I got a Pit Barel Cooker as an early Father's Day present. I started off with a test run of spares using the packaged rub and store bought sauce(stubbs) and they turned out rather well. The next step was to cook a picnic roast that I got on sale. It was 12 lbs and I was a bit worried about handing it on the hooks. That fear seemed warranted as two of the four hooks came out. The two hooks on the thick side held it and it was just about ready anyways. It was delicious, but I probably should have invited some people over. A 12 lb roast, for two people, was a bit much.
Sprayed the skin, every hour, to prevent it from taking up too much smoke and getting rubbery.
Directly out of the pit barrel, a nice color. The chicharon was crispy, but not quite crispy enough(I cooked with the lid offset at the end of the cook).
Threw it in a 500 Degree oven for a few minutes to really crisp the chicharon.
Sliced portions, very smokey and flavorful.
Served with cheesy grits and arugula salad with nectarines. Not exactly Puerto Rican, I know.
Bonus Ribs - On one of the racks, i had to sauce and finish in the oven as the meat started becoming too loose. It was still competition texture, not fall off the bone, so I am a bit worried about losing meat to the coals.
Edited by kenafein - 6/14/15 at 1:33pm