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South San Francisco hello!

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    South San Francisco hello!

    Hi Everyone, I've been a long time lurker here and finally took the plunge.

    I starting cooking by helping mom in the kitchen, wow going back to the 70's ? lol...

    I've done steaks on coals and ribs in the oven. But, I've been dying to get my smoking and really BBQ going.

    I bought a PBC last night and hope to add pictures when it gets here in a month or so.

    thanks everyone!

    #2
    Did you order off of Amazon? They make them say its a month out but its not...unless they got really busy. Whats the first cook? I think most do chicken first, I did ribs.

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      #3
      Hello SFB, Welcome to the pit.

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        #4
        I bought it off Amazon and used the URL on the rib site. I'd love to jump in straight to a brisket, but try a chicken first to get in the groove?

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          #5
          Welcome sfbay (again)!

          Now let's get to work on that signature! Of course, you'll just have to add that PBC to your sig when it finally gets here, (and maybe a Maverick?).. Enjoy The Pit!

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            #6
            Welcome my bay area friend and neighbor from Waite for it!!! sunny Stockton one more thing NINERRRRRRRRRS

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              #7
              I finally received my PBC from Amazon! I ordered it September 10th and it's the 23rd, so 13 days isn't as bad as I was initially told! I was worried it was going to be 4 to 6 weeks.

              I went out to Costco and got some big hunks of meat, gonna try to do a brisket tomorrow.

              Wish me luck!

              Comment


                #8
                Originally posted by sfbay View Post
                I finally received my PBC from Amazon! I ordered it September 10th and it's the 23rd, so 13 days isn't as bad as I was initially told! I was worried it was going to be 4 to 6 weeks.

                I went out to Costco and got some big hunks of meat, gonna try to do a brisket tomorrow.

                Wish me luck!
                If you follow MH's Texas brisket recipe and Jerod's PBC+ brisket tips, you'll nail it!

                Comment

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