Grrr!! I've Owned the PBC for Over a Month and Have Only Used it Once

[JeffJ]

Well, as the headline states, I got my PBC on 4/21 and have only used it one time. 2 other times I planned on using it got derailed by rain (I swear it has rained almost every day in May in Michigan). Both cooks I ended up using the 14.5 WSM under the overhang of my garage. First cook was a whole chicken. The last cook was a bone-in turkey breast. Both were cooked on the top rack with the bowl removed. The chicken came out fantastic. The turkey looked fantastic but was dry. With the turkey I dry-brined it 3 hours before putting it on the cooker and pulled it when it hit 160 and let it rest for 25 minutes before carving. It didn't have a lot of skin, so that may have played a factor directly over the coals, but when I cook boneless skinless chicken breasts in a kettle they come out moist, so I'm not so sure. Dinner was served with grilled peaches, steamed brocloi and Chardonnay.

[Huskee]

Boy-o-boy that sure does look pretty! Turkey wold be best (IMO) taken off at 152-155 max. I even wet brine mine to get a little upper hand on moisture. Many will inject turkey breasts. There's little you can do about it, turkey is just drier than chicken breast, so these are some common workarounds. Also- if you're unable to move your PBC under your overhang, your kettle lid will sit nicely on top of it as a rain shed.

[Wando52]

Good idea Huskee about using kettle lid for rain shield! Necessity is the mother of invention.

[UncleFester]

Such a great idea. I need to do this. Thanks!

[AdamJG]

My 18 inch kettle lid is my PBC umbrella...works perfectly

[JeffJ]

Boy-o-boy that sure does look pretty! Turkey wold be best (IMO) taken off at 152-155 max. I even wet brine mine to get a little upper hand on moisture. Many will inject turkey breasts. There's little you can do about it, turkey is just drier than chicken breast, so these are some common workarounds. Also- if you're unable to move your PBC under your overhang, your kettle lid will sit nicely on top of it as a rain shed.

Good information. All of it. A couple of summers ago I did a rotisserie turkey and over-estimated how long it would take. When I stopped for my first temperature check the thermometer hit 185 and was still climbing. Aghast, I pulled the turkey and let it rest for about a half hour. It was incredibly juicy even upwards of a week later leftover. This turkey was a last minute decision, hence only 3 hours for the dry brine. For whole birds I prefer wet-brining. One note: The meat wasn't chalky-dry, or anything like that. It just wasn't juicy like I've grown accustomed to.

I could have moved the PBC, but it seemed pointless. I keep it on the patio behind the house. I keep the 14.5 WSM in the garage. Substituting the 14.5 just made more sense.

[mattyb05]

Hey JeffJ if you can't find the perfect spot for your PBC I'll take it!!!

[Ernest]

Don't feel bad about the turkey breast. I think a turkey is only good for turkey legs.

[JeffJ]

Don't get me wrong. The turkey was good - great flavor. It just wasn't juicy.

[DWCowles]

Agreed with Huskee that wet brining does turkey breast wonders.

[JCGrill]

I do turkey with a water pan mostly, and I find that if do a wet brine isn't absolutely necessary.