So Santa did end up bringing my Christmas present early this year - A Pit Barrel Cooker with nearly all the accessories! Decided to play it safe and smoke a 6# pork shoulder. Had some lighting issues on the PBC chimney - probably going to get the wax starters next time. Used the lighting instructions from the sticky which seemed to work well. I do not have an oven temp probe yet - I'm thinking actual Christmas present. Used some cherry wood chunks and let her go. About 4 hours later, I was at 160 and decided to wrap. Used apple juice for wrapping and put it on the grate. The temp dropped quite a bit through this process, but eventually came back up. Maybe an hour and a half later I was up to 180 and it was a slow go and time was running out as this was being taken to Grandma's house for family dinner. Finished it in the oven at 350 which only took about 15 min to hit 203 and then towel wrapped into the faux cambro. Still super hot about an hour later when it was prep time. Poured the juices back on and it was ready. Very smoky, tender, and delicious. I would have liked a bit more bark, but time was not on my side. I guess it was low and slow until it's time to go! Served with Columbia Gold and regular bbq sauce, cole slaw, and other assorted sides. Celebrated with Octoberfest in the hot tub. Overall a big success. My biggest takeaways would be to let the bark set a bit more, maybe heat up the wrapping juice, and allow for more cook time. Oh and get more Octoberfest.
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Looks really good to me. Congrats! I also love some Oktoberfest!!! -
Nice cook. Presumably grandma was happy!Comment
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I've started wrapping pork butts in the 190 range now to get some more bark. I also like to cook at higher temps, in the 300 range, so I don't encounter much of a stall, if any.
Looks like a great cook! Thanks for sharing the photos.Comment
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Nice job with the Columbia Gold - I LOVE that sauce! These are exciting photos because my PBC is in the mail! Thanks for sharing.Comment
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Heavy D, after about 6 months of PBCing, I've discovered that the PBC chimney doesn't light the KBB as well as the regular Weber chimney. I light them in the Weber chimney with one Weber cube for 15 minutes and then pour them into the PBC chimney to then spread around the basket in the bottom of the barrel.Comment
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Heavy D and bigbird , I went from using a full size Weber chimney for my PBC to using a Weber compact chimney, which, I believe is close in dimensions to the PBC chimney. I hated that compact chimney because it took nearly twice as long for the coals to be ready to dump. So while it fit my PBC better than the full size chimney did during the coal-pouring step, I set it aside. Then I saw the Char Broil Half Time chimney at Lowes.
I tested it against the Weber Compact (a PBC chimney twin, perhaps) and wrote up my findings here:
Bottom line: I love that Char Broil chimney for my PBC. Heats up fast and is short enough to easily pour coals into the basket in the bottom of the PBC.
Kathryn
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Congrats on a successful cook ~ RonComment
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Nice cook. I just did #323 on my older (powder coated) PBC. My newer porcelain PBC only has about 40 cooks on it. I
ptedict you will have some high numbers on hours soon😀Comment
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