Got the season off to a start here in Southern NJ today--a 7 pound pork butt on the PBC! Keep it simple. I used Weber "Briquettes" for the first time--man did they throw some heat! Even with all 4 holes of the PBC plugged with foil, it soared up well over 400 and took its sweet time getting down to my target of 275 or so. Not sure I want to use that fuel again. Back to Kingsford (but I did buy a bag of FOGO recently--what do folks think of that in the PBC?).
Meat got to 166, and in the spirit of "keep it simple"--I wrapped it, with a sprinkle of apple juice, put it back in the PBC and will await the magic number of 203.
Have a great PBC year in 2022 to all!
Last edited by Harvard75; March 21, 2022, 11:16 AM.
Hmm. I still have some Weber charcoal I use for longer cooks like a butt in the PBJ since it lasts longer in my opinion. I’ve never had it spike like that, but I don’t leave the rebar out too long or the lid off very long once the starter coals are added. Maybe 5-10 minutes to get the basket going, then add the meat.
Nice! I also did a butt this weekend. Small one though, forgot to note the weight but it was a third of a whole butt. KBB on the PBC, just wanted it consistent and reliable, which KBB does. I tried to plow through the stall but it is MADDENING!
Ended up wrapping, worked out just fine. Bark was still good and I had dinner out on time (within reason). Kosmos killer bee rub, couple of sauces on the table, sliced sweet onion and grillos pickles on Vienna roll, which is gonna be go to. I love a Martins but these let you really load up a sammich. Can't wait to do this all summer
also Fogo is very good on PBC but I find the varied sizes kind of annoying. Burns nicely though. Enjoy the sparks show when you light up hah
Nice! I also did a butt this weekend. Small one though, forgot to note the weight but it was a third of a whole butt. KBB on the PBC, just wanted it consistent and reliable, which KBB does. I tried to plow through the stall but it is MADDENING!
Ended up wrapping, worked out just fine. Bark was still good and I had dinner out on time (within reason). Kosmos killer bee rub, couple of sauces on the table, sliced sweet onion and grillos pickles on Vienna roll, which is gonna be go to. I love a Martins but these let you really load up a sammich. Can't wait to do this all summer
also Fogo is very good on PBC but I find the varied sizes kind of annoying. Burns nicely though. Enjoy the sparks show when you light up hah
I like the idea of onion slices on the sammy..
note to self...
Definitely try it! Only need a few, sliced thin. If the onion is particularly pungent, I'll give them a quick rinse in cold water and let dry. Seems to help.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've used Weber briquettes in my PBC often. Never had a problem with high temps. They're perfect for long cooks, which is what I save them for, now that Weber no longer makes them. I do use KBB in the chimney, though, to start with because Weber briquettes take so doggone long to get going. The KBB from the chimney gives them a good jump start.
Comment