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I'm very jealous of you all. I'm new to smoking/grilling and only have a small weber charcoal grill. I'm ordering my PBC next week but reading this thread every day makes it hard to wait.
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Apr 20, 2017 17:40
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El Jebus posted:How big of a Weber? I was smoking in my performer before jumping to the WSM. I could do full butts but a packer brisket would be too big. I've been smoking tri tips with great success on the grill instead of using the huge wsm to do a short cook for a smaller cut. I partition the heat with a couple bricks and it turns out great! Because it's a smaller area, you can use less fuel, too. 22 inches. I've done some ribs and a pork shoulder but its hard to cook for 4+ people with it as there's just not enough room on the in-direct side. When I did the pork shoulder it took like 15 hours and I got tired of taking the meat off every 45 minutes to add more charcoal and adjust the temperature. I'm hoping the PBC will let me set and forget (for the most part).
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Apr 20, 2017 18:47
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BritishRacingGreen posted:The PBC is a master when it comes to set-and-forget smoking. I've had 7 racks and a leg of lamb at once on it, it did fine. That sounds amazing. Checking the temperature on the weber every 30 minutes and replacing charcoal just stressed me out so I haven't tried since. The first time I used the grill I almost burned my house down. I made steaks on new years eve and at the end of the night I went out and emptied the ashes out of the grill. I figured all the coals were done and put the ashes in a plastic 10 gallon home depot bucket , put the grill cover on, and went to bed. I came out the next morning and the bucket had melted to the ground, the grill cover had melted to the grill lid, and one of the grill wheels was gone. I ordered an aluminum trash can, new grill cover, and new wheels the next day.
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Apr 20, 2017 19:28
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Larrymer posted:I'm looking to get a smoker and I'm not sure what to get because everybody on the internet has different opinions. I'd like something with temperature control so I can be lazy, basically. Pit Barrel Cooker
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Apr 25, 2017 15:56
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I've read about electric, gas, charcoal and still not sure what to go with. I already have an outdoor grill so I'm kind of looking for something smaller and separate just for things like pulled pork, brisket, ribs and maybe chicken.
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djfooboo posted:Ugh, family is so impatient. I never get to just let poo poo smoke. Always having to finish in oven with Texas crutch because girls have bedtimes! And the temp isn't rising fast enough, and maybe you should have started at 4am instead of 6am. That's why I keep a journal. If I'm grilling anything I've grilled before it lets me see any details and cook times that I may have forgotten. I don't think I've ever grilled something that didn't take longer than what was listed.
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May 3, 2017 14:50
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Fog Tripper posted:Does bacon count as slow smoking? This is cool. Let us know how it turns out.
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May 5, 2017 16:46
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Where are all the after weekend smoking pictures? Best part of Monday.
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May 15, 2017 13:54
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arisu posted:Did someone say... BACON?? This looks great. You should try the Asian recipe next. How much was "real maple" syrup and where did you buy it?
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May 18, 2017 14:42
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I'm doing a pork shoulder this Saturday and wanted to try a new BBQ sauce, something spicy preferable. Do you guys have any favorites?
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Jun 6, 2017 15:35
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Okay so I'm new and did my first pork shoulder this weekend on my PBC. The pork shoulder I bought from HEB's Central Market came pre-trimmed and looked great but when I brought it home, I noticed the bottom side of it was just fat (about a 1/4 of an inch). I trimmed some of it off but it was still showing 100% fat on that side. Well, when I put it on the grill I put it fat side down at first and I think I charred it a bit due to flare ups. My shoulder still came out good but I'm curious if I should have removed all of that fat, or just started on the non-fat side and flipped it when the coals had gone down a little?
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Jun 12, 2017 16:57
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Moey posted:So I am feeding ~30 people pulled pork on Saturday at 3pm. My super limited grocery store only had 2 port shoulders at about 8.5lbs each. From amazingribs.com: quote:My experience that slathers make little or no difference in the final outcome. Mustard is water, vinegar, and maybe white wine (all mostly water) with mustard powder mixed in. The amount of mustard powder is so small that by the time the water steams off and drips away, the mustard powder remaining is miniscule. If you want a mustard flavor, you will do much better by simply sprinkling it on the meat. I usually use water beacuse the components of the rub dissolve better in water than oil. Far more important is what is in the rub than under the rub. So use whatever you want for a slather.
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Jun 15, 2017 20:24
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Jamsta posted:Not just stalling, but no barking. 4 hours and my tiny 1.5 pounder is dark but not black. What's heating it? I don't see any coals or wood under it.
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Jun 18, 2017 16:39
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There's always that one guy at the BBQ who eats your food and then suggests his "family BBQ" recipe even though he has no idea how to grill. That guy in my group suggested I marinate my pork shoulder in Dr. Pepper next time.
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Jun 21, 2017 14:27
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Stringent posted:TFW you out yourself. Pork and Dr Pepper are delicious together and grilling has nothing to do with BBQ. Yeah sorry I meant that post to read more like maybe he's on to something because I had never heard of Mexican Coke Ribs until now and everyone seems to think they're delicious.
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Jun 21, 2017 14:36
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beepsandboops posted:Happy 4th everybody! Made some baby back ribs today on my Slow n Sear with some pecan wood using the Memphis Dust rub. Looks great. Good ring
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Jul 5, 2017 15:08
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Fog Tripper posted:Defrosting a brisket for this weekend. You should buy your meat fresh 
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Jul 20, 2017 20:19
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VERTiG0 posted:Two 10lb pork butts today, one in my Performer and the other in the PBC. Hell yeah! How'd your PBC one turn out? I just got one and I've done three pork shoulders with mixed results. I get mine up to 206 but it still doesn't seem tender enough. It also takes me about 5 hours for a 6 lb pork shoulder.
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Jul 31, 2017 15:05
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Larrymer posted:What temp are you smoking at? That seems WAY too fast. I use the PBC which isn't very good at adjusting temperature. I use the amount of coals listed in the instruction manual and adjusted the vent based on my elevation at the bottom. Also per the instructions, I cover it when I hang meats from the hooks and uncover it when I use the grate. As far as I know, that's all the PBC can do in regards to changing cooking methods. This past week I followed the instructions from their website and still felt the meat could have cooked longer, despite me getting to 206. The pork just doesn't pull apart for me like I see in professional videos. Colostomy Bag posted:At 6 hours I'm assuming you did hot and fast at 275 or above. I don't rest based on this article at amazingribs RisqueBarber fucked around with this message at 16:13 on Jul 31, 2017 |
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Jul 31, 2017 16:10
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VERTiG0 posted:Mine turned out fantastic. Perfect at 205 with a 2 hour rest. This was actually the first butt I've done in the PBC. What was your method? Did you use the hooks or just set it on the grate? Covered or uncovered?
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Aug 1, 2017 14:39
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sellouts posted:Something tells me you're cooking it way too fast, man. Pork shoulder should pull apart and the time it took you is really short compared to the last several pork shoulders I've done. I think so too but I'm just following the directions 
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Aug 1, 2017 14:40
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Larrymer posted:You have yet to mention what temperature you're cooking at. Are you using a probe for the oven temp? 275ish but I can't really control it: quote:But the PBC is not really designed for temp control and it likes to cook up north of 270°F. So don't go nuts over trying to control its temp. Fiddling with the vents doesn't always work. You cannot control bursts of heat from dripping fat, for example. So you will need to get used to different cooking times than in our recipes. If you must try, you can get the PBC as low as 200°F by preventing air from escaping around one or more of the rebar exhaust ports with crumpled foil or closing the intake port. But starving coals can sometimes produce acrid smoke so it is usually better to follow these instructions and let the PBC do its thing.
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Aug 2, 2017 16:52
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xsf421 posted:If your pork is hitting temp in 5 hours, I'm going to guess you're way above 275. Thanks dalstrs posted:I have never heard this or really experienced this. Isn't this pretty much how you control the temp on any smoker that isn't electric? Not sure, I'm new.
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Aug 2, 2017 23:53
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Veritek83 posted:The PBC is fine and good. I've done butts several times and they've been great. 5-6 hours sounds short though. You can definitely adjust temp by opening or closing the lower exhaust- ideally you don't have too though. The PBC help line might be a good resource. Are you hanging the meat or setting it on the grate? Lid open or closed?
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Aug 3, 2017 14:49
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Veritek83 posted:Hung until it hit 165 F, then crutched and on the grate until 203F. Lid closed pretty much the whole time, except for starting it. Probably an 8 hour cook all told. Sorry for multiple questions but I want to do better on my next one. Did you let it rest at all? How big was the shoulder? Are you using the "recommended" amount of coals?
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Aug 3, 2017 20:21
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Veritek83 posted:Rested it an hour or so before I pulled it. It was 8-9 lbs., bone-in, no skin. Didn't trim all that much. Filled the basket with coals, then put about a 1/4 of them in the chimney to start, let them go for 15-20 minutes and back into the basket. Let them go 10-15 minutes in the basket in the PBC, with the lid cracked and then hung the pork. Thanks. I'm doing all of that except resting. My pork shoulder was also 5.5 lbs so that probably has something do with it.
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Aug 3, 2017 20:40
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sellouts posted:Why aren't you resting meat that cooks above 165f? because I cant read
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Aug 3, 2017 22:35
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CoffeeBooze posted:I really didn't like that Amazingribs article on resting. Some of the articles he linked to as sources to support his point, like the Kenji Lopez one on Serious Eats, were all for resting meat and made a strong case for it. It kind of felt like the dude had some kind of weird axe to grind on the subject and was misrepresenting what was in the articles he used to make his point. I didn't mean for it to come across like that. I just wanted to show my work and which directions I was following. In fact, the amazingribs article says you should rest meat(he calls it holding) cooked above 165 which a poster on the previous page mentioned. I was taking the meat off at 203 and just assuming it was done and that was that. In reality, just because it hit 203 doesn't mean it done. I assumed all pork shoulders are the same and if I hit my temp I would get juicy pork shoulder like the Pros. I should have wiggled the bone or tested the meat with a fork until the pork was tender enough: quote:If there is a bone, use a glove or paper towel to protect your fingers and wiggle the bone. If it turns easily and comes out of the meat, the collagens have melted and you are done. If there is no bone, use the "stick a fork in it method". Insert a fork and try to rotate it 90 degrees. If it turns with only a little torque, you're done. I'll give it another go at some point but I'm tired of eating mediocre pork shoulder left overs. I think I'll try some ribs next. RisqueBarber fucked around with this message at 13:31 on Aug 4, 2017 |
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Aug 4, 2017 13:21
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For those of you who use the oven-to-grill method for ribs, can you tell me your recipe and cook times? I'm renting out a lakehouse this weekend and while there is a charcoal grill available, I'm scared it will be in bad shape or I won't be able to control the temp like at home. I'd like to do most of the cooking in the oven for consistency and then move to the grill to caramelize the sauce.
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Aug 17, 2017 15:11
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qutius posted:Well drat, the whole hog roast was a poo poo load of work. Up at 0500 to get her hung up on the spit and secured. Took a little bit to decide on the proper height as well, but once that got figured out she started to cook away. Lots of drinking, adding fuel, picture taking, and toward the home stretch, flare management. That looks great! How much did everything cost you?
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Aug 23, 2017 14:36
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Cimber posted:So yesterday I went and got some royal oak charcoal instead of using the kingsford briquettes that I have been using in the past. I've only used kingsford briquettes just for the sake of trying to keep constants. I'll have to try the Royal Oak ones. Here's some pics from the spare ribs I cooked this weekend. 6 hours in the PBC. Very happy with it. I used Meathead's mephis dust and Stubb's hot bbq sauce. Still tinkering with sauces but I think my favorite has been Salt Lick's spicy sauce.  
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Aug 28, 2017 20:52
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Dick Nipples posted:6 hours seems long based on what I'd been reading about the PBC. I'm curious to know how you determine when they're done? I use the "break" test - pick up the rack horizontal and if the bark breaks, it's done. I also use the break test. It's worked every time for me. The PBC is suppose to cook on the fast side but all of my cooks on it have taken longer than expected and I'm still trying to figure out why. I live in Dallas so I have the vent on the bottom nearly closed. I like my PBC but its all I have so I don't have anything to compare to. I'm also a noob as I just started slow smoking in January.
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Aug 29, 2017 14:54
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Keyser_Soze posted:I still don't understand how the Franklin BBQ guy can smoke his beef ribs at 275 degrees for NINE HOURS. Even with spritzing every 10 minutes mine are always ready in 4 hours (and usually dried out more than I'd like.) I think you're cooking Pork Ribs. Beef Ribs can take up to 10 hours depending on their thickness.
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Sep 7, 2017 22:12
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Water seems fine for me
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Oct 13, 2017 14:18
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bewbies posted:I have to cook for ~12 or so people next weekend and they want the full bbq spectrum. How much brisket/ribs/sausages should I plan for, assuming everyone wants some portion of each? 1.5 lbs per person? I think I read that somewhere.
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Oct 16, 2017 17:33
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Here's the amazing ribs scientific article about the stall and why it happens. Start at "Dr. Blonder"
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Oct 19, 2017 22:23
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I did pulled chicken this Sunday and it was better than my pulled pork. I typically get my chicken from Kroger and spatchcock it to put on the PBC but Kroger was out of whole chickens so I had to go to Central Market (kind of like a whole foods). Anyway, I'm used to 5.5 to 6lb chickens from Kroger so when I asked the guy for a chicken that size he told me I was crazy and that they only come 3 to 3.5 lbs max. He told me I had been buying hormone injected chickens, which I knew, but I had no idea they increased the size by that much. Nearly double the size is insane. I learn something new every time I smoke something.
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Dec 4, 2017 16:02
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What are you guys smoking for the superbowl? I typically make wings and pulled pork nachos but I'm looking for some fun new recipes to try.
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Jan 29, 2018 20:21
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VERTiG0 posted:Got the PBC fired up and humming along at 270 steady as a rock with a 7lb pork butt in there. Currently 127 internal.  My PBC pulled pork. Just hit the stall at 156
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Feb 4, 2018 20:48
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some pictures from yesterday: From top to bottom: Cajun, Nashville Hot, Miso, Buffalo    
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Feb 5, 2018 16:02
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Tenderloin is delicious fresh but man don't ever reheat it in the microwave. It just gets mushy and gross.
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Feb 21, 2018 22:17
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