Small chuck roast, dry brined overnight. On the PBC at about 9:30 in the morning, double hooked for safety (once charcoaled, twice shy!). KBB with some hickory chunks. PBC settled down nicely to around 280 or so. Meat got up to 150 quickly, then very slowly to about 175. Wrapped in foil and placedit on the grill at 175 at about 3 pm. Let it go to 210, then off the PBC and into the Cambro. Meat was pulled and dinner was served at 6 pm, and it was (as usual) yummy! Love my PBC.
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Just another Monday night on the PBC
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Club Member
- Mar 2020
- 3508
- Muskego, WI
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Current cookers:
Rec Tec RT700 "Bull" pellet cooker
Smokin-It model 2 electric smoker w/ Maverick 732 temp monitor and cold smoking kit
Weber Genesis 3 burner gas grill w/ rotisserie
Charbroil Grill2Go gas grill
Weber 22" Performer Deluxe kettle grill w/ThermoPro TP-20S temp monitor
Onlyfire rotisserie kit for 22" kettle
Weber Smokey Joe
SnS Deluxe
Vortex
The Orion Cooker convection cooker/smoker (two of them)
Pit Boss 29â€, 3 burner griddle
Joule Sous Vide circulator
Favorite beer: Anything that's cold!
Favorite cocktail: Bourbon neat
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Club Member
- Jul 2016
- 9357
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
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Club Member
- Jan 2020
- 1412
- Plano, Texas
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Cookshack Smokette 008 (2005)
Weber 18.5” Kettle (moved to Nebraska with Grandson)
Weber 22.5” Performer (drop-down shelf)
SNS Elevated Grate
Pit Barrel Junior (PBJ)
Grilla OG pellet grill
Freedom Grill (for tailgating, (but do not tailgate much anymore)
Grill Grates
Sizzle-Q Stainless Griddle
Weber Rapidfire Chimney Starter
Thermapen (Red, of course)
Smoke Alarm (Likewise)
B & B Briquettes
Weber Briquettes (longer cooks)
Woodford Reserve Double Oaked
Coors Banquet (why bother with light beer?)
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Yeah, I make chuck chili, alla th time, since way back ('80's );
SO VERY MUCH much more flavourful, rich, savoury
80/20 chuck i chili (almost aways with TN Pride Hot 50:50) is reserved fer instant gratification weeknight canned chili...still dang dang good, but a Distant 2nd place to a well crafted, long simmered, (sometimes 2-3 days, ideally dutch oven fulla pulled Chuck Chili...Last edited by Mr. Bones; September 2, 2020, 06:17 PM.
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Wow, wow, wow! Hold on there a minuet BigCountryQ are you tell us that a member of the grilla grills crew is admitting to owning a PBC?
LoL! PBC, PBJ, PBC! All is well in the BBQ world!!!
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HawkerXP that is correct! Just like anything else, there's always a right tool for the job! I actually have 6 different cookers in my backyard and 2 at the cabin. It's a BigCountry after all!
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