Man, I love my Pit Barrel Cooker....

[The Tradition]

Decided to do some faux burnt ends for dinner tonight. I put a 3 pound chuck roast on the PBC at 11:30 eastern time. I pulled it at 2:30, cubed it up, sauced and spiced it, and back on the smoker. Now it's almost 4:30 and it's done!

This took NINE HOURS on my old offset smoker.

The PBC ROCKS!

 

[Tenacious E]

Decided to do some faux burnt ends for dinner to tonight. I put a 3 pound chuck roast on the PBC at 11:30 eastern time. I pulled it at 2:30, cubed it up, sauced and spiced it, and back on the smoker. Now it's almost 4:30 and it's done!

This took NINE HOURS on my old offset smoker.

The PBC ROCKS!

Is this that bourbon soaked chuck roast you do? http://www.thesmokering.com/forum/viewtopic.php?t=5387 Still meaning to follow the recipe faithfully.

 

[The Tradition]

Is this that bourbon soaked chuck roast you do? http://www.thesmokering.com/forum/viewtopic.php?t=5387 Still meaning to follow the recipe faithfully.

Nah, but that's awesome.

I just rubbed the roast with kosher salt, pepper and garlic powder. Smoked it until it hit 195 degrees. Pulled it and let it rest a bit. Then I cubed it up, hit it with about 2/3rds of a bottle of Stubbs "Sweet Heat" BBQ sauce, a liberal dusting of PBC Beef and Game rub, a quarter cup of brown sugar, and a heavy drizzle of honey. Put those bad boys back on the smoker and stirred it around every 20 minutes or so until all the BBQ sauce got sucked up into the cubes and got all caramelized and and brown. The result:

 

[Tenacious E]

Nah, but that's awesome.

I just rubbed the roast with kosher salt, pepper and garlic powder. Smoked it until it hit 195 degrees. Pulled it and let it rest a bit. Then I cubed it up, hit it with about 2/3rds of a bottle of Stubbs "Sweet Heat" BBQ sauce, a liberal dusting of PBC Beef and Game rub, a quarter cup of brown sugar, and a heavy drizzle of honey. Put those bad boys back on the smoker and stirred it around every 20 minutes or so until all the BBQ sauce got sucked up into the cubes and got all caramelized and and brown. The result:

I don't really agree much with you politically but I'd bring some beer over to your house anytime to dig into your que!

 

[CarolinaHawkeye]

I don't really agree much with you politically but I'd bring some beer over to your house anytime to dig into your que!

And listen to his music collection.

 

[The Tradition]

Oh, man.... I put some of the cubes on a hamburger bun with a little mayo.... the flavor is just amazing.

 

[The Tradition]

I also threw a spare chicken leg quarter on the PBC because I had room for it. I dusted it with Weber Kick'n Chicken and didn't do anything else to it.

It's amazing. Sooo good.

 

[unIowa]

The PBC is just awesome.

 

[The Tradition]

The PBC is just awesome.

It's literally "set it and forget it"... what an awesome rig.

 

[lonestar50]

Looks delicious. Glad I made PBC the first smoker ever I bought.

 

[comp_sci_hawk]

Have one, love it. There are a few mods that really help it though like adding a damper and temp gauge on the lid.

 

[unIowa]

The PBC is just awesome.

It's literally "set it and forget it"... what an awesome rig.

You inspired me buddy, got a rack of lamb on the PBC now, some sprouts ready to cook up and just popped a Stags Investors Red to enjoy w the meal.

Maybe I’ll even finish the night off w some sex w Mrs unIowa.

 

[Tom Paris]

The PBC makes some of the best food I have ever eaten.

 

[BelemNole]

Oh, man.... I put some of the cubes on a hamburger bun with a little mayo.... the flavor is just amazing.

Mayo?! You did all that and put it on a bun with mayo?! I don’t regret any nasty thing I’ve ever said about you.

 

[The Tradition]

Mayo?! You did all that and put it on a bun with mayo?! I don’t regret any nasty thing I’ve ever said about you.

Dude... I ate plenty by themselves.

But the mayo smoothed out the heat from the Stubb's "Sweet Heat" nicely. That and the white bread really brought it all together.

 

[BelemNole]

I hope your double wide catches fire.

 

[ThorneStockton]

How's the clean up on the PBC?

 

[unIowa]

How's the clean up on the PBC?

Simple. Let your coals burn all the way through and cool and then the next day just dump ash/unburned coals from the barrel into a metal bucket.

 

[Cougar63]

More of this content.

 

[DFSNOLE]

I'll raise with these pork belly burnt ends I made a few weekends ago.

 

[unIowa]

I'll raise with these pork belly burnt ends I made a few weekends ago.

That's meat pron bruh.

 

[Fijimn]

I'll raise with these pork belly burnt ends I made a few weekends ago.

Killen’s (The highly rated bbq place down the street) does a brisket chili topped with pork belly burnt ends. It’s so freaking decadent. The only other times I have hated myself more after eating are when I eat mall Chinese food and the fried foil gras bon bons

 

[jasonrann]

Nah, but that's awesome.

I just rubbed the roast with kosher salt, pepper and garlic powder. Smoked it until it hit 195 degrees. Pulled it and let it rest a bit. Then I cubed it up, hit it with about 2/3rds of a bottle of Stubbs "Sweet Heat" BBQ sauce, a liberal dusting of PBC Beef and Game rub, a quarter cup of brown sugar, and a heavy drizzle of honey. Put those bad boys back on the smoker and stirred it around every 20 minutes or so until all the BBQ sauce got sucked up into the cubes and got all caramelized and and brown. The result:

That looks fuggin delicious.