Official PCF Smoker and BBQ Thread (1 Viewer)

[Brandon]

 

[Omar65]

I also am a Salt and Pepper only fan. Also a stick burner will blow you away the first time you try bbq from it. View attachment 918784View attachment 918785View attachment 918786View attachment 918787View attachment 918788View attachment 918783

Gorgeous Franklin pit. Wow, love it.

 

[Omar65]

What kind of wood are you using? Love the old school pit. 3-2-1 or do you just let them ride?

My offset is a cheap one from Academy sports. It’s heavy, good thick metal but Firebox isn’t insulated and you have to stay very close to it.
Mine won’t go 6 hours, closer to 4-5 likely. I normally do a version of 3-2-1 but just use whatever times that seem right to wrap, take out of wrap etc.

But this cook I’m trying no wrap. This is the Texas ribs process in a meat church vid. Just giving it a go and going to see.

 

[Omar65]

Oh and I use Oak. Can’t get post oak where I live (SC) so it’s white, maybe some red mixed in.

 

[Omar65]

2 hours in

 

[Copper44]

My offset is a cheap one from Academy sports. It’s heavy, good thick metal but Firebox isn’t insulated and you have to stay very close to it.
Mine won’t go 6 hours, closer to 4-5 likely. I normally do a version of 3-2-1 but just use whatever times that seem right to wrap, take out of wrap etc.

But this cook I’m trying no wrap. This is the Texas ribs process in a meat church vid. Just giving it a go and going to see.

6 hours?!? Damn, can’t go more than 15-20 minutes without tending mine.

 

[Copper44]

Gorgeous Franklin pit. Wow, love it.

Thank you. Being free it’s extra gorgeous too me.

 

[Tonysquander]

These poor boys are about to go into the hot tub soon

 

[Omar65]

6 hours?!? Damn, can’t go more than 15-20 minutes without tending mine.

Sorry not what I was trying to say. That is total cook time. I have to watch my fire every 10-15 minutes. Add wood, watch the temp, etc. it’s very labor intensive.

 

[Tonysquander]

 

[Omar65]

Looking fantastic Tony. It’s gonna be a good weekend

 

[Omar65]

Thank you. Being free it’s extra gorgeous too me.

Free. Yes I see why. That’s a $3K pit.

 

[Copper44]

Sorry not what I was trying to say. That is total cook time. I have to watch my fire every 10-15 minutes. Add wood, watch the temp, etc. it’s very labor intensive.

Ah yes. Much more sense lol. My jealousy was flying. Stick burners are a labor of love for sure.

 

[Copper44]

Free. Yes I see why. That’s a $3K pit.

Ya, Aaron sent it up to demo. We were going to manufacture for him. He’s not open to changes lol.

 

[Tonysquander]

 

[Copper44]

View attachment 919019

Did this hurt the crawfish?

 

[eightyWon]

Might as well jump in here.

Smoked on a homemade UDS for 7-8 years, finally bought an old country Brazos 3 years ago and been cooking on that since.

Brisket and pulled pork for a yearly geekfest with the boys tomorrow, prep work done, lighting the pit in about 30 minutes:

Costco prime packers, only doing one today.

Bonus burger prep, got the leftover coarse pepper and kosher salt brisket rub plus a little garlic powder.

 

[eightyWon]

6 hours?!? Damn, can’t go more than 15-20 minutes without tending mine.

Same. Even with the 1/4" steel on the Brazos I'm nonstop fiddling with the fire and adding a split every 20-30 minutes

 

[raynmanas]

overnight brisket next step - after some trimming, it's been sitting rubbed (w/ SPG) and wrapped in the fridge for 24 hours. headed to the smoker in an hour or so:

 

[Omar65]

Same. Even with the 1/4" steel on the Brazos I'm nonstop fiddling with the fire and adding a split every 20-30 minutes

Same brand I have.

 

[eightyWon]

overnight brisket next step - after some trimming, it's been sitting rubbed (w/ SPG) and wrapped in the fridge for 24 hours. headed to the smoker in an hour or so:

View attachment 919059

Cheers to a good smoke

 

[eightyWon]

Nice coal bed:

https://imgur.com/a/dQ7TQfm

 

[eightyWon]

Might as well jump in here.

Smoked on a homemade UDS for 7-8 years, finally bought an old country Brazos 3 years ago and been cooking on that since.

Brisket and pulled pork for a yearly geekfest with the boys tomorrow, prep work done, lighting the pit in about 30 minutes:

View attachment 919027
Costco prime packers, only doing one today.

View attachment 919029
View attachment 919032
View attachment 919033
Bonus burger prep, got the leftover coarse pepper and kosher salt brisket rub plus a little garlic powder.

Brisket pulled at ~8am (14hrs), quick counter rest before wrapping in peach paper to rest in a cooler:

Bark not quite as good as I like but not bad.

One butt pulled just now:

Other one is being super stubborn, still in the 170s and not probe tender. Kicked the cooker up to 300 to try and finish it off since it's putting me behind schedule

 

[k9dr]

Leg of lamb for Memorial Day

 

[eightyWon]

 

[raynmanas]

ended up having to do a 6.5 hour rest because this sucker finished FAST. point was excellent, flat was a bit dryer than i wanted. wonder how much of that was due to the extended rest?

 

[Felt_Lizard]

Memphis Meatdust on ribs:

 

[Indyscammer]

Barramundi cooked high and fast on the Kamado Joe with hickory and apple wood. 320 for about 10 minutes. Will be doing this again. Fantastic!

Forgot to mention, no deflector plates but cooked on an aluminum foil boat.

 

[Tonysquander]

 

[brewdawg]

My smoker went belly-up so I am on the hunt for something new and better than what I had. Had an old vertical propane smoker that a friend gave me. Pulled some decent meat off it, but it was small for briskets and racks of ribs.

Will have to try the memphis meat dust. I normally use the rub recipe from one of our local places. The pitmaster does a brisket 101 class on Saturdays and shares his recipe (1 part coarse pepper, 1 part kosher salt, 1 part red Spanish paprika (and he said this is only to give some color on his ribs), and 4 parts light brown sugar, with 1/2 parts of garlic, cayenne pepper optional).

Right now all I am grilling are hamburgers, hot dogs and bacon on my Weber Genesis propane grill.