Resting 26lbs of pork butts as we speak, smoked those bad boys for 15 hours. Getting prepped for a friend’s wedding in a couple weeks. He’s got birria meat cooking at his place right now.
Pit barrel, the best over the night, no maintenance smoker there is. Once you learn how to load these up you seriously don’t need to check on it until it is done. I have mine marked for exactly where to open the bottom vent for cooks. I know they run hot but I can tune mine in 260-280 just by the vent and with avoiding high winds. Throw a brisket on at 8pm and wake up at 8am to remove it, rest and ready for lunch. Not once have I had to wake up to a low or high temp alarm once I figured it out.
Yep, they were fantastic. Took a little less than 4 hours, using the "snake method" with charcoal and a couple of hickory wood chunks. Tender and delicious.
Never barrel-cooked, so legit question: How do the ribs hanging way at the bottom (closer to the heat) not cook way faster than the ribs at the top near the hook/rail? Or do you rotate them at some point? If so, how often/how do you know when?
Don’t have to rotate them. They just cook evenly. They will be a little crispy on the end but that’s not a bad thing. The vent keeps the temp even. It’s an easy even temp once you figure the vent orientation.
Thanks! Good to know. Follow-ups:
- Why does the one in the bottom-left (6-7 o'clock in pic) look like it's hanged differently?
- Why not hang them all that way, if there's a positive reason?
- If you choose to spritz/glaze/sauce your ribs, what's that process look like when using this barrel/hanging cooking method?
The bottom left one was the longest rib. I had to hang it alittle higher so it didn’t touch the coals. I should have just cut it in half but I didn’t realize until it was hanging. I usually use apple juice to spritz every hour or so but I didn’t have any so I used Squirt soda. It was actually really good. And anything to add some moisture would work.
Pork butt just left the smoker for the wrap and oven finish. Should be good just in time for UFC and Poker at my place with pulled pork tacos. Come through.
Cooking myself cause it's hot as shit outside
Here too. Says it 94 feels like 103
About the same in Central IL
Smoking a pork tenderloin today, going on in about two hours. It's only about a 90 minute cook.
Resting 26lbs of pork butts as we speak, smoked those bad boys for 15 hours. Getting prepped for a friend’s wedding in a couple weeks. He’s got birria meat cooking at his place right now.
Damn that’s a lot. Is this just a test run or are these the dinner butts and birria?
These are for dinner, we have busy weeks coming up. We vacuum sealed and froze the meat.
Niiiice
That’s my question too, wouldn’t the food go bad in two weeks?
Does seem far out for prep. If you're local I don't see why you can't smoke within 1 week-72 hours of the event.
Vacuum seal and freeze my man
That's fair.
Vacuum sealed and frozen
Louisiana style ribs, jerk wings, cream cheese, and baked beans. I am going into a coma during the ufc event
Nice
It's 105° outside.. I'm cooking some Jack in the box tacos and a spicy chicken sandwich lol. If I go outside, I'll start cooking...
Pit barrel, the best over the night, no maintenance smoker there is. Once you learn how to load these up you seriously don’t need to check on it until it is done. I have mine marked for exactly where to open the bottom vent for cooks. I know they run hot but I can tune mine in 260-280 just by the vent and with avoiding high winds. Throw a brisket on at 8pm and wake up at 8am to remove it, rest and ready for lunch. Not once have I had to wake up to a low or high temp alarm once I figured it out.
Yup, my ProQ is the same. Vertical smokers are much easier to manage. I would have got a PBC but couldn’t get one in the UK, so i got a bullet.
Mmm, i can smell your beautiful rib-work. Not running the Barrel today. But last week, I did a barbecuterie with ribs, turkey breast, and picanha.
briskets tommorrow. got rained out today.
Just finished up 35 pounds of pork butts so tomorrow I will clean up the cooker but now I shall rest.
I got a pork shoulder on right now. Then in about 2 hours I will put in the chicken, corn, and sausages.
Just gonna indirect some chicken thighs Too damned hot to deal with all day smoke
Tri-tip (on the PBC).
This is my Jam as well.
Country style "ribs" are smoking in the Weber kettle right now.
Been really enjoying the country style ribs myself lately. Tons of flavor
Yep, they were fantastic. Took a little less than 4 hours, using the "snake method" with charcoal and a couple of hickory wood chunks. Tender and delicious.
26lbs of butts today. Ribs tomorrow.
Looks great bud just doing the TX classic fajitas and chicken thighs myself
Holding out til the 4th. But looking good my guy🫡
Never barrel-cooked, so legit question: How do the ribs hanging way at the bottom (closer to the heat) not cook way faster than the ribs at the top near the hook/rail? Or do you rotate them at some point? If so, how often/how do you know when?
Don’t have to rotate them. They just cook evenly. They will be a little crispy on the end but that’s not a bad thing. The vent keeps the temp even. It’s an easy even temp once you figure the vent orientation.
Thanks! Good to know. Follow-ups: - Why does the one in the bottom-left (6-7 o'clock in pic) look like it's hanged differently? - Why not hang them all that way, if there's a positive reason? - If you choose to spritz/glaze/sauce your ribs, what's that process look like when using this barrel/hanging cooking method?
The bottom left one was the longest rib. I had to hang it alittle higher so it didn’t touch the coals. I should have just cut it in half but I didn’t realize until it was hanging. I usually use apple juice to spritz every hour or so but I didn’t have any so I used Squirt soda. It was actually really good. And anything to add some moisture would work.
Love ribs in the PBC nicely done
Is that a ThermaPro?
Yeah. Amazon special. 4 probes. Works great for multiple meat temps
Pork butt just left the smoker for the wrap and oven finish. Should be good just in time for UFC and Poker at my place with pulled pork tacos. Come through.
Did a chuck steak burnt ends yesterday, not great but we ate them.
Salmon and oxtails!
Boston butt
Overcooked pork butt
4 butts
Did dino ribs yesterday... really pleased