Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: eghamilton3 on July 09, 2018, 09:50:48 AM
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And they end up delicious. Thought I'd share this weekend's cook. My daughter's birthday/HS graduation party Saturday. She's a July 4th baby. I cooked for 50 people. Started at 3am with a 14 lb turkey and a 14 lb brisket in the PBC and a 10lb Boston butt on a Weber kettle using using the snake method. Put some pecan and cherry chips in the PBC, used Hickory chunks for the pork. For the turkey, I used Steven Reichlen's Jakes's Boss BBQ rub and cranberry BBQ sauce. I brined the pork shoulder using Alton Brown's brine recipe. I used a KC style rub on the pork and brisket and made a N. Caroline vinegar sauce for the pork and a KC style sweet & smoky sauce for the brisket. Exhausting but a whole lot of fun.
Firing up...
(https://lh3.googleusercontent.com/G77Ogtglyt-jxvmmdM5r8wDzTsvYIHLkpp6l8VdXf2ynXgdnMcKHj3qlXoEoFmCrXi5FZZGHueKZpe26rPX4Pm_jwjeHE7R7xS7LeAg-7Ud7b7TKj_dAIK9NUEe5v37HXMKtgojQXHVVX55UXBykNoqoZoCf8dLa5prwS9toBmQqNYfGtEneNVELxpT3Mrtdvb8eWeesKiN08vU7gRgK0q6g7B5mFrPcyVWfaVFCw0YPJd0qYsatjlyz8c2e_8lzyrE783eyd5c0y_QIJqg78NhGtzWGgHMZyO8wIJK69sP1o6_0oEpcfazqRxcMISxG4Cb8G9okWVY3rVi_dPVSBGolaLKK9XJYJOoq_PMP66wrQGoBY6R2XZsy5xAT2MmuGptZSIfswcaAmQIbvp0eoS5ogT3F_7o_KRTWFJF9jfD2HN7uTND-K3dJbiflVrW-LE0kt6H8FcnTKbUfbt2-WStvNzl_367K4ayRFdOo8a66Ka0LRE1tHNaIxQ4K80IL727hy4RZKMyI7S-kFO_Q5PmD8iY_yjf9LYpvdCblGLsMGfgg1FAadGo9tYKNkcdNlDQhWd2ctv37xoqLqEVG4mPDQ9lTwNGaUvowoED-cWL4kkCnSj5fWFNt4ZdBcEahJ6NQkUmA_9lWivMm9SYFDmI4oIMlqBcP=w1222-h1628-no)
Turkey & brisket in the PBC. Pulled turkey after about 4.5 hours and 165, wrapped the brisket and cooked to 200.
(https://lh3.googleusercontent.com/Pj6Qbgo6LKHjpUoV-dFMEUL87QTCJWXGx-UgQ6d0-iaK6eECOgF5liSltp2dnms_QGmF7UBbmVckUh1fBhFuQUSadJIuCZGP2H5RbqDjMq-c7wxOvMCg_Aw1Ji2EX4VMydOPVaubCesiBpgq7a83UTHvG-XeiHkpLRyRm957-tEhiaSBUAQdLxMLvH4n6MNL3MXzVKQZZi1cUHAH12Xzpado5E2qPYom9MwkJV770yNS_IUc-r_N1OUuWRdXeCVFE3DPKp7ReQqv_xL9Bh9FpQmo1Fpo7XzePH60tkAdstEiDt1T-WFv8kAwpqGUiIy8wdA9sm_wFkRg-VboLyk_P7mQGiHD8AgD3Qaof706fmXGR7yW6u1S6b_tZrB59Fq8qbRH2bS0E_EYHRPi2MxMd4gKzveBZoAm2dbbI8Q5Uy51u3LiTqInU9VyPB4vAg5mZaw0CfH_bkF86kGd8XXA0GCfhkm0u-6KOtRaLKhMxuz6NXqVmt_tUV3XOGfNge6Q1v0uuo6cjjMJmev2v1PDIC2VG051X2ycqCOHjQI2QGA1cJ97mOGdwTEeazVe9k6lLpypNqDEpK1NJS1-rPZ_0D8-eEnjXgH8Pl010lo8BSmJFler0tZL7ObAQGwPOqFwgk2VH1D8abdNP6trYp9w-jwWDzRYAq3o=w284-h379-no)
Pork shoulder on the Weber
(https://lh3.googleusercontent.com/wpcYur2JsVR6xk-AmZUDLxITmmY02ueT7ki8Ap4WtqaT9S9ceoVD182foo_8H0UL-MrgKY_9BPyXfjaKn7EFf3CjgRObydDtHdjLIij7sLa5YV6oyaRaDH9e79IptnUZoXEP09Zf0s1I8k3d9U1gemAWBeKHOTU6Kna1fYNd6mATIzJfx2eLUbmcgg8MxS9EhYFoqo4fTdZ5LZ_J_OcZ_ss8CWlUl6MzItEpjNw4k6B1cQrpKMsOm0Y_1xEFaFe-xc564Uyka83snMy1Y07nPILBqIZzQiU2Iqfjpfrd6W79ePd18xHR4pq9U-qT-fAmXlrprG69yCmm7T1t_dq7LlmeMXW3XKAci46ANvwEK91d6pqjZRnzKCpnCZ3wg__QtqtNSF0-_TnPcutVerwn4Q3SZ28IS4LUSQzMAu2JFIFB0Pk9Wuzj_3ltdR8MMrDFm_8nGqHIn0VzhA2ZjeVpU47GO03748LH17vlEBcPpllMY676qd-VHOYe1_RMZdKZ1gTJS6hnk7D2zocIF1XtjyEhjSk9G39tnGlLsNwJiuERhuqQ_yAIPrwQfggriXRhWxDsmekyb3p7itPeL_uYPnSKlmEluMuRPkeKVojCoITxyN72dEO8Bc0eFbswiJNk3ijGLcWOs9Y9kj6CXCRXHXWDrUJTW-Ul=w1222-h1628-no)
(https://lh3.googleusercontent.com/eBXUaIx05UFREvn5qP3PporPSpmbu8NvvqRimMNRHedCfJSrZ_bRf9VrSYAbleFqbzblSsVqnvP_z2hZ0bv8A8uywE4xkWG6eP82N2jVlSWPCVqO4gYjkAZ6wUDrDnkgRBw5H6fKGP89RuTvRy8K7K3dvjyrOf1JwUGScItRrnW03QAOre1zOhlNXF_-ef2NT8ny-wo6wZcMpCVcAUwjlw7Hpsp-MkiVz5JZAX_pSeCM76ccR_tF0iBMtkUPU7dYPuxHkYaJfYC2WiC030rrqqEHfxQM_UnoLnnT01OxpayIEhLNfn-ZtkpdrTTZ6orGhlXhA5ydP-wXXx93qy8wdGHJzw0XPi-nstG-dca1_pZhgGbmpNLhGJwoFviyWjjGRfpEE45-YtUbE5wYq433qk0fkJJFkmdP_IGsz1ZSyOPYD2bCuJIC8bicO2u8geAb6djzRruoHTKqm2MYT98YkGbxFBAUhIsg5dMQnpENyx9-_4QS9TO5Kfp-LRo5RRF0NINW_dZ6L0W3gv0XQaZZoX5_bzIcdzvn2nP6kB6oI67ngHMakNrQ0p2GiurGwPx7PhmS83c65JExENV-4Hc8-06TZTOId_XQdJ7RZsHtmNQQK7no1g3FUOnX327alxv634EI5C7qK_exkdkDfCX5b_a-SkHC7HY-=w1222-h1628-no)
Sliced and pulled turkey. People went bananas over this...
(https://lh3.googleusercontent.com/s7KMwY_AwRtzlgbPzlv1qNewZNBozbnhZ2zTdwCVz0CEWetKFTBmDOUNNE2YJtBw0tXq3ur_bOj0yVJaQR27zOhsklBIzgic7bWoC7NXFAw-heLc8erTMQml1boj_nTnZQ8wogEuOtG8ScFEmyQT92mlVyCO5dYkrdJuFspJ5oRBOgYu2samkB1dNBg6mqqKIsfzeTEqmI9BeBuBFmzofV7TIZNCxONZmaD23pku47ORN2iDi6QJAACB7Zotbedo-NKo1qAANvjPCCMOIA2rKDffrZQYUOpYGeLqJ-vAup_JK_WEed3dl0nvvIS74tS_rum_bqVNsO587UO3tiAxu2ZdW1qdErN4duSra5ZpIwJhrXV2VoHL6Qr25TPph7LVdxSz-v7jtnptcWjPtxcK1GMNC9vOWfsj_Emcr1t1W-yE43whCpBK08HwH1bVy6DkoEFMj2k-ciUJsCGbrCekdvrePMJXLWBbNZy7hn6lrPbJgo4kXfLcbHwGZvi6LwKrF2NU4cbV6LAfubHQ8ugcQxnFBXjTFDJUKSWbhkNWPzo68kfE5qs69oVFhKK0GcHtA617NJnjmb6a3r-yKbuhC9zmsa2XwZrc-BloUvsJeKhrgsJokLyNXdUkC3MnGFTT1KIrWMvLyfwFwxEjtyU_E6shRwjh2jRL=w1222-h1628-no)
The burnt ends finishing up. The end of the flat burned a little crispy. So I trimmed it off and threw it and all the scraps on the cutting board in with the cubed burnt ends so they'd absorb the sauce and soften up. Worked perfectly. There was nothing left
(https://lh3.googleusercontent.com/3CvrnWDxxQuOT5ZCFckwXaeGYGNhndVMdiQkC4f-i2kJ9MVnBQkBMW0bPaLbiUPnPV-8Ji4y9N_Pjrke1lJocrOm8_G4EA3x5Udb8VYGVW_OsQk9Sk8PxySi0r8UsXK9w_5cq79oxc7QexjdLL-0PdeQTlrV-pG5UDr8U7MaWvIUbJ5Dni787u8dvtgTE2zSIwYaz7vHvM99cWV5GY0RHdYFVxPnFMDUZuqdDBcHBQ9HgyMENSAxXaZr92AF_fhwR70gezJlTuL2IBlJhEXQs8AJtdYpfUuA9fOmWFNIlU4A1Si2w8l49fC1jA1_W1CnLWy3ydYPZdfJ06rJ0M0RHyPvR9x3yzWJuJebDgsiBNaFKXe7vutKWMQTlxmFpY0GnsETlpeJ1bHzQ-x8_ZWxa0LRBY1m4nRL5D6hdoXS0ApDtyBhCuMT0nPRkZqUSF7Ijp4uys9xH3OQf0FYnUC1oX-e2is-xqPYw-Ehis6UfVhudtoBmo28_TpLxvUUPnCKJbICj9pqUUO2o1FFDCg0fYN1Knhud959f47ci5VG-98t4Ke-_qu28DipeJc3k43kMdx5toJaJQvbTQushFJ-7B4xWVuwdfliBtnI7Gik6xWDwniO4sz_A77YRmNW5S7fpZgwxOqhGE4hV04PsI882Gl4oOMKIBAk=w1222-h1628-no)
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Did that very well. Everything looks fantastic. Happy graduation to your little one.
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First congrats to the daughter :thumbup:
The cook looks great as well!
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First congrats to the daughter :thumbup:
The cook looks great as well!
X2
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First congrats to the daughter :thumbup:
The cook looks great as well!
X2
X3!
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First congrats to the daughter :thumbup:
The cook looks great as well!
X2
X4
X3!
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Congrats to your daughter. I'm impressed by your turkey/brisket cook on the PBC! I've been hankering to do a turkey on mine, but a turkey AND a brisket at the same time!
Everything looked delicious.
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Congrats to your daughter. I'm impressed by your turkey/brisket cook on the PBC! I've been hankering to do a turkey on mine, but a turkey AND a brisket at the same time!
Everything looked delicious.
Thanks all! I was a little nervous about doing both a turkey and a brisket at the same time. I was worried about grease snuffing the coals and I was concerned what wood chips to use to not overpower the turkey. I know I didn't have to use anything but I like adding a little. Instead of hickory I used pecan, which is a little milder, and a little cherry.
Two things I adjusted based on this forum: I made sure to trim all the excess skin and fat by the turkey cavity and neck to avoid fat dripping excessively and building up grease on the coals and kicking up ash. I also made sure the bottom vent was facing downwind. After the cook, there wasn't a speck of grease on the bottom of the barrel, the coals burned clean, and no ash on the food. So a thank you to the forum members for those tips. ;D
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Great cook. :thumbup:
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Congratulations to your daughter.
After reading your post, it's obvious that she is blessed to have a dad like you. I'm sure she knows that and loves you a lot..
That's a huge task, cooking all that food that requires such a long time. The most I've cooked for is 24 and I was give out when it was over.
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Congrats to your daughter and what a Great cook! It looks like everyone at that party sure ate well.
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Very nice... great now I'm hungry
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Happy belated birthday and best wishes to your daughter!
The food looks amazing, great job! :thumbup:
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I would like a full plate with all the fixings
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