Add thebrisketto a cutting board andslicethe fat fromthe top. For this post, I think the internal temp was around 280-330. We will walk you through what brisket is, picking the perfect beef brisket, brining or not brining, andhow to cook brisket. Mine is an older unit that is no longer made but I sure am eyeing the new Meater units. Tip: Wrap it as tightly as you can without piercing the foil. *http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/big_bad_beef_rub.html. Our Drum Cooker can cook anything from brisket to veggies flawlessly with ease. Its unmatched capacity allows for more than double that of regular horizontal cookers at a fraction of the cost Seen Details 22.5 PBX Please use them. Shop our feed . If youre looking for an excellent smoke flavor, smoked brisket is the best choice. Coming along nicely on average PBC temp and meat temp. Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Lightly coat all sides of the brisket with olive oil, followed by a liberal coat of the. Brisket can be cooked low and slow for ashreddedbeef style dish, or hot and fast for juicy sliced beef. Naturally occurring glutamates or processed monosodium glutamate (MSG) will give you an umami flavor. SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat. I love cooking on the Pit Barrel Cooker. 2 cups barbeque sauce, vegetable broth, or beef broth (any prefered cooking liquid). The cylinder barrel is extremely durable and can withstand extreme heat and fire when used in conjunction with charcoal grills. The bark is slowly but surely developing into a nice deep color. Its specifically a cut of meat from the breast or lower chest of a beef. Flip the brisket over and cook for 1 hours. I added the grate to the Pit Barrel Cooker and laid the brisket flat in the center. This makes it perfect for low & slow cooking. If you're using a tough brisket to start with, perhaps a lower end Choice or Select, it could quite possibly make it a dry piece of junk. The longer you hold it, the better the results. So if you want to brine,go for it! Bottom line - cooking time and moistness should guide your decision. If you have a number of people coming over, this is the perfect slow-cooked meat recipe that can serve a hungry party crowd, not to mention put your drum smoker to good use. Came out pretty good but not quite as tender as I had hoped. How does it change the end product? Add your rub to coat all sides of your brisket, wrap in plastic wrap and place in the refrigerator for overnight or about 8 hours. Instead, allow at least 90 minutes if not 2+ hours for a well-rested beef brisket. Reddit and its partners use cookies and similar technologies to provide you with a better experience. I really wanted to get the fancy camera out but I was having so much fun hanging out poolside and enjoying some beverages that I couldnt go get that camera out. Slice the flat portion across the grain to , then cut the point into cubes. I hang, let it run at 270ish. What cooking temp. BBQ Beef Brisket On The Pit Barrel Cooker! Continue cooking until you reach your desired internal temperature. To monitor the barrel temp and the temp of the meat I use a meat thermometer that transmits the information to a receiver. I like your thinking Steve! Pulled off into faux cambro at 4:45pm. Then use some paper towels to dry the meat. Thats a lot of work and thats not what this post is about. Start a fire and prepare the cooker. Once you choose whetherto brine or not to brine, brisket, Why You Should BuyFromYour Local Butcher, cup beef broth/consomm, beer, water, or other wrapping juice. Injecting a beef brisket serves two purposes. Insert one hook into the centre of the thick pointed end of the brisket, leaving enough of the rod (U-shaped) end of the hook exposed to allow it to be hung on the rod, about 3 inches down. If you're using a tough brisket to start with, perhaps a lower end Choice or Select, it could quite possibly make it a dry piece of junk. The beauty of all this is that from start to the end of rest is about 8-9 hours. You are using an out of date browser. Recommended air vent opening 1/4 for sea level. It can also be transformed into a grill, which reduces the need for a separate grill for grilling. Lookin good so far. The paper adds time compared to foil because it's not as airtight as foil. The 18.5 Classic Pit Barrel Cooker is the perfect solution for all of your grilling and smoking needs. Click here to read ourcomplete review. Pit Barrel Cooker "Texas Brisket Edition". Its simply due to the patented technology and air circulation of our barrels. 2.2k. If I have the time and energy, I inject brisket as well. Currently you have JavaScript disabled. Filled the PBC with a full basket of Kingsford Blue, and a 4 chunks of mesquite buried in the coals. Put brisket on the smoker and smoke until it is tender (about 200 degrees internal temperature). The Pit Barrel Cooker just chugged along and finished the job while I did other things. There a lot of people who are hellbent on smoking a brisket at 220 degrees, not a degree higher, for 15-25 hours. Ate dinner at 6:00pm. If you disable this cookie, we will not be able to save your preferences. The butcher paper doesn't have as good of a seal, so some moisture does evaporate away and cause the cook to slow. Does anyone do it without the wrap? As an Amazon Associate I earn from qualifying purchases. Smoker, kitchen oven, Alto Shaam, etc. Remove the brisket from the foil, reserving the foil liquid, and separate the point from the flat by slicing through the layer of fat between them. Remove the rods from the Pit Barrel Smoker, install the grill grate, and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up. Its hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22 Pro Cart a great alternative! Cooking brisket for 4-6 hours, such as a 4-6 hour process, ensures that the bark remains dry and the meat remains moist. document.getElementById("ak_js_1").setAttribute("value",(new Date()).getTime()); Join our exciting NEW loyalty program today to earn rewards and be part of our community. Pork Shoulder, ribs, turkey . I added some cherry wood chunks into the mix to start, so the smell of smoke was pretty strong at this point. Put one hook up top in the point to hang on the bar, then have two other hooks placed lower in the flat part of the brisketthat hook into the bottom part of the hook directly above it. So why Brisket? I used the Pit Barrel Cooker beef and game rub. Even though I love Franklin & his methods. Simply because it's the King of BBQ. Click here to read more about our review process. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). Cook the brisket at a steady temperature. 4y As title states; my first time doing a butt on the PBC without wrapping. Neat please. Carve out most of the two large nuggets of fat on the sides, being careful not to separate the two muscle groups (the point and flat). When cooking a small brisket like this one in the Pit Barrel Cooker the meat does not lose a lot of moisture. When I pulled it out, the toothpick test indicated that it was tender throughout, so I took it to the upper 190s. His number is on the drum. Your email address will not be published. Makes no difference. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price! Although, if youre not a lucky owner of a vertical drum smoker or barrel grill you should cook your brisket fat side down for two main reasons. We prefer an oak and mesquite blend. Wrapping brisket speeds up the cook, helps tenderize, and makes the finished product more moist. Slice the flat portion across the grain to , then cut the point into cubes. Remove the brisket from the fridge about 30 minutes before cooking. The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. Pit Barrel Cooker "Texas Brisket Edition". I had a 10# from Costco and it turned out perfect: SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases. This picture above is at time 0 on the smoker. Lower the heat of the cast iron skillet to medium low, add olive oil if necessary, andsauttheonionsandgarlicuntilcaramelized,about10minutes. Light your Pit Barrelaccording to the instructions, remove the brisket from the package, rinse gently with cold water and pat dry with paper towel. All of the products below have been tested and are highly recommended. Thank you. *FREE DOMESTIC SHIPPING ON ORDERS $49.99 AND UP *Excludes AK and HI, Shop Now! Hello. Hang the brisket from the rods in the centre of the barrel and secure the lid. Gotta agree with my friend Foam on this one, GREAT LOOKIN BRISKET!!! 4. Cook times may vary according to elevation as well. Cast Iron Cuban Casserole Leftover Pulled Pork Recipe, Smoked Bacon Wrapped Onion Rings with Spicy Sriracha Onion Rings. I just KNEW you had to be a Texas boy when I saw the picts. This is a fool-proof recipe that will lead to restaurant-quality results. Many of the cuts will have been made in-house, making for a fresher cut of meat. My criteria for the best brisket are tender brisket, juicy brisket, a mild smoke flavor, and thin bark. 2) Cooking fat side up may very likely leave you with a less than appetizing looking brisket. The longer you hold it, the better the results. Buy the big packer brisket, pour some rub on top, triple hang it on the Pit Barrel Cooker until the internal temperature of the thickestpart is over 160 degrees (less than 180) and has a nice color bark. Buying your PBC through this link is no extra cost to you but it gives me a few bucks for typing all this stuff up and running the blog. Any other tips to get it melt in your mouth good? The easiest and most versatile way to make delicious and flavorful dishes is to use the PBC. Water, beef base, soy sauce, Worcestershire sauce, and fish sauce. What are the trade offs? (Times will vary depending on your elevation.) This is the fat side that normally has a thick fat cap. flat parsley, finely shredded I put a soup can of water in the charcoal basket along the outside edge to provide some moisture while cooking. This page was generated at 04:41 AM. Made from a highly durable 18-gauge stainless steel, the interior is porcelain-enameled, for great results every time and easy cleanup. In less than half the time of other cookers, the Pit Barrel can fully cook a brisket, without compromising neither taste nor tenderness, for amazing results. Finally, slice off about of each of the long edges to remove any grey meat. Reinsert the probes into the point and flat, setting the high-temp alarms for 203F (95C). Backyard Jambo, T1000 Woodmaster, MAK 2 star, 14" & 22" WSM, 2x 22" Weber Kettle, Stoven, Hot Box Grill, Hasty Bake Ranger, RecTeq Bullseye, GMG Davy Crockett; Original Grilla and others I'm not remembering! On most backyard stick burners, it should probably go fat side up. Apple cider vinegar: Some people enjoy adding it but when it comes to beef its not my thing. Click here for our review on this unique smoker. SMF is reader-supported. 1/3 cup Kosher salt, 1/3 cup Coarse-ground pepper Allow the marinade to dry brine over night in the refrigerator. I've only ever cooked four briskets, one of them being on the PBC. My experience wearing a continuous glucose monitor. For me that is usually around 170 give or take. Butdontworry if youdonthavetime, thebrisketalways comes out amazingnonetheless. GDPR requires that we be willing to delete any info we have about an EU resident if you request it. By rejecting non-essential cookies, Reddit may still use certain cookies to ensure the proper functionality of our platform. Cook to an internal temperature of 165F. 2 tsp Tasmanian pepper berries or coarse black pepper (use fresh cracked pepper), cup beef stock, beer, water, or other wrapping juice. Cook approximately 3-4 hours, or until the center of the thickest part of the brisket reaches an internal temperature of 160-170. Tip: Wrap it as tightly as you can without piercing the foil. When do they cook faster? Click here to read ourcomplete review. Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference. Cucumber Salad; 1 english cucumber . Our talented team of paid moderators will be with you shortly. Light your Pit Barrelaccording to the instructions. Some are better then others but all are good. By following the manufacturers instructions, you can quickly and easily make delicious smoked brisket. Oh, one thing I forgot to mention, the brisket was about a 12#'er. Hopefully, I will explain them enough that you can develop your own preferred method of cooking a whole packer brisket. Picture is at wrapping. Founding Member & Pit Barrel Cooker Queen, SnS, DnG, andLarge Charcoal Basket, for WSCGC. Remove the brisket from the grill and let it rest for 10-15 minutes before slicing and serving. I lived on Lake Conroe for a couple a years. It was back and forth to Interconn. Also it seems that with the wide open air vent you are burning fast and furious and exhausting the coals too early .. thus not lasting long. Curious about your experiences with brisket on these barrel drum vertical hang cookers. 4. I prefer to wrap beef in wax free butcher paper. Brisket however, has been a 50-50 proposition. I don't have the patience for long cook times, either, so after 2.5 - 3 hours I wrap each half with two pieces of butcher paper and finish the cooking in the oven. Tip: Cut off one corner of the thin end of the flat, across the grain, to serve as a slicing reference. JavaScript is disabled. Pit Barrel Cooker Co. Cover and cook on low heat for about 9 hours, or until the brisket easily pulls apart with a fork. I am thinking about getting a PBC, or maybe the BHC (because of the feature of lifting off the barrel to access the charcoal pit). What is appealing to me is the concensus of great charcoal taste, and the ease of cooking (set and forget, results juicy smokiness). Add back to the slow cooker and cook for anadditionalhour. 8hrs 45min cook time. Thanks all. Please use them. What's the best way to store a smoker? 1 tbsp. You have to listen very closely. This has zero impact on the price you pay but helps support the site. When you buy through links on our site, we may earn an affiliate commission. Hook the rod end of a second hook over the pointed end of the first, pull to apply tension, then insert the second hook through the meat until secure. Its the goal of becoming a real pit master. *FREE DOMESTIC SHIPPING ON ORDERS $49.99 AND UP *Excludes AK and HI, Shop Now! Once wrapped, the brisket doesn't know what kind of oven it is in. Foil prevents the stall by keeping the moisture in the meat from evaporating away, which as a byproduct cools the meat. 2. Mostly because I knew it was one the hardest meats to cook. Preheat the pit barrel cooker to 250 degrees Fahrenheit. cup beef broth/consomm, beer, water, or other wrapping juice. You can find out more about which cookies we are using or switch them off in settings. Copyright 2020 Kitchen Warehouse, 2009 - 2020. This smoked brisket recipe uses a Pit Barrel Cooker and the results tick all of my boxes. You must log in or register to reply here. That likely helps. After you have established and forgotten them, they are no longer a concern. The Pit Barrel Cooker guys have this nice video that shows how to add the hooks to the beef brisket. We extend this right to anyone, EU resident or not. These fees do not add to the price of purchase but they do help keep this site alive. It seems to make things much easier and tastier compared to using other smokers. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. The flavor is intense, and your guests will enjoy it. Wrap the potatoes individually in tinfoil with 1 tbsp. did you use, if not 220. Obviously something lower than cooking temperature would be required for holding but, again, the wrapped brisket cannot see out to identify the oven. I shake/reuse/add lump but have never re-used briquettes. Ingredients 1-2 16 lb. I've had numerous briskets lay on the charcoal when hanging. Press J to jump to the feed. This page was generated at 04:41 AM. A pit barrel cooker is a great way to cook a brisket flat. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service. Lower the heat of the cast iron skillet to medium low, add olive oil if necessary, and saut the onions and garlic until caramelized, about 10 minutes. Using your technique, how long woud the cook take from placing in it my PK to placing tender delicious pcs in my mouth??! Cheers! Bark is softer but I see no difference in flavor given the moistness. Hickory and Apple wood. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Worstisher sauce: Loaded with naturally occurring glutamates. All times are GMT-6. Its the toughest meat for me and most cooks, and that is fine. Done. I put a Thermoworks Therma-Q thermometer into the thickest part of the point and set the alarm to go off at 200 degrees. , and put the wrapped brisket on the grate with the sealed/crimp of the foil facing up. Target temp of 225 to 250F. Slow cooked beef brisket is juicy,deliciousand perfect for a pulled brisketssandwich. You may wonder how to cook brisket so that you wont end up with a tough and dry piece. By accepting all cookies, you agree to our use of cookies to deliver and maintain our services and site, improve the quality of Reddit, personalize Reddit content and advertising, and measure the effectiveness of advertising. This was about 5 hours into the cook. Wrapped it at 155, pulled it off at 203. Here are Glanville's specific recommendations for using the Pit Barrel Cooker. Place the brisket flat on the grill and cook for 3-4 hours, or until the internal temperature of the brisket reaches 190 degrees Fahrenheit. I cup apart the point and the flat, sliced the flat in to amazing slices, and cubed the point to make burnt ends. Let it sit at room temperature for at least an hour. These folks tested over 29 different barrel designs and sizes to find the perfect one. of olive oil and some salt and pepper for flavor. Lit the chimney starter with only about 30 brickettes and let it go. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); document.getElementById( "ak_js_2" ).setAttribute( "value", ( new Date() ).getTime() ); I love to cook and share recipes. Method 2- No foil. 2003 -2012 BBQ-Brethren Inc. All rights reserved. *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . Set aside. To me it's the best of both worlds- plenty of bark w/o crutching, but speeds up the last home stretch of the cook and retains some au jus in the foil. *Gift Cards do not count towards total order value*. If you have questions related to barbecue or grilling, please post them to the comments section at the bottom of any page. Click here for our review on this unique smoker. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price! Sat in cooler for 2 hours. This post does contain affiliate links that earn the site a commission. Smoking the Beef Ribs Set your pellet grill to 225 F. My pellet grill has a "swing" mode that allows for more smoke output. Awet brineis whenmeat is soaked in seasoned salted water fora periodbefore cooking(preferably overnight) so that themeat can absorb the water and flavors before cooking. Step 2: Trim your brisket if need by and apply the rub. Beef brisketcan be cooked fast for a tenderandsliceable piece of meat, or cooked low and slow for fork tenderpulledbrisket. Click here for more about what makes this grill special. And when theres sunshine, there should be the smell of succulent meats cooking on the grill. Shred the brisketwith two forks. Neat please. 6. Your email address will not be published. With a flavourful meat and rub paired with a great cooker, youll be slicing perfectly cooked brisket that tastes even better when dunked in barbecue sauce. After 6 hours it was about 170 degrees and nicely dark. Product links. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. This has zero impact on the price you pay but helps support the site. The flavor profiles you want for a beef injection are beefy (of course), salty, and umami. (shown using the, Slice the flat portion across the grain to , then cut the point into cubes. We go a step further. If you want to pick the best cut, your local butcher is the perfect person to ask. Click here for our review on this unique smoker. After all your way is the best way. Here is how I like to do it. Place back into the roasting pan and continue cooking for about 2 hours, or until the brisket if fork tender. After years of struggling with gout and arthritis, I have adopted intermediate fasting and a little bit healthier food choices. (I have three). Liquid smoke: I am not a fan but its up to you. Flat was a tad bit but only slightly dry. Heat a medium cast-iron skillet with olive oil. Ok to save the coals but the instructions to lite the coals do not recommend the method you are using. For the basic rub, mix all the ingredients together in a bowl. You decide what works best on your pit. Click here for more about what makes this grill special. Ate dinner at 6:00pm. Scientific friend once told me that after 162 degrees internal all the brisket does is lose moisture! I don't see why it would matter. We've decided a nice big chuckie or two is just as good and not as expensive. intake set per recommendations, full basket of fresh charcoal, lit with lighter-fluid, let burn for 20 minutes, etc) ? Install the grate and place the wrapped brisket on the grate. Did you trim the fat well? Yes, you read that right. I let it go for another hour or so. Just a little nervous. I review it on this article about smoking spare ribs on the Pit Barrel Cooker. Mix rub ingredients; black pepper, salt, and granulated garlic. At Urban Griller, I see a few. When cooked, remove the brisket from the cooker and let rest for at least an hour either . Just jab the brisket and inject some. When slicing remember a brisket has two sections and the grain is different for each section. Neither good for maintaining heat. When cooked, remove the brisket from the cooker and let rest for at least an hour either tented with foil or wrapped in a towel and placed in a cooler (without ice). *Gift Cards do not count towards total order value*. Can I please ask how much fuel you used and how often you added or changed it out? When meat is just about ready for cooking, prepare your Pit Barrel Smoker according to instructions. It's best to use high quality meat to start with. More & chewier bark mostly. If you have business or technical issues, please contact us with this email form. After 2 hours of foiled smoking the beef brisket was at 200 degrees. for you. Hang the ribs from the rods in the Pit Barrel, leaving space between each slab, and secure the lid. Decide what to serve with beef brisket, as you want to prep those now as well. to a large platter or sheet pan, remove the hooks, and wrap it fat-side-down in a double layer of heavy-duty foil, adding the broth/consomm, beer, water, or other wrapping juice before sealing the foil. You'll find unique grilling recipes as well as a collection of bbq sides and sauces to make your next backyard cookout or tailgate a success. Put brisket on the smoker. On each side of the brisket add about one Tablespoon of olive oil and spread it all over. Wood chunks. When the barrel is at your desired temperature hang the brisket from the rebar and close the lid. By the 5.5 to 6 hour mark they had shrunk up enough to lay in the barrel. After experimenting with half a cup kosher salt and a cup cracked pepper, I decided to cook the beef straight through on the cooker without wrapping it. I let the bark tell me. Then I cut my brisket in two, about where the point runs out and hang each piece separately. I don't own one but from what I understand the PBC is supposed to operate at 1 temp usually optimized for your elevation level. One question I have is, are most folks smoking brisket in multiple phases where you hang bare meat for some time at a certain temperature, then wrap in foil and go back for a second phase (difft temp and flat on grill)? Then drizzle with some of the reserved foil liquid. At that point, with the meat wrapped, heat is heat. This will add more beef flavor to the injection. Rub 2 Tablespoons of olive oil onto the outside of the meat. Cook with the brisket hanging on the rods until the internal temperature reaches 160 to 165 degrees F. At this point, the brisket is at risk of falling off the hooks and needs to be cooked on the gates. I am unable/willing to cook for 12+ hours. , trim all but of the hard white fat from all sides of the brisket. Keep Smokin! Its probably overkill, but having 3 hooks in there reduces the stress on the meat quite a bit. Its best to wait about 40 minutes after setting it on an aluminum cookie sheet before tented it with foil. Let it rest and youre done. Oh man this was tender. That'll work too. Cook approximately 3 to 4 hours, or until the centre of the thickest part of the brisket reaches an internal temperature of 70 to 76C. Meathead's AmazingRibs.com promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. The overall process was rather easy. This picture is 4 hours into the cook. Maintain a constant temperature by following the manufacturers instructions and using a smoker that has been properly calibrated. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. For me, the flavor wasn't there as much as it is when I cook them on my Weber kettle with SnS. Ive got my brisket going on the pbc now. It should not have been wrapped in foil, paper, or towels. As a general rule of thumb add more than you think it needs, brisket is a thick cut of meat and heavy seasoning adds to the bark. On a Pit Barrel? I removed the foiled brisket and let it rest at room temperature for an hour and then sliced it up. If you enjoyed this recipe then please share it with your friends. If that works, the problem lies elsewhere. For more information, please see our I used Big Bad Beef Rub*. Click here for more about what makes this grill special. Trim excess fat and silver skin from the outside of the brisket. Whichever way s. Want to get ahead of the game this Mothers Day? Take thebrisket from the oven, turn it over, and baste with your prefered cooking liquid. You want the meat to be tender, but not mushy. Tip: You can hold a cooked brisket in a cooler for up to 6 hours. Warning! To allow the fat to render, the connective tissue and muscle fibers to break down you want long and slow cooking no one can give you an exact time but for the best results expect this to take 8 to 10 hours for a small brisket. I prefer unwrapped all the way THEN wrap during the faux Cambro ride (Minimum 4 hours in cambro). Mix injection marinade ingredients. This photo is 3 hours into the smoke. When brisket is sliced thin, that thin layer of flavorful crust on each slice is quite divine. Now heavily season the meat with your homemade rub. I think these turned out ok, so I went with it! If you can't find butcher paper, look for an unprinted paper grocery bag. If you plan on smoking the meat youve probably read and heard a lot about the low and slow method. If you run out of fire in the cooker you can add more burning charcoal you can actually take the brisket inside and finish in the oven. Would love your thoughts, please comment. Wrapped at 315pm, at 170 degrees. Butcher Paper - Does not speed up much, gets messy and less most than foil. For more about our privacy promise, code of ethics, terms of service, and how we operate to insure you unbiased info, click here to read the Terms of Service. Nevertheless, this is where immaculate drum smokers such as the Pit Barrel Cooker is able to make the art of smoking the perfect brisket a breeze.

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