FZXDOC sorry for such a long delay in telling you about my first cooks! My first cook was Brats and they had a great flavor but the casings were very tough, to the point you couldn't bite through it in some parts. I'm assuming I let them cook to long. My 2nd cook was a bloody mary pot roast recipe I got from Smoky Ribs on youtube. It was by far the best pot roast I have ever had. My 3rd cook I did ribs. One slab I used Meathead's Memphis Dust and as always turned out great. The second slab I used the all purpose beef and game from PBC, It made them very salty. Overall the ribs were fantastic. I am loving the smoke flavor from the charcoal.
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I cook boudin until the casings start to split. No problem biting through.
Love the flavor too!!! -
I think the casing problem is probably temperature related. I've done hanging baskets of brats and italian sausages in the PBC at "rib temps" (270 - 290) and got the same rubbery, inedible results that you did. However, at "chicken temps" (350 or so) they come out just fine.Comment
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Josh Moskop , it's good to hear that your cooks are going well and that you're enjoying your PBC.
I do my sausages in hanging baskets, alone or along with chicken at 325-375°F PBC temps . I know they're done at 165°F internal but I always take them up to 180°F because I like the bite through skin better at that temp.
KathrynComment
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