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  • FireMan
    replied
    You & the gang here are killin me. I keep threatening to sell mine & then a write-up like this, & a switch goes off and I wanna do Wibs! Welcome, eat good & have fun!

    Leave a comment:


  • Sid P
    commented on 's reply
    Agree 100%, and on my WSM and SnS there’s a good chance parts of it may be 208 or more. 195 is way too early on my equipment and with the pork butts I get from Costco.

  • Bob's BBQ
    replied
    When I do butts on the PBC, I'll typically wrap at the stall with a little beer for braising liquid. Always try to hold in a cooler for at least 2 hours when done. Sacrifice a little bark, but they're always super tender and juicy.

    Leave a comment:


  • Beefchop
    replied
    Welcome! The PBC is definitely an upgrade. Amazing capacity and fun to cook on. I wish I could have held onto mine when we moved from MD to LA.

    Leave a comment:


  • HawkerXP
    replied
    Welcome to the Pit! We can always use another Barrelhead!
    I agree with above, cook to probe tender, start checking around 190ish internal temp. I hope you didn't pitch the kettle and SnS! I have both and there are some things that just come out better on the kettle.

    Leave a comment:


  • HawkerXP
    commented on 's reply
    +1

  • au4stree
    replied
    Welcome to the pit. I got their skewer hangers and hang my pork butts that way. Still find the twine helps, but don't worry as much about the butt coming loose from the hook.

    Just an idea.

    Leave a comment:


  • ofelles
    replied
    Welcome from the California Delta

    Leave a comment:


  • RonB
    replied
    Welcome to The Pit.

    Please don't get too hung up on the final temp. What ya want for pulled pork is probe tender. When you stick the thermometer probe in the meat, there should be almost no resistance - like a knife in room temp butter.

    Leave a comment:


  • HSVbbq
    started a topic New PBC User

    New PBC User

    Hello, new member here. I upgraded to the PBC from a 22" Weber with SNS, and am very happy I did. This site and forum have been incredibly valuable!

    I ran a couple racks of baby back ribs on Sunday, and they were the best I've ever done!

    The next run was a Costco pack of butts the next day. Total weight was just under 13 lbs between the two. I ended up using the rack because I didn't have any twine or bands handy to keep tight for hanging. My total cook was about 7.5 hours per the Fireboard. I let them run the whole time without wrapping and took off the PBC at 203 degF. The bark was really nice, but given that they were rested for about 30 minutes for the rest of the food to be cooked, they did get a touch dry. Everyone was pleased, and the leftovers have been very popular, but I'm thinking that I need to pull around 195 degF next time.

    Thanks again for all the great info. It has certainly reduced the learning curve!

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