Hello fellow Pit Members! I had my first cook on the PBC last night and thought I would share. I'm still relatively new to smoking but, I am having a lot of fun learning.
This was WAY more meat than I intended to use on my first cook but, the wife and I were at Costco and ribs come in packs of 3 and whole chickens in packs of 2 - a great problem to have! I rubbed the ribs with Memphis Dust and the Chicken with the PBC All Purpose rub. I let them sit in the fridge overnight and threw them on the barrel when I got home from work on Friday!
Side note on Costco Ribs: I spent 15 minutes trying to remove what I thought was a membrane only to finally conclude the membrane was already removed. A quick google search helped me determine that other people have noticed this with Costco ribs. Anyways.....
The meat all hooked up:
I fired up the barrel using Fzxdoc's wonderfully written instructions. (Thanks!)
Oh yeah, I recently got a smoke too! The magnets on the back of the smoke hold on to the PBC tight!
Pic:
I ended up hanging the chickens whole with the ribs, but I wish I would have split them in half. I just didn't like how close the whole chickens were to the ribs. I just really wanted to use those chicken hangers I bought!
Pics of the setup in the barrel:
The smoker maintained a 260 degree temp the majority of the time. I did open the lid a few times to take the internal temp of the chicken because I completely forgot to put the probes in before I hung everything. (DOH!) Opening the PBC those few times caused the temps to dip a bit. After 3.5 hours the chicken had an internal temp of 165. This is when I pulled everything off the barrel. My ribs were a little dry. I should have pulled them off sooner but, they still tasted good. The chickens were so juicy and cooked excellently. It took longer than I expected to cook the chickens but I suspect it was due to me opening the lid those few times.
While eating, we used BBQ sauce from The Original City Market in Luling, Texas. This is by far my favorite BBQ sauce. For my fellow Texans, if you are ever on I-10 driving by the MASSIVE Buc-ee's in Luling ... the legendary City Market is just 10 minutes down the road. You can buy sauce by the bottle for about $2 per bottle. They are closed on Sunday though!
Overall this wasn't bad for a my first run... I have to cook 8 racks on Sunday!
Final Product:
This was WAY more meat than I intended to use on my first cook but, the wife and I were at Costco and ribs come in packs of 3 and whole chickens in packs of 2 - a great problem to have! I rubbed the ribs with Memphis Dust and the Chicken with the PBC All Purpose rub. I let them sit in the fridge overnight and threw them on the barrel when I got home from work on Friday!
Side note on Costco Ribs: I spent 15 minutes trying to remove what I thought was a membrane only to finally conclude the membrane was already removed. A quick google search helped me determine that other people have noticed this with Costco ribs. Anyways.....
The meat all hooked up:
I fired up the barrel using Fzxdoc's wonderfully written instructions. (Thanks!)
Oh yeah, I recently got a smoke too! The magnets on the back of the smoke hold on to the PBC tight!
Pic:
I ended up hanging the chickens whole with the ribs, but I wish I would have split them in half. I just didn't like how close the whole chickens were to the ribs. I just really wanted to use those chicken hangers I bought!
Pics of the setup in the barrel:
The smoker maintained a 260 degree temp the majority of the time. I did open the lid a few times to take the internal temp of the chicken because I completely forgot to put the probes in before I hung everything. (DOH!) Opening the PBC those few times caused the temps to dip a bit. After 3.5 hours the chicken had an internal temp of 165. This is when I pulled everything off the barrel. My ribs were a little dry. I should have pulled them off sooner but, they still tasted good. The chickens were so juicy and cooked excellently. It took longer than I expected to cook the chickens but I suspect it was due to me opening the lid those few times.
While eating, we used BBQ sauce from The Original City Market in Luling, Texas. This is by far my favorite BBQ sauce. For my fellow Texans, if you are ever on I-10 driving by the MASSIVE Buc-ee's in Luling ... the legendary City Market is just 10 minutes down the road. You can buy sauce by the bottle for about $2 per bottle. They are closed on Sunday though!
Overall this wasn't bad for a my first run... I have to cook 8 racks on Sunday!
Final Product:
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