1st Place Ribs 1st Place Brisket

[HouseHomey]

Whoohoo!!! Run that kettle!

Congratulations!!

[Sfdrew28]

Impressive!

[Danjohnston949]

jecucolo, You Young Fellers Done Your Selves, Your Parents, Your Friends and Your Brothers and Sisters Here In "THE PIT CLUB" PROUD‼️
👍 👍 👍 👍 👍
From a Backyard Cremator in Fargo ND, Dan

[jecucolo]

Folks, I have been to about 10 competitions and I am always impressed with the nice large rigs. This was was no different. But...
From 11pm Friday night to 4pm Saturday I cooked 3 racks of ribs, 1 13 lb brisket, 1 5 lb chicken, 2 8-10lb pork butts, and12 chicken legs.
I used the OCD charcoal layout on the PBC. It burned for 15 hours!
The kettle/SnS purred at 250 the whole time. I reloaded 3 times.
I used pecan wood for smoke and KBB charcoal.

I used probably 1 18 lb bag of charcoal.

Funny thing my Maverick cable quit working and I just used the thermometer on the kettle and my instincts on the PBC. I did use the instant read thermometer for doneness.
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Everything I know about barbeque I learned at Amazing Ribs!

Sorry for going on but I just want to share my experience.

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[Troutman]

Go on as long as you want brother, success never gets old !!!

[GadjetGriller]

That is stuff to be proud of!! No apology needed!! WE want to hear that stuff (Read?? that stuff lol)

[Spinaker]

YES!!!! The ODC method strikes again! @jecuolo

[Huskee]

The great thing about the SnS is the temp guage over the coals will be right around 75 higher than the actual indirect grate zone, you can pretty much take that to the bank if your thermometer goes out mid cook.

Love hearing your details!

[Steve R.]

Yep! I do this more often than I care to admit when I'm just not feeling the urge to get the ambient thermometer out. Unless I'm cooking something at a higher temp and afraid of burning the rub or something, it's close enough.

[Mr. Bones]

Congrats on yer achievements, nicely done, amigo!
Now, do ya happen to have any pics of th food? I'd love to see that, as well...

[David Parrish]

This is awesome! We’d love to post your success to our social media. Please email us details and a pic or two to [email protected]. Congrats!

[CaptainMike]

Fantastic!!! Nice combo of simple tools, great recipes and technique.

[jecucolo]

Last detail.
i built a dry brine box from a styrofoam container I got when I bought some meat from D'Artagnan.
I dry brined brisket for 11 hours, ribs for15 hours and chicken for 20 hours.

Sorry no pics of food.

[jecucolo]

Dave
i will put everything together and email you the details.
Heck it is as much a win for my friends here as anyone. I learned it all from yall!

[Troutman]

Wow congrats from a fellow Texan !!! You must make some awesome 'cue !! They just had the Houston BBQ cook off here in Humble and there were literally dozens of barrel cookers being used by the contestants. Guess that speaks highly of that method of cooking meat!!

[MBMorgan]

Congratulations!

[Powersmoke_80]

Awesome job on the wins!

[Spinaker]

Great Job! Any pictures of those turn in boxes?

[holehogg]

That's how you do it. Congrats to you both.