I did all of the cooking in the PBC, then used the weber to boost the bark at turn in / before serving to the public. I only have cooked 3 briskets prior to this, so I worked out the combination on the fly. Consequently I turned in our 3rd best brisket, (and kicked myself for the rest of the afternoon). The ribs were pretty much straight PBC. They got 3rd. Pleased that I gave it a go, very pleased with the equipment.
The big rig owners scoffed a bit, but plenty of them went home empty handed.
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