First cook on the PBC

[windquest2]

Well a pork loin wasn't my first choice for my first cook on my brand new PCB but Cosco had them on a really sale, so you know the rest.

A big thank you to Kathryn for the great tutorial for getting the PBC up and running....she was spot on and I hit all the numbers. The only thing was that the temps ran a little hot for the entire cook...possibly because I opened the vent just a bit to get to 1/4 open, but ended up returning it the original position.

I didn't do much to the loin...a 5 hour dry brine and a light dusting of the all purpose rub that came with the smoker with a couple of pinches of Meatheads rib rub. Used a small amount of Pecan wood on the bed of coals.

I was pleased that the K connector goes through the rebar hole..made it much easier to get the probed meat hanging quickly. I placed the stationary probe about 2" above the grate position. Total cook was just under 2 hrs for the loin with cooking temps between 330 and 280.

I remember that unless there are pictures, it never happened....Not as much bark as I expected but here it is right out of the PBC



And ready to serve



All I can say is that this was maybe the best pork loin I have ever tasted. I know there is a lot of room for improvement, but this was one great start!

Thanks for the encouragement and help...this is a fine place to be.

Henry

[AZRedneck]

That looks yummy! My PBC arrives soon. This makes me feel more anxious!

[Spinaker]

You'll love it. Great rigs. Dollar for Dollar, the best smoker on the market. Period.

[Spinaker]

Great looking cook!! I love that mod you have. Do you always leave the probe in or do you take it out? I move my PBC a lot, so I feel like I would like it to be removable. But I love the idea. I'd like to see a picture of the outside of the PBC to get a better look at it.

I think I would use the Tel-Tru glow in the dark thermo. Those are awesome. Plus with the neon green, glow in the dark display against that black finish would look great.

Thanks for the Post!!

[windquest2]

The probe stays in all the time. There is a nut on each side. While probably not to promote an inexpensive solution to the expensive therometers, but you can buy the read out for K type conntectors for less than $25 and probes for around $7. You will have to change ends to k connectors, and they aren't instant read, but few are. But I have tested my cheap ones with the expensive ones....no difference. I use my thermopen for instant read...

I will make a few changes and duplicate the cook for family this weekend....figured I needed to cook before I went to prime time.
Henry

[DWCowles]

Beautiful

[fuzzydaddy]

That's a nice looking pork loin. I'll have to add that to my PBC to-do list.

[fzxdoc]

Wow, that pork loin looks so juicy. I bet it was delicious. Congrats on your first cook, Henry ( windquest2 ). Smoke on!

Kathryn

[Nate]

Well done. Love me some pork loin.

[windquest2]

Thanks Kathryn....
Your tutorial on how to get it started what very helpful and when followed exactly, I got the same results. I appreciate the time you put in to help others. You advice sparked adding the PBC to my Weber with SnS and I am glad I did. My son keeps smirking at it....he has an offset vertical smoker with three grates and produces some great stuff so he doesn't think this little smoker will match up....He will get his first taste this weekend....I should be doing a brisket, but I am going to use the "other" loin I have...I will do something different this time.
BTW, the pork sandwiches are wonderful!
Thanks agin Kathryn.....and for thos other beginners, listen to the advice...you will be glad you did.
Henry