9:10 am here and you've got me craving pulled pork. Looks like the PBC nailed it. I always amazed how much meat can fit on a hook. By the way, mommy maniac says she loves you but she's ready for you to trim up the beard a little. lol
Come on down brother, you know I'll hook you up with some fine BBQ!!! And if Mommy Maniac ran her fingers through my beard, she'd change her mind! Karen loves my beard. LOL Hope to see y'all again real soon!! Love you guys!!!
Baby Back Maniac he'll start thinking twice about the beard this summer in the 110 degree heat in Austin, mine was longer, trimmed it to a 3 with the Wahl...feels a lot better.... The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300
My man! Good cooking, awesome teacher! My favorite part of this video is the chimes in the background. Hearing the outdoors is a big part of why I love to BBQ! GREAT WORK BROTHER!
First of all I do like your videos, thank you very much. Your pulled pork looks delicious. I make al pastor on the Pit Barrel using sliced pork butt with pineapple hanging PBC on skewers (turkey hanger before skewers were sold) pretty often but yesterday I got lazy and just marinated the whole pork butt in al pastor sauce stabbing the meat multiple times to allow the marinate and smoke to penetrate better after cutting off most of the fat cap. I hung it like a brisket with 2 vertical hooks chained together then I wrapped the Butt in foil at the stall 157F to 165F with a little beer Corona (Tecate would have worked) put it on the grill grate and brought it up to around 200F. I shredded the meat and poured the juice from the foil over the meat Maybe I should make a couple of video's but they would be no where as good as yours, thanks again for awesome videos..
That sounds delicious Forrest!!! Yeah man, you should do some videos and spread the love of cooking!!!! I appreciate you watching brother!!! Cheers to ya!!!
Hey Troy! Glad to see that your experience with the Pit Barrel wasn't exactly perfect, whereas a lot of folks edit their videos to make that cooker look like the easiest thing in the world to use. It's a great product, for sure (I love mine), but cooking low and slow on anything takes practice. Thanks for sharing!
Hey Michael, I'm glad you enjoyed the video. I do love the PBC, but it is a different learning curve cooking on it. I appreciate you watching brother!!! Cheers!!!
Hey Troy, I love the open pit flavors. PBC, UDS, WSM, and the SMG all give you that same drip to flavor taste. Another great textbook PP SAMMICH. Something funny. I have a set of chimes which sound like yours. Sat on porch swing watching your vid my chimes were sounding off. Came in due to being chilly. When I closed the door, your chimes took over and never missed a beat. Continuous chimming from outside to inside. HA !
I'll agree with the gentleman who suggested using lump instead of briquetts. It cooks hotter but longer as well. I've been known to drop more onto the basket if the thermometer I installed on my P.B.C. shows that it's starting to cool before my cook is where I want it. T-Roy Rocks..!
Great video buddy! That looks insanely beautiful. Just got my pit barrel cooking so doing my diligence and learning from the pros! Thanks for the tips! Gonna try this...did you find it had a noticeable difference in added flavor from other smoking methods?
Hey there, I enjoy your videos too brother!! I find that the PBC gives the meat a charcoal grill flavor that you won't get from a WSM or cooking indirectly on a Kettle. It's some good stuff on the PBC. Have fun with your cook!!!
So, just released my first PBC video, and while shooting, I got challenged by Meathead for a Rib Candy Challenge, so I switched directions, made some candy ribs, and had to challenge 3 others, What's New BBQ, Baby Back Manic, and yourself. Obviously would love for you to join but no pressure my man! I had just watched your live stream, I think your great, so you were the first name to come to mind. Much love my friend!
Great job my friend. I need to send you a bottle of my Eastern NC BBQ Sauce to try on some pulled pork. I should have my Pit Barrel in today. Looking forward to it. Cheers bro!
Thanks, you're going to love the PBC!!! It truly has a unique flavor in the meat that you cannot get with any other cooker. Keep that smoke rollin' brother!!! Cheers!!
I thought when you said Maple that's was some country coming out in you. Haha. To my cajun ears I was thinking someone from way down south. Good cook. Thanks for the video.
I consistently can get 8-9 hour cooks, but I’ve had a couple instances where my PBC seemed like it was stalling. I just restacked the charcoal, let it breathe by opening the top about two inches for five minutes, and the temp came back up and held for the remainder for the cook.
Great video Troy, thanks. You put to rest my question if I were to hang a pork butt if it was to get too tender it would fall off the hooks. Last butt i did I jut put it on the grate. Love my PBC!
I never knew you put Cola on your BBQ meats T'Roy, i suppose the sugar get's all sticky and delish. Loved the vid mate and wow, really looked tasty brother. Well done. Cheers Moose.
Interesting comment about the Kingsford I’ve experienced the same thing so I have to mix them up so I can use them up they burn too fast keen to try the pork looks great
The pulled pork looks amazing! The Oakridge rubs are great! When I ran charcoal ran out on my smoker I just filled up my chimney starter with charcoal and waited until it ashed over before I poured it into the smoker's charcoal basket. Did I make a mistake doing that?
I have tried a few times to unwrap last few degrees and then bring it on up. I think it’s better to cook until tender then unwrap. Thanks for letting me see I’m not the only one.
I hear ya Mack, it may have had something to do with me putting the shiny side on the inside too? I usually do not wrap, but that's what the instructions said on the PBC website. I'll do it my own way next time!!! Cheers brother!!!
Good looking pork Troy. When you do those long cooks on the PBC it does really help to stack the coals, and it burns so much more efficiently. It takes about 5 minutes, but does help. White thunder bbq has a nice short video on it. Great cook though Troy!
I hope you do get a PBC David. You will really enjoy the flavor of the meat cooked on it. Feel free to use my link for PBC in the description if you buy one. It won't cost you more, but will help out my channel. Thanks!
Hey there my brother Kjetil. When are you gonna come to Austin so I can cook up some fine Texas BBQ for ya brother? Be sure to bring your camera gear!!! LOL
Aw man the pulled pork looked great! But why didn’t the Boudin make the final scene? I suppose that means you are saving that link for me. I’ll be right over! I can be in Austin in a little over five hours. Keep the boudin and a sandwich warm.
Hey T-Roy! Been up all night watching videos and reading forums on the PBC. I'm like you where I have a ton of smokers and they each are for different stuff. I see you answer a lot of the comments on the flavor of stuff on the PBC vs the WSM. How would you say the flavor of the smoke is vs say an offset stick burner, and the Backwoods/cabinet style smokers? Thanks brotha!
*T-ROY* what is going on with the beard? Is ZZ Top looking for a pitmaster to go on the road with them. . .LOL It has been a while since I saw your video. Have a good one
Jason Burns yes it is painful to see the poor Yoder all rusted I have Rust O Leum High Temp spray paint and I touch up my Yoder all the time!! Just a little bit and it keeps my Yoder looking brand new!!😎
Looks amazing as do all your cooking vids! Curious if you've heard of or tried the "Barrel House Cookers" ? Stumbled upon these a couple days ago, and they seriously caught my attention. Made in the USA, very reasonably priced with free shipping. I have no affiliation with them, just curious as to your thoughts. This whole barrel smoking/cooking has me "fired-up" for new adventures when the weather breaks here in Michigan.
Pork Butt on the PBC... It's penciled in (I haven't done it yet). If only I get a chance to actually get out there without a million other things goin' on up here. Levi broke his arm yesterday. My schedule has changed yet again.
He's handling it like a BOSS! I'm so proud of that kid. His surgery is scheduled for early next week, and he's not afraid at all. His Dad, on the other hand, has had to drop a few SG cooks and lots of other things to get ready for it. I'm a night owl, and this gettin' up at 6:00 am is quickly getting OLD! 😴
I just got a pit barrel . Didint relise they run so high kind of over done my ribs affter 3 and half hours lol am use 2 a 5 hour cook. Will need 2 keep my eye on this bad boy next time lol
That butt looks amazing! I don't understand the reason for hanging the meat then putting it on the grate when wrapped. Why not just smoke it on the grates from the start? Seems like unnecessary effort. I would love some insight on this.
Might fine...mighty fine. Dont ask me why but I was looking for some of your coleslaw to go on that sandwich. This looks amazing. I dont have the mojo bricks but I do have bags of western apple and maple wood. About how many chunks of each would you recommend in the PBC?
Thanks Charles, I do like coleslaw on the side, but not on my sandwich. Maybe that's a Texas thing? LOL The PBC is small, so I'd just throw on one fist sized chuck of each type of wood. That should be plenty of smoke!
Howdy again brother, I am thinking about doing a wsm cook without the water pan all together, the principle I guess would be to mimic the uds. What are your thoughts? Just wanted say hello,and looking forward to the great weather for bbq by the water! Cheers brethren of the briquettes!!!
That should work pretty good Jason. When James and I did that comparison hanging ribs in the WSM and in the Pit Barrel, the WSM ribs did taste really good. It wasn't nearly the same flavor you'd get from the PBC, but it was still good eating brother!!! Cheers back to ya!!!
