Let's Talk BBQ
FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: AndyL on October 31, 2019, 03:32:58 PM
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I bought some new items from Thermowerks for my BBQ tool box and they came in just in time for a long 4 day, staycation weekend I have. My old remote temp probe has seen better days so I figured it was a wise investment. Here's a pic of a nice, nearly 12lb full packer brisket that I'm gonna do on my PBC tomorrow. After trimming the fat nicely I'm just gonna use coarse ground salt and black pepper only on this one. Haven't totally decided whether to hang it or put it fat side down on the grate yet. I'm leaning towards the grate at the moment. I'll post some pics of the cook tomorrow. Off camera I also have a 3lb boneless pork loin, 7lbs of chicken wings and 6lbs of homemade sausage. We're gonna be eating pretty good around here for the next few days! (https://uploads.tapatalk-cdn.com/20191031/83e5377f6073b53ef332da0bce28163b.jpg)
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Good tools! Can't wait to see the cooks!
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Nicely seasoned and all trimmed up. It weighed in at just over 10lbs. a perfect size for me ready to go on the grate!(https://uploads.tapatalk- :)cdn.com/20191101/58f78551024116d20e8ea6ee63def74a.jpg)
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(https://uploads.tapatalk-cdn.com/20191101/a9d1a82e7743f71dcced761864ce473d.jpg)
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Looks like you are off to a great start :thumbup:
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Just shy of 4 hrs to hit 160 deg F internal, with temps averaging around 250ish. No characteristic bark like often seen in most pics due to the lack of a spicey and or sugary rub, which is fine by me. I'm more interested in the end flavor than the appearance myself. It's the same color I get when I do a whole bone in rib roast. Now it's time to wrap it up!
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(https://uploads.tapatalk-cdn.com/20191101/4a43f46c1fb223ca6a39d9e8cd7c0dec.jpg)
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So far so good!
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Man, it's rather windy around here today in south central New England. 20-30 mph winds sustained, gusts up to 50mph! The ambient temp is in the low 50's with a wind chill in the low 40's. I'll tell you what, I'm extremely happy with the performance of my new Smoke thermometer by Thermowerks. Without it I'd be clueless as to what's happening temp wise in my PBC. Is it completly necessary to know the pit temp? Id say not really. Since I cook all year around here and it gets in the single digits or even lower it's sure gonna help in letting me know what temp I'm at. Especially whenever you have the rebars out and or the lid cracked! I took the rebars out and cracked the lid a little bit to bring the temp up slightly and compensate for the high winds and help me power thru the stall before my coals burn out and I was watching the pit temp fluctuate a minimum of 10 to 20 degs F. up and down. The wind is a huge factor with my cook today and I'm really happy with my new "tools". Definitely making the probability of a successful cook on a day like today a lot better!
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Man, it's rather windy around here today in south central New England. 20-30 mph winds sustained, gusts up to 50mph! The ambient temp is in the low 50's with a wind chill in the low 40's. I'll tell you what, I'm extremely happy with the performance of my new Smoke thermometer by Thermowerks. Without it I'd be clueless as to what's happening temp wise in my PBC. Is it completly necessary to know the pit temp? Id say not really. Since I cook all year around here and it gets in the single digits or even lower it's sure gonna help in letting me know what temp I'm at. Especially whenever you have the rebars out and or the lid cracked! I took the rebars out and cracked the lid a little bit to bring the temp up slightly and compensate for the high winds and help me power thru the stall before my coals burn out and I was watching the pit temp fluctuate a minimum of 10 to 20 degs F. up and down. The wind is a huge factor with my cook today and I'm really happy with my new "tools". Definitely making the probability of a successful cook on a day like today a lot better!
Sounds like you got it under control :thumbup:
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Looking good.
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Watching from afar for the final results!
(https://lh3.googleusercontent.com/SLpEcaJSOkYhnHOOHZkXnq0YCLy2i1B_C2BFd9zX1v7u4SmDCPTNCrP25ALNOJZj-qqlNqPkoTI8uAU5UIedrJW9OAEkC1CLF1Qfp3-qFG2bEWx5c0z0gkyz0-g4Xk0lSOafEPiBOLXuE00cCXGizPPsHIQrPA5HclsK8LdLnFzuX8Jdn_AJGXGwts_DnbHC2n5fU0xjc9VzWxNMAVQEkQkW_V3OTwUHzbkq2JPGt8-_TpytfG9pWmamwJ6sAqBw8GKMMkokg1qN0Cz0Gc0R1hkuACyVX5uNL0xmw9b69cYmWkBdQduMg0d4V9u8o4PNREX3b_j5KT91DEy4B-yw6qG4pQzc0MYpmgtp7l57XfLYO--B2q1nOPkoxPix8Ug-X0qSlU_zHSMK8ujnmLaZ_4-4d_VHu_KNsTFdFYVWaIoM3ZTqKq5ThqzptMdBjh_gMJ9aVkIoVweC-rH2YKeOtkorsXlE7Aj2m-tUt8eEMcumrCaC6BNPbv18GPvq8tMmyvbNkGdfKgry--2PdYF4zHMFyLFcKtS9YbiUK1CI0iIRfmtptbogdTBkJMytFLeOUIp1LvZHEtT3DSLPVmGAZy1g2Xp0-O9o8EcfdWMwyBQ0BuD0NdMkZojcwXGFbGm4MtdlmzU6pcgEbRFFgFaVVyL6FL5oo2SE6lqIJlqnZokUZC811gAGQg=s64-no)
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Cook time came in at just under 6 hrs. Probe tender at 201 deg F. In cooler, wrapped in a towel for 3 hrs. Regular Kingsford Blue, no additional wood for smoke used, wonderful smoke presence. Please forgive my photography, the brisket was extremely tender and very moist. Just right! My PBC performed well........(https://uploads.tapatalk-cdn.com/20191101/1df38a976956450862312806a75bd39f.jpg)(https://uploads.tapatalk-cdn.com/20191101/5efcacb6a688f009fbc93a816ff3ef05.jpg)
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A carnivores breakfast delight..........farm fresh eggs with my favorite rub, homemade breakfast sausage patties and store bought thick cut apple wood smoked bacon. Delicious!(https://uploads.tapatalk-cdn.com/20191103/b159131c168ad19decf2d5f633d366c0.jpg)
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Lotta good grub there.
Now I'm hungry!
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Andy that looks fantastic...I think I can smell it from across the state..... This winds were something. Had my boat tied up but we had some damage at the marina....did not get much sleep that night. Back to your cook.....really looks great.....
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This winds were something. Had my boat tied up but we had some damage at the marina....did not get much sleep that night.
Man Richard, that sucks. The wind was definitely no joke that day, no trees down in my yard, just a lot of limbs.....(this time) hahaha. I hope everything turned out okay!
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Nicely Done ! ! !
BD
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Here's some apps I made today......Bacon wrapped vidalia onions with sriracha hot sauce. I saw the idea in the appetizer section here in the forum originally posted by "Scallywag". I got another idea in the same area for "Pig Shots" originally posted by "TentHunteR" I put my own spin on this one..... I used my homemade kielbasa patties from a kielbasa fatty I made (my sausage stuffer is Kaput!) that where about 2 1/2'" in diameter and 3/4" thick, then I put a layer of sauerkraut down, followed by diced cheddar cheese and formed a cup with a slice of bacon. Since they're quite large for a single "shot" I'm calling them "Make mine a Double Pig shot", hahaha....absolutely wonderful! Thanks for sharing your recipes and ideas!(https://uploads.tapatalk-cdn.com/20191103/f95ada9912d2999a4e79ae9efd07d444.jpg)(https://uploads.tapatalk-cdn.com/20191103/e07a790e968a0eea3e1b39a7b7256ce7.jpg)(https://uploads.tapatalk-cdn.com/20191103/867b45c269410027e3eee6249cb91219.jpg)
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Lastly....more chicken thighs with my homemade maple and brown sugar glaze.....no rub. Ran outta daylight, damn daylight savings! Did a bunch of cooking on my PBC during my long weekend, lotta good food. Practice makes perfect as they say! I hope everyone had a great weekend, take it easy!(https://uploads.tapatalk-cdn.com/20191103/32127d1a4ddfcea1a28da64c2d6c9bca.jpg)
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Lastly....more chicken thighs with my homemade maple and brown sugar glaze.....no rub. Ran outta daylight, damn daylight savings! Did a bunch of cooking on my PBC during my long weekend, lotta good food. Practice makes perfect as they say! I hope everyone had a great weekend, take it easy!(https://uploads.tapatalk-cdn.com/20191103/32127d1a4ddfcea1a28da64c2d6c9bca.jpg)
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Love that chicken with maple & brown sugar Andy