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Step by step pulled pork on the PBC

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  • Jon Solberg
    replied
    Got any pics Jim?

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  • PBCJim
    replied
    Thanks Jon, it came out great this time. Having more experience and minding the temp made all the difference.

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  • Jon Solberg
    replied
    Sounding good Jim. Ain't no shame in the oven game in my mind. Gots to do whats ya gots to do.

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  • PBCJim
    replied
    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.

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  • PBCJim
    replied
    8 1/2 in, she's resting comfortably.

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  • PBCJim
    replied
    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.

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  • PBCJim
    replied
    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?

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  • Jerod Broussard
    replied
    "Top Shelf" cook right there.......

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  • David Parrish
    replied
    Oh and let us know what differences you notice in the results between the two methods. =)

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  • David Parrish
    replied
    To hit the higher temp use my lighting method. Fzxdoc posted it here.

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  • _John_
    replied
    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!

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  • David Parrish
    replied
    Awesome post and awesome barbecue. I like to buy small butts instead of splitting big ones, and I like to hit an even higher temp spike then I first close the lid (380-420) but otherwise this is pretty much how I'd cook a butt on the PBC.

    Click image for larger version

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  • fzxdoc
    replied
    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

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  • _John_
    replied
    Finished up, let me know if I missed anything. Good luck Fzxdoc!!!

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  • Jerod Broussard
    replied
    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.

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