Hey everyone, I closed on my first house last friday and got myself a housewarming gift right in time for Thanksgiving. After much research I landed on the Amazing Ribs bundle from PK Cookers, love this little thing so far. so here is what I did:
Everything was smoked with HEB store brand charcoal, Bourbon Barrel white oak chunks & temp was monitored with the Tel-Tru PK BBQ thermometer for the grill and a LavaTools Javelin for temping the meat
1. I salted a pork shoulder and used Meathead's Memphis Dust to make a killer pulled pork for a Pulled Pork Apple Stuffing, which also got put into Jalapeno Bacon wrapped stuffing Cups
2. I spatchcocked my 9.7lb bird and dry brined it for 12 hours, I then rubbed butter spiced with the Memphis dust under the skin and used melted butter with memphis dust on the skin, went on to the PK for about 2 hours 45 min.
Let me just say, this was the most flavorful and moist turkey I have ever had. I brought my bird to my friendsgiving party, one of my friends went to Culinary school and upon trying my bird and my stuffing he shook his head and said "don't tell anyone I said this, but your bird and stuffing puts mine to shame", not bad praise for my first smoker cook in over 15 years.
I almost panicked when I was doing the Shoulder because I didn't see any smoke, but once the sun went down I noticed a light blue barely visible line coming from the top vents. I've been studying Meathead's book and lurking/ reading in the forum for months before being able to finally get out and cook, I just want to thank everyone who posts here for giving me the info to make my first cook a success
Everything was smoked with HEB store brand charcoal, Bourbon Barrel white oak chunks & temp was monitored with the Tel-Tru PK BBQ thermometer for the grill and a LavaTools Javelin for temping the meat
1. I salted a pork shoulder and used Meathead's Memphis Dust to make a killer pulled pork for a Pulled Pork Apple Stuffing, which also got put into Jalapeno Bacon wrapped stuffing Cups
2. I spatchcocked my 9.7lb bird and dry brined it for 12 hours, I then rubbed butter spiced with the Memphis dust under the skin and used melted butter with memphis dust on the skin, went on to the PK for about 2 hours 45 min.
Let me just say, this was the most flavorful and moist turkey I have ever had. I brought my bird to my friendsgiving party, one of my friends went to Culinary school and upon trying my bird and my stuffing he shook his head and said "don't tell anyone I said this, but your bird and stuffing puts mine to shame", not bad praise for my first smoker cook in over 15 years.
I almost panicked when I was doing the Shoulder because I didn't see any smoke, but once the sun went down I noticed a light blue barely visible line coming from the top vents. I've been studying Meathead's book and lurking/ reading in the forum for months before being able to finally get out and cook, I just want to thank everyone who posts here for giving me the info to make my first cook a success
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