What is going in your PBC this weekend?

[JDuffy]

I got an 11.8 lbs untrimmed brisket to smoke on Monday. What is everyone else smoking this weekend?

[Jerod Broussard]

I got the weekend off. Cooked sick last weekend.

I almost picked up a brisket night before last since they had a plethora of Choice at $1.64/lb.

[MBMorgan]

Plethora? Is that by weight or by volume?

[Danjohnston949]

Plethora, More than a Gaggle Less than a Clutch!? Or Something Like That? From Fargo ND, Dan

[AdamJG]

Going to do some chicken and baby backs...also going to Poconos Nascar race next weekend and trying to decide what to make for the 7 buddies coming along. PBC takes the road!! Suggestions welcome. Was thinking a big pork butt would be simple enough to feed a crowd and still be able to have a good time..

[Nate]

Well my PBC just showed up on my doorstep today. That being said I'm cooking for 30+ this weekend and have never used a PBC so I'm going to stick with my other cookers this weekend till I get some practice on the PBC. I have too many people counting on food this weekend to depend entirely on something new.

[fzxdoc]

Congrats on getting that PBC, Nate ! You're going to have a lot of fun cooking on it.

Kathryn

[MBMorgan]

Aw come on ... fire that puppy up and at least cook yourself a test-chicken. You know you want to! Just crack the lid an inch (or less) to get the temp up to 325-350 and have at it!

[Nate]

fzxdoc , thanks Kathryn! You have been a big help.
MBMorgan , I really really want to but had church this morning, have been cleaning all the smokers and grills, doing prep work, and now getting ready to go make and/or prep all the sauces, rubs, meats, slaw, etc... soon though.. very soon

[danpatdav]

Did 4 racks of slc and three chickens yesterday. Finally let the ribs stay on long enough to pass the bend test (5 hours). Never will I hurry ribs again. Also first time I left the skin on the chickens. Definitely going to keep doing it this way.

[RonB]

We had a huge ribeye on the Weber with the SnS last night and I had plans for pork chops and a pork butt, but they are calling for up to 2" of rain over the next two days, so my plans - they will be a changin'.

[lemayp]

I've got two pork butts and a chuck roast in the pbc. The rain avoids houses with active cookers, right? May have to finish in oven based on the forecast here, but tomorrow looks lIke a wash out for us.

[fzxdoc]

A chubby 5.5 lb roaster, split, is going on the PBC tomorrow. Rubbed under the skin with PBC's AP rub, skin is rubbed with a mixture of AP rub with a bit of baking powder mixed in to ensure crispy skin. No oil with the rub.

Will let it sit overnight, uncovered, in the fridge to dry out the skin even more.

Smoking will be at 325-360 degF PBC temp to 160 degF internal in the deepest portion of the breast.

Usually takes 1 to 1.5 hours before good eating ensues!

Kathryn

[lschweig]

Did a whole chicken earlier in the week. 1/2 of a eye of round on Saturday, and a HOF later today

[thespicedog]

What are your steps for the eye of round?

[lschweig]

I should have mentioned that I dried the chicken for two days in the refrigerator uncovered flipping it to get a even drying and cooked at 350-380 and pulled at 160 degrees in the deepest portion of the breast, the skin was nice and crispy with tender moist meat. I also sauced 1/2 of it with heated sauce as an experiment and that portion turned the skin rubbery, but still ate it and loved it.
Also noticed at some point the the food probe was touching the top of the PBC, which threw the temp way off, after adjustment all went well.

[fzxdoc]

I put my chicken on a rack placed over a rimmed cookie sheet while it's doing its fridge-time. That way the skin gets dried out nicely all over.

Your chicken sounds delicious, lschweig .

Kathryn

[lschweig]

Great idea of putting the chicken on a rack. God this site is GREAT someone always has a solution. Thanks!

[jecucolo]

Monday I will be smoking a chuckie and some back beef ribs on the pbc. I am going to put some short ribs on the Weber SnS. I started the dry brine Friday after work. I have not done beef ribs before. Keeping notes.

[fzxdoc]

Let us know how everything turns out, jecucolo , especially those beef ribs. I have yet to find any that are PBC-worthy after my first attempt a few months ago, with some ribs that had so little meat and so many shiners that they were hardly worth the effort.

Kathryn

[oldsteve]

Tomorrow doing tri-tip on the PBC and baby backs on the KBQ. Probably throwing a few Dodger dogs on too since I always make them for holiday cookouts. Supposed to be close to 100° tomorrow here in CA, which isn't unusual for this time of year. I don't know what is worse, raining or roasting on cookout day?

[IvyH]

Pastrami, boudin, boneless skinless chicken breast for weeknight salad, bacon wrapped shrooms, if the heat is still good, whatever else is in the fridge.

[JDuffy]

While I don't always have time to post, I always love to see what other people are cooking and I love all the tips and tricks that people have shared. I will try and get some pictures up of my brisket before it gets consumed. Im going to use Meatheads Big Bad Beef rub.