Warning: This will be a pure bragging post.
This wasn't a fancy meal, and most of you have cooked for a larger number of people. For me, this is the first time I've run two cookers at once...on a deadline...two different meats...15 people total...what could go wrong?
Four chickens in the PBC. Each about 5 lbs. Cut into halves for the cook (to be cut into quarters after the cook). Dry brined last night with a store-bought rub and left uncovered in the fridge to dry the skin. Followed fzxdoc 's suggestions for cooking chicken in the PBC, including hanging a package of mild Italian sausage for the extra flavoring...and because sausage in the smoker can't be wrong...
A few minutes later, started pork chops in the cheap propane smoker. These came from a Sam's Club pork loin. Cut into chops about 1.5 inches thick. It made 15 good chops and 2 small ends. They were also dry-brined last night using two different store-bought rubs, then sealed in tupperware in the fridge. Set the smoker to stay about 225 F. Full water pan, one chunk of cherry.
After 30 minutes, I traded places with the top and bottom racks in case there was a heat shadow.
At about the same time, I cracked the lid on the PBC. It's temp was around 270 F, even with the smaller bars instead of the rebar. (I use a clevis to crack the lid, it fits well over the barrel and raises the lid just enough. When not in use, the clevis fits over the handle with no problem.) Today, this raised and then held the temp at about 350 F.
Chicken was ready in 1 hr 10 minutes. Pork chops were ready in 1 hr 30 minutes. Into foil pans which went into coolers to hold for about 45 minutes. Then everyone to the table:
All turned out well. Moist chops, crisp and juicy chicken. The chops were everyone's first pick, and the chicken was the usual PBC perfection. You can see a couple store-bought sauces on the table. They weren't touched, the meat didn't need them.
I failed to get a picture of all the desserts that were just around the corner. They were prettier than the meats.
Again, my thanks to all of you who pass on information here. I learn something here every day, whether it's from a post or in the comments. I wouldn't have gotten much past dry burgers and hot dogs without all the stuff I've picked up here.
This wasn't a fancy meal, and most of you have cooked for a larger number of people. For me, this is the first time I've run two cookers at once...on a deadline...two different meats...15 people total...what could go wrong?
Four chickens in the PBC. Each about 5 lbs. Cut into halves for the cook (to be cut into quarters after the cook). Dry brined last night with a store-bought rub and left uncovered in the fridge to dry the skin. Followed fzxdoc 's suggestions for cooking chicken in the PBC, including hanging a package of mild Italian sausage for the extra flavoring...and because sausage in the smoker can't be wrong...
A few minutes later, started pork chops in the cheap propane smoker. These came from a Sam's Club pork loin. Cut into chops about 1.5 inches thick. It made 15 good chops and 2 small ends. They were also dry-brined last night using two different store-bought rubs, then sealed in tupperware in the fridge. Set the smoker to stay about 225 F. Full water pan, one chunk of cherry.
After 30 minutes, I traded places with the top and bottom racks in case there was a heat shadow.
At about the same time, I cracked the lid on the PBC. It's temp was around 270 F, even with the smaller bars instead of the rebar. (I use a clevis to crack the lid, it fits well over the barrel and raises the lid just enough. When not in use, the clevis fits over the handle with no problem.) Today, this raised and then held the temp at about 350 F.
Chicken was ready in 1 hr 10 minutes. Pork chops were ready in 1 hr 30 minutes. Into foil pans which went into coolers to hold for about 45 minutes. Then everyone to the table:
All turned out well. Moist chops, crisp and juicy chicken. The chops were everyone's first pick, and the chicken was the usual PBC perfection. You can see a couple store-bought sauces on the table. They weren't touched, the meat didn't need them.
I failed to get a picture of all the desserts that were just around the corner. They were prettier than the meats.
Again, my thanks to all of you who pass on information here. I learn something here every day, whether it's from a post or in the comments. I wouldn't have gotten much past dry burgers and hot dogs without all the stuff I've picked up here.
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