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Author Topic: PSB in the PBC  (Read 4270 times)

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Offline Wing Commander

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Re: PSB in the PBC
« Reply #14 on: May 27, 2014, 09:00:08 AM »
Excellent cook.
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Offline 4cornersmoker

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Re: PSB in the PBC
« Reply #15 on: May 27, 2014, 02:52:16 PM »
Quote from: PongGod on May 26, 2014, 09:10:55 PM
Wow, that really looks amazing! Exactly what cut of beef did you use? It looks to me like a ribeye when you started, but at the end it has the look of a chuck roast. Regardless, I have no doubt it was delicious.
It is a prime chuck black angus roast. Very marbled too.
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Offline flbentrider

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Re: PSB in the PBC
« Reply #16 on: May 27, 2014, 03:24:54 PM »
That looks great.

We use pulled beef the same ways we use pulled pork.
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Offline Pappymn

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PSB in the PBC
« Reply #17 on: May 27, 2014, 04:24:59 PM »
Very nice! Plate me
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Offline Sam3

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Re: PSB in the PBC
« Reply #18 on: May 28, 2014, 06:23:00 AM »
Quote from: Saber 4 on May 26, 2014, 11:33:41 PM
Looks great and you served it my favorite way....on tortillas!!! :)

Same here! Great job with that PSB. It's one of my fav's.
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Offline Scallywag

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Re: PSB in the PBC
« Reply #19 on: May 28, 2014, 08:13:19 AM »
Greak cook!!!
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Offline PongGod

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Re: PSB in the PBC
« Reply #20 on: June 01, 2014, 10:45:58 AM »
I'm trying the Pepper Stout Beef for the first time today. Any thoughts on target internal temps for transfer to foil pan and completion? I'm thinking something like 150 / 190. I've also got a rack of St. Louis style ribs hanging as well.
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Offline pmillen

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Re: PSB in the PBC
« Reply #21 on: June 02, 2014, 10:52:57 PM »
Quote from: 4cornersmoker on May 26, 2014, 09:00:11 PM


When you put the beef on top of the vegetables, did you cover the pan with foil?

If so, did you leave it covered for the remainder of the cook?
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Offline RAD

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Re: PSB in the PBC
« Reply #22 on: June 03, 2014, 06:25:13 AM »
some good stuff
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Love to cook and eat
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