Salmon in the cold smoker.
Lox, bagels, and cream cheese for breakfast tomorrow morning.
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Thanksgiving Day Turkey!

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1/2 way:
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Great photo Matt:-) Happy Thanksgiving to you and your family brother!!!
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Thanks Mark! Happy Thanksgiving to you as well.
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Aloha all,

I've cooked it in the ground, and in the oven, but this is the first time I've done pulled pork in a Pit Barrel Cooker.

Hung an 8lb party ham
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3 hours in it hit 131* internal
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5.5 hours temp hit 160 and I pulled it out, removed the skin, added more rub and 1/2 cup beer while foiling it up tight. 2 hours on grill an it made 190*. Resting now for 15 minutes.

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7.5 hours total and tada. Picture is horrible as it was shot under fluorescent lighting. Please forgive.

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Should have used a lot more rub. Made sliders with King's Bakery sweet bread rolls and a wasabi aioli.

I have a lot to learn and will continue to visit here to learn from the masters. :-)


side note: I put the skin in a toaster oven at 350* for 20 minutes and it came out perfectly crispy with a great smoked flavor. At least something came out perfect.
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Did a 5.5 lb point cut brisket on Saturday. The rub was Hungarian paprika, garlic powder, rosemary, salt and Madeira wine. Meat sat for two days in seasoning before going on WSM.

Cooked it to 160 on the smoker and then transferred to a covered Le Crueset with a little Madeira wine and cooked at 275 in oven until ready.

Came out lovely. We had it 1970 Ch. Pavie and 1993 Charbonniere CdP.

The main event was really a trio of 1963 VP; Fonseca, Taylor, and Niepoort.
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Nice!

Maybe someday I'll unwrap the grill grate from my PBC. LOL. This might actually make me try something that uses the grate. For whatever reason, the PBC has always been about the hangers to me.
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Two thick slabs of Bob's Bacon (as my friends kids refer to it as). One just a normal salt/dextrose cure, the other a maple syrup/coffee/salt cure. That second slab got an extra glaze of maple syrup. Rolling pecan smoke @ 175°.
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I've been reading that people use mustard to coat their ribs as a glue for rubs and the mustard doesn't add any flavors. I've been using it in the oven to coat chicken and even fish and I don't think I'm picking up any mustard like flavors. Why is that? How does the mustard not add flavor to the meat?
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It's not that it doesn't, it's that it adds so little overall and what it does add is a flavor already found in the rub so youthat you don't notice it.
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Chicken thighs stuffed with cheese and Jalapenoes and cheese, wrapped in bacon. Smoked over oak at 250 for 2 hours.
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Temps in the low 20's last night proved to be no problem for the Assassin.

Doing some pulled pork and 3 racks of ribs for the Superbowl.

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Looks good Dom! Get a moving blanket, helps a lot in cold temperatures!
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Did a few racks of ribs this past Sunday on the Pit Barrel Cooker. (and have been leftovers all week!)

I am amazed at the consistent cook the PBC provides - at least when it comes to ribs. Absolutely outstanding every single time. Giving up a bunch of crappy cigars for this thing was easily the best trade I've made.
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Isn't that basically all your cigars? :-)
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Nothing on the smoker, too cold here. Did score 4, 20lb bags of Myron Mixom hickory pellets at Cabela's bargain cave for $6.09/bag.
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"crappy" :-)
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Roughly 60 degrees today, fired up the pellet grill. Did a small brisket flat I've had in the freezer for some time. All grass fed beef from a local farmer. You can taste it. Only drawback was I used too much salt. Not in edible, but even a bit salty for me. The fat helps counter it a bit.
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Looking for a inexpensive pellet smoker? http://tools.woot.com/?ref=cp_gh_tg_5

This is the one I bought last year for $330 or so. Love this grill/smoker.
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