Author Topic: First Month with the PBC  (Read 2930 times)

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Offline psousa781

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First Month with the PBC
« Reply #-1 on: August 02, 2017, 05:01:29 PM »
I've had the PBC for a month now, and it has lived up to the hype already.

My first cook was a split chicken to keep it nice and simple.  Two hour cook time and the chicken was incredible.





My next cook was intimidating since I needed to consider cook times for two different meats, but again the PBC did it's thing and made me look like I know what I'm doing.  Brisket was 6 hours total in the barrel, and ribs were a bit under 4 hours.











And the most recent cook was a pork butt that came out incredibly well, first time I've made pulled pork that didn't need any sauce.





I haven't had this much fun in a long time!

Offline Old Hickory

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Re: First Month with the PBC
« on: August 02, 2017, 07:24:04 PM »
It didn't take long for you to learn how to do some beautiful cooks.  All looks delicious.
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Offline psousa781

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Re: First Month with the PBC
« Reply #1 on: August 02, 2017, 07:28:09 PM »
It didn't take long for you to learn how to do some beautiful cooks.  All looks delicious.
Thank you!  I'm a process oriented person, and fortunately there is no lack of information on how to cook with the PBC.  I've also become best friends with my thermometers. :)

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Offline sparky

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Re: First Month with the PBC
« Reply #2 on: August 02, 2017, 08:06:35 PM »
Food looks great partner.
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Offline Pappymn

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First Month with the PBC
« Reply #3 on: August 02, 2017, 08:46:59 PM »
You really are killing it. Great looking meat


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Offline psousa781

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Re: First Month with the PBC
« Reply #4 on: August 02, 2017, 08:58:32 PM »
Food looks great partner.
You really are killing it. Great looking meat


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Thanks guys!  This forum has been a great resource.

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Offline Roget

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Re: First Month with the PBC
« Reply #5 on: August 02, 2017, 09:09:30 PM »
All of that grub looks great, but I especially like the looks of those ribs.  :thumbup:
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Offline psousa781

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Re: First Month with the PBC
« Reply #6 on: August 02, 2017, 09:22:27 PM »
All of that grub looks great, but I especially like the looks of those ribs.  :thumbup:
Thanks!  I'm doing another four racks on Friday, gonna try Meathead's Memphis Dust this time.  I'll share the results.

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Offline AlfaGrill

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First Month with the PBC
« Reply #7 on: August 02, 2017, 10:16:54 PM »
Wow, everything looks amazing, Im gonna cook on my PBC for the first time next saturday. Already excited about that!


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Offline psousa781

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Re: First Month with the PBC
« Reply #8 on: August 02, 2017, 10:34:54 PM »
Wow, everything looks amazing, Im gonna cook on my PBC for the first time next saturday. Already excited about that!


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Nice, you're gonna love it!  If you get a chance take some pics and share the results. :)

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Offline smokeasaurus

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Re: First Month with the PBC
« Reply #9 on: August 02, 2017, 10:50:08 PM »
Great looking grub.
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Offline psousa781

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Re: First Month with the PBC
« Reply #10 on: August 02, 2017, 11:04:21 PM »
Great looking grub.
Thanks Smoke!

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Offline Hub

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Re: First Month with the PBC
« Reply #11 on: August 03, 2017, 07:52:45 AM »
Looks to me like your well into the "spirit" of the PBC and are enjoying your successes.  The best way to cook with a PBC is leisurely -- don't obsess about it -- let it do the work  :)

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Offline psousa781

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Re: First Month with the PBC
« Reply #12 on: August 03, 2017, 09:04:51 AM »
Looks to me like your well into the "spirit" of the PBC and are enjoying your successes.  The best way to cook with a PBC is leisurely -- don't obsess about it -- let it do the work  :)

Hub

I admittedly have tinkered with it probably more than I should during the cooks, but I'm becoming more trusting of the process each time.  Maybe one day I really will just light it, hang the meat, and not touch it until the meat is ready. :)

Offline Kona

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Re: First Month with the PBC
« Reply #13 on: August 03, 2017, 01:04:15 PM »
All of that grub looks great, but I especially like the looks of those ribs.  :thumbup:
Thanks!  I'm doing another four racks on Friday, gonna try Meathead's Memphis Dust this time.  I'll share the results.

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I use that all the time on ribs. It's a no salt rub, I would recommend dry brining with Kosher salt per the info from Meathead on Amazing Ribs
Gordon
Boynton Beach, FL
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