Let's Talk BBQ

FORUM SPONSORS => Pit Barrel Cooker Co. => Topic started by: Lemonhead78 on January 31, 2016, 05:14:24 PM

Title: First cook
Post by: Lemonhead78 on January 31, 2016, 05:14:24 PM

Today was my first cook on the Pbc. I made pulled pork and it was great. I used the chimney starter method. It seemed like it worked fine although I did not monitor temps inside cooker. I did have a probe inside pork. It was definetly not the best shaped butt. A lot longer as opposed to being round which I did not like . I pulled when the temp hit 160. Wrapped and than cooked to 195 where the temp stalled . Took another hour to get it too 205. The overall taste was awesome. Some small parts where not shreddable. 90 percent was. Served it with hamburger buns coleslaw right on sandwich for me. I have some questions from the experienced.

Anyone ever skip the crutch / wrap. ? If so how did it come out ?

Tomorrow I'm doing chicken halved. On one, the cut was sloppy and the wing already separated along drumstick. I was pissed lol. The other chicken half - if I hook it where the video says too, the leg/drumstick is held on  only by the skin correct ?

Title: Re: First cook
Post by: smokeasaurus on January 31, 2016, 08:57:09 PM

I like not foiling the butt. This way you get the good bark. Sure wish you had a pic or two.....or three  ;)

Title: Re: First cook
Post by: rickmort on February 01, 2016, 05:11:19 PM

I have never not wrapped, but you will definitely get better bark that way.

Also, some pics would be good!  ;D