Greetings everyone!
I have have owned a Weber Smoky Mountain jr. for a number of years. I like it, but struggle with maintaining temps, especially around turkey season. I had been reading about the PBC for awhile, but couldn't justify it since the WSMjr generally met my needs. I was recently asked by a friend to do turkey for a "Friendsgiving/Pray for Snow" event. 30 people. The perfect excuse to splurge on the PBC I have been dreaming about.
I got two 14.5 pound butterballs and spatchcocked them. I followed the 15-10-10 method to light the PBC (although it took more like 20 minutes to get the charcoal going because we were at 6500ft.). I used Meathead's recipe (Simon & Garfunkel rub under the skin, butter injected in the breast at 90 degrees). Added tin foil booties per a suggestion I found on here (thanks!!).
The smoker wanted to hold steady at around 275. it was 40 outside when I started, and closer to 30 when I finished. I used a twig to prop open the lid towards the tail end of the cook to make sure the skin got crispy (another nice tip from this forum!). Temp quickly jumped to 375! Took about 2.5 hours to cook, and I started carving almost immediately because everyone was hungry after a day of tug of war and axe throwing competitions.
Results were OUTSTANDING! much better outcome on the skin than the WSM. Just enough smoky flavor without overwhelming the savory rub. The only stressful part was fending off the hungry kids while I carved. I eventually tossed a carcass at them when I started carving bird #2. Everyone raved about the results. I was impressed at how moist the breast stayed, and the drumsticks just fell off the bone. There were no leftovers!
Sadly, I only got the one picture which a friend took as we prepared to take the birds off. I will be better about documenting my cooks in the future.
My PBC is all I hoped it would be, I can't wait to tackle brisket, chicken, and a whole mess of ribs. Glad I found this resource, it's great!
Happy Thanksgiving cooks to you all next week!
I have have owned a Weber Smoky Mountain jr. for a number of years. I like it, but struggle with maintaining temps, especially around turkey season. I had been reading about the PBC for awhile, but couldn't justify it since the WSMjr generally met my needs. I was recently asked by a friend to do turkey for a "Friendsgiving/Pray for Snow" event. 30 people. The perfect excuse to splurge on the PBC I have been dreaming about.
I got two 14.5 pound butterballs and spatchcocked them. I followed the 15-10-10 method to light the PBC (although it took more like 20 minutes to get the charcoal going because we were at 6500ft.). I used Meathead's recipe (Simon & Garfunkel rub under the skin, butter injected in the breast at 90 degrees). Added tin foil booties per a suggestion I found on here (thanks!!).
The smoker wanted to hold steady at around 275. it was 40 outside when I started, and closer to 30 when I finished. I used a twig to prop open the lid towards the tail end of the cook to make sure the skin got crispy (another nice tip from this forum!). Temp quickly jumped to 375! Took about 2.5 hours to cook, and I started carving almost immediately because everyone was hungry after a day of tug of war and axe throwing competitions.
Results were OUTSTANDING! much better outcome on the skin than the WSM. Just enough smoky flavor without overwhelming the savory rub. The only stressful part was fending off the hungry kids while I carved. I eventually tossed a carcass at them when I started carving bird #2. Everyone raved about the results. I was impressed at how moist the breast stayed, and the drumsticks just fell off the bone. There were no leftovers!
Sadly, I only got the one picture which a friend took as we prepared to take the birds off. I will be better about documenting my cooks in the future.
My PBC is all I hoped it would be, I can't wait to tackle brisket, chicken, and a whole mess of ribs. Glad I found this resource, it's great!
Happy Thanksgiving cooks to you all next week!
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