Pork Butt on the Pit Barrel Cooker | How-To Video

I'm showing you how to cook pork butt on the Pit Barrel Cooker (PBC). I use Oakridge BBQ rub and Mojobricks for the smoke. Click "Show More" for more info.
Pit Barrel Cooker:
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Tim Buck's BBQ Sauce:
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Music:
"Nile's Blues" Kevin MacLeod (incompetech.com)
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[@josephcancino71]

I've learned depends on charcoal. Best I've found that keeps temp is B n B. I've kept temp up to 14 hours without having to add charcoal

[@BabyBackManiac]

9:10 am here and you've got me craving pulled pork. Looks like the PBC nailed it. I always amazed how much meat can fit on a hook. By the way, mommy maniac says she loves you but she's ready for you to trim up the beard a little. lol

[@TROYCOOKS]

Come on down brother, you know I'll hook you up with some fine BBQ!!! And if Mommy Maniac ran her fingers through my beard, she'd change her mind! Karen loves my beard. LOL Hope to see y'all again real soon!! Love you guys!!!

[@TheRealJoeyB]

Baby Back Maniac he'll start thinking twice about the beard this summer in the 110 degree heat in Austin, mine was longer, trimmed it to a 3 with the Wahl...feels a lot better.... The Real JoeyB Dallas Fort Worth Texas USA utilizing the Traeger Timberline 1300

[@SmokeRingBBQ549]

Wish BBQ Pitmasters was still on. Because if you went on their you would win! You’d kick Myron’s butt I’m sure! Keep making the vids man!!!

[@seannorthcraft3555]

My man! Good cooking, awesome teacher! My favorite part of this video is the chimes in the background. Hearing the outdoors is a big part of why I love to BBQ! GREAT WORK BROTHER!

[@TROYCOOKS]

Same here Sean, it just wouldn't be as calm and relaxing without the chimes. I appreciate you watching!

[@michaelorsini9695]

Hey T-ROY, just got me this same cooker and will be trying a pork shoulder on it this Sunday. I'll keep you posted. Cheers!!!

[@TROYCOOKS]

Cheers Michael!!!! I know that shoulder will be delicious brother!

[@gpaez24]

Love the wind chimes

[@aussievaliant4949]

Nice, nice, nice. Thanks T-Roy, good job! Looks delicious.

[@TROYCOOKS]

Thanks much, I appreciate the support!!! It was quite tasty!

[@prairie_ghost]

Hey Troy! Glad to see that your experience with the Pit Barrel wasn't exactly perfect, whereas a lot of folks edit their videos to make that cooker look like the easiest thing in the world to use. It's a great product, for sure (I love mine), but cooking low and slow on anything takes practice. Thanks for sharing!

[@TROYCOOKS]

Hey Michael, I'm glad you enjoyed the video. I do love the PBC, but it is a different learning curve cooking on it. I appreciate you watching brother!!! Cheers!!!

[@forrestearwood9146]

First of all I do like your videos, thank you very much. Your pulled pork looks delicious. I make al pastor on the Pit Barrel using sliced pork butt with pineapple hanging PBC on skewers (turkey hanger before skewers were sold) pretty often but yesterday I got lazy and just marinated the whole pork butt in al pastor sauce stabbing the meat multiple times to allow the marinate and smoke to penetrate better after cutting off most of the fat cap. I hung it like a brisket with 2 vertical hooks chained together then I wrapped the Butt in foil at the stall 157F to 165F with a little beer Corona (Tecate would have worked) put it on the grill grate and brought it up to around 200F. I shredded the meat and poured the juice from the foil over the meat Maybe I should make a couple of video's but they would be no where as good as yours, thanks again for awesome videos..

[@TROYCOOKS]

That sounds delicious Forrest!!! Yeah man, you should do some videos and spread the love of cooking!!!! I appreciate you watching brother!!! Cheers to ya!!!

[@sneakeey1]

T-Roy my friend, your skill and knowledge is showing again. Great cook and a great video. Thanks for sharing this!

[@TROYCOOKS]

What's up my brother Phil? I'm hoping you'll be home this summer so we can see some of your outside cooks. You Rock bro!!! I appreciate you watching!

[@CookingWithRy]

Beautiful bark on that!

[@TROYCOOKS]

Thanks, I do love a good bark!

[@michaelflores9778]

Mmmm, man that looks great! Love my PBC!

[@Duschbag]

I'll agree with the gentleman who suggested using lump instead of briquetts. It cooks hotter but longer as well. I've been known to drop more onto the basket if the thermometer I installed on my P.B.C. shows that it's starting to cool before my cook is where I want it. T-Roy Rocks..!

[@TROYCOOKS]

Thanks for the suggestion Warren. I haven't tried using lump in my PBC yet, but maybe it's about time!

[@DelmarvaBackyard]

T Roy comes through with another awesome video. Good job brother. Awesome look sandwich. Nice work on the thumbnail also.

[@TROYCOOKS]

Thanks brother, I'm trying to up my game with the thumbnails. I'm still a rookie at it, but getting better each time. LOL

[@EDMEDMEDM]

Thank you so much T-roy! I have a PBC and have never smoked pork butt...I will now though. You’ve inspired me Brother!

[@TROYCOOKS]

That's fantastic Bryan! I'm sure you will be impressed with your cook brother!! I appreciate you watching!

[@TexasStyleCuisine]

Looks great Troy

[@BigLou956]

Pulled pork samich is da bomb👍 That bark tightened up nice after the foil...

[@TROYCOOKS]

Yes, I was very impressed with this cook Luis. I think the bark tightened up nicely because the PBC cooks at around 275F. Good times brother!!!

[@sammcgovern8540]

Troy, man that looked amazing. Great job and great video as usual. Thank you for putting out such good content.

[@TROYCOOKS]

Thanks for the kind words Sam and I appreciate the support brother!! Cheers to ya!

[@CookingWithCJ]

Looks awesome Troy! Ya'll are going to get me to do more smoke'n and grill'n on my channel!

[@TROYCOOKS]

I'd love to see you doing more outside cooking CJ. I'm happy if I was able to help inspire you to get out and cook! LOL Cheers brother!

[@progers5019]

Hey Troy, I love the open pit flavors. PBC, UDS, WSM, and the SMG all give you that same drip to flavor taste. Another great textbook PP SAMMICH. Something funny. I have a set of chimes which sound like yours. Sat on porch swing watching your vid my chimes were sounding off. Came in due to being chilly. When I closed the door, your chimes took over and never missed a beat. Continuous chimming from outside to inside. HA !

[@TROYCOOKS]

Ha!!! That is a cool story Phil. I do love the sound from my chimes. Happy cooking my friend!!!

[@EverydayBBQ]

Wow that looked glorious man!!

[@TROYCOOKS]

Thanks, sometimes I even impress myself!!! LOL

[@TheHollarBBQ]

Looking good brother. I love my PBC.

[@TROYCOOKS]

I love mine too!!! Man, what a unique flavor it gives to the meat!!!! Keep that smoke rollin' brother!

[@grahambambeck7452]

Annnnd another great cook! Well done, Sir!

[@TROYCOOKS]

Thanks Graham, it was a great cook and some fine eating pulled pork. I appreciate you watching!

[@judithdipasquale9037]

Glad I can always get an honest take on the smokers

[@ChristysCookingLifestyle]

PBC did a great job, your pork looked so delicious. I'd eat one of those sandwiches right now for breakfast. Thanks for sharing😃

[@TROYCOOKS]

You need to make room for a PBC Christy. I bet you'd love the flavor of the meat cooked on it!

[@BanditosofBacon]

As per usual Troy, you killed it. I always look forward to your videos. Can't wait to get my hands on a PBC. Cheers brother.

[@TROYCOOKS]

Yeah bro, you need to get a PBC. It turns out some amazing flavored meat! Cheers brother!

[@THEREALSHOWBBQ]

Great job my friend. I need to send you a bottle of my Eastern NC BBQ Sauce to try on some pulled pork. I should have my Pit Barrel in today. Looking forward to it. Cheers bro!

[@TROYCOOKS]

Thanks, you're going to love the PBC!!! It truly has a unique flavor in the meat that you cannot get with any other cooker. Keep that smoke rollin' brother!!! Cheers!!

[@dwaynewladyka577]

That is making my mouth water. Fantastic.

[@TROYCOOKS]

Thanks very much Dwayne! It was some fine eating brother!

[@tomc8273]

It's 1am. and i'm ready for my second dinner, looks delicious, thanks!

[@TROYCOOKS]

I love those midnight snacks too Thomas!! I appreciate you watching brother!

[@christinebruce9549]

Interesting comment about the Kingsford I’ve experienced the same thing so I have to mix them up so I can use them up they burn too fast keen to try the pork looks great

[@TROYCOOKS]

The pork butt tasted amazing Christine. You should give it a try!!!

[@BronsonWally]

Looks great !! nice video, from Canada.

[@TROYCOOKS]

Thanks very much Bronson!!! I appreciate the support!

[@natestokes7532]

That looks good! Awesome job as usual

[@TROYCOOKS]

I appreciate that Nate. Thanks for the support brother!

[@Legendary_UA]

Nate Stokes Roll Tide

[@natestokes7532]

John Wills dats right rolll tide

[@s0do]

Another great video! I'm trying to decide between getting a Weber Performer or a PBC. Your thoughts?

[@cookingwithalittlespice]

Your newer thumbnails are fun. Oh & great video 🤗

[@TROYCOOKS]

Thanks, I'm having fun making them, but I'm still learning!!! LOL Hope you are doing well!!!

[@TMan4775]

Great video Troy, thanks. You put to rest my question if I were to hang a pork butt if it was to get too tender it would fall off the hooks. Last butt i did I jut put it on the grate. Love my PBC!

[@TROYCOOKS]

I was a little worried about it falling off the hook too, but it did great!

[@jayhickey5012]

I sure do enjoy your videos brother keep on cooking up them vittles my friend.

[@tangojoe9694]

Som mighty fine eating right there Troy. Cheers!

[@TROYCOOKS]

Hey Joe, glad you enjoyed the video brother!!! It was some fine eating!!! Cheers brother!

[@RICHARDINTHEKITCHEN]

Looks good Troy

[@TROYCOOKS]

Thanks Richard, I appreciate you watching!

[@stephanieyeminez89]

Looks delicious cheers

[@NOTANOTHERCOOKINGSHOW]

Great video buddy! That looks insanely beautiful. Just got my pit barrel cooking so doing my diligence and learning from the pros! Thanks for the tips! Gonna try this...did you find it had a noticeable difference in added flavor from other smoking methods?

[@TROYCOOKS]

Hey there, I enjoy your videos too brother!! I find that the PBC gives the meat a charcoal grill flavor that you won't get from a WSM or cooking indirectly on a Kettle. It's some good stuff on the PBC. Have fun with your cook!!!

[@NOTANOTHERCOOKINGSHOW]

So, just released my first PBC video, and while shooting, I got challenged by Meathead for a Rib Candy Challenge, so I switched directions, made some candy ribs, and had to challenge 3 others, What's New BBQ, Baby Back Manic, and yourself. Obviously would love for you to join but no pressure my man! I had just watched your live stream, I think your great, so you were the first name to come to mind. Much love my friend!

[@Alamopiper]

Ok, I thought you lived in Texas by your Lone Star Beer hat but when you said HEB I new it for sure. I live in Selma, TX.

[@donaltemus3565]

Troy I love you! I really mean that on a brotherly level.

[@TROYCOOKS]

I hear ya Flex!!! Love you too brother!!!

[@MatthewPaul.]

You should make a wind chime with all those left over bones T-Roy hahahaha. Great cook as always!

[@TROYCOOKS]

I bet those bones would make some cool sounding chimes!!!! LOL

[@jaguar5198]

You never go wrong with cooking T-Roy. That pork butt looked really good. Keep it up buddy!!

[@TROYCOOKS]

Yes indeed, I've made my fair share of mistakes, but I live and learn and try to teach the correct way to cook in my videos.

[@NorthTexasBBQAddicts]

nice video!! You gotta get you an Ugly Drum Smoker! Youd love it

[@TROYCOOKS]

I will need a bigger back yard! I'm about out of room. I bet I would love a UDS though.

[@goldensdomain]

Another PBC video! Fantastic!

[@TROYCOOKS]

Glad you enjoyed it and I appreciate you watching!

[@simpsonrdlarry4385]

Dam good looking sammitch ! Another great video Troy!!

[@TROYCOOKS]

I appreciate the kind words and support Lawrence. Cheers brother!

[@mack1707]

I have tried a few times to unwrap last few degrees and then bring it on up. I think it’s better to cook until tender then unwrap. Thanks for letting me see I’m not the only one.

[@TROYCOOKS]

I hear ya Mack, it may have had something to do with me putting the shiny side on the inside too? I usually do not wrap, but that's what the instructions said on the PBC website. I'll do it my own way next time!!! Cheers brother!!!

[@smokingtarheel3003]

Nice looking cook Troy! I'm hungry for that right now.

[@TROYCOOKS]

Thanks Lee, I was very impressed with the flavor of the butt cooked on the PBC. I appreciate you watching!

[@LouisatRshackBBQ]

This is why you are the BBQ master. Thank you for sharing. Makes me want to run out and pick up a pork butt.

[@TROYCOOKS]

Go for it Louis!!! Pig is some good stuff brother! Keep that smoke rollin'!!!!

[@bbqsmokernc7252]

cool

[@daves9164]

T-Roy, what is your favorite go to smoker you use? Which smoker is your favorite?

[@cajunrph]

I thought when you said Maple that's was some country coming out in you. Haha. To my cajun ears I was thinking someone from way down south. Good cook. Thanks for the video.

[@BBQPITDOG]

Looks awesome Troy!!! That hook placement is tough sometimes.......but the results are A1 every time brother!!! Take care and Cheers!!!

[@TROYCOOKS]

Thanks brother, it was a fantastic cook. I love the PBC!!! Keep that smoke rollin' brother! Cheers

[@soulofsmoke6541]

Fantastic job t roy loved the video a winner!!!

[@TROYCOOKS]

Thanks very much Adam. Cheers to ya brother!

[@davidhinson5010]

Looks good sir, ready to buy a PBC myself. Good job as always from N.C.

[@TROYCOOKS]

I hope you do get a PBC David. You will really enjoy the flavor of the meat cooked on it. Feel free to use my link for PBC in the description if you buy one. It won't cost you more, but will help out my channel. Thanks!

[@hawkeyeted]

I consistently can get 8-9 hour cooks, but I’ve had a couple instances where my PBC seemed like it was stalling. I just restacked the charcoal, let it breathe by opening the top about two inches for five minutes, and the temp came back up and held for the remainder for the cook.

[@alanbailey3787]

Hey Troy, looks amazing brother.

[@TROYCOOKS]

Thanks Alan, it was mighty fine eating brother!!!

[@Railroad_Bbq]

The pulled pork looks amazing! The Oakridge rubs are great! When I ran charcoal ran out on my smoker I just filled up my chimney starter with charcoal and waited until it ashed over before I poured it into the smoker's charcoal basket. Did I make a mistake doing that?

[@eltonsbbq-pit]

This was really nice brother! Thanks!!

[@TROYCOOKS]

Hey there my brother Kjetil. When are you gonna come to Austin so I can cook up some fine Texas BBQ for ya brother? Be sure to bring your camera gear!!! LOL

[@eltonsbbq-pit]

That would be so cool brother! Gotta find time to come to Texas for a visit. Cheers brother!

[@shaneparrish1987]

That pulled pork sandwich looked some kind of tasty there

[@TROYCOOKS]

Thanks Shane, it was some mighty fine eating brother!!!! That bark was amazing!

[@5bdoom]

T-Roy, oak ridge bbq makes a rub called sweet rib rub. It is my favorite on pork butt. Give it a shot, you won’t be disappointed .

[@CGBS4744]

Fantastic looking pork shoulder, Brother. It was perfect, and I am sure it was super tasty. Rock On!!! GB

[@TROYCOOKS]

Hey GB, it was very tasty and that bark was out of bounds dude!!!! Really good stuff!!! Rock On brother!!!

[@daves9164]

T-Roy, I think you need to do a redo of pork butt on the PBC.

[@RiverCityBBQ]

Good looking pork Troy. When you do those long cooks on the PBC it does really help to stack the coals, and it burns so much more efficiently. It takes about 5 minutes, but does help. White thunder bbq has a nice short video on it. Great cook though Troy!

[@TROYCOOKS]

Thanks for the feedback brother. I'll check out Nate's video!

[@RiverCityBBQ]

T-ROY COOKS yes sir! Check out my channel if you get a chance Troy.

[@dickswagging8033]

The beard is looking top knotch brother.... looks good!!!

[@TROYCOOKS]

Thanks Jonathan, I'm gonna keep growing it out. Maybe I will have a nice beard like Keith Bettag? LOL

[@robertmccall4028]

Nice!

[@pb9548]

Would you say pulled pork is better on PBC or Weber Smokey Mountain?

[@leaguecitysmokeshow8088]

Now you got me wanting to smoke a pork butt! I’m off to the store!😂

[@TROYCOOKS]

Go for it Gerardo!!!

[@garybuster4328]

Man that looks good!

[@TROYCOOKS]

Thanks Gary, I appreciate you watching!

[@prestonbuffington954]

Nice looking PB T-ROY. Now I gotta have a good PB sammich. Cheers.

[@TROYCOOKS]

Hey Preston, thanks very much! It was some mighty fine eating!!! Cheers brother!

[@textilewolf]

Looks great! But you forgot the slaw 😀

[@MrRamyourcar]

Bar b q pimpin ain't easy folks. Represent the que.

[@steelcitymadman2786]

Making me hungry at this hour of the morning

[@TROYCOOKS]

Nothing like BBQ for breakfast, right? LOL Thanks for watching!

[@HeavyMetalBarBQue]

Is the initial hooking and hanging really necessary with this shoulder.... in your opinion? Good Question for Your Thursday Chat! Thanks!

[@TROYCOOKS]

It isn't really necessary, but it sure looks cool. I'm sure you'd get the same flavor if you cooked it on the grate the entire cook.

[@kurupt8308]

Mmmmm pulled pork sandwiches. I’ll be stopping by T-Roy. Save me some of that money muscle

[@BlakeTheEmperor99]

Lookin' good. Shame I gotta head out to work here soon. I could go for some of that.

[@TROYCOOKS]

Thanks Blake, pulled pork samich is always good! Hope you have a wonderful day and thanks for watching!

[@elliotsamuel]

t-roy, loving the beard!

[@TROYCOOKS]

Thanks Elliot, I'm diggin' the beard too bro!!!

[@jacklamotta0015]

t-roy ; i tell ya you a my bbq-guru😂😂👌👌👌greeting from germany✌✌

[@TROYCOOKS]

Hey Jack, thanks very much brother!!!! I appreciate the support! Cheers to ya!

[@MiguelGonzalez-vz6qi]

Cool Screenshot!

[@TROYCOOKS]

Thanks Miguel, I'm trying to up my game a bit!! LOL

[@MOOSEDOWNUNDER]

I never knew you put Cola on your BBQ meats T'Roy, i suppose the sugar get's all sticky and delish. Loved the vid mate and wow, really looked tasty brother. Well done. Cheers Moose.

[@TROYCOOKS]

I usually just use cola on pork. It does add a great flavor to the meat. Thanks for watching brother Moose!!! Cheers to ya!

[@OnTheFritz602]

Looks amazing as do all your cooking vids! Curious if you've heard of or tried the "Barrel House Cookers" ? Stumbled upon these a couple days ago, and they seriously caught my attention. Made in the USA, very reasonably priced with free shipping. I have no affiliation with them, just curious as to your thoughts. This whole barrel smoking/cooking has me "fired-up" for new adventures when the weather breaks here in Michigan.

[@TROYCOOKS]

I have not heard of the Barrel House Cookers. I will have to check them out!!!

[@scottmeger3952]

That's bark, oh man that looked good.

[@TROYCOOKS]

Thanks Scott, I do love a good bark and this one turned out fantastic!!!

[@ethanallen8326]

Dang!! Looks good

[@TROYCOOKS]

Thanks Ethan, it was very tasty! That Tim-Buck's sauce goes very well with pork too.

[@charlesmosley4952]

Might fine...mighty fine. Dont ask me why but I was looking for some of your coleslaw to go on that sandwich. This looks amazing. I dont have the mojo bricks but I do have bags of western apple and maple wood. About how many chunks of each would you recommend in the PBC?

[@TROYCOOKS]

Thanks Charles, I do like coleslaw on the side, but not on my sandwich. Maybe that's a Texas thing? LOL The PBC is small, so I'd just throw on one fist sized chuck of each type of wood. That should be plenty of smoke!

[@doublejbbq42]

nothing better then a well cooked butt sandwich

[@TROYCOOKS]

I know that's right!!! Cheers to ya!

[@armyguy209]

Hey T-Roy! Been up all night watching videos and reading forums on the PBC. I'm like you where I have a ton of smokers and they each are for different stuff. I see you answer a lot of the comments on the flavor of stuff on the PBC vs the WSM. How would you say the flavor of the smoke is vs say an offset stick burner, and the Backwoods/cabinet style smokers? Thanks brotha!

[@Shamrockrancher]

When I saw THIS TITLE I thought maybe you had done an autobiography about You, BBQ'n!!! 8-P

[@TROYCOOKS]

Ha!!!! Funny bro!!! I can't believe I'd never cooked pork butt on my PBC? I wonder what else I haven't done?

[@Shamrockrancher]

Well pork butt, you tend to have lots of 'smoking' videos. Mid last year I replied to you suggesting may want to watch a few vids from Almazon Kitchen, on KZbin.I offered that to you because I don't want to see you fall into a cooking rut (old guys like you? When they fall? Broken hip!). I was hoping the kitchen videos might shift you into creative mode. I do a bacon wrapped sea scallops on a skewer that seems to get a lot of attention. If you want to get crazy (and I am), I'll put some fresh cut up jalapeno slices betwixed the bacon and scallop. I personally challenge you to explore the grilling world a bit more; not just a steak. Let me know if I can be of service. I enjoy your channel and videos. Long time fan and sub.

[@billstevenson9047]

Looked a little on the cool side there in Austin. How was the PBC on keeping temperature? Live n Covina, Ca and with the exception of this month the temps are really generally pretty mild for any type of cookers.

[@TROYCOOKS]

Hey Bill, the PBC kept at around 275-285 the entire cook, until it got low on fuel. I threw in about 12 briquettes and it got back up to cooking temps quickly after that.

[@sharkcitywarrior5485]

So how does the PBC compare to your other cookers? I have a pallet smoker that works fantastic but I want to try something new

[@mgarwatoski]

What does hanging it add over just putting it on the rack in the PBC?

[@RichsRiverSmokersWestVirginia]

Awesome looking pork butt Troy! I’ll be doing this my pit Barrel soon! Great video!

[@TROYCOOKS]

I'll be looking forward to that video brother Rich! Man, I'm really loving the food cooked on the PBC. Yum!!!

[@danoesq2]

What about wrapping in a foil pan instead of tight wrap in foil?

[@TROYCOOKS]

That will also work fine!

[@whatwouldwesleycook9759]

Hey Troy! Got a question about having a temp probe in the smoke chamber, the smoker’s thermostat will read one temp, my probe from the Thermapro reads significantly higher like 100+ degrees. If I use the probe in the meat, it’s dead on with every other thermometer that I have. Should I use a special probe to do the chamber temp? Thanks Wes

[@TROYCOOKS]

Hey Wes, the original temp gauges in most smokers are junk. You would be better off replacing it or just using a pit probe at grate level to get an accurate reading of the temp where the meat is cooking.

[@BigLewBBQ]

Aw man the pulled pork looked great! But why didn’t the Boudin make the final scene? I suppose that means you are saving that link for me. I’ll be right over! I can be in Austin in a little over five hours. Keep the boudin and a sandwich warm.

[@TROYCOOKS]

Hey Big Lew, we cannot get the good boudin here in Austin. Bring me some and we can do a cook together on video brother!!! Yee-Haw!!!

[@BigLewBBQ]

T-ROY COOKS One Day! When I do I’ll be sure to bring you several varieties of SW LA boudin.

[@cookingwithwebby]

I just got a pit barrel . Didint relise they run so high kind of over done my ribs affter 3 and half hours lol am use 2 a 5 hour cook. Will need 2 keep my eye on this bad boy next time lol

[@lblack1969BWAF]

Looks damn good! 👍

[@TROYCOOKS]

Thank you very much! I appreciate you watching!

[@SmokeyGoodness]

Pork Butt on the PBC... It's penciled in (I haven't done it yet). If only I get a chance to actually get out there without a million other things goin' on up here. Levi broke his arm yesterday. My schedule has changed yet again.

[@TROYCOOKS]

Awe, poor Levi. I hope he's not in too much pain. Yes, you should try pork butt on your PBC. It's some good eating Dan!!! Cheers brother!

[@SmokeyGoodness]

He's handling it like a BOSS! I'm so proud of that kid. His surgery is scheduled for early next week, and he's not afraid at all. His Dad, on the other hand, has had to drop a few SG cooks and lots of other things to get ready for it. I'm a night owl, and this gettin' up at 6:00 am is quickly getting OLD! 😴

[@jasonsanitz5623]

Howdy again brother, I am thinking about doing a wsm cook without the water pan all together, the principle I guess would be to mimic the uds. What are your thoughts? Just wanted say hello,and looking forward to the great weather for bbq by the water! Cheers brethren of the briquettes!!!

[@TROYCOOKS]

That should work pretty good Jason. When James and I did that comparison hanging ribs in the WSM and in the Pit Barrel, the WSM ribs did taste really good. It wasn't nearly the same flavor you'd get from the PBC, but it was still good eating brother!!! Cheers back to ya!!!

[@jasonsanitz5623]

T-ROY COOKS thanks for the response brother, I will give it a try this weekend! Hope you have a great week!

[@darinhaddox4783]

Looks delicious! How does the taste compare to pulled pork on the WSM?

[@TROYCOOKS]

Thanks Darin, the pork butt on the PBC seemed to have more flavor. The fat dripping down onto the coals and vaporizing back up into the meat sets it apart from the WSM. You still get the smoke flavor, but that extra flavor from the drippings hitting the coals adds a layer of flavor you just can't get when using the WSM.

[@darinhaddox4783]

T-ROY COOKS Thanks