New PBC User

[HSVbbq]

Thank you for the welcome. Your posts and guidance on the PBC have taken a great deal of guess work out of this adventure. Thank you so much!

[HSVbbq]

Glad to see you active HSVbbq - that HSV wouldn't be for Huntsville would it? I'm in Huntsville, Alabama, and it would be cool to know there was another Pitmaster Club member local. The closest one I've met in person lives in Tennessee.

Yes sir, I'm in Huntsville, AL. Nice to meet another local member!

[Michael_in_TX]

I hope my first brisket goes like this. I've had my PBC since November of 2019 and I have yet to have the courage to do it.

[jfmorris]

Glad to see you active HSVbbq - that HSV wouldn't be for Huntsville would it? I'm in Huntsville, Alabama, and it would be cool to know there was another Pitmaster Club member local. The closest one I've met in person lives in Tennessee.

[fzxdoc]

Welcome to the Pit, HSVbbq . It's good to hear that you're liking your PBC. I've been smoking on mine for years, and continue to rave at how simple the setup is and how delicious the results are.

Split a chicken one of these days and cook that. You'll think you've died and gone to PBC heaven. Here are some chicken on the PBC tips, FWIW.

Kathryn

[HawkerXP]

PBC, PBC, PBC!

I did a Costco brisket as well. Its so nice when it all comes together. Congrats!

Take pictures and show us!

[HSVbbq]

So, I picked up a 9.85# Prime full packer from Costco on Thursday evening and smoked it on Friday. I whipped up some Big Bad Beef rub or similar with what I had in the cabinet (hot paprika instead of chipotle).

It took right at 10 hours with an average PBC temp of 250F to get it to 203F internal. I had pulled it at 185 to wrap in aluminum foil, then back on the grate for the remainder. I did the faux cambro rest for 2 hours, then it was time for the reveal.

WOW! It was fantastic! As much as I love pulled pork, the brisket was 100X better. It was a hit with the whole family and there are only a few remaining chunks despite being gone most of the weekend.

[HSVbbq]

Thanks for the comments and advise everyone. I still have the kettle with sns and the Genesis. I love the PBC! I'm going to try a brisket this weekend. It's looking like smokers are similar to motorcycles, each has their purpose and you can't have just one.

[HSVbbq]

I don't, but I did look at an SS a few years ago A Caddy Blackwing may be in my future...MT of course.

[Panhead John]

+1 on The Vortex

[smokin fool]

HSV....do you happen to drive a Holden built Pontiac G8 or Chevy SS
Welcome to the site.

[Soonerpop]

Welcome from north Texas. All kinds of help here. Enjoy, have fun.

[bbqLuv]

Hello from NW Oregon

[cgrover60]

IMO, adding a PBC to a Weber / SNS is more of a cross grade and not an upgrade since both excel in different ways. Welcome to the pit HSVbbq.

[TripleB]

Glad you like your PBC. I just did a small 3 lb. pork butt on my PBC yesterday for some pulled pork sandwiches. The PBC is the equivalent to a pellet pooper in that it almost 'set it and forget it'. You can play around with the temp a little bit by pulling out the rods, but still very hands off.

SnS is not worth the money...just my 2 cents. I gave mine away. But you should get a Vortex. That little piece of hardware is gold.