Loving the PBC

[BKYDBBQ]

My PBC love grows with every use...

Saturday was a busy day...Cooked 2 pork butts on the PBC...they went on around 5:40 am and were done and placed in a faux cambro around 2:45...Then I put a turkey breast on...

The pork was probably the best I have cooked to date...The turkey was my first time but it was delicious...

I weighed both butts before and after and lost right around 50% between uncooked and final pulled weight...

The Weber was fired up to smoke some onions for an onion dip...then grilled corn for a corn salad...finally baked beans were smoked...

Unfortunately I did not get many pictures...

I love the versatility of the Weber Kettle but the PBC puts out some amazing smoked goodness...everything I have done has been amazing...Butts, Ribs, Chicken, Turkey...who knows what is next...

[Thom Emery]

hanging ribs is fun to do when you have guests

[SmokeyGator]

It’s hard to beat simplicity.

[HawkerXP]

Brisket! Just did two whole chickens! Got to love my Black Beauty PBC, PBC, pbc .......,...

[Spinaker]

Great to hear man! The PBC is pretty awesome, there is no doubt. I notice your missing one cut in that list above...............I think it's time, brother, go get that BRISKET!

[Jerod Broussard]

I cooked 12 briskets in my PBC over three days. Fed 100's. It made me a little too famous for my liking. But that's life.

[Spinaker]

#pitmasterproblems

[BKYDBBQ]

Brisket is definitely on the to do list...

[fzxdoc]

Brisket on the PBC is awesome. Get some of that and get going on it, BKYDBBQ ! You'll have such fun.

I'm with you on the amazing cooks from the PBC. I've got two chuckies hanging right now in that little magic cooker. (Two more are smoking away on the WSCGC). Chuckie throwdown in progress. Good eats ahead.

Kathryn

[jfmorris]

Awesome post, and BKYDBBQ you have made me jeleous of how quickly you are getting your butts done in that PBC! Did you wrap at all, or cook them straight? Hang, or cook on the grate?

[BKYDBBQ]

Butt #1 started at 8lb 5.8oz and was laced in a foil pan and covered at 160 deg then removed from foil and pan and placed on grate until final temp.

Butt #2 started at 5lb 13.9oz and was cooked the whole time unwrapped.

Both were hung until they reached around 160 deg.

Final weights...#1 4lb 3.2oz...#2 3lb 4.6oz

They both reached 202ish deg at the same time...around 8.5 hours

[abett]

Maybe asking this question on a PBC post is the wrong place, but I need some opinions. I have a PBC Jr. and an 18" WSM. I want to make some ribs. Forget the six of the smokers. Either one will give me enough room. I want to know which way you think helps to make the best ribs. Hanging in the PBC or played flat in the WSM? Thank you.

[BKYDBBQ]

I don’t have a WSM so I can’t comment on that but the PBC does amazing Ribs.

[Spinaker]

IMHO, Hanging in the PBC. Hands down. I have a friend that actually converted his WSM to hang ribs.

[BKYDBBQ]

The best thing I fixed was Pickled Shallots...they go so well as a topping for the pulled pork...

[mnavarre]

Oooh, Do tell. Like pickled red onions?

[BKYDBBQ]

I found this recipe in the book "The South's Best Butts"

3/4 Cup Water
3/4 Cup Red Wine Vinegar
1/3 Cub Sugar
2 TBS Kosher Salt
1/2 tsp Red Pepper Flakes
1 1/2 Cups Thinly Sliced Shallots

Bring Water, Sugar, Vinegar, Salt and Red Pepper Flakes to boil.
Pour over Shallots in sterile mason jar.
Allow to cool to room temperature - cover and chill for 1 hour.

[BKYDBBQ]

I made mine the night before and put them in the fridge overnight once they cooled to room temp.

I imagine any Pickled Red Onion recipe would also work with Shallots.

[PappyBBQ]

Think you have the best of both worlds setup. I think the PBC and Weber Kettle are the perfect pairing.