Pit Barrel Junior and various..

[native_texan]

Just ordered a Pit Barrel Junior for my mother. She loves the food I make on my PBC and loves grilled food in general but doesn't like having to flip, check temps, adjust vents..etc like you do on a standard grill. Hence the PBC is a perfect choice, but as she is in her 70's I think the PBJ will be easier to handle with the smaller basket. Can't wait to try it out. They seem to be real popular as they were out of stock for several weeks, then in stock for only two days then sold out again and just got more in for a few days. On my PBC I have been making these little brisket flats (1.5 to 2.5 lbs) available at the HEB (a generally southern half of Texas chain and IMO the best grocery chain around..90% of their store brand items are far better than the name brand..) stores in my area. I cook them for 1.5 hours with applewood to 160 deg, then Texas Crutch (in general I don't like to crutch but found it necessary with the flats) until 200 deg. The PBC produces some great brisket this way..not fall apart but tender with a little pull and an amazing crust for such a short cook. Perfect when short on time and also my family likes brisket but a whole brisket is too much.

[HawkerXP]

Very nice. What a good son you are.

[jfmorris]

native_texan sounds awesome! I was going to get a pellet smoker, but the more I read and think about it, for the money my next smoker will likely be a PBC, and I'll put the other $700-800 I would have spent on a Rectec towards meat. I am amazed you can cook a brisket of any size that fast too! I did a 16 pound packer recently and it took about 14 hours, crutching it at 150. And I went through 30-40 pounds of charcoal and apple wood, doing it on my big offset. Hanging it in the PBC I probably would have used 8-10 pounds of charcoal, and saved a good bit of money.

[native_texan]

jfmorris I can't recommend the PBC enough. First of all, the whole chicken, or split breasts on it will be the best chicken you have ever eaten. I can guarantee. It is magical what it does for chicken and turkey. I can cook a trimmed 16-pound packer on the PBC in about 6 hours with one load of charcoal (about 8 pounds) and 3 chunks of applewood. I don't know the science behind it, but even the wood chunks seem to burn more slowly in the PBC. Brisket comes out as good as any I have had ever. The only thing my wife ever had against my grilling/smoking was the time involved. That doesn't come into play with the PBC. I think you could take the most expensive custom smoker and cook an equivalent prime brisket in it and the PBC and you couldn't tell the difference in the result...

[jfmorris]

native_texan So when you do a 16 pound packer in 6 hours, are you crutching it and then laying it on the wire grate inside the PBC at some point, like they show in the PBC video, or do you leave it on one of the hanging hooks the entire cook?

[N227GB]

The size of a PBJ isn't a compromise at all. It amazes me how much I can get in there. Last weekend did a 10 pound pork shoulder (Winn-Dixie sale .99 cents a pound ). When i crutched it, it almost didn't fit under the rebars.

jfmorris First of all, the whole chicken, or split breasts on it will be the best chicken you have ever eaten.

My first chicken cook was following Noah's simple video using the rub that came with the PBJ. Couldn't believe how juicy it was. If someone else had made it and told me they didn't brine it, I wouldn't have believed them.

[Attjack]

Feel good story of the day right here.

[RobertC]

You're a good son.

I think 14" is a great size for a smaller family. Especially as the Baby Boom ages and our nests start to empty, they should call it "Pit Barrel Senior".

[DWCowles]

That’s very nice of you.

[phoccer]

jfmorris I just went back and looked at my very first cook on my PBC, a 15lb brisket(don't know the weight trimmed). I use Kingsford Pro charcoal and at my elevation of 900' I had my vent set to 1/4. My cook was in the 290 -350 range(started around 350 and worked it's way after 3 hours to settle in the 290 range. Brisket was on at 07:30 and off at 13:00 with an IT of 203. I don't remember for sure(forgot to put it in my notes) but I believe I DID crutch that brisket around 160. I'm now figuring out that because I use Kingsford Pro my PBC will run in that higher temp range with a vent setting of 1/4, doesn't bother me one bit to cook brisket in that range.

[Karon Adams]

I'm going to be the wet blanket, here. I have a barrel smoker. one of the reasons the Y took over the tending duties is because of my back. it is rather difficult for me to get into the smoker. also, when done, there are the ashes to be removed. either by waiting until everything is cold or tipping onto something flameproof while hot.

The biggest problem is, How deep? I assume the Jr is made of a 35 gallon barrel? if so, it is a good deal smaller both in height and diameter. Think about mom's height and her ability to bend over at her age. I sincerely hope there won't be an issue. but, just in case, ask her to please have someone else around when she does her first cook. You would be ideal having UDS experience but I dont' know how close you live to her.

Good luck! I hope she absolutely LOVES it!!

[Karon Adams]

WOW, now that wouldn't be bad at all!! Here's me, diving head first into the 55 Gal!!

[RobertC]

I'd guess the PBJ still weighs around 30-35 pounds. Ash removal could still be an issue for the elderly.

[Polarbear777]

For ash removal I just sweep out through the intake with a small broom (when cool of course) into the lid of my ash can.

[Spinaker]

That is a very nice gift. I am sure she is going to love it.