Announcement
Collapse
No announcement yet.
Step by step pulled pork on the PBC
Collapse
X
-
Thanks Jon, it came out great this time. Having more experience and minding the temp made all the difference.
Leave a comment:
-
Sounding good Jim. Ain't no shame in the oven game in my mind. Gots to do whats ya gots to do.
Leave a comment:
-
8 1/2 hours in and the patient is resting comfortably. Got a little skittish after my last attempt where I didn't keep the PBC hot enough throughout the cook. Had to throw that one in the oven to finish as it was late...didn't want to get shamed again. Now to taste.
Leave a comment:
-
Update 8 hours in. Cracked lid again as the temp was plummeting passed 240 and left it open 1/2 inch for the last 45 minutes. Temps hanging around 340 +- 10. PB 185-190, almost there! As a side note, should have mentioned I'm at 6600' and my vent is about 3/4 open.
Leave a comment:
-
Greetings PBC'ers: am I doing it wrong? Took me 5 1/2 to get my 8.7 PB to 158. Pit temps cruising between 265-290. Wrapped at 158, only got to 165 after another hour. Pit was down to 250, so cracked the lid until 340 and closed it up. Sitting around 290 now. I am 7 hours in...is it time to panic?
Leave a comment:
-
Oh and let us know what differences you notice in the results between the two methods. =)
Leave a comment:
-
-
I don't ever find any that small, but I agree with the temp spike, I am going to shoot for about 400 instead of 340 to see how that works for me. Thanks for the feedback!
Leave a comment:
-
-
Thanks for all the details, John. They're great.
I'm glad you were able to snap a photo of that sammie. It's incentive enough to me to get going on my PB. Time's a-wastin'.
Kathryn
Leave a comment:
-
Yeh, sometimes for me it takes 320-350 at least to get a 275ish settle down temp with the Kingsford. Of course the amount of meat in the cooker, and what stage it is at, can affect that as well.
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: