Hi Brethren, new member here. Received my new PBC last week, and as a complete rookie, had my first cook on Friday.
2 Boston butts, one 5 lbs, one 8 lbs. The little one was slathered in olive oil and rubbed with 'Memphis Dust'. The big boy got a mustard slather and PBC All Purpose Rub.
Hung the meat at 10am, pit temp around 300. Air intake 1/4 open as prescribed.
Pit temp fluctuated between 300 and 260 until I took the first meat temps at 1pm. 150 for the little one, 143 for the big. Not much bark or color at this point.
When the internal temps reached 160 at around 3:15pm, I pulled them from the cooker and wrapped in a couple layers of aluminum foil, adding about a 1/4 cup of Yuengling Black & Tan beer; just what I happened to be drinking at the time...
At around 4pm, the pit temp seemed to be dropping, so I gave the PBC a little shake, which cleared the coals and got it moving again. At 6pm, the internal temp reached 207 and they probed super tender. I probably should have removed them sooner, but got preoccupied. Whatevs.
Wrapped with towels and threw into a small cooler for 40 minutes while I ran to the store for coleslaw and buns. Mr. Prepared, as always...(sorry for the toe pics...)
Unwrapped and the things just fell apart, probably WAY overdone. Bones offered no resistance.
Shredded with a couple of forks, smelled great, tasted great. Not much bark, but that's ok. No plated pics, but white bakery buns with a little KC Masterpiece original made for a nice dinner. Wife loved it, and even though pulled pork isn't my fav, I thought it was really good too!
Larry also approved:
Sorry for the lousy iPhone pics, but it's all I have to work with.
Today's cook: Beef plate ribs!
-mbaer
Pit temp started dropping at around
2 Boston butts, one 5 lbs, one 8 lbs. The little one was slathered in olive oil and rubbed with 'Memphis Dust'. The big boy got a mustard slather and PBC All Purpose Rub.
Hung the meat at 10am, pit temp around 300. Air intake 1/4 open as prescribed.
Pit temp fluctuated between 300 and 260 until I took the first meat temps at 1pm. 150 for the little one, 143 for the big. Not much bark or color at this point.
When the internal temps reached 160 at around 3:15pm, I pulled them from the cooker and wrapped in a couple layers of aluminum foil, adding about a 1/4 cup of Yuengling Black & Tan beer; just what I happened to be drinking at the time...
At around 4pm, the pit temp seemed to be dropping, so I gave the PBC a little shake, which cleared the coals and got it moving again. At 6pm, the internal temp reached 207 and they probed super tender. I probably should have removed them sooner, but got preoccupied. Whatevs.
Wrapped with towels and threw into a small cooler for 40 minutes while I ran to the store for coleslaw and buns. Mr. Prepared, as always...(sorry for the toe pics...)
Unwrapped and the things just fell apart, probably WAY overdone. Bones offered no resistance.
Shredded with a couple of forks, smelled great, tasted great. Not much bark, but that's ok. No plated pics, but white bakery buns with a little KC Masterpiece original made for a nice dinner. Wife loved it, and even though pulled pork isn't my fav, I thought it was really good too!
Larry also approved:
Sorry for the lousy iPhone pics, but it's all I have to work with.
Today's cook: Beef plate ribs!
-mbaer
Pit temp started dropping at around
