I've finally recovered from the largest cook I've done in quite some time last weekend. I did three packers and six racks of backloin ribs (Costco was all out of spares) last Saturday. I was able to almost do the entire session on the PBC. I started out by hanging the three briskets on the PBC around 9 a.m. By noon, all of them had hit the 165 temperature range.
At that point, I decided they'd been hanging long enough and it was time to go on the grate. Instead of trying to squeeze all three back on the PBC, I had my Weber fired up with the Slow N Sear. I put two of the briskets on the Weber (unwrapped) to see if I could get a little more bark on them before wrapping. I wrapped the third and put it on the PBC grate. At about 1:30 p.m., I decided to wrap the two briskets on the Weber and I moved one over to the PBC to accelerate the cooking (both had only reached 178 degrees in the 90 minutes they were on the Weber). At about 2 p.m., the brisket that had only been in the PBC hit 204 in the point and was ready for a nice nap in my cooler. The brisket I moved back to the PBC hit 200 about 30 minutes later and upon inspection had that nice jelly wiggle when I poked it. So it went off to the cooler.
At the point (a little before 3 p.m.) I got the ribs on the PBC while the final brisket continued to finish up on my Weber set-up. Amazingly the ribs actually finished before the third brisket at about 6:15 p.m. This was a great reminder why I bought the PBC in the first place. Even with the Slow N Sear, brisket just takes so long and that set-up is really hard to maintain enough temp to keep the meat progressing. Thankfully, the third brisket wasn't even necessary so I let it finish up and didn't even slice until the next day.
All in all, it was a really fun day and reaffirmed my love of the PBC. Cooking was fast, food was delicious and effort was as minimal as possible for handling about 50+ pounds of meat.
Oh, and the best of the three briskets was without question the one that never left the PBC. It had a nice bark and was ridiculously juicy. It just may have been the best brisket I've done.
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