Pit Barrel Cooker - Boston Butt

[@TheWolfePit]

VERY NICE job Steve! I like those PBC's!

[@SmokyRibsBBQ]

I've seen the pit barrel cooker used on a number of videos, and I'm always impressed! Super pork butt Steve! Man that thing was perfect!

[@VeRTiGo9191]

5 hours..WOW! This would eliminate getting up at the crack of dawn!! Looks like Santa might need to bring me one this year! Awesome job Steve!

[@StokedOnSmoke]

Thanks Tim! Tell Mrs. Claus to get on it! :)

[@LeonardCooperman]

So I cooked 17 lbs of Boston Butts last weekend. Loaded the cooker with Hickory charcoal. Rubbed the meat with yellow mutard and Pit Barrel seasoning.. Put them on for 5 hours and opened up the lid and took them off. DONE! They were awesome!

[@2steps69]

Nice. Good job well done. I purchased one about 3 months ago awesome cooker.Thumbs up !!!

[@carolinasmoke5047]

Looks awesome. Can't wait to try a shoulder on my PBC.

[@richiej2221]

Awesome cook Steve! Love my Pit Barrel Cooker, it does an amazing job on chicken. Can't wait for the next video.

[@StokedOnSmoke]

Brisket video will be this weekend! :)

[@mikegilbert6967]

I have a Pit barrel Cooker as well and have been using it for a year...Best 250$ I have ever spent.

[@Kreeves11674]

Man, I gotta start hinting around to the wife for this for Christmas! Another great video Steve.

[@StokedOnSmoke]

Thx Kevin!

[@OscarGonzalez-fc6ru]

Looks great! Mother in law just bought me a pbc for Christmas and I was like what's that barrel? Now I love this thing! Lol done some briskets and ribs over the 1st month and I'm going to try a pork shoulder this Sunday for the Cowboys game. Go Cowboys! 😀

[@StokedOnSmoke]

It's an amazing cooker. And for the price, you can't beat it. Glad you're enjoying yours!!

[@Nuklearmediziner]

Oh Wow! That looks really amazing! I think I have to get one of these magic Barrels ;) best regards from Germany

[@StokedOnSmoke]

yeah man...they're awesome. you'll love it!

[@jessec103]

Made this yesterday. First cook on my new pbc. It was incredible! I'm having a hard time thinking of a reason to keep my wsm.

[@StokedOnSmoke]

Stoked to hear you got a PBC! Yah, even though I don't have any of my WSM's anymore, I'd prob be thinking the same thing you are if I still had one...

[@MindCalmingSounds]

That was a great cook. I've been debating on buying one but I think it's a no brainer.

[@whatsupsnapper]

Thanks for your videos, I ran across this last week, got mine yesterday and can't wait to fire it up, your vids made me want to close the deal!

[@valcomm5]

I almost bit the bullet and got one of these smokers. Wish I had now. That turned out killer. Great smoke ring as well. Great job Steve.

[@AussieAngeS]

Hey steve, that looks amazing and fender that's for sure. Awesome for sandwiches or just to eat in it's own ..yum

[@StokedOnSmoke]

Thanks Angie! Yeah, pulled pork is good anyway you eat it!! :)

[@Dioxinpie]

Good demo

[@StokedOnSmoke]

Thanks!!

[@InterloperGarage]

Just watch 3 of your videos. Subscribed!

[@StokedOnSmoke]

Thanks for the sub!

[@DroneWolfMedia]

Looks great! Well done sir!

[@hemilover9574]

That pork butt came out juicy. You can't go wrong with the PBC!! The PBC is a pork butt cooking machine and ribs, chicken, beef, elk tenderloin, etc., etc...lol

[@SmokedReb]

Wow 5 hours that's awesome!

[@dzs1945]

Great vid. As much useful info as some that are 3 times as long!

[@StokedOnSmoke]

Thanks Daniel!

[@bluemileDOTca]

Sorry if I missed it, what temp were you running at to cook so fast? Was it the "hanging" method that made it cook fast, or temp?

[@StokedOnSmoke]

I haven't tested it out yet w/ one of my wireless pit thermometers, but per their website, it runs between 275°-310° once it stabilizes. It starts off hotter than that, but yes, per some articles I've read, it has to do primarily with the hanging method and the specific size of this 30 gal drum.

[@Flordriving]

Off topic but did the drawing for the grill dome pass already?

[@armstrong916]

Nice work and that was a fast cook for shoulder. How do you like the PBC compared to your smokey mountain? I looking at getting either one.

[@StokedOnSmoke]

I haven't had my WSM in years. When I first got in to the whole BBQ KZbin thing...I started off with the 18" WSM then quickly upgraded to the 22". I LOVED those cookers and miss them. Some of my friends still have them so occasionally I get to cook on one and really enjoy it. Brings back good memories. OK...PBC vs. WSM: it comes down to convenience and fuel. WIth the PBC, you crank the thing up and can't control the temp and you can't snuff out the fire when you're done cooking...so for short cooks, it's kinda a waste in charcoal IMO. BUT...it is an amazing cooker and cooks more evenly b/c they way they designed it it cooks sorta like a convection oven. With the WSM, you can control the temp and shut the dampers to snuff the fire out when you're done and therefore save some of your charcoal...and the added water pan pretty much guarantees consistent results b/c of the moisture in the cooking chamber. The WSM is going to be more work and a messier set up / break down then the PBC too. So...they are both great cookers...just depends on which side of my comments you fall on.

[@jonnied1ng]

Hi, what would be the cooking time if the PBC was fully loaded? I am looking at whether it would have the cooking capacity to support a food trailer at an event, maybe 1000 people ( not all necessarily wanting my grub, but having the smoker would certainly set tongues wagging) john aka GastroGrilla

[@StokedOnSmoke]

+John Mcfarlane It can easily fit 15 - 20 racks of ribs, or 4-6 large Boston butts, or 4-6 large briskets, etc...Cooking time varies depending on what you would be cooking...

[@jonnied1ng]

Sweet! Gonna start smoking my own! Where do I get a hold of one of those charcoal chimneys? Very handy.

[@StokedOnSmoke]

It's the Weber brand chimney and you can get them at most big box stores like Home Depot or Lowes or you can order on Amazon.

[@jonnied1ng]

Cheers. Very excited.

[@falcn828]

How do you know to put it in the foil? Is there a specific temperature or was it time?

[@granttabor1338]

+falcn828 Foiling is when you get the color you want not temp. or time

[@TheReapersSon]

I know this is a late reply, so forgive me if you've already researched this topic. Foiling is a way to break the "stall" where a normally uncovered piece of meat hits a temperature plateau that takes a long time unassisted to break. Foiling or wrapping in butcher paper helps speed up the plateau break and allows your meat to cook thoroughly and consistently across the entire piece. It's an essential step in the process of smoking, although some people would disagree. To each their own; try it out!

[@304MTodd63]

From all appearances it seems that indirect heat is not necessary as long as the meat is well above the heat source. Heat is heat.. Did you have any issues with grease dripping flare ups when opening the lid? Nice vid. Been interested in making a UDS...someday.

[@StokedOnSmoke]

+Michael Todd Nope, never really had any flare up issues.

[@as3kone355]

Looks delicious

[@StokedOnSmoke]

Thx Abel!

[@10001shughes]

any idea how many 7lb shoulders i can fit in their? and how does it affect the cook time? any special techniques?

[@goldensdomain]

You can fairly 2. Cook time will increase slightly, as you restrict airflow when hanging more food in the barrel. It'll still come out great though.

[@rudycavazos]

What was the temp in the barrel?

[@bslap3]

does anybody know if the pit barrel cooker rust easily. i live in the city and dont keep my grills on a porch so they're open to the weather, i want a pit barrel but dont want it to have a short life

[@StokedOnSmoke]

You can contact them directly w/ that question...but they sell a cover for it, so if it's going to be out in the elements I would recommend picking up the cover.

[@whorhaydelfuego7190]

It's powder coated so the exterior should be fine. The only openings that aren't covered is the vent at the bottom and the holes for the rods. Once you've cooked in it a couple times the interior should be largely covered in a nice layer of seasoning. So the only spots you would want to watch for rust at all should be the openings cut through the can. And if you can't afford a proper cover for it you could put a 50 gallon garbage bag over it as a temporary solution since it's only a 30 gallon drum.

[@ianb5198]

Nice video. Thanks for sharing. One question, why did you let the Boston Butt rest for 2 hours? Is this necessary or were you just waiting for dinner? I'm assuming the meat will continue cooking for a while but after that I assume the meat would start getting cold.

[@StokedOnSmoke]

Ian B It's good practice to let large cuts of meat like butts and briskets to rest for at least an hour. It helps all the juices retract back into meat from the surface.

[@brianthompson1634]

remember the meat is at about 200 degrees and optimal serving temp is around 140. I always wrap mine in towels and put it in a cooler for as many as 4 hrs. They always come out perfect.

[@joecavaliere8714]

How do you know what temp the cooker is at any given time? I didnt see a thermometer. Obviously if you cook above 225,like 300-325, of course the shoulder will cook faster, right? I like knowing what temp I'm cooking at. And is Kingsford sponsoring this thing? 2nd video I've see where the bag is prominently displayed and we are told to use only Kingsford. I have nothing against them but it's low end charcoal, lets be honest.

[@StokedOnSmoke]

You can use a pit probe if it's a concern, but it's designed to "set it and forget it". It starts out hot then, per their website, stabilizes around 275-310 (pitbarrelcooker.com/faq). Also, lots more info here on how it works: amazingribs.com/bbq_equipment_reviews_ratings/smoker-pizza-oven/pit-barrel-cooker As far as the Kingsford thing, yeah, I'm sure they have some kind of partnership w/ them...BUT...keep in mind all of their R & D for the cooker was based off of using Kingsford...so just know that if you go w/ another brand (or lump...), they tell you on their website that they can't predict cook times at that point...

[@sampapalia4934]

I enjoyed the Boston butt cook. Before you wrapped it in foil, did you season it further with anything? Liquid?

[@StokedOnSmoke]

No, I've never seasoned a butt further before wrapping. At the point of wrapping, it has a nice bark and smoke flavor, so IMO...no need to do anything else :)

[@AdamsLeatherWorks]

Looks like it does a great job, but the steel bars seem like a pain and they eat up a lot of volume if you're cooking on the grate. They should fabricate plugs of some kind that still breathe but don't force you to use the long bars. Great video!

[@chrisbrown456]

what id like to see them try and do with one of these,is to try and see if they could make this into a rotisserie as well

[@StokedOnSmoke]

Yeah man, I agree...but I guess it really came down to their original idea of the design which is hanging meat. They added the grate just to give you the option...but the bar/hook system is what it was about from the beginning. AmazingRibs.com has a really great article that talks about the science of the design.

[@hogtherapybbq2513]

Eric Adams get some round magnets from Walmart for a couple of bucks

[@carlosmatos4265]

do you need recharger charcoal?

[@brianthompson1634]

No, a full basket of charcoal can last up to 10 hours, but on average it will last 8 hrs. I can cook a 12lb brisket on mine in about 6-7 hrs before i put it in a cambro.

[@BubbasGrub]

wow, "you ever see a butt come apart like dat" looked amazing. I want a PBC bad!

[@StokedOnSmoke]

Thx Bubba!!! Get one! They're very affordable!!

[@michaellmikeyymike]

steve that is awesome!

[@StokedOnSmoke]

Thx Mike!!

[@sahraadan1530]

StokedOnSmoke jbvbjmm,

[@progers5019]

Very fall apart tender. Nice

[@TheGreatSantini500]

why would you use briquettes when you could be using lump? Briquettes have all kinds of stuff in it, binders, etc, leaves ash.. Lump is the way to go.

[@StokedOnSmoke]

I'm a fan of lump too....but if you check out their FAQ page (and I mentioned it too...), it was designed using briquettes. They will tell you that you can certainly use lump if you want, but it will change internal temps and cook times. I may try testing it out at some point...

[@maxneves]

Why havent you eaten the meal?

[@stewartdavis2422]

are sure you didn't add any more charcoal in 5 hrs, hard to believe. please let me know,thanks

[@MrBoogs29]

you dont have to add anymore charcoal

[@48796gbf]

Hello! It's being always seen. No, thank you!

[@tarmac1697]

Everyone of these vids I've seen on the pbc is like a fuckin sly advert

[@brianthompson1634]

Tarmac1, i bought one of these 3 months ago and everything i have cooked on it has been awesome. It truly is an innovative cooker. If you want more information check out amazingribs.com. they have a great review and there is an entire forum devoted to this cooker.