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Two PBC Questions

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    Two PBC Questions

    1) Lots of talk about taking interior temp of the cooker during a cook. How/where do you place the probes? (I use a Maverick with 2 probes).
    2) I the only reasonably priced pork butts I typically have access to are boneless. I want to start the cook hanging. Any tips on hanging a boneless butt? Surely somebody's done it.

    Thanks,
    Tim

    #2
    Generally I just wrap the probe around the rebar and let it hang next to the meat, about a few inches away so that the probe is not in the cold air bubble that is surrounding the meat.

    I wrap the butts(bone in and boneless) with some butchers twine and when I hang a butt I make sure to hook that twine along with the meat. I also dont let butts hang for the entire cook but I believe Jerod Broussard lets his hang for the entire cook with success.

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      #3
      Run it through the rebar vent and wrap around the rebar. Let the tip hang.

      Comment


        #4
        I have hung boneless butts. Took them to 203. Didn't lose any in the coals. Maybe I was lucky.

        Comment


          #5
          I hang the Mav probe same way Ernest does.
          I typically cut boneless butts into 3 lb buttlets" and tie up heavily with either butchers twine or silicone cooking bands. I usually move them over to the grate around 170-180 degrees IT just cuz I do not want to stress out about losing food in the fire. I have only lost food in the fire one time with some BB ribs. Since that happened, I always double hook my ribs, chuck roast, ect.

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            #6
            I hung a boneless butt just fine. The PBC website pulled pork video is with a boneless.

            Comment


              #7
              Thanks all. PBC coming this week. Gotta be ready.

              Tim

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