PBC Lighting Method and Beef Short Ribs

[CRO]

I took a cue from the lighting instructions for the Slow 'N Sear and Harry Soo's lighting for WSM's.
I filled up the PBC's basket all the way and dug a crater in the middle. With the coals I removed from the crater I put around the edges of the basket. I then lit 20 coals and put them in the crater. Put both rebar in and left the lid slightly cracked until 185 degrees. It took about 30 minutes for the smoke to turn to wispy blue. When the temp reached 250, I put foil over the top of 2 rebar.
See pics and I'll update on temps as the day goes. I'm putting the Short Ribs on in 45 minutes.

[fzxdoc]

Those are going to be some tasty eats, CRO . Keep us posted.

Kathryn

[Jerod Broussard]

Yum yum!

[RonB]

Note to Moderators - when are we getting smellavision? They look very good, and I bet they will smell and taste great.

[MBMorgan]

Note to Moderators - when are we getting smellavision? They look very good, and I bet they will smell and taste great.

Why stop at smellavision? Let's go straight to drone delivery of the results ...

[fzxdoc]

Now you're talkin', MBMorgan !

[Jerod Broussard]

Why stop at smellavision? Let's go straight to drone delivery of the results ...

I agree. I think these guys would do the trick plenty well.

[CRO]

That's so cool!!

[CRO]

I'm 5 hours into the cook and the temp is been holding around 235 or so. I just got back from the gym and the temp was down to 230. I spritzed with apple juice and it rebounded now to 245. I took off the foil and removed the water pan 2 hours into the cook.

[CRO]

Sorry I couldn't find my post about butcher paper. I'm set now.....forever. And I have a container for brining.

[flyby]

One of the better ideas I've found for brining is to simply take one of those lower drawers in your fridge that usually hold all manner of veggies...Chuck them into something else.... clean the drawer, make your brine and chuck in the meat. You might have to weight it down....When the brining is done, pull the drawer from the fridge, remove the meat and dump the brine....I don't have an extra fridge to chuck something big into it for brining although a 2 gallon zip lock works well too....

[MagWarrior]

My wife would torture me until I was dead if I did that. .

[PappyBBQ]

Man! I was thinking the same thing MagWarrior!

[flyby]

I did use the two gallon zip lock for the brining (held a total of 8 pounds of eye of round cut into 4 hunks). Filled it with the brine, into the bottom drawer of the fridge and left it for over 2 weeks...Desalinating the meat the same way now - it worked great, no clean up....

[flyby]

If you make her a pastrami sammich out of that meat that occupied the slide out, perhaps she'd see the light of day...

If not, have another 3 fingers of Jack....

[CRO]

Here it is.....

[MBMorgan]

Nice! Now send out the drones!

[RonB]

Lookin' good.