This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Darn you Pit Barrel!!!!!!!!!!!!!!

  • Filter
  • Time
  • Show
Clear All
new posts

    Darn you Pit Barrel!!!!!!!!!!!!!!

    Hung 3 butts averaging 5 pounds at about 2 A.M. Expected to take about 8 hours, plus a 3 hour rest.

    Got done in just over 6 hours. And I mean DONE. Off the hooks they were falling apart. Pit averaged a solid 280.

    Wrapped in butcher paper with a foil and newspaper buffer in the faux cambro.

    Tried to get a graph but the ICelsius kept messing it up. And when it did right, the IPad Mini decided to mess up. Go figure.

    Technically it was one probe that was jacked up.

    The "b" is going out on my keyboard. Gotta love that.

    Jerod, I plan on doing one pork butt today so how'd you hook em? two hooks or one?


      Two hooks per butt. Don't let it hang all the way to 203*F. It'll fall off. I'd put it on the grate at 150*F and wrap if you want to beat the stall. If you have longer to cook you can go unwrapped and just move the butt from the hooks to the grate at some point, perhaps in the 170 range.

      What's your plan of attack?


        Yeh, always 2 hooks in butts, briskets, and chickens.

        I hang it like the Pit Barrel folks with the thinner end pointing down.

        Here is my graph of the broke probe. Could not zoom in better, IPad mini acting up.

        Click image for larger version

Name:	BrokeProe.png
Views:	65
Size:	77.6 KB
ID:	27773


          Darn you, Pit Barrel? More like "darn you, iPad mini/iCelsius"! Either way I bet your PBs were off the hook.



            Yeh, I was just worried the pork might get mushy. Thankfully the butcher paper lets them breathe a little.


              It's a center cut pork loin roast 2.5 lbs not a pork butt.same method , pull at 170 sit on rack to 205?


                Did my homework. 140 pull then rest to 145.this website answers my Questions!





                  No announcement yet.


                  These are not paid ads, they are a curated selection of products we love.

                  All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                  Use Our Links To Help Keep Us Alive

                  Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                  The Good-One Is A Superb Grill And A Superb Smoker All In One

                  The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.

                  The Cool Kettle With The Hinged Hood We Always Wanted

                  It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.

                  The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                  kamado grill
                  Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

                  Is This Superb Charcoal Grill A Kamado Killer?

                  The PK-360, with 360 square inches of cooking space, this rust-free, cast aluminum charcoal grill is durable and easy to use. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado. Click here to read our detailed review of the PK 360 and get a special AmazingRibs.com price!