BobBrisket
Moderator
Loaded, Lit, outside and then dropped in the cooker. Never had to refuel for this cook.
Some PBC PRON....The thread has EVOLVED!
- Thread starter BobBrisket
- Start date
Loaded, Lit, outside and then dropped in the cooker. Never had to refuel for this cook.
motoeric
Babbling Farker
How long were the beef ribs in for?
Eric
Eric
BBQdisciple
Full Fledged Farker
This Pron has made me feel dirty and/or inspired. Thanks for posting
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BTW, I used a texas torch to light mine.. jsut went over the top row of coals for about 45 seconds and then let them do their thing. I couldnt do the lighter fluid thing either.
swamprb
somebody shut me the fark up.
I just may have to make one of those PBC's.
BobBrisket
Moderator
I didn't track time on these. I'll post times for chicken. As for the ribs, I've said before I'm not a big rib guy. I prefer beef to pork but don't cook them often. This was a slab of shorts, I think. Much more meat than a whole rack. I really don't like fall off the bone mush ribs. Just me. I prefer some bite to em. I don't mind working for my meal on a good slab of beef ribs. Not chewy, but some snap. They were in close to 4-4.5 hours. Could have gone longer, but they were where I like em. MY effort with the half arse foil was more to capture juices.
BobBrisket
Moderator
If anyone could, it'd be you!:becky:
BobBrisket
Moderator
Rough play by play for the chicken and turkey:
Coal In Cooker: 3PM
Lid on at 3:15
Meat on: 3:21
Temp chart: No fancy graphs. I'm going off the note card I have with chicken blood and sauce on it!
3:36 - Temp 225
3:47 - 245
4:29 - 250
4:32 - 250
5:18 - 245
5:29 Meat temp check Turkey 147, whole fryer 170 (breast), halves 170 breast.
6:14 pulled all meat and sauced.
Turkey stayed in longer, but beers got in the way of record keeping!
I was a bit over on times but I also had a bit of mass in there. Not to mention that I was farking around with the intake. Just me, I had the Weber therm in the rebar hole and farked with the intake to see how it would react. Pockets of juice in the halves as you can see at time of pull.
Neighbor came over, we ate, got the firepit going, kids played, we drank, talked, stoked the firepit, drank some more and around 1:10 when we called it quits I looked at the therm............200*. Many hours later. It was cooling down, slowly.
My first run with it. I'll have more. I guarantee I'll push its limits. BobBRISKET..............I just gotta do a packer in it. It's calling me!
Coal In Cooker: 3PM
Lid on at 3:15
Meat on: 3:21
Temp chart: No fancy graphs. I'm going off the note card I have with chicken blood and sauce on it!
3:36 - Temp 225
3:47 - 245
4:29 - 250
4:32 - 250
5:18 - 245
5:29 Meat temp check Turkey 147, whole fryer 170 (breast), halves 170 breast.
6:14 pulled all meat and sauced.
Turkey stayed in longer, but beers got in the way of record keeping!
I was a bit over on times but I also had a bit of mass in there. Not to mention that I was farking around with the intake. Just me, I had the Weber therm in the rebar hole and farked with the intake to see how it would react. Pockets of juice in the halves as you can see at time of pull.
Neighbor came over, we ate, got the firepit going, kids played, we drank, talked, stoked the firepit, drank some more and around 1:10 when we called it quits I looked at the therm............200*. Many hours later. It was cooling down, slowly.
My first run with it. I'll have more. I guarantee I'll push its limits. BobBRISKET..............I just gotta do a packer in it. It's calling me!
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