Equipment:
'88 Vintage Fire Magic gasser with over 4000 cooks to its credit
Large Big Green Egg
18 Inch Weber Kettle (Rescued from neighbor's trash)
Rotisserie for 18 inch kettle
Dyna Glo propane smoker
Pit Barrel Cooker
Smokey Joe with mini WSM mod
Garcima paella burner
Anova Sous Vide
Slaiya Sous Vide (gift)
LEM grinder, sausage stuffer and meat slicer (all gifts)
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Pretty much chicken and egg thing. I'd been reading Amazing Ribs for quite a while, so that's where I was turned on to both the PBC and the Pit. Ordered the PBC on the 27th August, about 3 days after membership info says I joined the Pit. (Above definition of "birthday" was actually the ordered date, I don't actually know when it was received).
Good looking brisket…yum. My PBC is about that old too. Just used it a couple days ago for smoking a pork butt for some pulled pork tacos. But what gets me in this picture is that I have never thought of hooking the lid over one of the handles. I always prop the lid up against something when I’m checking the meat.
Hung through the stall (about 5.5 hours), then wrapped with a bit of tallow and broth for 1.25 hours to probe tender. So total a bit less than 7 hours. PBC typically runs about 225-250º
Absolutely. It is so odd to me, in a large sense my PBC is more set-it-and-forget-it and more consistent than my pellet grill, which is an odd thing to say.
.Just like her first cook, this one came out great.
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