PBC Brisket and Ribs w/pRon

code3rrt

code3rrt

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Picked these up at Cash and Carry last week, whipped them up for a family dinner.
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All seasoned up, sorry, didn't get shots on the PBC, but here are the results,
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It all turned out real good, big hit with the family

Thanks for looking!

KC
 
Lookin' forward to trying some of this... I took my PBC out of the box today and did a seasoning.... looks good!
 
It is great to see all that melted fat. Must have tasted awesome.
John
 
PBC Pr0n

Looks great. PBC is patio hero making unit. I use a mixture of 25% Ozark Oak and Kingsford Competition, with a fist size chunk of pecan or hickory. Everything I've cooked has been "best yet". Enjoy your ribs.
 
Everytime I see pictures of a brisket it makes me want to run to the store and grab one. Brisket is one of my favorite meats and that one is a beauty!
 
Al Czervik said:
Bravo KC... :clap: Great job on the ribs and briskie and glad to see I'm not the only making regular deposits at C & C.
Click to expand...

Mongo,
LOL, yep, that was my first time in there, they have some pretty good prices. I'm looking at the possibility of this for the family this week, haven't made up my mind yet.
BEEF

3.1.1_Med_Gen.jpg

Boneless Beef Ribeye


KC
 
jgarcia said:
Looking good! How big was the brisket and long did it take on the PBC?
Click to expand...

It was around 11lbs all trimmed up.......I kept the PBC at around 300* for the cook, Had an IT of 165* at 3 hours, foiled and back on the cooker, probed tender 2-2.5 hours later. Placed in the cooler wrapped with towels to rest for a couple of hours. I started this at ~ 9:30A.M.....dinner on the table by 5:00-5:30, it was great.

KC
 
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