Author Topic: 2nd cook on PBC  (Read 1415 times)

0 Members and 1 Guest are viewing this topic.

Offline cgseymour

  • Jr. Member
  • **
  • Posts: 87
2nd cook on PBC
« Reply #-1 on: March 08, 2015, 09:45:39 PM »
Hello All,
Tried a pork butt today on my new PBC.  This was my second cook.
Definitely learned a few more things that worked well today, but still not quite a rousing success.

Today, I opened the lower intake a tad (may open a bit more next week)

I used more lighter fluid and I got better coals to start.  The lid of the barrel was definitely hotter this week (although last week it was snowing and much colder).

I also took a couple of pics  -

First is the butt on the PBC --



Second is how it came out.

I think I definitely pulled it too soon as it was more of a roasted / chopped pork as opposed to pulled.
Flavor was great but I think I would have need much more time.



It was about a 8 lb butt and I don't think I allowed myself enough time.  I tried to finish in the oven.

My Maverick has left me so I tried a different thermo and I am not sure how accurate it was.

I am planning to get a new Maverick so I can monitor the pit temp as well.

The pork had a nice flavor and smoke ring, just need a few more tweaks to get me there.

All comments / suggestions definitely appreciated.

Thank you
« Last Edit: March 08, 2015, 09:51:15 PM by cgseymour »
PBC
CharBroil Big Easy
Char-Griller Super Pro w/SFB

Offline Pappymn

  • Hero Member
  • *****
  • Posts: 12342
2nd cook on PBC
« on: March 08, 2015, 10:37:07 PM »
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness
Pappy

Proud Owner of Mak 2 Star General #1,000
Weber Performer
Blackstone SS Griddle
Member #109

Offline sliding_billy

  • Hero Member
  • *****
  • Posts: 10565
  • North Texas
Re: 2nd cook on PBC
« Reply #1 on: March 09, 2015, 02:27:43 AM »
Looks good.
Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/ WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

Offline brentwoodkris

  • Jr. Member
  • **
  • Posts: 77
  • This koala never sleeps
Re: 2nd cook on PBC
« Reply #2 on: March 09, 2015, 09:32:53 AM »
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness

X2
Brinkmann Deluxe Professional Charcoal Grill
Pit Barrel Cooker

Offline teesquare

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 11911
  • Brevard NC - Home Of Hillbilly Caviar
    • Savor Spices
Re: 2nd cook on PBC
« Reply #3 on: March 09, 2015, 09:46:51 AM »
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness

Just to add to this...the foil at 165F will help with tenderness  - as long as you continue cooking - whether that is in the PBC or oven...an internal temperature range which generally produces the desired results is 195-205F - to be confirmed with your probing the meat for tenderness.
BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
PBC
PBC Jr.
MAK 2 Star General #639
MAK 2 Star General #4401

Offline smokeasaurus

  • Global Moderator
  • Hero Member
  • *****
  • Posts: 16851
Re: 2nd cook on PBC
« Reply #4 on: March 09, 2015, 12:14:11 PM »
Looks great!  Try the probe technique, if it goes in like warm butter, it is done. Or foil after you get to 165 degrees or so. Will help with tenderness

Just to add to this...the foil at 165F will help with tenderness  - as long as you continue cooking - whether that is in the PBC or oven...an internal temperature range which generally produces the desired results is 195-205F - to be confirmed with your probing the meat for tenderness.

X2
Got Smoke?

Keveri H1 Charcoal oven

Joined 12-5-11   Member# 32