So eloquently and uniquely stated as only you can! Thanks!
that deserves a beer, or 2
So eloquently and uniquely stated as only you can! Thanks!
I'll be doing an 8lb pork butt and a 13lb brisket tomorrow for a graduation party. My last butt took exactly 1 hour per lb to reach 200 degrees. Noah recommends 6 hours for a 16 lb brisket, which seems short to me, but I'm a total newb and haven't done many briskets. Do you guys think I should just put them on at the same time?
Long time lurker here. Just wanted to come and share my excitement with you guys that I finally took the plunge and made the order. PBC is on it's way!!
Hi guys just joined,and through search found a whole lot of PBC love:grin:
Had my PBC a week now and had a couple of cooks on it, this weekend is the biggie tho, am doing a full brisket, pork shoulder and 2 racks of ribs on sunday for around 12 folk for my wife's birthday:wacko: No pressure then......
my 1st cooks were using lumpwood charcoal as i had to order the kingford? from the US, but they have arrived so am hoping the Kingford stuff will give a more even heat over a longer period. Is there any tips you guys can give a newb to smoking that will help me out, should i cook all at same time and just pull, wrap and put in dry cooler or stagger so they all finish roughly the same time then allow to rest?
cheers guys for any help
Hi, thanks for the welcome, think its about a 7lb shoulder, have the party set for around 6pm, so thinking of starting cooking around 7am and as it all becomes ready, just put it in the dry cooler, that sound right?
got some st louis seasoned ribs from costco. how long should these take on the pbc? first try at ribs. not foiling but will sauce a couple times near the end.
Lasts ribs I did on PBC took about 3.5 hrs. I am a temp watcher and was cooking at about 275°.
Started off the afternoon with this bird for lunch
Then we got to try out this Sucklebusters rub
Came out pretty good. Got some nice peel back on them bones
They were on the sweet side, so definitely kid-approved.
Long time lurker here. Just wanted to come and share my excitement with you guys that I finally took the plunge and made the order. PBC is on it's way!!
Hi guys just joined,and through search found a whole lot of PBC love:grin:
Had my PBC a week now and had a couple of cooks on it, this weekend is the biggie tho, am doing a full brisket, pork shoulder and 2 racks of ribs on sunday for around 12 folk for my wife's birthday:wacko: No pressure then......
my 1st cooks were using lumpwood charcoal as i had to order the kingford? from the US, but they have arrived so am hoping the Kingford stuff will give a more even heat over a longer period. Is there any tips you guys can give a newb to smoking that will help me out, should i cook all at same time and just pull, wrap and put in dry cooler or stagger so they all finish roughly the same time then allow to rest?
cheers guys for any help
I did a 16 lb brisket over the weekend at it took about 8 hours. I would start both pieces of meat early (fine to start them at the same time) and give yourself plenty of time. Both the butt and the brisket can sit wrapped in foil and towels in a cooler for 4 hours or more. Better to be done early and let them sit in the cooler than have your guest waiting for dinner. Best of luck!
Bob,did you have to add more coals and if so, how? fire them up in a chimney or just add to the lit basket?