My first sunrise Butt in my old school PBC

16Adams

16Adams

somebody shut me the fark up.

Batch Image
Batch Image
Joined
Jan 16, 2013
Location
USA
Been gone chasing Trout. Glad to be back- but already missing the tug.

I've got the old school flat finish PBC and it's never had a butt grace it's rebar. Bride brought me an 8#er and I grabbed some spares and trimmed to STL. Made a FrankenRub of Stubbs Pork-Rudy's Turkey-added CBP and GCP. All seasoned liberally. Coals are a mix of briquettes and lump. Wood chunk blend equal amounts of hickory-mesquite-maple. Hung @0640. Will check under the lid at 1040.
 
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Welcome home Adams! You were missed.
Hope to see trout pics when you get 'round to it. :-D
 
sackedbysapp said:
Doing my first cook on New pit barrel, does the rebar need to be in when cooking on the grate?will it run hotter?
Click to expand...

I'm assuming it gets hotter with more airflow. But I have no clue how much hotter. I fly the PBC without instruments, and I may not be the best to ask. There is a PBC Appreciation Thread that has a boatload of experienced PBC users that can guide you. I pretty much follow the original no electronics PBC cooking instructions from 4-5 years ago- with Bride Moaning results. I do have a thermapen, but I pretty much know what it's going to say within a few degrees.
 
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Butt probed tender at 8 hours 202*

4.5 hours hang time 3.5 hours wrapped on grate
 
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