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Re: What's in your smoker?
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.
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Have 6 Elk tri-tips going right now on the PBC
http://i926.photobucket.com/albums/a...ps61a8392e.jpg |
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At least you will have plenty of time to prepare for your first cook. :dr |
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Mark, that pork looks awesome. :dr
I've got a rack of Berkshire spare ribs going right now. |
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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.
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Two small hams going in the smoker later this morning. Tried my hand at brining them. A maple bourbon flavor.
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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.
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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.
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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 |
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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.
http://i531.photobucket.com/albums/d...8949D4A770.jpg http://i531.photobucket.com/albums/d...FF8D87B8CB.jpg http://i531.photobucket.com/albums/d...3FA5636DA3.jpg Finished off with a beautiful sunset over my Grandpa and Grandma's old homestead next door. http://i531.photobucket.com/albums/d...5AFDA6D238.jpg |
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