Look what I did last Sunday.

[Duanessmokedmeats]

Made 4 pork butts, and a brisket on my Pit Barrels.
Did mac and cheese on my Camp Chef (might as well use it, instead just sitting around).
Set up for today's luncheon. Pulled pork and mac&cheese.

[58limited]

Wow! Great cook!

[Panhead John]

Yeah, nice job Duanne!

[HawkerXP]

PBX, PBX, PBX!

[Duanessmokedmeats]

Don't forget PBC, PBC, PBC

[realdocBBQ]

I still just always have difficulty believing something heavy like pork butt or brisket is going to cook to 'tenderness' hanging on a hook, without falling off. How does this happen? I've never done it - but I've got a barrel I still need to paint so I can break it in.

It just makes me nervous, even though I know people do it all the time.


Jeez, I gotta get my paint job done, but waiting for a day I have a chance AND there is no wind to speak of? Doesn't happen. I don't think we've had a 'windless' day in like.... 27 years.

[Duanessmokedmeats]

You only go to 165 to 170 IT before wrapping or grating. Also I daisy chain them.

[Spinaker]

Daisy Chain, never had a problem. However, I do take care to watch them. I also grate them once they get to about 185 or so.

[BFlynn]

Most of learn to daisy chain, the hard way.

I've only sacrificed 1 rack of ribs. But worth it.

[itsnotmyfault]

realdocBBQ - I Double Hook until wrapping for most roasts and butts (even this small Chuckie from last weekend). Been doing that for 7 years in PBC...after dropping a rack of ribs on my first cook . Haven't had an issue since

[itsnotmyfault]

Duanessmokedmeats Great spread there Duane...making me hungry!

[Duanessmokedmeats]

Everyone was double hooked, except the Mac and Cheese...

[Duanessmokedmeats]

Also no longer using my Camp Chef. Someone bought it last night.
Now for Something in the line of an Oklahoma Joe's Judge smoker, or the Char-Griller Classic Charcoal Grill.

[krus54]

That looks amazing!!!!! Great job!!!!

[fzxdoc]

What a cook! You had those PBCs working hard. I bet your guests loved every morsel.

Do you always mix pineapple and sauce in with your pulled pork? Or was that one option you offered to your guests.

How did the brisket turn out? I'm assuming you smoked it on your regular PBC.

Kathryn

[Duanessmokedmeats]

The pineapple and pineapple juice is highly asked for.
The brisket turned out great. @5 hours on the PBC, then 2 to 3 hours(didn't pay attention) in a pan covered with beer. rested for @2hours. Chopped and added my brisket sauce to taste.

[fzxdoc]

Oh gosh, that sounds so good, Duanessmokedmeats . Thanks for the details.

K.

[Huskee]

I could smell this from my yard.

[Henrik]

Now that’s what I’m talking about! Haven’t tried the pineapple trick yet, but I bet it’s a killer combo 👌👌👌

[Duanessmokedmeats]

It is a favorite