PBC-pre beer for multi meat cook

16Adams · Feb 3, 2016

Going to mix Stubbs Briqs with B&B Champion Logs. PBC is about to get a job
Brisket, chicken a rack of spares and a rack of beef back ribs. After a Red Stripe. One does not simply rush a multi meat PBC event. You strut- don't run

daninnewjersey · Feb 3, 2016

Can I get an amen.....

tom b · Feb 3, 2016

Amen!!

ShadowDriver · Feb 3, 2016

Slow is smooth, and smooth is fast.

fnjay · Feb 3, 2016

Mmmmm redstripe....yup gotta warm up properly otherwise you might pull something!

SDAR · Feb 3, 2016

I saw those BBQ champion logs. Let me know what you think. Need some jerk seasoning to go with that red stripe.

16Adams · Feb 3, 2016

SDAR said:
I saw those BBQ champion logs. Let me know what you think. Need some jerk seasoning to go with that red stripe.

They are good. Burn hot and a long time. Not much aroma, if any- mild and pleasant. Would have been great back when I had an offset. First rodeo with them in PBC, but I've had several cooks with them in the Primo. I like it. Since I know them to burn longer and hotter I did 1/2 basket briq and a single scattered layer of comp log. right before hanging meat I dropped 4-5 small chunks of mesquite

Bob C Cue · Feb 3, 2016

Will be watching!

SimcoBBQ · Feb 3, 2016

Nice! Nothing wrong with a Wednesday afternoon PBC cook with some beers!

16Adams · Feb 3, 2016

This is FREAKN crazy good. Mesquite smoke burping outside. Have a chicken boiling in onion garlic As well as PSR&T in the kitchen. Smelling good in the hood

AClarke44 · Feb 3, 2016

16Adams · Feb 3, 2016

Chicken is perfect. Crispy skin succulent meat. 178 was lowest by Thermapen. Installed grate upon removal of chicken, wrapped brisket and spareribs. Placed on grate. Guessing spares will be removed at 7:30 that'll be 4.5 hrs

jjjonz · Feb 3, 2016

Now that's some nice looking chicken there.

16Adams · Feb 3, 2016

I've said this more than once. The PBC to me-anyway- is the perfect balance between smoker and grill. I love to smoke but prefer the taste of grilled. The PBC nails it every time b

Big George's BBQ · Feb 3, 2016

You have a good well thought out plan :thumb:

16Adams · Feb 3, 2016

Brisket probes like butter, spares are sliced. I ended up passing on the Dino bones. Next cook. So a rack of spares, a small packer brisket, two chick breasts and smoked a few purple beets for a long soup. First cook utilizing the B&B comp logs in the PBC. Really nice. I'll buy more. Great mix.

I've had the PBC several years now. It's never let me down.

AClarke44 · Feb 3, 2016

Very nice Adams! :thumb:

16Adams · Feb 3, 2016

All meat was seasoned with a 50/50 blend of John Henry Mojave Garlic and Fiesta Fajita seasoning. Very nice combo.

ssv3 · Feb 3, 2016

16Adams said:
I've said this more than once. The PBC to me-anyway- is the perfect balance between smoker and grill. I love to smoke but prefer the taste of grilled. The PBC nails it every time b

Hallelujah!

Great cook as always and I'm digging those logs.:thumb:

16Adams · Feb 3, 2016

I usually chop brisket but this was so tender and pretty I sliced the whole thing.

PBC-pre beer for multi meat cook

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