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Folks I'm ashamed to say I let the vent on the bottom of my trusty Pit Barrel Smoker get loose (and told myself "I'll tighten up that screw later!" and oh boy, now it's later) and it slid shut last night in the middle of an overnight 12 lb. Brisket smoke. Woke up to a cold fire and a dry, cold...
Going to smoke a 12# tomorrow, it came brined, got it thawed and washed and dried, sitting in the fridge to air dry overnight.
Going to inject with organic chix broth and melted butter, throw on a little salt and pepper, and toss a quartered onion, apple and a bunch of whole herbs in the cavity...
Been reading all your wisdom for a while now, finally joined and glad I did. I've got a Pit Barrel Cooker in Harlem, NYC and I'm most experienced at brisket, though this thing does great ribs and chicken, too. Doing my first Thanksgiving turkey for 20 people this year, happy to have your...
Glad too see a lotta pre-Thanksgiving "practice turkeys" here, and I'm at it too. Did a 15 lb bird on my PBC (which I absolutely LOVE) and it tasted great, moist, just the right amount of smoke, but the rub didn't seem to stay on in a uniform way. Left the bare bird uncovered in fridge overnight...