Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

First full Pit Barrel and Auber fan over-night cook.

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    First full Pit Barrel and Auber fan over-night cook.

    One small butt (3.78 lbs), and medium butt (6.7 lbs) and a picnic (9.86 lbs with bone) I deboned then hooked back together. Took an extra rebar to get it all done.

    The small butt was hooked near the vent. 5.25 hours in it was at 196 and barked up plenty. I pulled it, and then pulled it.

    The other two made it to 201 in 7.25 hours, and put to rest. Nothing got wrapped during the cook.

    I adjusted the little plate in front of my Auber intake to blow air towards the side of the barrel that is not directly getting air from the vent.

    Worked awesome. Set the Auber for 285, set my Maverick alarms, and that puppy sang all night just as perfect as can be. I had an initial temp spike of 386.

    Click image for larger version

Name:	P1010007.JPG
Views:	58
Size:	185.2 KB
ID:	88333

    I also "hooked & nuked" 5 chicken breasts in the Pit Barrel for lunch yesterday. 375 average pit temp. Took about 47 minutes. Liberal amounts of Tony Chachere's 1 hour before the cook. Little BBQ sauce to finish.

    Click image for larger version

Name:	P1010006.JPG
Views:	55
Size:	159.2 KB
ID:	88334

    #2
    Dang and I wasn't even invited for lunch . Looks great Jerod Broussard

    Comment


      #3
      The breast looks great - so moist ... hmmmm drooling...

      Comment


        #4
        Sounds like you got it figured out just in time for brisket season.

        Comment


          #5
          Yeah, I have 4 to cook next weekend. Only one today. The picnic had to rest for like 7 hours. Got out of church waaaaaaaay later than expected. I think next time after I debone it, I'm going to trim it, cut up those trimming to put back in, and roll it. With all that white meat, might help with the moistness a little.

          Click image for larger version

Name:	P1010009.JPG
Views:	56
Size:	182.3 KB
ID:	88419

          Comment


            #6
            You've been working yourself and that PBC overtime this weekend, Jerod ( Jerod Broussard). The boneless skinless chicken breast looks great--very juicy in all its deliciousness. That high PBC temp was the magic key.

            I bet the Pork Butts and the Picnic ham tasted great. Did you use Meathead's Memphis Rub for them?

            Kathryn

            Comment


              #7
              The Picnic got Memphis. The ribs yesterday evening and the butts last night got the All-Purpose Rub.

              The Pit Barrel has done well this weekend. Chicken Breasts, Ribs, Butts and a Picnic, now a Brisket.

              That Columbia Gold South Carolina Mustard sauce is freaking awesome. I eat more of it out the bowl than on the meat.

              Click image for larger version

Name:	P1010010.JPG
Views:	50
Size:	162.7 KB
ID:	88436
              Last edited by Jerod Broussard; June 7, 2015, 03:35 PM.

              Comment


              • JPP
                JPP commented
                Editing a comment
                Judging from how much is on your plate... you don't eat much in any one sitting, do you? ;-)

              #8
              The national meat market has undoubtedly made a nice profit this weekend.

              Comment


              • Jerod Broussard
                Jerod Broussard commented
                Editing a comment
                Not quite, ribs were on sale. wal-mart yellow tag. I eyed a yellow tag Choice ribeye, however the marbling resembled more along the lines of connective tissue than intramuscular lipo-good-stuff.

              • Huskee
                Huskee commented
                Editing a comment
                Jerod Broussard I seem to find a lot of NY Strips that have more gristle than marbling too. Makes for not as good eatin' as one hopes.

            Announcement

            Collapse
            No announcement yet.
            Working...
            X
            false
            0
            Guest
            500
            ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
            false
            false
            {"count":0,"link":"/forum/announcements/","debug":""}
            Yes
            Rubs Promo

            Spotlight

            These are not ads or paid placements. These are some of our favorite tools and toys.

            These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

            Use Our Links To Help Keep Us Alive

            A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


            A Propane Smoker That Performs Under Pressure

            The Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker is the first propane smoker with a thermostat, making this baby foolproof. All you need to do is add wood to the tray above the burner to start smokin’. Click here to read our detailed review.


            GrillGrates Take Gas Grills To The Infrared†Zone


            GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


            Amp Up Your Outdoor Cooking Game By Joining The Pitmaster Club

            AmazingRibs.com Pitmaster Club
            Now the largest membership-based BBQ and grilling community in the world, the Pitmaster Club is sure to step up your outdoor cooking game. Experience the countless benefits — from monthly giveaways, to free products, to exclusive content, and more– by signing up for a 30-day free trial below! Get a free 30-day trial here.


            Is This Superb Charcoal Grill A Kamado Killer?


            The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!