBC cook. They can differ from each other by as much as 40-60° during any given cook, but their average is nearly always in the 250-275° range, so I seldom have to manipulate the temp during most cooks. For high temp cooks, at 350°+ for poultry, you'll most likely have to crack the lid to keep the temps up where the birds like to be cooked.

Kathryn

[BFlynn]

I had no idea they could very that much.

Definitely adding another, since the Fireboard has six slots

[Livermoron]

Kinda wondering how the PBX will operate with one rebar removed...will it be comparable to the PBC? Must experiment...once I get past the 107 degree heat coming our way this week. Near term, salads and gazpacho are on deck...

[fzxdoc]

Let us know how that one-rebar setup for high temp cooks on your PBX works out for you, Livermoron .

K.

[jehlydonuts]

Do you feel like the ribs are not getting enough smoke because of the reduced cooking time? Unless you do not like the end result, I am not sure there is a problem.

[krus54]

Do you feel like the ribs are not getting enough smoke because of the reduced cooking time? Unless you do not like the end result, I am not sure there is a problem.

Perhaps I wasn't clear as I could have been, in my post. My ribs come out FANTASTIC. They're always a hit...I was just mentioning that the times listed and temps are different than what I've experienced in the PBC. The other replies about temps are exactly what I am getting, 250°-275°. Should they be lower for cooking brisket? My briskets have come out good, but not excellent.

[Duanessmokedmeats]

My briskets come out great from my PBC and PBXs, they run between 270-290.

[fzxdoc]

I've only done one brisket on the PBC at 225°. It was no better in taste, texture, or tenderness than all of the many that I have PBC'd at 250°-275°. It just took a WHOLE LOT LONGER. Give the higher PBC temp setup a try--you might surprise yourself.

Also, go to some of the brisket topics here and of course read Meathead's brisket recipe over on the free side. You might pick up a couple of tips that will up your brisket game.

Kathryn

[Kascon11]

The saying "Your mileage may vary" is at play here. I cooked about 3 or 4 briskets on the PCB, they come out tasting great, however they are not as tender as brisket that I have had had that was cooked "low and slow". I find there is something about that extra long cook at 225 to 250 that affects the texture (in my opinion). I have come close by a combo PBC and oven (got yummy smoke flavor and the tenderness from finishing in the oven). The PBC is a great cooker, however, I don't think its strong suit is brisket. Ribs, Chicken, Pork Butts all turn out better. I love the food the the PBC turns out, I just try to play to its strengths and I am never disappointed. I hope you experiment lots and dial in the magic formula to get your briskets from good to excellent. What a great journey that will be.

[Green Caribou]

Great thread! A couple questions I have about pulled pork in the PBC:
PBC's recipe includes the crutch. Meathead's said he generally skips the crutch, partly because it ruins the bark.

1. Can you skip the crutch in the PBC, or does the higher temperature of the PBC create problems if you do that?
2. If you use the crutch (to speed things up), can you resurrect the bark by unwrapping at a temp (190?) and finishing unwrapped to 203 (ish)?

[au4stree]

1.) I’ve done both in the PBC. For my tastes, I like to wrap in butcher paper. Foil does soften the bark more than I prefer.
2.) I use butcher paper or just let it go, but the issue is refueling when I don’t use a crutch. There are times I’ve even finished it in my oven, after all, the pork soaked up all the smoke early in the cook and isn’t taking on more after a few hours.

[fzxdoc]

The only time I use the crutch method for pork butt is if I'm crunched for time. Then it goes back in the PBC or in the oven, whichever is easier since the meat no longer cares where it gets the heat once it's wrapped.

I like PB better on the PBC if left to ride it out all the way, no crutch. I usually move the PB from the rebars with hooks to the grate when it reaches 160-170°ish, which is where it starts to soften up. That's a good time to add more fuel if you need to.

I usually don't have to add fuel, since I always start with a super topped off basket of B&B briquettes for long cooks. I leave just enough room at the top of the loaded basket for the hot chimney of 42 briquettes. For those cooks, I use KBB in the chimney because the B&B briquettes in the basket are slow to start, and a hot load of KBB gets them off the mark.

Kathryn