Well I thought I was making chicken wings today for SWMBO but after her watching me prep them she asked can "WE" do them tonight, so "WE" did them, the salmon is for smoking today to go with a rack of lamb for the cook, also a little more of that Russell stuff for the cook, used some apple wood in the smoke pouch for a subtle hint of smoke, the fish and lamb will go on the PBC later today
Been smokin low and slow since 5am, probably time to have beer! Ha going good so far- smells and looks great. Foil or no foil to finish, everything I have read is a 50/50 split any ideas. 4.5 lbs- 9 hr so far family coming at 330.
Did ribs for my family on the PBC today, turned out spectacular. My mom specifically requested baby backs (she likes the tender babies better than the SLC), so I picked up 4 racks from Stop and Shop. They all cooked different speeds, from 3-4 hours til bend-ready, then they all sat in the cambro for another hour til we were ready and I slathered them with some Rufus Teague's and seared on the gasser.
My best rib cook yet. I lost half of a rack to the coals when I idiotically did the bend test right over the barrel, but salvaged it pretty quickly.
Cooker took about 45 minutes to come down to 270-290 range pretty consistently for about 2.5 hours, then for some reason the cooker dropped below 220 and I had to crack the lid to get it back up to cruising altitude.
Anyway, everyone was happy which is all that matters. From my 2 year old daughter to my 92 year old grandmother. One of the racks (not sure which one) came off a little dry but rest were perfect. The PBC rocks.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
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 Griddle
Grill Grate for SnS
Grill 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 Package
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 (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
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
Also, I used your lighting technique, and the PBC kept its temps far past where I needed it to. I was actually ticked off I hadn't bought some chicken to throw on there after the ribs were done.
I am cooking my first Brisket this weekend for Moms day... sides are Beans and grilled vegies... I had a real long cook last weekend with a pork butt... so I hope I get this cook dialed in. any advice will be great.
I am cooking my first Brisket this weekend for Moms day... sides are Beans and grilled vegies... I had a real long cook last weekend with a pork butt... so I hope I get this cook dialed in. any advice will be great.
As many on here will attest to, and I experienced with my only brisket cook so far, the PBC can absolutely tear through the stall at times. Keep the probe in and if you notice it still steadily heading up towards the 170-ish range without a stall, go check on it. If the bark's where you want and/or you want to speed things up, go ahead and wrap. Otherwise just power through it and you'll be done in significantly less time than you'd get on a different cooker. Also, if you're using a cooker probe, just keep in mind that myself and many others reported some erratic temps around the expected stall due to the amount of humidity in the PBC changing.
that was great... thank you for the post Doc....(we are celebrating moms day this tomorrow because my wife plays flute in a symphony and she had to play last Sunday) we are putting the 9 lbs of brisket on tomorrow and I will be looking for your observations and will report on it... thank you again.
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