Damn those look beautiful. I had a bad cook on my first dino ribs, gotta try them again soon. I'm thinking this cut really doesn't benefit much from prime over choice?
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Thanks I think I might try this!Comment
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I don’t have a PBC, however, I have really liked the snake method on my PK for longer cooks. I have actually taken to just using tumbleweeds to start the coals and them get going in the snake and get the temp right that way.Comment
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Not gonna lie, when I read the topic I thought you were asking if anyone had cooked snake in the PBC.Comment
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that snake method looks great, but the OP mentioned it's good for about a 4-hour cook. Maybe add more unlit coals at start? I'm thinking maybe filling the basket full and using only 20 briquets in the chimney (versus 40 ordinarily). I'm thinking this may be something to try on a brisket cook?Comment
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I have since used it to cook beef ribs and yes, as you suggest I nearly filled the basket leaving only a small wedge at the start with no charcoal (I would add a picture but apparently one cannot in this comment section). Sort of "pie" with one small piece removed. Held temp about 8 hours. So yeah, what you suggest.
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One of the things that ensures a successful cook on the PBC ( so that you're not chasing temperatures throughout the cook) is to get a good light on the coals in the first place. The idea of using 40 coals in the chimney taken from a full basket of coals (or 1/4 of the coals for fewer coals in the PBC basket) is a pretty much tried and true way to ensure a good cooking experience based on the PBC folks' website recommendation and by many of us who have used PBCs for years.Originally posted by racertrader View Post
I have used fewer coals to light a full basket back in my early days with the PBC. I wanted to test a brisket smoked at 225° in the PBC vs. doing the standard light and letting the PBC settle in at 250-275° as it likes to do. It worked OK but the 225°-smoked brisket was no better than one smoked at PBC's normal temps. It just took a lot longer to get a good light on the coals, took longer to cook the brisket, and I had to babysit the lower temp fire more. All for the same end result as with cooking at PBC's normal higher ambient temp.
For longer cooks in the PBC (10-12 hours or so), I load the basket to overflowing and then put 40 additional coals in the chimney for lighting. I pour the lit coals carefully on the top of the loaded basket and let it catch fire well using the 15-10-10 method (or a modification of it) that HawkerXP linked you to in an earlier post here on this topic. The PBC perks along well at 250 or so for 10-12 hours, as I said. By that time the brisket is done or at least has a good well-set bark so it can be wrapped and finished in the oven. The wrapped brisket doesn't care if it's in an oven for the final hours, since heat is heat when the meat is wrapped.
KathrynComment
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Mark,
How did you monitor your temperature to ensure it stayed between 230-250 degree range? Temp probe? If so, what location did you hang it and how far down.Comment
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I'll have to try this on my Akorn. There is no access to the firebox without removing any meat over the center ring in the grill and adding it. If using the stone, it is more difficult. I did a long cook this weekend and it was frustrating trying to add fuel later. I think this would have worked to solve that problem. Thanks for sharing!Comment
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