I took some advice here and ordered a PBC (Christmas present from wife) on November 28th. It sais they had a 2 to 5 week shipping time with backorders. It is sceduled to be delivered today. Bad news is i have to wait til Christmas to use it since my wife got it for me as a gift. I will be posting something as soon as i actually cook something on it. Will be a long three weeks looking at it til Christmas.
[Reply]

Sweet. Thanks.
[Reply]

Have 6 Elk tri-tips going right now on the PBC

Image
[Reply]

Ouch :-) that's gotta hurt knowing you have it and can't use it.

At least you will have plenty of time to prepare for your first cook. :-)
[Reply]

Spatchcocked turkey from Thanksgiving

Image
[Reply]

Piece of pork today

Image
[Reply]

Mark, that pork looks awesome. :-)

I've got a rack of Berkshire spare ribs going right now.
[Reply]

The problem is I was intending on smoking a couple of chickens the day after Christmas to break it in. My wife if a chicken lover, and although I don't dislike chicken I like beef a lot more. I looked at prices at Publix today and a couple of roasting chickens will cost about 20 bucks, but they had a great looking rib roast of about 5 or 6 pounds for a little over 40. Can't decide.
[Reply]

Beef. It's what's for dinner.
:-)
[Reply]

If you are smoking chicken just buy cheap whole fryers. The cooking method will make up for any quality issues. I've gotten whom frozen fryers for as little $3.
[Reply]

She bought it for you dude. Get the chicken.
[Reply]

The best of both, I got a big roasting chicken, and they had New York Strip roasts that aren't as big or as much as a prime rib.:-)
[Reply]

Two small hams going in the smoker later this morning. Tried my hand at brining them. A maple bourbon flavor.
[Reply]

4.3 lb flat brisket went on early this morning. Finishing it in the oven, will turn off heat in 30 minutes for serving tonight.
[Reply]

First of two maple bourbon hams to come out of the smoker. Perfect salt level, flavor is amazing. Still full from my early Xmas eve dinner and I kept slicing off tastes.
[Reply]

That looks awesome. Congrats on a great cook.
[Reply]

That looks really tasty, nice job!
[Reply]

Attached are a few pictures from a recent smoke during the Christmas holidays. I did two briskets, two shoulders and a fattie. The briskets were done using the "high heat" method which is a first for me. That's smoking these briskets in about 6 hours at about 350. I've always done the long, slow and low method before. This was the best brisket I've ever made. Think I'm a convert!

I bought the whole packers at Costco and have to admit, I was shocked at the price. I don't remember brisket being $6.50 a pound.


http://s125.photobucket.com/user/sze...?sort=2&page=1
[Reply]

Did a Roaster Chicken and a 5 lb. New York Strip Roast in the Pit Barrel Cooker today for supper. Other than the chicken taking longer than I thought it went very well. I took the Roast to about 135 and then took it off and tented some foil over it while it rested for 30 or 40 minutes and it was awesome. Chicken was very tasty as well. I love this thing already because I AM NOT a cook, not even close but this thing is so easy anyone should be able to look like a pro.

Image

Image

Image

Finished off with a beautiful sunset over my Grandpa and Grandma's old homestead next door.

Image
[Reply]

Awesome, and beef is stupid high here in northeast Florida too. I think briskets at Walmart are about that much here.
[Reply]