Christmas day cooks.

[Cajunrph]

How about a thread with our Christmas day cooks? I'll start out. This will be my inaugural cook on my PBC. I chose the Jamaica Jerk Rib recipie off the Project Smoke section of the PBC website. My girlfriend was objecting at the number of Scotch Bonnets called for in the recipe. As they have some heat to them. There was a compromise of sorts. I use 11 of the 12. To make her happy. But two of them were 50% bigger than the others, so I'm thinking it will have the same heat. We checked the finished marinade before putting it on the ribs. It had some initial heat but not a building heat. To me at least, but I use Sriracha sauce on just about everything so my heat tolerance is high. To light the pit I followed Doc's method.

Post up your cooks. Merry Christmas to all and good smoking.

[omzig_mike]

Just hung a 13lb turkey in the PBC. First turkey I've cooked in it. Much success with chickens, ribs and a brisket.
I always use a method similar to the one found in the sticky here

https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/12614-light-my-pbc-fire-tips-on-lighting-and-maintaining-temperatures

I get a peak temp of around 425 right after putting the lid on after letting the coals ignite the basket from the dumped chimney for about 10 to 15 minutes,
Right now after the turkey went in and lid sealed, about 25 minutes ago the temp inside the cooker is 320 . My target temp in the cooker will be 300 to 320. I usually monitor the temp every 30 minutes or so and if necessary crack the lid if I want more heat. The remote GrillGate thermometer is the best thing in the world

Injected the turkey with a solution I created and coated with PBC all purpose rub.

Merry Christmas to everyone !

[Jerod Broussard]

Brisket and 2 butts(1 cut in half). Nother brisket in the SnS Kettle.

[jecucolo]

Wow!

[jtew]

Since my wife and family loved the brisket I did last year, I have been voluntold this was a new tradition. This year going to try and do unwrapped to put a bit more bark on it. I will confess I am a bit nervous with this method, because I don't want the brisket to dry out.
Also only doing 6 lb flat. The whole packer was too much leftovers. I know I should say curses like that hear lol

[brewbetter]

Hey everyone, Merry Christmas. I need some advice on my Christmas Turkey. 14 pound bird, spatchcocked, and it finished early, by 2 hours. I was thinking 3.5 hours and it took 2 hours. My smoker is gas, so how bout I just turn off the gas and let it sit in the smoker for an hour or so, to keep warm. The breast temp is 160 and the thigh is about 170-175 degrees, by my thermopen. I do have a small cooler the bird will fit in. I could preheat it with boiling water and set the bird in there. I taking the turkey to a friends, about 2 miles down the road.

[PaulstheRibList]

If it's that short a time, you can leave in the smoker. You might need to relight it a time or two, keep the temp over 175.

Putting it in the cooler is probably a little simpler, because you then have your travel case all put together.

Preheat the cooler with hot water. You can add a little boiling water if you want, but don't put boiling water straight in, will warp your plastic possible.

[Cajunrph]

165 is the target temp for the breast.

[brewbetter]

Ok, good deal. I'll watch the temp in the smoker, and put the bird in the cooler the 2ed hour. I'll be careful with the boiling water too, good catch. Have a great holiday!!

[carolts]

Hanging out in the backyard waiting for the fire in the PBC to be ready for the ham and smoked turkey breast. Trying out the new ash catcher!

[Spinaker]

Prime rib, pre-KBQ. I am going reverse sear it right on the fire box.

[SaturdayShoppe]

2 Standing Rib Roasts an hour apart to have one be medium and one medium rare. Almost worked, needed another half hour to get the second one to 150 degrees. Pulled the medium rare off at 130 degrees. Watched meatheads video for ideas and inspiration before I put them on.

Picked up the 2 Standing Rib Roasts at Maplewood Meats in Green Bay yesterday.

[jecucolo]

I did the ultimate easter ham and it was a hit. Using the Chris Lilley glaze and I followed the instructions exactly like amazing ribs.com. I did it on the Pit Barrel Cooker and seared it on my gas grill. Once again I attained hero status! Thanks everybody!

[Britt]

Prime prime rib.

[PaulstheRibList]

Ok, this is my Christmas Eve portion: 2 beautiful 11-12 Pound Choice+ 1855Beef.com Briskets, cooked in the New Jambo with Hickory. I have a Chef/Restauranteur friend. He's a real foodie and a superb chef. He (and his wife) loves our Brisket. So, he asked if I'd cook him a couple for their Christmas Eve family gathering. Which I did! 10 hours in the Jambo at around 275-300 (with one gap where I didn't set my alarm correctly, and after 4 hours with no new wood she was still over 100 degrees!)...

then wrapped for a couple hours more...

And She was just right! He didn't take any slice pictures, but did send me this text:

I'll take that! Made my night short of sleep worth it!

I sharpened my knives before I started carving, and it was my best Brisket trim job yet. Did take a long time, however!

And, while I had a fire going on the Jambo, I was thinking that i've not done any (or any I can remember) pulled pork on the Stickburner...So I stopped by Sams and got a couple of Boston Butt's. I sliced one if half to do a little side-by-side comparison.





It was also really tasty! But the bark was a little hard. I've done butts for extended times before, but not at the higher heat levels that are the norm in the Jambo. It was still really tasty!

[scottranda]

Awesome cooks on your new Jambo!

[PaulstheRibList]

After we cooked those 13 or 15, I can't remember, Turkeys for church for Thanksgiving, and they were the best turkeys I can remeber, we could no longer hide from the #RequestsForTurkey. So this really cool family who does a ton serving the youth at church asked if I was cooking on Christmas day, and if so, if I could do a turkey for them.

Well, since you asked...Yes, I'll cook, and I'll do 6 turkeys and give them to my siblings for Christmas fun!

Ok, I was tired and did Zero Prep before Christmas Morning. We open presents for the kids on Christmas Eve, and it's big fun! So I set my alarm for 5:30 am...and then didn't get up when it went off. Then I opened my eyes again at 7 am...Yikes!

I started prep on the two smallest birds, 11 pounds each, first. Spatchcock and separate legs. Gently and completely pull skin back. Salt. Inject with Butter and a little Tony Chachere's cajun seasoning. Then coak under and over skin with Oiled Simon & Garfunkle and Simply Marvelous Cherry Rub. That sure types faster than it takes to prep it.


And I did all this on my tables at the edge of the garage, as the Princesses were sleeping. And it started to rain!

I got #WhoDat1 rolling, as well as the Jambo.
Small Birds on the Jambo at 9 am or so. next round of slightly bigger birds on #WhoDat1 around 10 am, with Meathead thin gravy fixins under the birds to make that awesome gravy.

Here it the browning progression on the birds on the Jambo:



Pulled them at 160 at the coldest probe point.


Here is a Thigh, the leg bone pulled out and meat sliced against the grain, my new favorite way to slice thighs, now that I read Meathead's article completely:


Those skin strips I minced up even more, so every bit had some of that awesome in it. My eldest daughter is the SaladCreator in the house, so we had this rockin Salad, with smoked goudha, pistachios, cranberrys, apples and TURKEY!


After I brought all the turkeys to my kin, all of who called or texted back with the GREAT TURKEY!!!! Reports, I got to eat a little turkey for dinner with my Princesses!


So, on this Christmas Night, I bid you all God's Biggest Blessings!

From Luke 2, the part Linus reads on the Charlie Brown Christmas
8 And there were shepherds living out in the fields nearby, keeping watch over their flocks at night. 9 An angel of the Lord appeared to them, and the glory of the Lord shone around them, and they were terrified. 10 But the angel said to them, “Do not be afraid. I bring you good news that will cause great joy for all the people. 11 Today in the town of David a Savior has been born to you; he is the Messiah, the Lord. 12 This will be a sign to you: You will find a baby wrapped in cloths and lying in a manger.”
13 Suddenly a great company of the heavenly host appeared with the angel, praising God and saying,
14 “Glory to God in the highest heaven,
and on earth peace to those on whom his favor rests.” 15 When the angels had left them and gone into heaven, the shepherds said to one another, “Let’s go to Bethlehem and see this thing that has happened, which the Lord has told us about.”
16 So they hurried off and found Mary and Joseph, and the baby, who was lying in the manger. 17 When they had seen him, they spread the word concerning what had been told them about this child, 18 and all who heard it were amazed at what the shepherds said to them. 19 But Mary treasured up all these things and pondered them in her heart. 20 The shepherds returned, glorifying and praising God for all the things they had heard and seen, which were just as they had been told.

[dillywe]

The skin on those turkeys are incredible!

[Brewmaster]

Did a 7.5 lb rib roast internal temp 132, really tender and tasty used Mrs. O'Leary's Cow Crust

[DWCowles]

I was going to take pics of the beautiful SRF bone-in ham with Meathead's ham recipe but someone forgot to charge the battery....like ME!