Here is a very simple but delicious way to smoke pork shoulder on the Pit Barrel Cooker. My review of the Pit Barrel Cooker with Baby Back Ribs: • Pit Barrel Cooker Revi... Point the Way IPA: goldenroad.la/p...
I too did baby back ribs on my first cook with the PBC , pork butt on my second and my wife bought me claws like that for my birthday!! I think I might like this channel 😂
You always have to make executive decisions when smoking. Hopefully they are right more often than wrong, but that is how you learn. Thanks for the comment and for stopping by!
I put A LOT of salt on it. It's an 8-10 pound piece of meat it can take the salt. I dry brine in the fridge for up 48 hours uncovered so the skin can get dry as leather. You're not using enough mustard for the vinegar to tenderize the meat. Also water is the best binder in general as spices dissolve in water. Your pork looks great!
Nice video. If you like a little sweet, but not too sweet, sprinkle some brown sugar in when you wrap. I also use it after I apply rub when preparing it. Mustard, rub of choice and brown sugar. I wrap in plastic wrap and let it sit over night. There are never any leftovers. 👍
Let it rest for 4hrs, I leave mine on the counter in a pan wrapped in a few towels and when I shred it the temp is still around 165 and its the best I've ever had, It will stay moist for days
Nice video. Thanks for taking the time to do it. I do have a question about the drippings from the meat while its cooking. Does it make a big mess at the bottom of the pit and how do you clean it out?
All the charcoal remains in the basket, and any drippings just burns off as it drips down. This adds some added flavor to the meat as it cooks. Once the basket of charcoal burns out nothing remains but ash, which is very easy to clean out. Thanks for watching!
Thanks Erik, got me a Pit Barrel Cooker awhile back......still in the box???? Your videos are pressing me to get it out and fire it up! Looks like good food.
Interesting video once again, thanks. Did you have to replenish the charcoal at all, or stoke/manipulate the coals? I notice in the your 3 year review of the PBC you point out the flimsiness of the bottom vent which I agree with - have you found a solution for that? Also is your vent 1/4 open for this cook? Cheers, John
I usually stir the coals with a fire poker every hour or so, just to make sure the drippings haven't put out the coals directly underneath. I usually don't add charcoals during a cook unless it is necessary. For longer cooks I arrange the coals so more can fit into the basket as compared to just dumped in. I have my vent adjusted just under 1/4 open, otherwise it burns too hot. Thanks for your comment and for stopping by John, I appreciate it!
Hi, I thoroughly enjoyed this video. One suggestion thou, if you plan on making more videos (which I hope you do) I'd like to see you invest in a microphone .. there was a few times when it was kinda hard to hear you. Best. Tim
Smo'King BBQ Tips & Recipes - I have been wanting to make a Pork Butt on my Pit Barrel but still haven't. Did you have to keep adding charcoal to last long enough time ?
Usually I would fill the basket, so no need to add any more. Sometimes I might need to stir the charcoals, especially underneath the meat, as they usually drip and sometimes can put some of the coals out. Take a rebar out and stir the coals. You can always add some more as well. Good luck, and thanks for stopping by!
When you hang them it allows the smoke to hit the meat on all sides. When it is sitting on the rack parts of the bottom are not exposed to the hot air and smoke due to sitting on a rack. I hope that makes sense. Thanks for the comment, and for stopping by!
Only difference in my opinion is hanging one allows the smoke to penetrate the meat on all sides, where placing it on the grate will restrict the smoke on the bottom section resting against the grate. I always try to hang meat when cooking with the Pit Barrel Cooker, except when it isn't possible, like with Salmon, etc. Thanks for stopping by!
Hanging the meat puts it closer to the coals. Placing the meat on the grate in the PBC would position the meat in the upper portion of the cook chamber - possibly even preventing the lid from closing. One advantage of cooking on PBC is cooking (hanging)directly over the coals but with enough distance between the coals and the food to still be indirect cooking (slow) while allowing the fat and drippings to season the coals and meat during the cook.
I love my Pit Barrel Cooker! It can't do everything, but what it can do it does very well. I love hanging things from the hooks, and have always gotten great results. Thanks for stopping by!
My latest video is of me making two pork buts on the Pit Barrel Cooker, and I show you how I arranged the charcoals. Check it out, and thanks for stopping by! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-EDax2KTacYA.html
I believe I did add about half a chimney of unlit charcoals to the basket while wrapping. Just check to see how much is left, and add a bit more if necessary. Thanks for stopping by!
Both are real wood and produce good smoke flavor. I have a propane cabinet smoker that only can take the wood chips, so I had several bags at home, and therefore used them instead of wood chunks for this cook. Wood Chunks are better because they smoke longer, and you don't need to continually add more as needed. In any case either will work. Thanks for watching!
The claws were purchased on Amazon. Link below. Thanks for stopping by! www.amazon.com/Meat-Shredder-Claws-Professional-Ultra-Sharp/dp/B07V4PC65P/ref=sr_1_2_sspa?dchild=1&keywords=meat+claws&qid=1592195985&s=lawn-garden&sr=1-2-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEyVkdSS1hGTVBRWFE3JmVuY3J5cHRlZElkPUEwMjI3MDY1NlZXREw5QkdDVkVKJmVuY3J5cHRlZEFkSWQ9QTA4MjA1NDUyQkxXMVpEOFJFTkMzJndpZGdldE5hbWU9c3BfYXRmJmFjdGlvbj1jbGlja1JlZGlyZWN0JmRvTm90TG9nQ2xpY2s9dHJ1ZQ==
Typically I fill the basket completely, remove enough charcoal from the center for my chimney starter, and when lit pour back into the center. I have never added charcoal, as a full basket will last long enough. Only thing is sometimes some juices drip down on to the coals, and can slow the fire down enough to drop the temperature. When this happens I stir the coals with a fire poker from our fireplace to keep the fire going strong. You might need to stir once or twice during the whole cook, but that's about it. Very easy to use the PBC, as you really don't need to babysit it, besides checking every hour or so to possible stir. Thanks for stopping by!
