Toggle sidebar

Search results

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
  1. Sausage_002.jpg

    Sausage_002.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Crack at Sausage making
  2. Sausage_001.jpg

    Sausage_001.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Crack at Sausage making
  3. the aporkalypse

    PIT BARREL COOKER

    Me too.. So far, I've done chicken, pork shoulder, brisket and ribs and all have turned out wonderfully. Not sure why some are slow to embrace the PBC. It's the Q that matters. Q-view
  4. PBC_028.jpg

    PBC_028.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: PIT BARREL COOKER
  5. PBC_018.jpg

    PBC_018.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: PIT BARREL COOKER
  6. PBC_017.jpg

    PBC_017.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: PIT BARREL COOKER
  7. PBC_010.jpg

    PBC_010.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: PIT BARREL COOKER
  8. PBC_008.jpg

    PBC_008.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: PIT BARREL COOKER
  9. PBC_004.jpg

    PBC_004.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: PIT BARREL COOKER
  10. the aporkalypse

    First Brisket on my Pit Barrel Cooker

    I hear you brother... when it came time to upgrade from the ECB that I learned on, it was literally neck and neck between the PBC and WSM 22.5. While skeptical of hanging meat vertically on hooks from rebar, I went with the PBC based on ease of use. Trust me when I tell you that there nothing...
  11. the aporkalypse

    First Brisket on my Pit Barrel Cooker

    The guys at PBC Co., in their video, cook the whole thing and hook it twice before hanging it on the rods. I split the point from the flat and hung them separately based on some advice from amazingribs.com. They write, "Separating the muscles doubles the surface area and creates more bark. It...
  12. First Brisket on my Pit Barrel Cooker

    First Brisket on my Pit Barrel Cooker

  13. the aporkalypse

    First Brisket on my Pit Barrel Cooker

    Been looking forward to this cook all week, Found a smallish (11.25 Lb.) whole packer brisket at the grocery, got it home, trimmed it up, separated the point from the flat and rubbed it overnight with Jeff's rub. Started the cook 10:15 A.M. Mopped them once at 139 degrees with Texas BBQ juice...
  14. PBC_030.jpg

    PBC_030.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
  15. PBC_029.jpg

    PBC_029.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
  16. PBC_028.jpg

    PBC_028.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
  17. PBC_027.jpg

    PBC_027.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
  18. PBC_026.jpg

    PBC_026.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
  19. PBC_024.jpg

    PBC_024.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
  20. PBC_021.jpg

    PBC_021.jpg

    • the aporkalypse
    • Media item
    • Comments: 0
    • Album: First Brisket on my Pit Barrel Cooker
Top Bottom
Back
Clicky