I've got some catching up to do

[tarheeljoe87]

. As I said in my introduction, I've been a proud PBC owner for the last few months. With that, I have quite a few pictures of the cooks that I've done so far, so I thought I would share them here. I'll start off with a pic of my cooker I took right after unboxing. Ain't she pretty?

[tarheeljoe87]

And here's my inaugural cook, St. Louis ribs. Dry brined overnight, then rubbed with MMD right before hanging. They took exactly four hours, and were absolutely delicious. Didn't even need sauce!

[PappyBBQ]

right on! I never sauce ribs. Don't need it! Pics?

[TripleB]

you forgot the pics...

[Steve R.]

Maybe he was showing the leftovers.

[Mudkat]

It is pretty! Try re-posting the food pics.

[kmhfive]

Beautiful smoker!

[tarheeljoe87]

Whoops, sorry I'm still figuring this forum out. How's this?

[PappyBBQ]

There we go! Purdy!

[kmhfive]

Wonderful!

[HouseHomey]

Nice!!

[Mudkat]

Oh yeah! Now we're cooking!

[Mr. Bones]

Looks great, thanks!
Lookin' forward to seein' more from ya'!


Like th' badge in yer avatar, but don't rightly recognize it...'splain, please?

Here's mine:

[tarheeljoe87]

My avatar pic is a Coast Guard Cutterman pin. I got it when I reached five years of sea time and went through the initiation. I never knew there was a Seabee device, that's pretty neat. The only Navy devices I think I've seen are the esws and the submariners pin

[jecucolo]

I try not to think of that movie when I'm chewing on a rib...

[Mr. Bones]

tarheeljoe87 thanks fer yer Service, Brother!
jecucolo that pic/quote is from me openin' up my smokers lol!

[tarheeljoe87]

Next up: wings. We have a local restaurant here called Home Team BBQ that makes the best wings I think I've ever had. These weren't quite the same, but they were damn good if I do say so. Sorry, these pics didn't come out so great.

[kmhfive]

That looks great!

[tarheeljoe87]

And now for my favorite cook yet. I picked up a 14 pound brisket from Costco, got some trimming instructions from Mr. Aaron Franklin and dry brined it overnight with a mixture of kosher and Lawrys seasoning salt. Got up early the next morning and seasoned it with fresh ground pepper and granulated garlic before hanging it. Let it go for about 4 hours, then wrapped it it butcher paper. Let it go another 2 hours to probe tender, then into the cooler for a 2 hour rest. We had a crowd over and everyone loved it. I gave all the credit to the PBC, it just makes it so easy to turn out delicious food.

[kmhfive]

Beautiful bark! Nice.

[Mr. Bones]

Bark-a-Licious!!!

[tarheeljoe87]

Thank you. The bark was pretty good already when I wrapped it. It seemed like it developed even more after I wrapped, which I wasn't expecting at all. It was a pleasant surprise though.

[jecucolo]

Wow!

[FireMan]

You have definitely earned your stripes mister. Great pics!

[tarheeljoe87]

Thanks everyone. It's been a ton of fun so far, and I wouldn't have been nearly this successful if it weren't for all the great information on this forum.

[Henrik]

Incredible bark. Always puts a smile on my face. Great job!