Great to see someone else using the grate instead of hanging butts. I’ve never tried lump charcoal for smoking in the Pit Barrel though they recommend it for using as a grill for fast cooks. I smoked two 8.5 lb butts yesterday with original Kingsford blue briquettes using just salt, pepper, garlic, onion and cayenne pepper. Pit Barrel produces some great pulled pork!
Dude love your video. You correct , you really don't have 2 used the hooks . I used the grate for my st. Louis ribs and they turned out awesome .. I would like 2 see a brisket on the grate .. Keep smoking !!!!!
If you want to use your homemade rub in the injector and not have it clog up, get an electric coffee grinder and grind your rub. It works really good that way.
great video! I've been wanting to try butt or ribs with all lump but concerned about wild temps, etc...noticed you had rebars out during video. how steady would you say the temps were for the cook? what was the range? did you have to add any charcoal? thanks!!
For this cook, I had to re-arrange the charcoal toward the end to keep the heat up. I took the pork butt out and wrapped it in foil while the charcoal stabilized. In general, I think I have had better luck for the longer cooks with lump. The temperature varied a lot with this cook, which is one of the reasons I made some modifications to the smoker. You can check them out here ua-cam.com/video/U25i_nLO-hg/v-deo.html
I like drum style smokers and the PBC looks like a good one. Great looking pulled pork. Seems like s great channel I’m glad I stumbled across it. What’s the dogs name? I hope you sheets some with him.
Big Lew BBQ hi there! We have two dogs... a labrador named Booker and a Border Collie mix named Eddie. They both get their share of leftovers... they got it good! Thanks for checking out the channel... i’ll try to post some more soon!
Hey Bro. Nice job! About to pull the trigger on a PBC. Right on the edge. Did you have to add any charcoal or make any vent adjustments for your 9+ hour cook?
for this cook I just had to re-arrange the charcoal one time. I did not have to add any though. the temps do fluctuate a good amount over a long cook if you do not manipulate it some how. You just have to be OK with that. It does cook quite a bit faster over the open charcoal, so that simplifies things a little. For pork butts or other larger cuts on the grate, I would plan on rotating it every couple hours. Otherwise it will not cook evenly. I generally like it quite a bit, but probably will use it most for shorter cooks going forward (ribs, chicken, etc).
i've had a pbc for about a year now and i love it. pull that trigger brother. tenderest ribs i've ever had, like eating pork flavored butter. also recommend getting one or two of their corn baskets depending on how many folk you cook for.
I've had the PBC for 3 years now. Using the Briquets recommended by the company and I've never had an issue with having to adjust the vent for long cooks. I did have to had briquets once for a particularly long cook but that was it. Maintains heat at a steady temp.
the only time i've had to add coal was when i've tried to reuse old coal on longer cooks. you can get away with it if you're doing some brats or something fast but nothing else otherwise. i've never had any temp issues, setting the vent as recommended holds steady at 275, though i can see if you got gusty winds you'd have some hard fluxuations in temp.
I have wrapped in the past sometimes. I usually use a big green egg, so I was interested in the comparison with out wrapping. It was pretty tender... but some of the fat had not broken down all the way yet when I pulled it. One end was more done than the other... curious if hanging it would provide more even cooking. Might try that next time.
I know they recommend kingsford, I just usually use natural lump for my other smokers so that is what I have on hand. I took the rods out to see if it bumped up the temperature at all due to increased air flow. Always fun to experiment.
More consistent temp when using Kingsford briquettes, per manufacturer’s instructions.
Great to see someone else using the grate instead of hanging butts. I’ve never tried lump charcoal for smoking in the Pit Barrel though they recommend it for using as a grill for fast cooks. I smoked two 8.5 lb butts yesterday with original Kingsford blue briquettes using just salt, pepper, garlic, onion and cayenne pepper. Pit Barrel produces some great pulled pork!
Brutal video.
The pup in the last shot was awesome.... hey, hey got a taste for me... lol great video
thanks mike.... Booker is a real star!
Great video! I have a pbc and I’ve been wanted to smoke something without hanging it! Ur injection recipe looks easy delicious! Good job
Juslane ! Thanks man! I appreciate the kind words... have a good one!
Looks delicious
Dude love your video. You correct , you really don't have 2 used the hooks . I used the grate for my st. Louis ribs and they turned out awesome .. I would like 2 see a brisket on the grate .. Keep smoking !!!!!
i might try that. its tough to go for the brisket on the PBC when I have an Egg.... its always awesome on the egg. thanks for checking out the video
Looks great bro. New sub here. Keep em coming.
thanks for the interest. what type of smoker (or smokers) do you usually use?
Seared and Smoked I have a Green Mountain Daniel Boone Grill, Weber and Masterbuilt.
If you want to use your homemade rub in the injector and not have it clog up, get an electric coffee grinder and grind your rub. It works really good that way.
Jeff Hawkins Thanks Jeff... that’s a good idea
I have tried it both ways hang and none hang and I’ve found hanging has has more flavor and tenderness
How did you hang it? I felt like it would fall apart and drop once it reached its tenderness....
Great job and vid!! Keep em comin! Subbed!
great video! I've been wanting to try butt or ribs with all lump but concerned about wild temps, etc...noticed you had rebars out during video. how steady would you say the temps were for the cook? what was the range? did you have to add any charcoal? thanks!!
For this cook, I had to re-arrange the charcoal toward the end to keep the heat up. I took the pork butt out and wrapped it in foil while the charcoal stabilized. In general, I think I have had better luck for the longer cooks with lump. The temperature varied a lot with this cook, which is one of the reasons I made some modifications to the smoker. You can check them out here ua-cam.com/video/U25i_nLO-hg/v-deo.html
I like drum style smokers and the PBC looks like a good one. Great looking pulled pork. Seems like s great channel I’m glad I stumbled across it. What’s the dogs name? I hope you sheets some with him.
Big Lew BBQ hi there! We have two dogs... a labrador named Booker and a Border Collie mix named Eddie. They both get their share of leftovers... they got it good! Thanks for checking out the channel... i’ll try to post some more soon!
I saw that you didn't put the rods back in. Were you trying to get the pit temp higher?
man, its been a while since this cook. I really do not remember this far down the road?
Awesom video and pork shoulder sir
Thanks for checking out the video
Hey Bro. Nice job! About to pull the trigger on a PBC. Right on the edge. Did you have to add any charcoal or make any vent adjustments for your 9+ hour cook?
for this cook I just had to re-arrange the charcoal one time. I did not have to add any though. the temps do fluctuate a good amount over a long cook if you do not manipulate it some how. You just have to be OK with that. It does cook quite a bit faster over the open charcoal, so that simplifies things a little. For pork butts or other larger cuts on the grate, I would plan on rotating it every couple hours. Otherwise it will not cook evenly. I generally like it quite a bit, but probably will use it most for shorter cooks going forward (ribs, chicken, etc).
i've had a pbc for about a year now and i love it. pull that trigger brother. tenderest ribs i've ever had, like eating pork flavored butter. also recommend getting one or two of their corn baskets depending on how many folk you cook for.
I've had the PBC for 3 years now. Using the Briquets recommended by the company and I've never had an issue with having to adjust the vent for long cooks. I did have to had briquets once for a particularly long cook but that was it. Maintains heat at a steady temp.
the only time i've had to add coal was when i've tried to reuse old coal on longer cooks. you can get away with it if you're doing some brats or something fast but nothing else otherwise. i've never had any temp issues, setting the vent as recommended holds steady at 275, though i can see if you got gusty winds you'd have some hard fluxuations in temp.
Nice looking pork man. New sub here. I’ll be having some videos real soon. Keep up the good work.
Maybe wrap that thing for part of the cool and rest as well
Good video. Why didnt you hang the pork butt with the hooks? Also, the didnt look juicy despite injection. Do you ever wrap at 160°?
I have wrapped in the past sometimes. I usually use a big green egg, so I was interested in the comparison with out wrapping. It was pretty tender... but some of the fat had not broken down all the way yet when I pulled it. One end was more done than the other... curious if hanging it would provide more even cooking. Might try that next time.
You can use magnets to cover up the rebar holes.
Jason Burns yes.... that’s a great tip... i’ve been playing around with that
But where would it vent if you did that? Theres no smoke stack so you need the holes.
Try using Royal Oak. It works great. I love my PBC. Smoke on
john gies Do use the lump or their new briquettes?
Seared and Smoked briquettes
Briquettes
Doin it all ass backwards .....
Wrong brand of charcoal partner. Kingfords and you left the rods out lol did you read anything?
I know they recommend kingsford, I just usually use natural lump for my other smokers so that is what I have on hand. I took the rods out to see if it bumped up the temperature at all due to increased air flow. Always fun to experiment.